Chocolate Hazelnut Keto Dump Cake
Published May 28, 2021 • Updated July 20, 2026
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A chocolate hazelnut dump cake without the sugar but with every bit of that Nutella flavor. I dump everything into a dish, bake it, and it comes out with a gooey chocolate layer under a buttery almond crumble.
I keep coming back to this keto dump cake because it scratches that hazelnut itch without any of the work. No creaming butter, no separating eggs, no stacking bowls in the sink. I dump everything into a baking dish, spread it out, and walk away for 20 minutes.
The bottom layer is warm, gooey sugar-free chocolate hazelnut spread that melts into something close to a fudge sauce while it bakes. On top of that sits a crumble made from almond flour, pecans, hazelnuts, and cold butter that I pulse in the food processor until it looks like rough sand. When it comes out of the oven, the topping is golden and crunchy but the chocolate layer underneath is still soft. That contrast is the whole point.
And yes, the gooey center is supposed to look like that. I get this question every time I share this recipe. The fudgy layer stays soft and almost pudding-like even when the crumble on top is fully golden and crisp. It’s not undercooked. It sets up a little as it cools but never firms up completely, which is what makes this more like a cobbler than a traditional cake. If your topping is golden brown and your kitchen smells like toasted hazelnuts, pull it out.
I tested this with a couple of different keto cake mixes before I landed on the from-scratch version. The mixes worked fine technically, but they tasted flat and a little chemical to me. Making the crumble myself with real nuts and cold butter gave it a texture that Connor P.’s 9-year-old nailed better than I ever could: “a brownie but crunchier on top.” That’s the most accurate thing anyone has said about this recipe. The almond flour keeps the whole thing low carb without tasting like a compromise.
If you want to go full dessert mode, serve this warm with a scoop of ice cream or a pile of whipped cream. I’ve also crumbled it over the top of a keto chocolate trifle when I wanted something completely over the top. And if you like this style of dump-and-bake dessert, my keto pumpkin version uses the same concept with a fall twist, or try my keto peach cobbler for a fruit take on the crumble.
What I like most about this recipe is that it works for a Tuesday night or for company. I’ve brought it to a family dinner and nobody asked if it was keto. My husband’s friend, who eats whatever he wants, went back for seconds and asked what brand of Nutella I used. That’s when I knew the recipe was done.
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Ingredients
1 1/2 cups almond flour -
1/4 cup monkfruit blend sweetener
-
1/4 cup golden sweetener
-
1 oz pecans
-
1 oz hazelnuts
-
pinch of salt
-
3/4 cup cold butter, cubed
-
1 cup sugar-free chocolate hazelnut spread
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 350 degrees.
Pulse nuts
Add almond flour, sweeteners, pecans, hazelnuts, salt and butter to a food processor. Pulse until coarse crumbles form.
Spread the filling
Spread sugar free chocolate hazelnut spread on the bottom of an 8 x 10 baking dish.
Add nut layer
Evenly spread the nut mixture on top of hazelnut spread.
Bake it
Bake at 350 degrees for 20 to 25 minutes or until the topping starts to get golden brown. Cake layer will be soft to the touch but will harden as it cools, so don’t over bake. Serve alone or with low-carb ice cream or sugar free whipped cream.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why does my dump cake look undercooked in the center?
The soft center is exactly right. I know it looks underdone, but that fudgy layer never sets up like a regular cake. I overbaked this once trying to get the middle to firm and the crumble dried out while the hazelnut layer got rubbery. My rule: when the nut topping is golden brown and the edges are just starting to pull away from the dish, pull it. Let it cool for 10-15 minutes before serving. Still gooey, but sliceable.
Can I make this as cupcakes?
I've done this in cupcake liners and it works great for portion control. I put about a tablespoon of the hazelnut spread in each liner, top with the nut crumble until the liner is about two-thirds full, and bake at the same temperature for 12-14 minutes. The crumble tops get golden and each one is its own little serving. I made a batch for a neighborhood cookout and brought home an empty pan.
Can I make this dairy-free?
I've made this with coconut oil instead of butter and it works. The crumble doesn't hold together quite the same way (butter gives it that cobbler-like clump), but the flavor is still solid. Use cold coconut oil and pulse it the same way. It's a good swap if you're keeping things both keto and dairy-free.
Can I substitute the almond flour with another type of flour?
I've tested this with coconut flour and it works, but coconut flour is way more absorbent than almond flour. I use about 1/3 of the amount and add a tablespoon of melted butter to keep the crumble from getting too dry. The texture comes out a little finer, more like a streusel than a chunky crumble. If you like baking with coconut flour, my almond flour cookies page has more notes on flour swaps.
What can I use instead of monkfruit blend sweetener?
I've used erythritol and stevia blends in this recipe and both work fine. Sweetness levels vary a lot between brands, so I always start with a little less than the recipe calls for and taste the crumble mixture before I spread it. My preference is still the monkfruit blend because it doesn't have that cooling aftertaste some erythritol brands have.
How can I make this cake more chocolatey?
I add 2-3 tablespoons of unsweetened cocoa powder right into the nut mixture before pulsing. It turns the crumble topping dark and gives the whole cake a double-chocolate thing that I'm really into. I've also scattered a handful of sugar-free chocolate chips on top of the hazelnut spread before adding the crumble. Both methods work, and sometimes I do both. For another chocolate fix, try my chocolate protein balls.
Can I make this ahead of time for a party?
I've prepped the nut crumble mixture up to two days ahead and stored it in the fridge. When I'm ready, I spread the hazelnut layer, top with the cold crumble, and bake as usual. The cold butter in the pre-made crumble actually gives you an even crispier topping since it takes longer to melt. I've brought this to three family dinners this way and nobody could tell it was partly prepped earlier.
Confession: I brought this to a backyard thing last weekend because I needed a dessert that wouldn't melt for two hours. It held. Someone pointed at the crumble mid-party and asked out loud what was in it, like they were trying to place the flavor. That's the hazelnuts with the almond flour doing something that doesn't have an obvious name. The spread underneath stays gooey even sitting in July. It's on the outdoor desserts list now. Nothing to transport carefully, and it doesn't taste like a substitute.
That unlabeled flavor is the hazelnuts carrying through the almond flour. I've had the same reaction at parties (nobody lands on a clean reference). Good add to the outdoor list, Drew.
Good, at least now you have a real answer.
Wasn't sure cold butter would pulse right. It does.
Melissa, cold is everything there. I've done it with room temp butter by accident and ended up with paste instead of crumble.
Crunch on this crumble. Nothing else keto gets there for me.
The hazelnuts carry most of that crunch. I've made a version with just almond flour and it doesn't get there.
2.4 net carbs. That gooey chocolate hazelnut layer is exactly why I used to detour past a certain bakery case three times a week, and it's been two years since I let myself have anything like it. Close enough.
Kristen, two years is a long time to walk past that case. That gooey layer kept me testing until it finally felt right.
Pull it at 22 minutes when the crumble edges are golden, not when the center looks done. It firms up as it cools and that's where the texture lives. The cold-cubed butter step in the food processor actually delivers here, proper crunch on top that holds even after it sits, which I didn't expect from an almond flour base. One honest note: both sweeteners together run sweet for my palate, and cutting the golden one back to two tablespoons on the second batch let the chocolate hazelnut flavor come through way more.
I've cut the golden back to two tablespoons too, Brett, when the spread runs a little sweet. Lets the chocolate actually come through.
I've never made a dump cake before and picked this one because I needed something chocolatey and the instructions sounded foolproof. Was honestly nervous the whole time that the hazelnut spread layer would burn or stick before the crumble set, but it came out with this thick gooey chocolate underneath a golden almond crust. Brought it to a pool day and ate it warm sitting outside. Proud of this one.
First dump cake and you pulled a gooey chocolate hazelnut layer at a pool day. I'll take that. Tamara, that warm-from-the-dish pool slice is exactly how I'd want people eating this one.
Thought I'd given up anything Nutella-flavored forever and that gooey chocolate hazelnut layer kind of wrecked me in the best way.
That center is the whole reason I kept testing it.
My mom made something like this every Christmas and I stopped letting myself think about it when I went keto. First bite and I was back in her kitchen. That gooey chocolate layer under the crumble gets it exactly right.
That bottom layer took the longest to get right. Glad it held up to the memory.
Tip for anyone wrestling with cold hazelnut spread: microwave it 15 seconds first. Goes on smooth, no tearing. I also threw a teaspoon of espresso powder into the nut crumble before pulsing and the chocolate flavor got noticeably deeper, no coffee taste at all. That combination with the buttery almond crust coming out golden at 22 minutes is hard to stop thinking about.
Espresso powder in the crumble. I use cocoa for that same depth trick but never thought to go the espresso route. Testing it this week.
Brought this to a spring birthday dinner. Watched someone pick up the serving spoon three times before the conversation even moved on. The chocolate hazelnut layer under that almond crumble looks like something from a bakery, even though it took me maybe 15 minutes of actual work. Four stars only because I didn't let it cool long enough. Bottom layer was too loose to serve in clean pieces. Give it the full rest time.
Three trips to the serving spoon before the conversation moved on. That's a win. The bottom layer needs at least 15 minutes to hold, I should put that right in the recipe.
Used walnuts since that's what I had, and the crumble still came out fine. The gooey chocolate layer got me though. I kept eating around the edges to save it for last. Gonna try it with actual hazelnuts next time.
Walnuts are fine here. The hazelnut spread does all the Nutella work anyway. When you try the real hazelnuts, toast them first. Dry pan, 5 minutes. Gets rid of that raw nuttiness.
Made this last weekend. Flavors are genuinely good, that gooey chocolate layer under the crumble is exactly what I wanted. Pretty new to keto baking so I had no idea what I was getting into. My one issue was spreading the hazelnut spread cold from the fridge. It was so stiff I tore through the parchment just trying to get an even layer. Next time I'll warm the jar 30 seconds first. Topping browned nicely around 23 minutes, so that worked. Four stars. Worth making, but a note about the spread consistency would help beginners like me who just don't think to check those things.
Cold spread from the fridge does exactly that. I should've put 'warm it first' in the recipe. 20 seconds in the jar and it pours.
I've never made a dump cake before and kept second-guessing myself the whole way through. Pulled it out at 22 minutes and the nut layer had gone golden and the hazelnut spread underneath was still warm and gooey. Wasn't expecting it to actually work.
22 minutes, golden on top, gooey in the middle. That's the one. Dump cakes are weirdly forgiving once you just let them do their thing.
Swapped the pecans for walnuts (all I had) and threw a teaspoon of espresso powder into the almond flour before pulsing. The bitterness cuts right through the hazelnut layer. Whole thing comes out way more complex, like something from an actual coffee shop. Four stars on the original since it runs sweet for me, but with that tweak it's exactly where I want it.
Espresso powder in the crumble. Haven't done that but it makes sense, the hazelnut spread runs sweet. Saving this.
My 14-year-old wandered into the kitchen while this was baking and put his phone down without being asked. That alone told me something. When I pulled it out and cut into that gooey chocolate hazelnut layer under the crumble, he posted himself next to the pan like a security guard. He has no idea it's keto. I'm keeping it that way.
Phone down at 14, standing guard. Keep that secret as long as you can.