Keto Nutella Cookies
Published May 22, 2021 • Updated February 27, 2026
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I stuffed a single-serve keto Nutella cookie with chocolate hazelnut spread, loaded it with sugar free chocolate chips, and tested all three cooking methods: oven, microwave, and air fryer. One cookie, about 3g net carbs, under 10 minutes.
I created this stuffed cookie for one reason: I wanted something sweet after dinner without a whole pan of cookies on the counter. One cookie. That’s it. And not some sad little underflavored disc, but a real cookie with melted chocolate hazelnut spread in the center and chocolate chips throughout.
The base is my single serve keto chocolate chip cookie dough, split into two halves. You put a spoonful of sugar free hazelnut spread in the middle, press it together, and bake. I tested oven, microwave, and air fryer, and they all work (more on that below). The microwave takes 45 seconds. That’s not an estimate. I timed it.
What makes this different from batch keto cookies is the portion math. Almond flour costs $12-15 a bag. Monkfruit sweetener isn’t cheap either. When I make my chewy keto chocolate chip cookies, I’m committed to a full batch and I have to portion control myself around a cooling rack of 20 cookies. With this recipe, I use 2 tablespoons of almond flour and I’m done. No willpower required because there’s nothing left over.
If you’re into single serve low carb desserts, I have a few others that follow the same logic. My keto double chocolate chip cookie goes heavier on the cocoa. The microwave white chocolate macadamia nut cookie is the fastest option I’ve made (truly 60 seconds). And if you want something with no oven at all, my keto no bake cookies skip the heat entirely.
One thing I figured out the hard way: refrigerate the stuffed cookie for 5-10 minutes before baking. Without that rest, the filling leaks out the sides. I lost my first two test attempts to puddles of melted hazelnut spread on the baking sheet. That chill firms everything up just enough to hold its shape.
One of my favorite things about this recipe is that non-keto people like it too. A reader named Lisa made these on a snow day and her daughter (not even on keto) went back for more. That’s the test I care about. If someone who eats regular cookies still reaches for this one, the recipe works.
About 3g net carbs per cookie, depending on which chocolate chips and hazelnut spread you use. I keep the dry ingredients pre-measured in small jars so I can grab one, add butter and vanilla, stuff it, and bake. The whole thing takes less than 15 minutes from craving to cookie.
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Ingredients
2 tablespoons almond flour -
1 teaspoon coconut flour
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2 teaspoons monkfruit blend sweetener
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1 tablespoons unsalted butter, softened
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1/4 teaspoon vanilla extract
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pinch of salt
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1 tablespoon sugar free chocolate chips
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1 teaspoon sugar free chocolate hazelnut spread
Step by Step Instructions
Step by Step Instructions
Mix cookie ingredients
In a small bowl, combine almond flour, coconut flour, sugar free sweetener, butter, vanilla, salt, and keto chocolate chips. Mix until combined.
Stuff it
Place the chocolate hazelnut spread on the center of one cookie. Place the other cookie on top. Mold the edges together to form one stuffed cookie.
Oven instructions
To bake in an oven, bake at 350 degrees for 6-8 minutes. Let cool completely before handling.
Microwave instructions
To bake in a microwave, cook for 45 seconds. Let cool completely before handling.
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
Can I use a different type of flour instead of almond flour?
I've tested sunflower seed flour as a swap and it works, though the texture comes out a little grainier. Coconut flour won't work here because it absorbs way too much moisture. I tried it once and couldn't even form the dough into a shape.
What can I use instead of monkfruit sweetener?
I've used erythritol and allulose as 1:1 swaps and both work fine. My preference is allulose because it doesn't have the cooling aftertaste. If you go with stevia, start with about a quarter of the amount since it's much more concentrated. I once used a full swap of stevia drops and it was inedible.
How should I store these cookies?
I keep leftovers in an airtight container at room temperature for up to 3 days. They'll last a week in the fridge (I actually prefer them cold, the center gets fudgier). For longer storage, I freeze them for up to a month. They thaw in about 10 minutes on the counter.
How many net carbs are in each cookie?
My keto Nutella cookies come out to about 3g net carbs each when I use ChocZero hazelnut spread and Lily's chocolate chips. Your count will vary depending on which brands you use, so check the labels on your specific ingredients.
Can I use hazelnut flour instead of almond flour for more Nutella flavor?
I've replaced about half the almond flour with hazelnut flour and the result was noticeably more nutty. The dough was a little softer, so I added an extra minute of chill time before baking. If hazelnut flour is hard to find in stores, you can pulse whole hazelnuts in a food processor until fine. Just don't over-process or you'll end up with hazelnut butter.
Can I prep the dry ingredients ahead of time?
That's exactly what I do. I mix the almond flour, coconut flour, sweetener, and salt together in small jars and keep them in the pantry. When I want a cookie, I just add the butter and vanilla, stuff it with hazelnut spread, and bake. My jar-to-mouth time is about 15 minutes.
Can I scale this up to make more than one cookie?
I've doubled and tripled this recipe and it scales cleanly. Multiply every ingredient by however many cookies you want and add a couple extra minutes of oven time since you'll have more dough on the sheet. I space them about 2 inches apart so the edges aren't touching. Just make sure each cookie gets its own spoonful of hazelnut filling in the center.
Brought these to a dinner this weekend and my friend kept insisting I must have smuggled in real Nutella. Wouldn't drop it.
Two tablespoons of almond flour barely looks like enough, but the dough came together and the hazelnut center held.
Looks like nothing. The coconut flour does the binding. One teaspoon absorbs way more moisture than almond flour could on its own, so somehow it all holds.
Made a batch of six over the weekend to have something ready through the week and they held up way better in the fridge than I expected. The hazelnut center stays soft even cold, which I did not see coming. Still testing whether I like them straight from the fridge or 20 seconds in the microwave (leaning microwave). Four stars only because scaling a single-serve recipe takes a little math, but that's on me for trying to meal prep something clearly designed for instant gratification.
Cold is better for me. The center fudges up after a night in the fridge and that texture is worth it. For scaling, multiply everything straight across and add a couple extra minutes of oven time.
My son has gotten scarily good at detecting keto baked goods on first bite. He took one of these and just... looked confused in the best way. The hazelnut center melting into the dough mid-bite is what gets him.
The hazelnut center going molten is the whole trick. It stays gooey while the outside sets, so the first bite just... doesn't register as keto. That confused face is exactly what I was going for.
Swapped the monkfruit for Lakanto golden and the dough picked up this almost caramel-toffee edge that pairs way better with the hazelnut center.
Those brown sugar sweeteners always pull that caramel edge. Makes sense it'd pair with the hazelnut center. I'm stealing this.
I've made a lot of keto cookies trying to find something that doesn't taste like a compromise, and this one finally got there. The almond flour and coconut flour together give you an actual cookie texture, not the dense, sad round I've been settling for. The chocolate hazelnut center is what makes it, though. I'll be making these all winter.
The flour combo took the most testing. Coconut flour by itself is a nightmare. Fridge leftovers are worth it if you can wait, the center firms up into fudge.
Made these on a cozy snow day and my daughter went absolutely feral for them. She's not even on keto, she just wanted more. I'll say the hazelnut spread to dough ratio is something you have to dial in (I'd go a tiny bit heavier on the filling next time), but the concept is freaking brilliant. Single serve is the only reason I don't eat six of them.
Ha, 'went absolutely feral' is honestly the best review I've ever gotten for this. And yes on the hazelnut ratio (1 teaspoon is the baseline but I always go heavier). Single serve is doing a lot of heavy lifting keeping me from eating three.
Wow what a treat:) Is it possible to make more of these at one time I wanted to show my daughter’s and there are four that my diet feels like Not even a diet lol also I wanted to thank you for sharing awesome recipes and all your time your a Rock Star
Scales cleanly. Multiply every ingredient by however many you want and add a couple extra minutes of oven time since there'll be more dough on the sheet. I'd do 4-6 at a time so the hazelnut centers all get the same heat.