Stuffed with gooey chocolate hazelnut spread, this single-serve keto Nutella cookie is loaded with sugar-free chocolate chips — 3.2g net carbs, ready in under 10 minutes. I tested all three cooking methods: oven, microwave, and air fryer.
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.
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.
Stuffed Nutella Cookie for One
The concept is dead simple: chocolate chip cookie dough on the outside, melted chocolate hazelnut spread pooling in the center. I split the dough into two flat rounds, drop a spoonful of filling on one, press the other on top, and pinch the edges closed. That’s the whole technique.
I landed on this after trying to drizzle hazelnut spread on top of a baked cookie and watching it just sit there. It doesn’t melt into anything when it’s on the surface. But trapped inside the dough, it turns into this warm, gooey pocket that hits completely different. That one failed experiment is the entire reason this recipe exists.
Choosing a Sugar Free Hazelnut Spread
Traditional Nutella is loaded with sugar, so I use a sugar free version. My current pick is ChocZero’s milk chocolate hazelnut spread, which has 1g net carb per serving and no added sugar.
If you don’t have it on hand, either peanut butter or almond butter works as a substitute for the filling. The cookie will taste different, but the structure holds up the same way.
Why I Only Make One
I get asked all the time if this recipe can be scaled up to a full batch. It can. Double or triple the dry ingredients, use proportional butter, and form individual stuffed cookies. But I almost never do that, because the whole point is making exactly what I need. One cookie. No extras. No temptation sitting in a container on the counter.
On a low carb diet, single serve recipes save money too. Almond flour and sugar free sweeteners add up fast. I’d rather use 2 tablespoons of almond flour tonight and save the rest for my almond flour cookies later this week than dump a cup of it into a batch I didn’t need.
Three Ways to Bake It
I’ve baked this all three ways and the oven gives the best texture. 350 degrees for 6-8 minutes. Your kitchen will smell incredible. The microwave takes 45 seconds and works when I don’t want to preheat, and the air fryer splits the difference at 350 for 6 minutes. If the air fryer is your go-to, I also have air fryer keto chocolate chip cookies that are worth trying.
One thing to know about keto cookie dough: it doesn’t brown the way wheat flour dough does. The edges will look barely golden and the center will still seem soft when you pull it out. That’s normal. Let it cool completely before you touch it. I mean completely. These are fragile right out of the heat and they firm up as they cool. If you can’t wait, use a fork.
For a chewier texture, try putting the baked cookie in the freezer for 10-15 minutes after it cools. I stumbled on this by accident when I forgot one on a plate in the freezer. The cold firms up the center into something denser and chewier. Now I do it on purpose.
In a small bowl, combine almond flour, coconut flour, sugar free sweetener, butter, vanilla, salt, and keto chocolate chips. Mix until combined.
2
Mold cookies
Mold the cookie dough into two cookie shapes.
3
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.
4
Refrigerate
Refrigerate the cookie for 5-10 minutes before baking.
5
Oven instructions
To bake in an oven, bake at 350 degrees for 6-8 minutes. Let cool completely before handling.
6
Microwave instructions
To bake in a microwave, cook for 45 seconds. Let cool completely before handling.
7
Air fryer instructions
To bake in an air fryer, bake at 350 degrees for 6 minutes. Let cool completely before handling.
Nutrition
Per serving: 1 cookie
Calories
250
Fat
23.1g
Protein
3.6g
Total carbs
12.5g
Net carbs
3.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
The stuffing step is where I keep messing up. When you sandwich the two rounds over the hazelnut spread, do you pinch the edges shut or does the dough seal itself while it bakes? Mine split a little on the sides both times. Not sure if that’s the butter being too soft or me skipping the fridge time.
So good. I did the microwave version because I didn’t want to wait on the oven, and the middle still came out soft. The Lily’s chips melted right in. Thanks!!
Christine, I’ve tested it with butter that was too warm and the whole thing falls apart. Even slightly melted is too far. Has to be actual room temp soft.
Tamara, 8 minutes is your air fryer’s sweet spot. I pull mine around 6-7 but every air fryer runs different. And yeah, 3g net carbs for that chocolate hazelnut was the whole goal.
Hi Sasha, I haven’t tested it without the coconut flour. That teaspoon firms up the dough, so I’d add a little extra almond flour if you skip it. Let me know how it goes!
Never actually managed the portion control on these. Eight batches in and I still make two. 350 in the oven, six minutes not eight, edges firm up, center stays fudgy in a way the microwave just doesn’t do.
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.
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.
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.
