Sugar Free Nutella Cookies
User Reviews
5
Sugar Free Nutella Cookies
Description
This recipe uses hazelnut butter, drained of most oil for consistency, mixed with cacao powder, a granulated sweetener alternative to sugar, an egg, and optionally vanilla extract. Once combined, the dough is shaped into small balls and gently flattened with a fork to produce a distinctive surface pattern.
Baking is short—about 8 minutes at 180°C (350°F)—to ensure the edges are firm but the cookies do not become dry. After cooling, the cookies harden further to a crunchy texture, contrasting with the dense, slightly chewy center. This method yields a treat with low net carbs and the taste profile linked to chocolate hazelnut spread but without added sugar.
Portioning by weight and controlling baking time allow adjustments for cookie size and hardness, catering to preferences for softer or crunchier textures. Proper storage in an airtight container preserves freshness up to two weeks, and freezing extends their shelf life to three months.
Ingredients
- ⅔ cup hazelnut butter I used a 170g jar of hazelnut butter and drained most of the oil. I ended up using 150g of nut butter with 1 tablespoon of oil.
- ½ cup granulated sweetener 90g
- ¼ cup cacao powder 22g
- 1 egg large
- pinch of sea salt
- vanilla extract optional, ½ teaspoon
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C/320F fan.
- Put all ingredients in a bowl and mix with a fork.
- Roll small balls of dough of 15g each (or use a small cookie scoop) and put them on a baking sheet.
- Flatten the tops of the cookies with a fork to create a criss cross pattern. I like to smooth the edges with my fingers so you don’t get too many cracks.
- Bake for about 8 minutes, until the edges are firm. Do not overbake as the cookies will firm up as they cool.
- Let cool completely before eating. They are very soft when just out of the oven, but will become crunchy once cooled.
Notes
- Each cookie contains about 1 gram of net carbohydrates; the recipe makes 15 cookies weighing 15 grams each.
- For crunchy cookies, bake about 8 minutes until edges are firm; flattening the cookies further with a rolling pin creates extra crunchiness.
- To make softer cookies, double the dough size for thicker cookies before baking.
- Store baked cookies in an airtight jar for up to two weeks or freeze them for up to three months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Total Carbohydrates | 2.6g | 1% |
| Protein | 2.2g | 4% |
| Fat | 6.8g | 10% |
| Saturated Fat | 0.7g | 4% |
| Fiber | 1.5g | 6% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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