Keto Molten Nutella Stuffed Brownies

These keto molten nutella stuffed brownies are one of the best low carb desserts I’ve ever made. Rich, fudgy, and filled with a gooey hazelnut center that oozes out when you cut into them.

If you’ve been missing brownies on keto, this recipe is going to make your day. They taste incredibly indulgent but are completely sugar free and low carb friendly.

The trick here is freezing small dollops of a simple hazelnut filling and tucking them inside the brownie batter before baking. That’s what gives you that beautiful molten center.

The brownie itself is made with almond flour and sugar free dark chocolate, so it has that deep, rich chocolate flavor you want in a proper brownie.

They come together pretty quickly too. About 10 minutes of prep and around 25 minutes in the oven, and you’ve got a dessert that looks and tastes way more impressive than the effort it takes.

Why You’ll Love This Recipe

That Molten Center Is Unreal – Cutting into these brownies reveals a warm gooey hazelnut filling that feels impossibly indulgent for a keto dessert.

Rich Fudgy Texture – Melted dark chocolate and butter create a dense fudgy brownie that rivals any traditional bakery brownie you have ever had.

Tastes Like Real Nutella Brownies – The sugar free hazelnut spread mixed with cocoa powder delivers that classic chocolate-hazelnut flavor without the carbs.

Surprisingly Simple to Make – You just mix two bowls and layer the batter so there are no tricky techniques or special equipment needed.

Recipe Ingredients

For the Hazelnut Filling

• 1/2 cup Sugar Free Hazelnut Spread
• 2 tbsp Heavy Cream
• 1 tbsp Cocoa Powder

For the Brownie Batter

• 1/2 cup Almond Flour
• 1/3 cup Cocoa Powder
• 1/2 cup Powdered Allulose
• 1/4 tsp Salt
• 1/2 cup Melted Butter
• 4 oz Sugar Free Dark Chocolate, melted
• 2 large Eggs
• 1 tsp Vanilla Extract

How To Make

Step 1

Preheat oven to 350F and line a 9×9 pan with parchment paper. Lightly grease the parchment to ensure clean release later.

Step 2

Whisk the hazelnut spread, heavy cream, and cocoa powder together until smooth and glossy. Spoon 8 small dollops onto a parchment lined plate and freeze for 20 minutes until firm.

Step 3

In a large bowl, whisk together the almond flour, cocoa powder, powdered allulose, and salt until evenly combined with no lumps.

Step 4

In a separate bowl, combine the melted butter with the melted dark chocolate, then whisk in the eggs one at a time followed by the vanilla extract.

Step 5

Fold the wet mixture into the dry ingredients until you have a thick, glossy brownie batter. Spread half of the batter evenly into the prepared pan.

Step 6

Place the frozen hazelnut dollops evenly across the batter, then carefully spoon the remaining batter over the top and smooth gently to cover.

Step 7

Bake for 22 to 25 minutes until the edges are set but the center still looks slightly soft. Cool for 15 minutes, then slice and serve warm for that molten center.

Tips

Freeze the Hazelnut Dollops Until They’re Solid

This is the most important step for getting that molten center. If the dollops are still soft when you put them in the batter, they’ll just melt into the brownie and disappear during baking.

I recommend making the dollops small and thick rather than flat and spread out. Think of little rounded mounds, about a tablespoon each. Thicker dollops hold their shape better in the oven and give you that gooey pocket when you bite in.

If your freezer runs warm or you’re not sure they’re firm enough, give them an extra 10 minutes. They should feel solid when you pick them up, not squishy at all.

Melt the Butter and Chocolate Separately Then Combine

Don’t try to melt the butter and chocolate together at the same time. Sugar free dark chocolate burns way easier than regular chocolate, and butter melts faster, so the chocolate can seize up before the butter is even fully melted.

Melt them in separate bowls and then stir them together once they’re both smooth. If you’re using the microwave, go in 20 second bursts for the chocolate and stir between each one.

Also, let the mixture cool for a minute or two before adding the eggs. If it’s too hot, you’ll end up with little bits of cooked egg in your batter.

Use Powdered Allulose, Not Granular

The recipe calls for powdered allulose for a reason. Granular allulose won’t dissolve fully in this batter, and you’ll end up with a gritty texture in your brownies.

If you only have granular, you can blend it in a blender or food processor for about 30 seconds until it turns into a fine powder. It works just as well once it’s ground down.

More Recipes

• Keto Cookie Dough Stuffed Brownies
• Keto Brownies
• Keto Chocolate Hazelnut Mousse
• Keto Peanut Butter Swirl Brownies
• Keto Chocolate Lava Cookie Cups

Frequently Asked Questions

Can I use regular Nutella instead of sugar free hazelnut spread?

You can, but it will add a significant amount of sugar and carbs, which means the brownies won’t be keto-friendly anymore. A single serving of regular Nutella has around 11 grams of sugar, and that adds up fast across the whole batch.

If you’re not following a keto diet and just want a delicious brownie, regular Nutella will work fine in terms of texture and flavor. But if staying low carb matters to you, stick with a sugar free hazelnut spread like ChocZero or a similar brand.