Keto Molten Nutella Stuffed Brownies
These rich, fudgy brownies with a gooey hazelnut center are pure indulgence. A low carb and keto friendly treat that satisfies every chocolate craving.
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
Equipment
- 9x9 baking pan
Instructions
- Preheat oven to 350F and line a 9x9 pan with parchment paper. Lightly grease the parchment to ensure clean release later.
- 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.
- In a large bowl, whisk together the almond flour, cocoa powder, powdered allulose, and salt until evenly combined with no lumps.
- 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.
- 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.
- Place the frozen hazelnut dollops evenly across the batter, then carefully spoon the remaining batter over the top and smooth gently to cover.
- 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.
Nutrition
Serving: 1servingCalories: 238kcalCarbohydrates: 5gProtein: 5gFat: 22g
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