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    Home >> Low-Carb

    Homemade 'Nutella' Pie (Vegan, Paleo, Keto)

    Published: Apr 6, 2018 · Modified: Jun 28, 2021 by Emily · This post may contain affiliate links · 28 Comments

    Keto Nutella Pie! Rich chocolate + roasted hazelnuts + fluffy cream = a silky, heavenly 'Nutella' flavored pie! No gluten, dairy, eggs or added sugar! Low-Carb, Paleo and Vegan friendly.  Jump to Recipe

    Nutella Pie (Vegan, Paleo, Keto) PrettyPies.com

    Nutella Makeover

    I'm SO EXCITED. And I just can't hide it! (Corny, I know. I'm having a Jessie Spano moment --the excited singing moment, not the complete meltdown one, lol)

    WHY? Because this PIE is adaptable for so many diets! Vegan, Yep. Paleo? You bet! And KETO/sugar-free/low-carb? Absolutely!

    With no grains, no eggs, no dairy, and your CHOICE of sweetener, everyone gets to enjoy some rich 'NUTELLA' PIE! Pretty Pie for ALL! 😀

    Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).Nutella Pie (Vegan, Paleo, Keto) PrettyPies.com

    Homemade Vegan/Paleo/Keto Nutella

    Did you know you can make your OWN 'Nutella'.. at home, using simple ingredients (and NO buckets of sugar like conventional Nutella). It's so much better for you.

    And YOU control the ingredients. You know exactly what you're putting in your body. Nourishing, wholesome, real food plant-based ingredients you can feel good about.

    • No Sugar
    • No Dairy
    • No Artificial sweeteners
    • Clean-eating ingredients

    Nutella Pie (Vegan, Paleo, Keto) PrettyPies.com

    The Easy Way to Make Nutella

    Making homemade 'Nutella' sounds complicated. It's not! Don't be intimidated. It's actually quite simple:

    1. Just throw some roasted hazelnuts in your food processor and blend smooth.
    2. Then add in some melted dark chocolate and sweetener (I like this pure stevia powder -- no weird aftertaste!)
    3. Salt, vanilla and coconut cream take it over the top. #obsessed.

    ps. If you're a fan of Nutella, be sure to check out my Keto Nutella Bark! Who *doesn't* love hazelnut and chocolate together?? It's so good.

    Sweetener Alternatives

    It doesn't take much to sweeten this pie. I used just a pinch of this highly concentrated stevia. (Plus the chocolate adds some sweetness, too)

    You only need about the equivalent of 1 Tbs pure maple syrup or

    • 2 Tbs sugar/ sugar equivalent such as powdered monkfruit
    • 25 drops liquid monkfruit drops
    • 35 drops liquid stevia drops
    • replace the 1 Tbs water with 1 Tbs vanilla monkfruit syrup

    Don't forget to use code PRETTYPIES at Lakanto.com to save 20% on every order!

    Nutella Pie (Vegan, Paleo, Keto) PrettyPies.com

    Whip and Swirl

    Homemade 'nutella' + whipped cream + more 'nutella' swirled on top = one LUSCIOUS dessert!!

    For this pie, I whipped the cream separately first, then folded in the 'nutella'. This makes it even lighter (see those delicious tiny air pockets?) Sort of like a rich chocolate mousse! Decadent!!

    And then added MORE whipped cream on top. I absolutely love the added fluffy creamy texture with the rich pie AND the crunch hazelnuts on top. (I love me some texture!)

    Who's ready for some heavenly silky 'NUTELLA' flavored pie?! *hand raised* Me!! 🙂 If you make this recipe, tag me on Instagram @emily.likes.food #prettypies 🙂 I love seeing your pies! 



     

    Nutella Pie (Vegan, Paleo, Keto) PrettyPies.com

    Nutella Pie (Vegan, Paleo, Keto)

    Rich chocolate + roasted hazelnuts + fluffy cream = a silky, heavenly "Nutella" flavored pie! No gluten, dairy, eggs or added sugar! 
    No ratings yet
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 10 slices
    Author: Emily

    Ingredients

    Crust

    • 1 ½ cups almond flour
    • 3 Tbs coconut oil
    • 2 ½ Tbs water
    • 1 Tbs ground flaxseed
    • Dash of pure stevia powder - or replace 1 Tbs water with maple syrup
    • Pinch of pink salt

    "Nutella" Filling

    • 1 ½ cups roasted hazelnuts - (plus ¼ cup for garnish)
    • 1 13.6 oz can coconut milk - solid cream only
    • 1 3 oz bar of dark chocolate - sugar-free for keto
    • 1 teaspoon vanilla extract
    • pinch of pure stevia powder - + 1 Tbs water OR 1 Tbs maple syrup, to taste
    • pinch of pink salt
    • Whipped coconut cream - for garnish

    Instructions

    To make the crust:

    • Preheat oven to 350. Line a 7" springform pan with parchment.
    • Whisk together dry ingredients in a mixing bowl (flour, salt and stevia, if using).
    • In a small bowl bowl, stir together flax and water, and set aside to thicken. Pour flax mixture and melted coconut oil over dry ingredients and mix well.
    • Press dough firmly into pan. Prick crust all over with a fork.
    • Bake for aprox. 15 min until firm and lightly golden. Set aside to cool.

    To make the filling:

    • Place roasted hazelnuts in food processor and blend until liquefied (see notes)
    • Scrape down sides and add melted chocolate and salt. Blend smooth.
    • Scoop out solid coconut cream into a mixing bowl. Add vanilla, 1 Tbs coconut water (leftover from the can) plus a pinch of stevia (or 1 Tbs maple syrup)
    • Whip cream with a hand mixer for 30-60 seconds until light and fluffy.
    • Gently fold in chocolate hazelnut mixture (reserving a few Tbs to swirl on top, if you like) Taste and add a little more sweetener if needed.
    • Pour filling over crust. Scoop on remaining nutella & swirl.
    • Freeze for 1-2 hours until set. Garnish with whipped coconut cream (see notes) and chopped hazelnuts.
    • Enjoy!

    Notes

    What I used:
    Small springform pan
    Cuisinart Food Processor
    For the hazelnuts: Place hazelnuts on a rimmed cookie sheet and roast about 8 minutes at 350 (until fragrant). Allow to cool. Place in a clean towel and rub together to remove skins for a smoother hazelnut butter.
    To make Coconut Whipped Cream: 
    1. Use a can of Thai Kitchen coconut milk that has been refrigerated overnight. Do not shake can.
    2. Carefully open and scoop out ONLY the solid white cream, careful not to get any water in the bowl.
    3. Add 1 teaspoon vanilla and sweetener of choice (7 drops Stevia, dash of stevia powder, 2-3 teaspoon maple syrup, or 1 Tbs powdered coconut sugar)
    4. Whip with a hand mixer for about 1 minute until light and fluffy. Enjoy!
    To store: Keep refrigerated in an airtight container for up to 1 week, or frozen for 1 month.
    Tried this recipe?Tag @emily.likes.food #prettypies!

    « Caramel Crunch Bars (Vegan, GF, No Refined Sugar)
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    Filed Under: Low-Carb, Pie Tagged With: almond flour, chocolate, hazelnut, keto, pie, stevia

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Kristin

      May 05, 2018 at 8:51 am

      yum! this looks amazing!

      Reply
      • Emily

        May 05, 2018 at 8:51 am

        Thanks Kristin!

        Reply
    2. Mara

      August 24, 2018 at 11:45 am

      Whats the specific serving size and how many grams of net carbs per serving?

      Reply
      • Emily

        August 24, 2018 at 11:53 am

        10 slices & 5 grams net carbs per slice, according to a quick calc on MyFitnessPal. 🙂

        Reply
    3. Alla A Sushon

      September 10, 2018 at 6:11 pm

      Please, provide the full nutrition per serving: calories, fat, net carbs and protein.
      Thank you.

      Reply
      • Michael Shelby

        September 21, 2018 at 10:39 am

        You can input all the information into MyFitnessPal and get the information. It is going to differ depending on brand of ingredients, etc... So better to do a little of the work yourself anyway. I do this regardless if someone provides nutritional information or not.

        Reply
    4. rima

      October 23, 2018 at 2:36 pm

      I just learned there are many kinds of Coconut milk / cream that have additives, and only a few with the only ingredients being coconut and water - just sharing with the world these days as I had no idea - Read the Label on your Coconut milk. I was surprise HOW many additives there are.

      Reply
      • Emily

        October 23, 2018 at 2:40 pm

        The canned coconut milk has very few if any. I don't use the cartons, which are full of additives.
        Use canned, and be sure to check the labels. There are many good brands available these days 🙂

        Reply
        • Faith Ann Lubitz

          January 07, 2019 at 4:08 pm

          Actually most canned coconut milk has sodium metabisulfite, to whiten it. Many people are allergic to that sulfite additive. The exceptions are health brands like Thai Kitchen and some others you will find at places like Whole Foods. As opposed to a typical Asian grocery..where it all has the sulfites.

          Reply
          • Emily

            January 07, 2019 at 4:22 pm

            I've actually never seen a coconut milk with sulfites added. But yes Thai Kitchen is a good brand. I have started buying cans of organic coconut cream from Thrive Market 🙂 < http://thrv.me/prettypies save 25% off your first order with my link> No additives- just coconut and water.

            Reply
    5. Kristin

      October 26, 2018 at 3:24 pm

      Can you provide the nutritional information? Being keto I find some of these desserts can pack more carbs than I would like! Thanks in advance!

      Reply
      • Emily

        October 26, 2018 at 4:09 pm

        Sure! From MyFitnessPal I got 274 cal, 26 fat, 10.3 carbs, 5.3 fiber, 5 net carb, 5 protein. You can cut smaller slices to reduce the carbs if you want 🙂 that's what I do.

        Reply
    6. Rachel

      November 09, 2018 at 8:14 pm

      Hi, do you have a substitute for flax seed? Thanks!

      Reply
      • Emily

        November 09, 2018 at 8:16 pm

        Chia seeds should work, too. Maybe ground into a powder first.

        Reply
    7. Katie

      November 20, 2018 at 7:55 am

      If you are keto and not paleo could you sub cream for coconut milk?

      Reply
      • Emily

        November 20, 2018 at 8:26 am

        Yes, that should work fine 🙂

        Reply
    8. Katie

      November 21, 2018 at 9:34 pm

      I made this but with some swaps as I’m keto and not paleo. Butter fornthe crust and whipping cream instead of coconut milk/cream. I may have over whipped the cream before folding in the keto Nutella but holy cow it was amazing. It was like a keto Nutella French silk pie. I might add hazelnut infused whipped cream on top. This was delicious.

      Reply
      • Emily

        November 21, 2018 at 9:37 pm

        Yay!! So glad you liked it and you we're able to adapt it! That hazelnut cream sounds amazing! Yum

        Reply
    9. Kari

      January 10, 2019 at 8:56 am

      I have Suntella from Lakanto. How much would I use in place of the Hazelnuts?

      This looks amazing!!!

      Reply
      • Emily

        September 09, 2019 at 11:20 am

        Sorry I missed your question until now! You could replace the hazelnuts with about 3/4 cup Suntella. taste and adjust for sweetness as needed. If you try it, let me know how it goes 🙂

        Reply
    10. Tina

      August 23, 2019 at 6:10 am

      hi im confused as to the ingredient list,

      do you mean 1 x 13.6 oz coconut cream? sorry im in australia so im a bit confused but eager to try this recipe out

      Reply
      • Emily

        August 23, 2019 at 8:07 am

        I use the cream that rises to the top of a can of coconut milk after it’s refrigerated.

        If you only have cans of coconut cream, use about 1 cup of cream (8 oz). It’s ok if it’s a little more or less.

        Hope that helps! Enjoy!

        Reply
    11. Claudia

      September 06, 2019 at 5:46 pm

      Is there a substitute for the pure stevia powder?

      Reply
      • Emily

        September 06, 2019 at 5:55 pm

        For low carb, you can use 1 Tbs powdered monk fruit + 1/2 Tbs extra coconut milk (always adjust to taste).

        Monk fruit or stevia drops will work too. I would start with 5 or 10 & see if it’s sweet enough.

        If you’re not low carb, the alternative is listed in the recipe (maple syrup).

        Hope that helps! Let me know if you have any other questions or need help 🙂

        Reply
        • Claudia

          November 03, 2019 at 4:10 pm

          Hi! I made this pie last night exactly as your recipe. I really enjoyed the “nutella” flavor, but found I don’t enjoy the Stevia powder flavor (it was my first time using). I have Erythritol and Stevia drops and prefer a combo of both, how much would you suggest I try when I make pie again? I also have Swerve, how much if it would you recommend? And, if I’m using low-carb Maple syrup, how much of it? Thanks!

          Reply
          • Emily

            November 03, 2019 at 5:53 pm

            For a combo, I would try 1/2 Tbs powdered erythritol (Swerve) + 5 drops stevia + 1/2 Tbs coconut milk. Adjust to taste.

            For sugar-free maple or other liquid sweeteners that measure like maple syrup, use 1 Tbs.

            Hope that helps! 🙂

            Reply

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