Homemade ‘Nutella’ Pie (Vegan, Paleo, Keto)

Rich chocolate + roasted hazelnuts + fluffy cream = a silky, heavenly ‘Nutella’ flavored pie! No gluten, dairy, eggs or added sugar! Nutella Pie (Vegan, Paleo, Keto) PrettyPies.com


And I just can’t hide it! (Corny, I know. I’m having a Jessie Spano moment –the excited singing moment, not the drug addict 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! πŸ˜€Nutella Pie (Vegan, Paleo, Keto) PrettyPies.com

I’m not 16 anymore

So a couple of weeks ago, I traded in my really old car for a slightly newer one. I’m probably the LAST person ever to have satellite radio, haha. But OMG the 90’s on 9 and Pop2K a total time warp for me.

These songs are taking me back to places and things I haven’t thought about for Years. All of the sudden I’m back in high school. It’s surreal!

Feels like another life. And back in that previous life, I ate whatever I wanted without giving it a second though… mostly bread, cheese, and sugar (soooo much soda.. omg).

Life was easier.. No checking labels for gluten, dairy and sugar… I had never even *heard* of gluten! 

“Want a giant spoonful of Nutella, 16 year old self?” I wouldn’t even think twice. But WOW how things have changed. Now I wouldn’t (or more like *couldn’t*) touch “real” nutella with a 10 foot pole. That amount of refined sugar and processed stuff would wreck me and my crazy sensitive stomach.

You have no idea how happy that I can make my *own* homemade Nutella now. And especially have it in a PIE!

And, to my 16 year old self, I’m making it up to you. Look how far you’ve come! Now our favorite food is BRUSSELS SPROUTS and desserts made of PLANTS, bahahaha! 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 healthier. And YOU control the ingredients.

It’s so simple. Just throw some roasted hazelnuts in your food processor and blend smooth. Then add in some melted dark chocolate. SIMPLE and simply delish. 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 Healthy Nutella Bark and Nutella Truffles! Who *doesn’t* love hazelnut and chocolate together?? It’s so good.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 more light (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!! πŸ™‚ If you make this recipe, tag me on Instagram @emily.likes.food #prettypies πŸ™‚ I love seeing your pies! 

 Click image below to save this recipe on Pinterest:

Nutella Pie (Vegan, Paleo, Keto)

Rich chocolate + roasted hazelnuts + fluffy cream = a silky, heavenly "Nutella" flavored pie! No gluten, dairy, eggs or added sugar!Β 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Keyword: almond flour, keto
Servings: 10 slices



  • 1 1/2 cups almond flour
  • 3 Tbs coconut oil
  • 2 1/2 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 1/2 cups roasted hazelnuts (plus 1/4 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 tsp vanilla extract
  • pinch of pure stevia powder + 1 Tbs coconut water or 1 Tbs maple syrup, to taste
  • pinch of pink salt
  • Whipped coconut cream for garnish


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!


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).
What I used:
Thai Kitchen Coconut Milk
Bulk Supplements Pure stevia powder
Blanched Almond Flour from Food to Live
Chopped Raw Hazelnuts and 85% dark chocolate from Aldi
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:Β 
  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 tsp vanilla and sweetener of choice (7 drops Stevia, dash of stevia powder, 2-3 tsp 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.


    • Michael Shelby says:

      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.

  1. rima says:

    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.

  2. Kristin says:

    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!

    • Emily says:

      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 πŸ™‚ that’s what I do.

  3. Katie says:

    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.

    • Emily says:

      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 πŸ™‚

  4. Tina says:

    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

    • Emily says:

      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!

    • Emily says:

      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 πŸ™‚

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