This creamy Low-Carb Chocolate Hazelnut Fudge Pie tastes like Nutella. This decadent dessert can work for low-carb, keto, Atkins, LC/HF, gluten-free, grain-free, or Banting diets.

Low-Carb Chocolate Hazelnut Fudge Pie

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This Low-Carb Chocolate Hazelnut Fudge Pie boasts a toasted hazelnut crust. The nutty goodness is covered with a thick layer of rich fudge-like chocolate. A scattering of hazelnuts on top adds the crowning glory. One bite of this pie fills your mouth with rich chocolate and hazelnut flavors reminiscent of Nutella.

Low-Carb Chocolate Hazelnut Fudge Pie on a dessert plate.

This pie began as an accident. I love the flavor of chocolate and hazelnuts together. This flavor combination makes a dessert match that’s better than chocolate heaven. I decided to put this combination to use and make a chocolate custard pie with a hazelnut crust.

What came out of the oven wasn’t what I had imagined. Instead of a custard pie, I ended up with a fudge pie! While a fudge filling wasn’t what I was looking for, it was even better than what I imagined.  I decided to work with it! 

Low-Carb Chocolate Hazelnut Fudge Pie-taking a bite.

After a few variations of the recipe, I came up with this version. It’s remarkably easy to make. The crust is made with the press of a button on a food processor. While the crust bakes in the oven to bring out the toasted hazelnut flavor, the filling can be made by melting the chocolate in some cream, then mixing it in with a few other ingredients. The whole thing is then baked in the oven. So easy!

The quality of the hazelnuts used in this pie can make a big difference in the final product. I’ve had a little trouble finding hazelnuts this year. The grocery store closest to me didn’t have any. Another store I used had chopped ones from a common brand packaged up in small over-priced bags. I made the pie once from these and I wasn’t happy with them. They tasted a little stale. I finally went to Trader Joes and they had big bags of fresh tasting hazelnuts. These nuts made the pie sing!

This pie ends a holiday meal with chocolate perfection. However, why wait for a holiday? This pie makes it easy to treat yourself to a delicious chocolate-hazelnut goodness anytime! Enjoy!


Low-Carb Chocolate Hazelnut Fudge Pie with bite removed

Low-Carb Chocolate Hazelnut Fudge Pie
5 from 1 vote

Low-Carb Chocolate Hazelnut Fudge Pie

This creamy Low-Carb Chocolate Hazelnut Fudge Pie tastes like Nutella. This decadent dessert can work for low-carb, keto, Atkins, LC/HF, gluten-free, grain-free, or Banting diets.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12
Author Annissa Slusher


For the crust:

For the filling:

For the topping:


For the crust:

  1. Preheat oven to 375º Fahrenheit. Line the bottom and sides of a  9" springform pan with parchment paper. 

  2. Place 1 1/4 cup hazelnuts, granulated sweetener, and salt to a food processor. Pulse a few times to blend. Add butter. Pulse several times until the mixture sticks together.

  3. Transfer the hazelnut mixture into the prepared pan and press in to cover the bottom. Greasing your fingers or a spoon used to press the mixture in can help with this process.

  4. Bake the crust in the preheated oven for 10 minutes. or until the mixture is starting to brown and smells like roasted hazelnuts.

  5. Remove crust from oven. Decrease oven temperature to 300º Fahrenheit.

For the filling:

  1. Meanwhile, in a medium saucepan, bring 1 cup of the cream and the chocolate to a simmer over low heat, stirring frequently. As soon as it begins to simmer, remove from heat. Set aside.

  2. In a large mixing bowl, blend the eggs and sweetener with a mixer. Stream the remaining 1 cup of cream while mixing. Blend in vanilla extract.

  3. Slowly add the chocolate mixture, a few tablespoons at a time, beating between additions.

  4. Pour filling over the baked hazelnut crust. Bake pie in the preheated 300º Fahrenheit oven for 60-80 minutes. or until set. The filling will still jiggle at this stage, but will solidify as it cools. Don't over-bake as this will make the filling dry and hard.

  5. Allow to cool in the pan, on a cooling rack, and uncovered at room temperature. After it has cooled, cover and refrigerate at least 3 hours before serving.  

  6. To serve, unlock and remove the outer ring of the springform pan. Using a large spatula between the pan and the parchment, slide it off of the bottom of the pan and onto a serving plate

For the topping:

  1. Garnish with the remaining hazelnuts.

Recipe Notes

Serving size: 1/12th of the pie

Per Serving: 313

Fat (g): 29 

Carbs (g): 6

Fiber (g): 3

Protein (g): 5

Net carbs (g): 3