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.
Preheat oven to 375º Fahrenheit. Line the bottom and sides of a 9" springform pan with parchment paper.
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.
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.
Bake the crust in the preheated oven for 10 minutes. or until the mixture is starting to brown and smells like roasted hazelnuts.
Remove crust from oven. Decrease oven temperature to 300º Fahrenheit.
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.
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.
Slowly add the chocolate mixture, a few tablespoons at a time, beating between additions.
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.
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.
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
Garnish with the remaining hazelnuts.
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