Low Carb Double Chocolate Hazelnut Cookies

Back when I ate bad carbs, I remember really being into Nutella. Believe it or not, I have actually seen Nutella marketed to people as a healthy snack!

Obviously, when your main ingredient is sugar, you are not a healthy snack for anyone.

But the concept of chocolate + hazelnut as a flavor combination is intriguing– especially if one could find a way to harness it in a healthier way.

Enter my low carb double chocolate hazelnut cookie recipe!


It’s based on this recipe that I found but instead of almond flour, I use hazelnut flour. I also edited the muse recipe a bit and lowered the amount of nut flour and baking soda and added egg yolk instead so that the cookie is less cakey and more fudgy.


Low Carb Double Chocolate Hazelnut Cookies


1 cup hazelnut flour
1/2 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered erythritol
1/2 cup salted grass-fed butter, cut into small pieces
3 pasture-raised egg yolks
15 drops of liquid vanilla stevia
8 oz of sugar-free chocolate chips (no aspartame or sucralose)


  1. Preheat oven to 350º F.
  2. Measure hazelnut flour, cocoa powder, baking soda, salt, and erythritol into bowl of food processor and pulse until just combined.
  3. Add butter and pulse until mixture forms fine crumbs.
  4. Add egg yolks, liquid vanilla stevia and pulse until a dough forms, scraping sides with a spatula as necessary. Add chocolate chips to dough and mix by hand.
  5. Scoop and shape dough into approximately a dozen cookies onto prepared cookie sheet.
  6. Bake cookies for 8 minutes. Let cool and serve!

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