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Easy and Decadent Keto Chocolate Hazelnut Pie (Gluten Free)

Indulge your sweet tooth with a rich and creamy keto chocolate hazelnut pie! This easy-to-follow, decadent recipe is also gluten-free and dairy-free so it can satisfy your sweet tooth even if you have special dietary restrictions.

When I lived in Virginia, one of my neighbors was famous for her pudding pies.

Any time we had a potluck dinner or Bunco night, if she was asked to bring a dessert she’d show up with her “world famous” chocolate pudding pie!

Pudding pies typically have a graham cracker crust filled with a rich pudding filling and topped with whipped cream.

I decided to try making a pudding pie that works with my “no added sugar” lifestyle.

With the chocolatey hazelnut flavor of Nutella.

Whole THM keto chocolate hazelnut pudding pie garnished with hazelnuts and chocolate chips.

When I was researching ideas for this pie, I was a little shocked at some of the nutrition facts for other recipes

Some of the keto pie recipes had over 600 calories and 60 grams of fat, per slice!

The older I get, the more careful I need to be about what I eat, so I worked to create a delicious recipe that also was significantly lower in calories and fat.

Slice of keto Nutella pudding pie on a plate garnished with hazelnuts and chocolate chips.

This Chocolate Hazelnut Pie recipe has less than 400 calories and 35 grams of fat per slice if you cut the pie into eight pieces,

However, this pie is really rich, so an eighth of the pie felt like too much. I would probably cut it into 10 or 12 pieces. Especially if I was bringing it to a Pie Party with so many different desserts!

Even though this recipe is dairy-free, gluten-free, and has no added sugar, it tastes incredible!

No one is going to notice the things it may be “missing.”

Let’s take a closer look at the recipe.

I’ve shared numerous tips and tricks for success in the body of this article, including suggestions for substitutions and variations. Or you can jump to the end of this article and get straight to the recipe card.

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What Ingredients Do You Need for Keto Chocolate Hazelnut Pudding Pie?

Almond Flour: Almond flour is extremely versatile and works beautifully to make a pie crust very similar in texture to a traditional graham cracker crust. I recommend using super fine almond flour for best results. A nut-free alternative that works well is sunflower seed flour.

Hazelnuts: Hazelnuts add a distinctive flavor to this pie and are used both in the crust and as a garnish. If you want a nut-free pie, you can omit the hazelnuts and substitute sunflower seed flour in the crust and chocolate curls as the garnish.

Unsweetened Cocoa Powder: It’s important to use a high-quality unsweetened cocoa powder to get the best flavor for your pie. Many pastry chefs recommend Valrhona for its rich, chocolatey flavor.

Allulose: Allulose is a great low carb sweetener with a naturally sweet flavor and no aftertaste. It doesn’t affect your blood sugar, making it great for keto recipes and diabetics. It also doesn’t re-crystallize after being heated, so the texture of the pie stays silky smooth.

Hazelnut Extract: While there are keto-friendly versions of Nutella on the market, I chose to use hazelnut extract to give this pie the flavor of Nutella because I wasn’t sure how well the store-bought options would work to make the pudding mixture. A little bit of the extract goes a long way! It’s also wonderful in coffee as an alternative to flavored creamers.

Butter-Flavored Coconut Oil: I opted to use butter-flavored coconut oil instead of butter to keep this recipe dairy-free and vegan-friendly. If you don’t avoid dairy products you can substitute an equal amount of butter in the crust.

Coconut Cream: Unsweetened coconut cream is a great dairy-free alternative to heavy whipping cream. Be sure to read the can carefully and get coconut cream, not coconut milk. If you want to whip the coconut cream, look for brands that don’t include guar gum as an ingredient.

Unflavored Gelatin: Traditional pudding pie recipes use egg yolks to thicken the pudding. Tempering egg yolks to make sure they don’t curdle takes some practice! Unflavored gelatin is a great, easy way to thicken the pudding and it also reduces the overall calories of the recipe. Be sure to use vegan gelatin if you follow a vegan lifestyle.

85% Chocolate Bar: The quality of the chocolate you use to make this pie really affects the flavor. I love the flavor of 85% Lindt chocolate. It does have a small amount of added sugar. You can use high quality unsweetened chocolate instead, but you’ll need to increase the amount of sweetener in the pudding mixture.

Nondairy Whipped Topping: I typically prefer making my own whipped cream, but to keep this recipe dairy-free with no added sugar I used Cool Whip Zero in the filling and on top of this pie. You can also make whipped coconut cream, but I couldn’t find any coconut cream locally that didn’t have guar gum added.

Can You Make This Recipe Vegetarian or Vegan?

Whole chocolate hazelnut pie topped with non-dairy whipped topping on a wood cutting board.

Most of the ingredients in this delicious chocolate pudding pie are already vegan-friendly.

In fact, at first, I thought the pie was vegan!

But when I was telling my daughter about the ingredients she reminded me that most gelatin, the ingredient I used to thicken the pudding, isn’t actually animal-free. Doh!

After a little quick research, I discovered vegan gelatin and agar agar powder are two vegan alternatives to gelatin.

How to Make a Gluten-free Keto Pie Crust

This crust is so easy to make!

If you prefer, you can chop the hazelnuts in a food processor to get them finer and more uniform.

I like having some larger pieces of hazelnut throughout the crust, so I chose to chop them by hand.

Simply combine all the ingredients in a bowl and mix them together until they’re fully incorporated.

Then press the crust into the bottom and up the sides of the pie plate.

Bake the crust at 350 degrees F for 8-10 minutes, then let it cool completely.

Everything You Need to Know About Blooming Gelatin

What Does it Mean to Let Gelatin Bloom?

You should always bloom gelatin crystals before using it. To bloom gelatin, you let the gelatin crystals soak in cool liquid for 15-30 minutes before heating them. This process prevents the gelatin from getting lumpy so you don’t have little clumps of gelatin in the pie filling.

Gelatin blooming in a measuring cup of coconut milk.

Gelatin is the secret to making this keto pudding pie thick enough to slice and hold its shape.

It’s important to let gelatin bloom before you add it to the hot pudding mixture.

Canned coconut cream naturally separates in the can with liquid at the bottom and the thick cream on top.

Pour about 1/4 cup of the coconut cream liquid into a cup and sprinkle the gelatin over the top.

Don’t just dump it in or it will begin to clump!

Whisk the gelatin into the liquid, then set it aside to let it bloom while you make the pudding filling.

Step-by-Step Instructions to Make a Dairy-Free Keto Pudding Pie

You need to use a heavy-duty saucepan with a thick bottom when you make the pudding, otherwise, it may cook too quickly or burn.

It’s really very simple to make the pudding filling for the pie, but it does take a little time.

You need to trust the process because it’s going to look gross at first… LOL

Start by adding the remaining canned coconut cream to the saucepan with the chocolate squares, sweetener, and salt.

Set the heat to medium-low and begin whisking.

You’ll need to keep whisking continuously until the mixture begins to bubble at the edges.

As you can see in the pictures above, it takes a little time for the mixture to begin to look like pudding!

Channel your inner Dory, and just keep whisking.

Once it’s fully incorporated, test the mixture for sweetness and add more allulose, a tablespoon at a time, until it’s as sweet as you want it.

Continue whisking and start watching carefully for any bubbles beginning around the edges.

You don’t want the mixture to boil.

Remove it from the heat and whisk in the extracts, then whisk in the bloomed gelatin.

Allow the mixture to cool and then refrigerate it to give it time to thicken.

I prefer transferring the mixture to a shallow glass container because it cools faster than in the heavy metal saucepan.

Once the mixture is cool, cover it with plastic wrap, pressing the wrap to the surface to prevent a skin from forming on the top and also to prevent condensation from forming on the underside of the plastic wrap.

Place the covered pudding mixture in the refrigerator and chill for at least two hours.

Low carb chocolate hazelnut pudding pie with chocolate graham crust on a wood board.

Once the pudding is chilled, gently fold in 1 cup of the whipped topping and transfer the mixture to the crust.

Cover the pie plate with a dome and return it to the refrigerator for at least two more hours, or overnight, until the filling is set and firm enough to slice.

Can You Make This Pie in Advance?

You can make this pie up to 2 days in advance.
I recommend waiting to add the whipped topping and garnish on top until the day you plan to serve it.
The pie should be kept covered in the refrigerator.

How Do You Store a Keto Pudding Pie?

This pie needs to be stored in the refrigerator.

To prevent the pie from drying out, either cover the pie plate with a dome like this one or place the pie plate in a lidded container like this one.

Another option is to use a pie plate that comes with a cover like this one by OXO.

Variations

Choconut Pudding Pie: Substitute peanuts or almonds for the hazelnuts in the crust. Use butter extract instead of hazelnut extract in the crust and filling. Garnish with chopped peanuts or almonds.
Hazelnut Mocha Pudding Pie: Add 2 Tbsp espresso powder to the crust and 1 tsp espresso powder to the whipped topping on top of the pie. Add crushed espresso beans to the garnish.
Samoa Pudding Pie: Add 1/4 cup unsweetened coconut flakes to the crust. Add 1/2 teaspoon coconut extract to the pudding filling. Add crushed sugar-free toffee to the garnish.

More Dessert Recipes You’ll Love!

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This helps other people to find and enjoy it too.

Plus it means the world to us!

White scalloped pie plate of keto Chocolate Hazelnut pie garnished with hazelnuts and sugar free chocolate chips.

Easy Keto Chocolate Hazelnut Pudding Pie

Yield: 12
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes

Indulge your sweet tooth with a rich and creamy keto chocolate hazelnut pie! This easy-to-follow, decadent recipe is also gluten-free and dairy-free so it can satisfy your sweet tooth even if you have special dietary restrictions.

Instructions

Crust

  1. Preheat oven to 350 degrees F.
  2. In a small mixing bowl, combine almond flour, finely chopped hazelnuts, cocoa powder, salt, sweetener, melted butter, and hazelnut extract. Mix well until fully incorporated.
  3. Press the mixture into the bottom and up the sides of an 8-inch pie plate.
  4. Bake for 8-10 minutes. Remove from the oven and cool completely.

Pie Filling

  1. Place 1/4 cup of the liquid from the coconut cream into a cup. Sprinkle the gelatin evenly over the top of the liquid, then whisk it in. Set aside to allow the gelatin to bloom.
  2. In a medium, heavy-duty saucepan, combine the remaining coconut cream, sweetener, salt, and chocolate. Place over medium-low heat and whisk constantly until smooth and the mixture just begins to bubble around the edges. Do not let it boil!
  3. Remove the saucepan from the heat and whisk in the extracts, then whisk in the gelatin mixture until smooth.
  4. Pour the chocolate mixture into a glass container and allow it to cool. Place plastic wrap over the pudding, pressing it to the surface to prevent it from forming a skin and so there's no condensation. Refrigerate for 2 hours.
  5. Once the pudding mixture is chilled, gently fold in 1 cup of the non-dairy whipped topping.
  6. Pour the chocolate filling into the crust and spread to the edges.
  7. Refrigerate for at least one more hour to let the pie set.

Topping and Garnish

  1. Spread the second cup of non-dairy whipped topping over the center of the pie, leaving an inch of the chocolate filling exposed.
  2. Sprinkle the edge with the chopped hazelnuts.
  3. If desired, sprinkle sugar-free chocolate chips or chocolate curls over the top, or use a sifter to dust it lightly with cocoa powder.

Storage

  1. Store the pie in the refrigerator for up to 3 days. Individual slices can be frozen for up to 2 months. To freeze, place slices on a cookie sheet lined with parchment paper and place the cookie sheet in the freezer until firm. Wrap the slices with plastic wrap and foil.

Notes

* To make this pie vegan, substitute a vegan-friendly gelatin or use agar powder

Variations:

Choconut Pudding Pie: Substitute peanuts or almonds for the hazelnuts in the crust. Use butter extract instead of hazelnut extract in the crust and filling. Garnish with chopped peanuts or almonds.Hazelnut Mocha Pudding Pie: Add 2 Tbsp espresso powder to the crust and 1 tsp espresso powder to the whipped topping on top of the pie. Add crushed espresso beans to the garnish.Samoa Pudding Pie: Add 1/4 cup unsweetened coconut flakes to the crust. Add 1/2 teaspoon coconut extract to the pudding filling. Add crushed sugar-free toffee to the garnish.

Recommended Products

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 278Total Fat 24gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 89mgCarbohydrates 8gNet Carbohydrates 5gFiber 3gSugar 2gProtein 5g

Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using My Fitness Pal Pro. All sugar alcohols are subtracted from the final carb count. Please refer to our complete Nutritional Disclosure for more details.

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Signature with photo of Anne from Simply2Moms

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Stacy Ling

Tuesday 31st of October 2023

Looks so delish!

Anne

Wednesday 1st of November 2023

Thanks Stacy! The filling is so silky and creamy!

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