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.
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.
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.
- What Ingredients Do You Need for Keto Chocolate Hazelnut Pudding Pie?
- Can You Make This Recipe Vegetarian or Vegan?
- How to Make a Gluten-free Keto Pie Crust
- Everything You Need to Know About Blooming Gelatin
- Step-by-Step Instructions to Make a Dairy-Free Keto Pudding Pie
- How Do You Store a Keto Pudding Pie?
- More Dessert Recipes You'll Love!
Posts on Simply2Moms may contain affiliate links which means we may earn a small commission on purchases at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. You can read our full disclosure policy here.
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?
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
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.
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.
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.
More Dessert Recipes You’ll Love!
Be sure to leave a star rating and review after you make the recipe!
This helps other people to find and enjoy it too.
Plus it means the world to us!
Easy Keto Chocolate Hazelnut Pudding Pie
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.
Ingredients
Crust
- 3/4 cup almond flour
- 1/4 cup hazelnuts, finely chopped
- 2 Tbsp cocoa powder, unsweetened
- 1/4 cup Swerve confectioners
- 1/2 tsp hazelnut extract
- 1/4 cup butter-flavored coconut oil, melted
- 1/8 tsp salt
Filling
- 13 oz can unsweetened coconut cream
- 1.5 tsp unflavored gelatin *
- 6 oz 85% cacao chocolate
- 1/4 tsp salt
- 1/2 cup allulose
- 1 tsp vanilla extract
- 1/2 tsp hazelnut extract
- 1 cup nondairy whipped topping
Topping
Garnish
- 1/2 cup hazelnuts, chopped coarsely
- Chocolate curls or chocolate chips (optional)
Instructions
Crust
- Preheat oven to 350 degrees F.
- 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.
- Press the mixture into the bottom and up the sides of an 8-inch pie plate.
- Bake for 8-10 minutes. Remove from the oven and cool completely.
Pie Filling
- 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.
- 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!
- Remove the saucepan from the heat and whisk in the extracts, then whisk in the gelatin mixture until smooth.
- 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.
- Once the pudding mixture is chilled, gently fold in 1 cup of the non-dairy whipped topping.
- Pour the chocolate filling into the crust and spread to the edges.
- Refrigerate for at least one more hour to let the pie set.
Topping and Garnish
- Spread the second cup of non-dairy whipped topping over the center of the pie, leaving an inch of the chocolate filling exposed.
- Sprinkle the edge with the chopped hazelnuts.
- 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
- 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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 12 Serving Size 1Amount 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.
If you have any questions or suggestions, contact me or leave a comment! Follow us over on YouTube, TikTok, Instagram, Pinterest, and Facebook to see everything we’re up to.
Pin it to Remember it!
