In a bowl, add your hazelnut flour, unsweetened cocoa powder, powdered monkfruit/erythritol sweetener and salt.
Add your 1/4 cup of melted butter and 1- 1/2 tbsp water and stir until a crumbly dough forms.
Press this dough into the bottom of a greased 9-inch pie pan, making sure to go up the sides as best as you can as well.
Make the edge as straight as you can along the sides of your pan (doesn't have to be perfect!)
Next, to prepare your pudding layer, add your Simply Delish Chocolate Pudding Mix along with 1 1/3 cups (~333ml) of cold cream to a bowl.
Beat using a hand mixer, until the mixture starts to become thick. (~1- 2min) Be careful not to go past the point where the mixture is no longer smooth and starts to get a strange very thick texture (it's okay if your mix isn't perfect though because we will be covering it with whipped cream).
Spread your low carb pudding evenly over the chocolate hazelnut crust.
In another bowl, using the hand mixer, beat the rest of the whipped cream (~140ml, or just over half a cup) until it starts to thicken slightly.
Add your vanilla extract and powdered monkfruit/erythritol sweetener and beat again until soft peaks can be formed (the process of making the whipped cream from start to finish should take ~3-4min). You again want it thick but not over-beaten.
Spread your whipped cream layer over the pudding layer and smooth out the top.
Grate or chop dark chocolate and sprinkle it over the top of the pie and decorate with the chocolate hazelnut balls or chopped hazelnuts.
Chill the pie for at least 4-6 hours before attempting to slice and serve (we usually just prepare it a day in advance and serve the next day). Enjoy your Keto Chocolate Hazelnut Pudding Pie!