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keto chocolate hazelnut pudding recipe
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5 from 1 vote

Keto Chocolate Hazelnut Pudding Pie

Prep Time15 mins
Refrigeration Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Keyword: keto chocolate hazelnut, keto pie, keto pudding, keto pudding pie, low carb pudding
Servings: 12 slices of pudding pie
Calories: 224kcal


Chocolate Hazlenut Crust

Pudding Filling


  • 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!


Ingredient Links

Tips For Making Low Carb Chocolate Hazelnut Pudding Pie

  • When making your crust, if you find it a little dry, just add another little bit of water (only when really needed, if you can squish it together and make a solid piece in your hand you probably don't need more water).
  • If you do not have hazelnut flour and don't wish to buy it (although I recommend you do because it really adds to the pie! you can also use almond flour or pecan flour if you have it, just substitute it 1:1 with the hazelnut flour)
  • When beating the pudding mix and whipping cream, watch it closely as it will only take about a minute for it to really start to thicken. You don't want to beat it past the point when it no longer is very smooth. 
  • Same thing when beating the whipped cream, whipping this will take longer but be sure not to over-beat. You want soft peaks to be formed (you could even go just past that but once you can form stiff peaks you do not want to beat it anymore).
  • For the toppings, you can get creative and use chopped hazelnuts, dip your own dark chocolate hazelnuts, use a dark chocolate hazelnut chocolate bar and break it up on top of the pie..totally up to you!
  • Store this Keto Chocolate Hazelnut Pudding Pie in the fridge, covered.
  • I like to put a paper or plastic plate of the same size as the pie pan on top as a lid.
  • You can also just saran wrap it but be aware that some of the topping may stick to the saran. What you could do is just put a few toothpicks in the top of the pie to keep the saran wrap elevated.


Serving: 1slice of keto pudding pie | Fiber: 1.5g | Calories: 224kcal | Fat: 22.7g | Protein: 2.8g | Carbohydrates: 4.7g