Keto Chocolate Hazelnut Crunch Cookies

Chocolate and hazelnut is one of my favorite flavor combinations, especially when it comes to sweet treats.

Today I want to share my recipe for keto chocolate hazelnut crunch cookies. They have a rich chocolate flavor with a surprise creamy center.

What makes these special is the texture. You get a soft cookie, crunchy toasted nuts, and a smooth spread inside that tastes wonderful.

Best of all, these cookies are completely low carb and keto friendly. You can enjoy a sweet dessert without worrying about sugar spikes or breaking your daily carb limit.

They are very easy to make at home, and I think you will love having them around whenever you need a quick chocolate fix.

Why I Love This Recipe

Molten Hazelnut Center – Biting into these treats reveals a warm, creamy chocolate hazelnut surprise inside every single cookie.

Ferrero Rocher Vibes – You get the classic taste of expensive gourmet truffles in a completely keto friendly homemade treat.

Double Hazelnut Crunch – Toasted nuts in the dough and the creamy core add an incredible crisp texture in every bite.

Soft and Chewy Texture – Using allulose helps these low carb cookies stay wonderfully soft instead of turning hard or dry.

Ingredients You’ll Need

For The Filling

• 1/3 cup Sugar-Free Hazelnut Spread
• 2 tbsp Toasted Chopped Hazelnuts

For The Cookies

• 1 3/4 cups Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 2 tbsp Coconut Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1/2 cup Unsalted Butter
• 1/2 cup Allulose
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1/3 cup Sugar-Free Dark Chocolate Chips
• 1/3 cup Toasted Chopped Hazelnuts

How To Make

Step 1

Stir the hazelnut spread with 2 tablespoons of chopped hazelnuts. Scoop 12 rounded teaspoons onto a parchment-lined plate and freeze for 20 minutes.

Step 2

Heat the oven to 350°F and line a baking sheet with parchment. Whisk the almond flour, cocoa powder, coconut flour, baking soda, and sea salt together.

Step 3

Beat the softened butter and allulose until creamy. Beat in the egg and vanilla, then stir in the dry ingredients.

Step 4

Fold the dark chocolate chips and remaining toasted hazelnuts into the dough.

Step 5

Divide the dough into 12 portions, flatten each one, and place a frozen hazelnut center inside. Seal the dough completely around the filling.

Step 6

Arrange the cookies on the pan, flatten them slightly, and bake for 10 to 12 minutes until the edges are set.

Step 7

Cool for 15 minutes before serving so the cookie firms around the soft chocolate hazelnut center and crunchy nut pieces.

Tips

Keep the Filling Frozen Solid

I recommend keeping the hazelnut dollops in the freezer right up until you are ready to wrap each cookie.

Sugar-free hazelnut spread softens quickly at room temperature. If it gets warm, it will smear into the dough and leak out on the baking sheet.

If your kitchen is warm, take out only two or three frozen centers at a time while you work.

Watch the Oven Closely

Allulose browns much faster than other low carb sweeteners, and the dark cocoa powder makes it tricky to spot browning.

From my experience, you should start checking the cookies right at the 10-minute mark.

You want the edges to look set and feel slightly firm to a light touch, but the centers should still look soft.

Measure the Coconut Flour Accurately

Coconut flour absorbs a huge amount of liquid compared to other low carb flours.

Adding even a tiny bit extra will make your dough crumbly and dry, which makes wrapping the filling frustrating.

I recommend spooning the coconut flour into your measuring spoon and leveling it flat with the back of a butter knife rather than scooping directly from the bag.

More Recipes

• Keto Brookie Bars
• Keto Cannoli Cookies
• Keto Dubai Chocolate Brownies
• Keto Peanut Butter Lava Brownies
• Keto Salted Caramel Cookie Skillet

FAQ

Can I use erythritol instead of allulose?

Yes, you can use granular erythritol or a monk fruit blend, but it will change the texture.

Allulose keeps these cookies soft and chewy, while erythritol will make them much firmer and slightly crispier once cooled.