Chocolate Hazelnut Tart
This rich and decadent Chocolate Hazelnut Tart is made with luscious layers of creamy Nutella filling, ganache and crunchy hazelnuts. It’s the ultimate low-carb dessert, perfect for holidays, special occasions, or just an extra indulgent treat.
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❤️ Why You’ll Love This Chocolate Hazelnut Tart
- Made with homemade sugar-free Nutella
- Rich chocolate ganache topping
- Keto friendly “Oreo” crust
- Toasted chopped hazelnuts
- Gluten-free and no added sugar
If you’re craving a chocolate dessert that’s totally indulgent but won’t completely ruin your Keto goals, this Chocolate Hazelnut Tart is your answer. It features a homemade sugar-free Nutella filling that’s velvety smooth and chocolatey, perfectly paired with a crisp, keto-friendly chocolate cookie crust.
The topping is a luscious ganache made from sugar-free chocolate chips, creating a rich, glossy drizzle. It’s finished with a sprinkle of toasted hazelnuts that adds the most satisfying nutty crunch. It’s a wonderful bakery-style dessert that’s awesome for celebrating a special occasion or simply enjoying a special treat.
This recipe uses my recipe for homemade sugar-free Nutella. If you have extra, put it to good use with these Nutella Brownies, Nutella Mousse or this Nutella Lava Cake.
🛒 Ingredients for Sugar-Free Nutella Tart
- Keto chocolate sandwich cookies
- Sugar-free Nutella
- Mascarpone cheese
- Monk fruit/allulose
- Butter
- Sugar-free chocolate chips
- Heavy cream
- Grass-fed gelatin
- Vanilla extract
- Optional: hazelnuts
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Keto Chocolate Hazelnut Tart
To Make the Crust
Break up the sandwich cookies and add them to your food processor bowl.
Pulse until they are ground to crumbs. Pour in the melted butter, then continue pulsing until it resembles wet sand.
Add the crust in your tart pan with the bottom lined with parchment paper. Press out the crust, going up the sides, in an even layer. Set the crust aside while you make the filling.
To Make the Nutella Filling
Pour the heavy cream into a small bowl, then sprinkle the gelatin over the top. Allow it to sit for a few minutes until it solidifies.
Add the Nutella, sweetener, mascarpone cheese, vanilla extract and gelatin cream mixture into a mixing bowl.
Mixing using a hand mixer until fully combined.
Pour the filling into your tart pan and smooth the top using an offset spatula.
To Make the Ganache Topping
Pour the heavy cream into a microwave safe mixing bowl. Heat for 30 seconds or until hot, then pour in the chocolate chips.
Allow it to sit for a few minutes, then whisk to combine. The mixture should be pourable consistency. It will thicken up as it chills in the fridge.
Pour the ganache over the tart filling, making sure it’s evenly distributed.
If you are adding hazelnuts, toast them in a skillet, then roughly chop them. Before the ganache starts to set, sprinkle the hazelnuts over the top.
Gently press them down with your hands, making sure they will stick. You can also add some melted chocolate over the top if you’d like or you can skip this step.
Chill the tart in the fridge for at least 4-6 hours or overnight, until fully set.
☑️ Storage Instructions
To store the Chocolate Hazelnut Tart place it in an airtight container or wrap it with plastic wrap and place in the fridge. It will stay fresh for up to a week.
If you want to keep it for a longer period, you can freeze individual slices in airtight containers or wrap them tightly in plastic wrap, then with foil. Thaw in the refrigerator before serving.
💡 Tips for Making Keto Nutella Tart
- Make sure the chocolate cookie crumbs are well-coated with melted butter. This helps firm up the crust, making it easier to slice and not crumble apart.
- Allow the gelatin to fully bloom in the heavy cream before heating. This step ensures it dissolves completely and smoothly mixes into the other filling ingredients.
- Start with room temperature mascarpone cheese. This helps it blend into a smooth consistency.
- Let the heavy cream cool slightly before adding the chocolate chips, to prevent the chocolate from seizing.
- Be patient with the chilling time. Allow the tart to set in the refrigerator for the full 4-6 hours or overnight to ensure the ganache and filling firm up properly.
- Pour the ganache slowly over the tart to avoid disrupting the filling. Spread it evenly with an offset spatula for a smooth, professional-looking finish.
🔄 Substitutions and Additions
- Sweetener: If you prefer a different sweetener, swap monk fruit/allulose for another powdered keto-friendly sweetener like Swerve. Make sure to adjust the amount based on sweetness levels.
- Mascarpone cheese: If mascarpone isn’t available, you can substitute it with cream cheese. This will give a slightly tangier flavor but will work well in the pinch.
- Espresso powder: Add a teaspoon of espresso powder to the ganache for a deeper, richer chocolate flavor. The coffee enhances the chocolate without adding a strong coffee taste.
- Sea salt flakes: Sprinkle a pinch of sea salt flakes on top of the ganache for a sweet and salty flavor combo.
- Berries: Top the tart with fresh berries like raspberries or strawberries before serving for a fresh and fruity twist that pairs well with the chocolate.
- Chocolate chips: Instead of the ganache topping, you can sprinkle the top of the tart with some sugar-free chocolate chips.
Are the Cookies in this Recipe Low Carb?
Yes. They are made without added sugars and use low-carb ingredients, making them suitable for a keto diet.
Can I Make This Tart Ahead of Time?
Absolutely! This tart can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
Is This Tart Gluten-Free?
Yes, this recipe is completely gluten-free. The keto chocolate sandwich cookies used in the crust are made without gluten, and all other ingredients are naturally gluten-free.
How Long Does it Take for the Tart to Set?
The tart needs to chill in the refrigerator for at least 4-6 hours, but for best results, it’s recommended to let it set overnight to ensure the ganache and filling are fully firm.
Why is My Crust Crumbly and Not Holding Together?
If the crust is too crumbly, it might not have enough butter to bind the cookie crumbs together. Try adding a bit more melted butter, a tablespoon at a time, until the mixture resembles wet sand and can hold together when pressed.
Why Isn’t the Filling Setting Properly?
If the filling isn’t setting, the gelatin may not have been fully dissolved or bloomed properly. Make sure to let the gelatin sit in the cream until it blooms and then gently warm the mixture to dissolve it completely before adding it to the filling.
What is the Best Way to Get Clean Slices When Serving?
Use a sharp knife dipped in hot water and wiped dry before slicing for clean cuts. This helps prevent the chocolate ganache from sticking to the knife.
🍽️ More Keto Chocolate Recipes
- Keto Chocolate Lasagna
- Keto Chocolate Layer Cake
- Silky Chocolate Avocado Mousse
- Keto Chocolate Avocado Brownies
- Keto Chocolate Pudding
- Easy Chocolate Sauce
- Keto Chocolate Milkshake
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Chocolate Hazelnut Tart
Ingredients
For the Crust
- 25 Keto Chocolate Sandwich Cookies
- 1/3 cup butter, melted or more as needed
For the Filling
- 1 cup Sugar-free Nutella
- 8 ounces mascarpone cheese
- 1/3 cup monk fruit/allulose, powdered
- 2 tablespoons heavy cream
- 1 teaspoon grass-fed gelatin, unflavored
- 1 teaspoon vanilla extract
For the Ganache Topping
- 1 cup sugar-free chocolate chips
- 2/3 cup heavy cream
- Optional: chopped toasted hazelnuts for the top
Instructions
To Make the Crust
- Break up the sandwich cookies and add them to your food processor bowl.
- Pulse until they are ground to crumbs. Pour in the melted butter, then continue pulsing until it resembles wet sand.
- Add the crust in your tart pan with the bottom lined with parchment paper. Press out the crust, going up the sides, in an even layer. Set the crust aside while you make the filling.
To Make the Nutella Filling
- Pour the heavy cream into a small bowl, then sprinkle the gelatin over the top. Allow it to sit for a few minutes until it solidifies.
- Add the nutella, sweetener, mascarpone cheese, vanilla extract and gelatin cream mixture into a mixing bowl.
- Mixing using a hand mixer until fully combined.
- Pour the filling into your tart pan and smooth the top using an offset spatula.
To Make the Ganache Topping
- Pour the heavy cream into a microwave safe mixing bowl. Heat for 30 seconds or until hot, then pour in the chocolate chips.
- Allow it to sit for a few minutes, then whisk to combine. The mixture should be pourable consistency. It will thicken up as it chills in the fridge.
- Pour the ganache over the tart filling, making sure it’s evenly distributed. If you are adding hazelnuts, toast them in a skillet, then roughly chop them. Before the ganache starts to set, sprinkle the hazelnuts over the top. Gently press them down with your hands, making sure they will stick. You can also add some melted chocolate over the top if you’d like or you can skip this step.
- Chill the tart in the fridge for at least 4-6 hours or overnight, until fully set.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Looks absolutely delicious and I love the helpful hints.
Thanks so much. If you love chocolate, this is the dessert for you! It is so good.