This low carb chocolate and hazelnut pie is SO easy to make – only five ingredients!
Disclosure: I was provided with this hazelnut meal from Bob’s Red Mill free of charge in exchange for my fair and honest review. Please see my disclosure policy. This post also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
I’m going to start off by listing the amazing features of this pie.
- It only needs five ingredients
- It only needs fifteen minutes of preparation time*
- Chocolate + hazelnut – HELLO?!? Nutella pie, anyone?!?
- No cooking or baking involved
- Only 7.4g net carbs per generous serving
*There is also some waiting time while the pie is in the fridge, but that doesn’t count as actual work!
Recently Bob’s Red Mill sent me a variety of samples to try out – and I’ve already used some of the hazelnut meal to make Hazelnut Creams. I’ve been really impressed by the quality of the products – and they are widely available too!
So there are three simple stages to this pie: 1. Make crust. 2. Make filling. 3. Eat.
For stage one, mix together some Bob’s Red Mill Hazelnut Meal with melted butter.
Press it into a 9″ non-stick pie plate, pushing the mixture up the sides to form the crust. Place in the fridge to harden.
For stage two, combine Jello sugar free chocolate pudding and almond milk. But wait! If you just use these two ingredients, the filling won’t set. So you’ll need a little cornstarch too. Whisk well until smooth. I use an electric mixer to make sure I can get it as smooth as possible!
Pour the filling into the chilled crust. Cover and return to the fridge for at least three hours or overnight.
Cut into six slices and serve! The gooey chocolate pudding filling goes so well with hazelnut crust!
- 1½ cups hazelnut meal
- 4 tbs unsalted butter melted
- 1 packet Sugar free Jell-o Chocolate Pudding
- 2 tsp cornstarch
- 1½ cups unsweetened almond milk
- Mix the hazelnut meal and melted butter together and press into a 9" pie pan. Place in the fridge for at least one hour.
- Add the remaining ingredients to a stand mixer bowl and use whisk until smooth.
- Pour into the chilled crust, then cover. Place in the fridge for at least 3 hours or overnight.
7.5g net carbs per serving.
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This looks so yummy! I will have to try it:)
I was wondering why the pudding would not set up with the almond milk? I bet using half whipping cream and half almond milk would be good and even creamier. I am so going to try this one !
Hi Shannon! The lactose content of regular milk is one of the reasons why the Jello pudding sets. In other situations you can get round this by adding half the amount of almond milk than it says regular milk and it will set. But if I did that for this pudding there wouldn’t be enough to fill the pie! Hope that helps!
Could I use heavy cream instead of all other liquid?
It would make it higher in fat but it would probably still taste fine. If you try it, please let me know how it goes!
Could you set it with plain gelatin?
I should think so. You’d have to add cocoa powder too. But no idea of quantities I’m afraid as I haven’t tried that recipe.
Jell-O pudding contains horrible sweetener and cornstarch raises blood glucose rapidly.
Maybe use xanthum gum to thicken and avacodo chocolate pudding? Just a healthier version