We’re not saying this is a recipe for keto Ferrero, but it kind of is! These fudgy chocolate hazelnut cookies are deliciously crunchy and smooth, and they’re super low carb, so you can enjoy them guilt-free.
Lots of butter, almond flour, cocoa powder, an egg, erythritol (or your favorite sweetener) and a pinch of baking soda is all you need. We’re also making a chocolate ganache in the microwave to decorate the cookies!
What You’ll Need
For this recipe, you’ll need lots of hazelnuts, 1 cup to be precise, and you can toast and peel them or leave them as-is.
You’ll also need erythritol or your preferred zero-calorie sweetener. If you use something other than erythritol, just adjust the sweetness. Remember, not all sugar substitutes are equally sweet!
Make sure you have some almond flour in hand, it gives body to the cookies, and you can also use coconut flour if that’s what you have in your pantry.
Finally, a tablespoon of unsweetened cocoa powder will give the cookies a lovely color and a chocolatey feel.
Hazelnuts are Just the Beginning.
As fancy as these cookies are, they’re only made with a few everyday ingredients, so they’re the best of both worlds: they’re easy and delicious! Using few ingredients also means there are many ways of enhancing them. Here is our most exciting variation.
Just because hazelnuts have become the most famous nuts this type of cookies, that doesn’t mean we can’t make them with any other nut with fantastic results! Forget about hazelnuts; once you see what you can do with almonds, cashews and walnuts, you’ll never look back! That means you can make almond chocolate cookies, and you can call them any way you want!
What to do with Homemade Keto Hazelnut Cookies?
In this post, I’m sharing with you my favorite recipe for keto hazelnut cookies, and as a plus an easy chocolate ganache; it’s a game-changer! Here’s what to do with a batch of keto Ferrero-style cookies!
As you can surely imagine, these tasty hazelnut cookies are crowd-pleasers, so they tend to disappear the same day you make them. But if you’re lucky, you’ll have some left to enjoy some other time. Store them in the fridge and snack on them every time you crave something sweet.
These are fantastic after-workout snacks, as they replenish your energy while giving you lots of protein and healthy oils from hazelnuts. Of course, these treats are lovely at any time of day, and you can serve them to friends and family when coming over.
Now we’re ready to check out today’s recipe. If you thought hazelnut cookies weren’t aligned with your health goals, we’re happy to tell you these are! Besides, these beauties are effortless, so you won’t break a sweat. Let’s make some cookies!
Keto Ferrero Rocher Cookies
Keto Ferrero-style cookies, These fudgy hazelnut cookie balls are deliciously crunchy and smooth, and the best part? they’re super low carb!
- 100 g butter
- 3/4 cup erythritol
- 1 egg
- 150 g almond flour
- 20 g cocoa powder
- 1/4 tsp baking soda
- 1 cup hazelnuts
- 1/2 unsweetened dark chocolate
- 1/4 cup heavy cream
- Dice the butter and place it in a mixing bowl.
- Add the erythritol and whip with an electric hand mixer until incorporated and fluffy.
- In two small bowls, separate the egg yolk from the white, reserve both.
- Mix in the egg yolk with the butter mixture.
- Incorporate the almond flour, cocoa powder and baking soda into the batter. Mix well.
- Form a ball with the batter, cover the bowl with plastic film and store it in the refrigerator until ready to use.
- Using a zip lock bag and a rolling pin, smash the hazelnuts until coarsely crushed. Set aside.
- Chop the chocolate bar and place it in a bowl. Add the heavy cream. Set aside.
- Grease a square pan with oil and line it with parchment paper.
- Preheat the oven to 350°F.
- Bring out the chocolate batter and roll bite-sized balls. Coat them with egg white
and cover them with crushed hazelnuts. Place them in the pan.
- Once in the pan, press the hazelnut cookies a little to flatten, just to prevent
them from rolling out of place and to make space for the chocolate ganache.
- Use a small spoon to create a dimple in the middle of each cookie.
- Bake for 10-15 minutes.
- Melt the chocolate and heavy cream mixture in the microwave in ten-second pulses, stirring between pulses until fully melted and glossy.
- Bring the cookies out of the oven and pour a spoonful of chocolate ganache in the dimple. Let the cookies cool down a little and serve!
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 18gCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 4g
Tuesday 20th of July 2021
Where is the nutrition for this recipe???? A recipe isn't good without that and this one would have been extra good if it had this info. Am I just missing it in all the ads? Thanks... you are creative!