Low Carb “Nutella” Donuts

Low Carb "Nutella" Donuts 1

I am nutty for hazelnuts. Even more than that, I am nutty for the combination of hazelnuts and chocolate. I love making my own low carb “Nutella” and using it in all sorts of recipes. And apparently I am not the only one, since there are now two or three brands of sugar-free chocolate hazelnut spread on the  market now. I still suggest making it yourself if you can, since it’s easy and more cost effective. Not to mention delicious! A big jar of it doesn’t last long in my house. Especially when I use it to frost these low carb Nutella donuts.

(1 votes, average: 5.00 out of 5)
Low Carb “Nutella” Donuts


  • 2 cups hazelnut flour (can sub almond flour)
  • Sweetener equivalent to 6 tbsp sugar
  • 1/4 cup cocoa powder
  • 1/4 cup unflavored whey protein powder
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup avocado or nut oil
  • 1/2 tsp vanilla extract
  • Glaze:
  • 1/4 cup sugar-free chocolate hazelnut spread – click here to see how easy it is to make!
  • Powdered sweetener equivalent to 1/4 cup sugar
  • 1/4 cup heavy whipping cream
  • 1 to 2 tbsp water to thin it out, if needed
  • 2 tbsp chopped, toasted hazelnuts (about 10 hazelnuts)


  1. Preheat oven to 325F and grease a donut tin well. If you only have one donut tin, you may need to work in batches.
  2. In a blender or food processor, combine hazelnut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Pulse to combine.
  3. Add eggs, almond milk, oil and vanilla extract and blend until batter is smooth. Fill donut cavities almost to 3/4 full with batter and bake 15 to 20 minutes, or until set and firm to the touch.
  4. Remove and let cool 10 minutes, then flip out onto a wire rack to cool completely. Repeat with any remaining batter. You will get about 10 donuts, depending on the size of your pan (donut pans vary slightly in size).
  5. Glaze:
  6. In a medium bowl, whisk together the chocolate hazelnut spread, sweetener, and whipping cream. If your glaze is really thick, stir in water one tablespoon at a time until a spreadable consistency is achieved.
  7. Spread donuts with glaze and sprinkle with chopped hazelnuts. Let set in fridge about 30 minutes.

Yield: Makes about 10 Donuts

Cholesterol: 46mg

Food energy: 255 kcal

Total fat: 26.22g

Calories from fat: 236

Carbohydrate: 6.94g

Protein per serving: 7.41g

Total dietary fiber: 3.79g

Carolyn Ketchum
Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

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6 years ago

I don’t have donut tin. Any suggestions for another way to make these?

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