Low Carb Nutella Stuffed Muffins

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I won’t lie, but I am rather obsessed with all things Nutella. Of course, real Nutella is off limits to me but that gooey chocolate hazelnut flavor is not. I make at least one batch of low carb chocolate hazelnut spread per week. My whole family loves it. And these Low Carb “Nutella” Stuffed Muffins have officially become a family favorite.

(3 votes, average: 4.67 out of 5)
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Low Carb Nutella Stuffed Muffins

Ingredients

  • 1/3 cup sour cream
  • 3 large eggs
  • Sweetener equivalent to 1/3 cup sugar
  • 1/2 tsp vanilla extract
  • 2 1/4 cups almond flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar-free chocolate chips
  • 3/4 cup sugar-free chocolate hazelnut spread (click here for an easy homemade version)

Instructions

  1. Preheat oven to 325F and line a muffin pan with parchment or silicone liners.
  2. In a blender or food processor, combine the sour cream, eggs, sweetener, and vanilla extract. Blend on high until smooth. Add the almond flour, baking powder, and salt and blend again until smooth and well combined. By hand, stir in the chocolate chips.
  3. Spoon about half of the mixture into the prepared muffin cups. Then spoon 1 tablespoon of sugar-free Nutella into each muffin cup and top with the remaining batter.
  4. Bake about 30 minutes, until tops are puffed and firm to the touch. Remove and let cool 15 minutes before serving.

Yield: 12

Cholesterol: 49mg

Food energy: 243 kcal

Total fat: 21.82g

Calories from fat: 196

Carbohydrate: 9.13g

Protein per serving: 8.08g

Total dietary fiber: 4.29g

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3 Comments on "Low Carb Nutella Stuffed Muffins"

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jackie

are these regular sized or mini muffins

Michele

Is there substitute for the sour cream? Maybe coconut cream? I can’t eat dairy, but these muffins sound amazing!

Tamera Alexander

Okay, seriously. You must stop posting all these fabulous recipes. I have a pile of roasted hazelnuts sitting in my kitchen cooling right now (for the spread, cannot wait!!), and it’s all your fault, Carolyn! Truly, can’t thank you enough for these recipes. And to think, I once imagined that going LCGF was going to be boring and would mean no more sweets. SO GRATEFUL that’s not the case. Making these tonight!

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