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  • María Fernanda López

Hazelnut Red Velvet Pie (Vegan, Low Carb & Gluten Free)

Love is in the air and my tastebuds can also tell! Nothing screams Valentines day more than chocolate hazelnut and red velvet don't you agree? Well, you are going to fall straight up for this simple No Bake pie recipe with a secret ingredient!

This is a blender recipe, easy, nourishing and delicious that it's perfect for the theme of the month... Valentines Day! But honestly, I am a red velvet and hazelnut girl all year round, who's also with me?

Well, besides being extremely easy this recipe is vegan friendly, gluten free and low carb! Each piece of pie has only 6.6 net carbs. And the flavors just work perfectly! I mean, chocolate and hazelnut!

The secret ingredient, and one that you won't tellis nothing but BEETS! That gives the beautiful color of this recipe and also the volume. Not a beet fan? Don't worry, the taste of it is hidden thanks to the other ingredients without making it loose any benefits!

The other ingredients for the base of this pie are: dairy free ricotta cheese, Organifi vanilla protein powder and granulated monk fruit! So we are keeping this recipe vegan and low carb... and most importantly delicious!

I tried to keep this recipe vegan but if you want you can also use regular ricotta cheese! The magic also happens to this great vegan and organic protein powder from Organifi, one of my favorite protein powders because the nutrient profile is complete!

  • Digestive enzymes

  • MCT

  • Essential minerals and vitamins

It's a great way to make sure that any picky eater gets those nutrients and they get absorbed thanks to the MCT. This is just so smart! You can use the discount code PURELYHL on any of Orgafini orders... everything taste on point! Guaranteed.

Anyways, that protein rocks in this recipe! Here's what you'll need for this Hazelnut Red Velvet Pie:

  • Beets

  • Almond based ricotta cheese

  • Organifi Vanilla Protein Powder (PURELYHL for discount)

  • Granulated monk fruit (PURELYHL for discount)

  • Almond based cream cheese (room temperature)

  • Low carb hazelnut spread (I used this)

You'll also see that this recipe is fail proof! Easy peasy. Basically just blend the pie ingredients, freeze, top with the cream cheese and have fun with the hazelnut spread... pretty easy, huh?

So this recipe is great to make with your friends or family, even to make this on a rush.

Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:

  • Low Carb

  • Keto Friendly

  • Freezer Friendly

Can I freeze this recipe?

Yes! Another good thing about this recipe is that you can keep it in the freezer. My recommendation is to slice it up before freezing it and that way you have slices of cake ready to devour!

They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good cake with peanut butter?

So for all the peanut butter lovers, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!

With love,



Try more recipes here!


Hazelnut Red Velvet Pie

By María Fernanda López

Serves 8



Toppings and Frosting

  • 6 oz of almond based cream cheese (room temperature)

  • 1/4 cup of granulated monk fruit

  • 1/4 cup of low carb hazelnut spread (I used this)



  1. Steam the chopped beets in water until soft. About 20 minutes.

  2. Drain the water and place the rest of the ingredients for the pie in a blender or food processor.

  3. Spread the mix into a circular dish with waxed paper to prevent the pie from sticking.

  4. Freeze for 3 hours.


  1. Blend the cream cheese with granulated monk fruit and top the pie with it.

  2. Spread it with a spoon.

  3. Top with hazelnut spread and created swirls with a fork.

  4. Freeze for a couple of hours or serve immediately.


Nutritional Information per serving (156 kcal)

Fat: 11.6g

Carbs: 9.3g

Fiber: 2.7g

Net Carbs: 6.6g

Protein: 7.3g


This post contains affiliate links.

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