Hazelnut Stuffed Mini Pies (Keto & Gluten Free)
Calling al hazelnut chocolate spread lovers! Woah, that was long. For for the sake of not saying the common name of the spread, because in this recipe I'm using Choczero Hazelnut spread. My latest obsession, in a delicious mini pie.
Stuffed foods are always amazing and just to make things even crazier (in the most delicious way) we are stuffing them with chocolate hazelnut spread. This is a recipe that you are going to love! And great to share with your friends or family.
The ingredients are very simple, and probably already a staple on your fridge and pantry. Keeping it simple, nourishing and always delicious! You know that I'm all about that and these mini pies are no different; indulgent and healthy.
Ingredients for these Hazelnut Stuffed Mini Pies:
Nuzest Vanilla Plant Based Protein (PURELYHL for discount)
Granulated monk fruit (PURELYHL for discount)
Keto friendly chocolate hazelnut spread (I used ChocZero)
You can see that we are incorporating a great amount of protein here! From the Nuzest Low Carb and Plant Based protein that I love using into recipes to add flavor, volume and those amino acids that are the building blocks of our DNA and muscles!
It's so easy to incorporate into recipes and it's also low carb. In here I used the Vanilla one, you can also use discount code PURELYHL for a 15% off discount on your Nuzest order.
A gluten and egg free... low carb pie? Totally possible! Thanks to the greek yogurt that works great to make the dough stick together (you can add some xanthan gum, totally optional if you have in on hand and it doesn't cause any digestion issues).
To keep things sweet I used my classic baking staple, granulated monk fruit from Lakanto. You can also order it online, since I consider this one of the best sugar replacements because it doesn't cause digestive issues or has a weird aftertaste like stevia has. And still, it doesn't add calories.
Overall this recipe is:
Gluten and Grain Free
Meal Prep Friendly
The end result
A crispy mini pie with a creamy and flavorful chocolate hazelnut filling. I enjoyed these as my evening snack or dessert. Alone they are amazing but why not? Drizzle some real dark chocolate or coconut on top!
You can also freeze these and have them ready at any moment of the day or week! It's always a hack that I love sharing as a nutritionist, have your snack game on point! The freezer is your best friend and your place of treasures. That way you have nourishing healthy snacks on hand.
This is a great recipe that your family or friends will love! Simple and elegant no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever! So are you ready? Grab those ingredients and let's get started!
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Hazelnut Stuffed Mini Pies
By María Fernanda López
1/2 cup of almond flour
1 cup of Nuzest Vanilla Plant Based Protein (PURELYHL for discount)
1 cup of plain greek yogurt
1/3 cup of granulated monk fruit (PURELYHL for discount)
1/4 tsp of cinnamon
1 tsp of baking soda
2/3 cup of keto friendly chocolate hazelnut spread (I used ChocZero)
Preheat the your oven at 370.
Before you prepare the dough place the chocolate spread in fridge.
Mix all the dry ingredients in a deep bowl.
Incorporate greek yogurt and mix well. You can use the help of your hands.
Press half of the dough into twelve silicone muffin cups.
Scoop 1 tbsp of the hazelnut spread into the dough.
Top with the other half of the dough carefully.
Bake for 15 minutes.
Let it cool down and enjoy!
Nutritional Information per serving (129 kcal)
Net Carbs: 1.7g
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