Sugar Free Hazelnut Nut.ella Brownies are keto, low carb, LCHF, grain free and gluten free, with just 2.75g carbs per brownie.
These Sugar Free Hazelnut Nut.ella Brownies are rich, moist, deeply chocolatey and surprisingly easy to make. They taste indulgent enough for a special dessert, yet the preparation is simple and practical. The idea started when Diabetic Kitchen invited me to try their Gourmet Chocolate Brownie Mix. I am usually cautious with ready-made baking mixes, especially when they claim to be suitable for a sugar free or low carb lifestyle, but this one was intriguing enough to test.
I am often offered samples, particularly from brands outside the UK, where sugar free and low carb products are often more widely available. Most of the time, I decline. Many products are not truly keto-friendly, contain ingredients I would rather avoid, make unrealistic claims, or simply do not fit the way I like to cook and bake.
Ready mixes have never been my favourite option. Even before switching to low carb baking, I preferred making desserts from scratch. A box or tin that still requires eggs, butter, water or milk never felt quite as “ready” as the label suggested. I also tend to avoid products with long lists of artificial or hard-to-pronounce ingredients.
This time, however, I decided to give the brownie mix a fair chance. The sender was helpful and pleasant, and I know that keto baking can be demanding for people with busy jobs, families and little free time. A convenient low carb dessert mix can be genuinely useful when you want something sweet without starting from zero. And, if I am honest, even committed home bakers have lazy days.
When the package arrived, the first thing I checked was the ingredient list. To my surprise, there was nothing alarming. Ingredients such as sunflower seeds, inulin, coconut flour, prebiotics, monk fruit and stevia made the mix sound far more promising than I expected.
“This may actually turn out well,” I thought, still keeping my expectations modest.
To make the brownies more special, I decided not to follow the basic idea alone. I chose a hazelnut theme and prepared a keto Nut.ella-style hazelnut chocolate spread for the topping. I also roasted fresh hazelnuts to add crunch, flavour and a beautiful finishing texture.
The baking time of 35 minutes seemed a little long at first, and I worried the brownies might come out dry. Still, I followed the package instructions, left out any extra nuts in the batter, and hoped for the best.
The result was far better than expected. The brownies were soft, dense and wonderfully chocolatey, and the hazelnut chocolate topping turned them into a truly luxurious low carb dessert. By chance, this experiment also helped create a new version of keto Nut.ella, which paired perfectly with the brownie base.
The verdict
These Sugar Free Hazelnut Nut.ella Brownies were moist, luscious and decadent. They stayed fresh in the fridge for several days, remaining soft and enjoyable rather than drying out. They only lasted that long because we made a conscious effort not to eat the entire batch immediately.
There was even a small disagreement over who should get the final square, which says everything you need to know about how good they were.
The best part is the flavour and texture. The brownie mix produced a deeply satisfying chocolate base, while the hazelnut topping added richness without making the dessert feel heavy. For anyone looking for keto brownies, sugar free brownies, gluten free brownies or a low carb chocolate dessert, this version is an excellent treat.
The only downside is availability. At the time of writing, this brownie mix is not easy to find in the UK unless you are willing to pay an inflated price through a third-party seller.
How to Make the Best Sugar Free Hazelnut Nut.ella Brownies
Making these brownies is straightforward. You need one can of Diabetic Kitchen Gourmet Chocolate Brownie Mix, eggs, melted butter, keto hazelnut chocolate spread and roasted hazelnuts. The brownie base is baked first, then cooled, topped with Nut.ella-style spread and finished with crushed hazelnuts. Once chilled and sliced, you have 16 delicious keto-friendly brownie squares.
These brownies are rich enough to serve as dessert, but they also make a lovely low carb treat with coffee. Keep them chilled in a sealed container so the topping stays firm and the texture remains at its best.
Enjoy!
- 1 can Diabetic Kitchen Gourmet Chocolate Brownie Mix
- 3 large eggs
- 150g unsalted butter, melted and cooled
- 100g keto Nut.ella-style hazelnut chocolate spread
- 50g hazelnuts, net weight
- Preheat the oven to 160C fan, or 180C static.
- Line a 20cm x 20cm silicone mould with parchment paper, leaving an overhang on all sides. No non-stick spray is needed.
- In a large mixing bowl, combine the full contents of the brownie mix with the eggs and melted cooled butter. Use a balloon whisk until evenly blended.
- Pour the brownie mixture into the prepared baking mould and bake for 35 minutes.
- Meanwhile, roast the hazelnuts for 5 minutes under a medium-hot grill or for 10 minutes in the oven at 200C fan, or 220C static. Remove as much skin as possible by rubbing the nuts between your fingers or inside a lint-free tea towel, then crush them into coarse crumbs.
- Allow the brownie cake to cool completely in the baking mould. Spread the keto hazelnut chocolate topping evenly over the surface, then refrigerate.
- When the topping has firmed slightly, remove the brownies from the fridge and sprinkle the crushed hazelnuts over the top. Press down gently with your palm so they adhere.
- Lift the brownie cake out of the mould, discard the baking paper and cut into 16 equal squares.
Metric kitchen scales are very useful for accurate low carb baking, especially when working with ingredients such as butter, nuts and flours. Store them upright in a cupboard or on your worktop so they take up very little space.
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