Keto Hemp Brownies with Nut.ella & Hazelnut Crumbs. NO flour. ZERO sugar. Free of nasties. Pure healthy goodness — only 1.3g carbs each.
A few weeks ago I shared a brownie recipe made from a ready-mix that surprised everyone with its texture and flavour. It was delicious, but many readers outside the US couldn’t source the mix. After hearing that, I set out to recreate the same moist, fudgy brownie entirely from scratch — no can, no compromises.
This home-made version uses pantry keto staples plus hemp seed hearts, hazelnuts and a simple three-ingredient Nut.ella spread. The hemp hearts are essential: they give the brownies extra softness and moisture while keeping them low carb. Don’t worry — hemp hearts contain only trace THC and will not produce psychoactive effects. Be sure to use hulled hemp seed hearts rather than the whole seeds with shells.
100% Home-Made Keto Hemp Brownies with Nut.ella & Hazelnut Crumbs
You can skip the Nut.ella and hazelnut crumbs if you prefer, but the topping elevates these brownies into something truly indulgent while keeping the recipe healthy and low-carb. The Nut.ella is quick to make — just three ingredients — but the right quality ingredients are important for a smooth, creamy result.
Hemp hearts can be more or less available depending on where you live, but they are the key to the texture of these brownies. They bring a tender crumb and keep the interior moist without adding carbs or gluten.
Here is the recipe for Keto Hemp Brownies with Nut.ella & Hazelnut Crumbs.
If you still love the ready-mix, that’s fine — it’s an excellent product — but this recipe gives you a completely home-made alternative that’s easy to make anywhere.
Enjoy!
- 100g Montezuma’s Absolute Black 100% chocolate
- 130g unsalted butter
- 4 large eggs
- 2 tsp vanilla paste or extract
- 85g erythritol (adjust to taste)
- 2 tsp pure stevia powder (or sweetener of choice)
- pinch of fine Himalayan pink salt
- 25g unsweetened dark cocoa, sifted
- 50g hemp seed hearts
- 2 tsp baking powder, sifted
- 50g roasted, coarsely crushed hazelnuts
- 100g 3-ingredient Keto Nut.ella hazelnut chocolate spread
- Preheat oven to 160°C fan (180°C static).
- Line a 20cm x 20cm silicone mould or baking tin with parchment paper, allowing some overhang for easy removal.
- Whisk the eggs, vanilla and sweeteners together until pale and fluffy.
- Gently melt the chocolate and butter together over very low heat or in a bain-marie. Combine with the egg mixture.
- Fold in the sifted cocoa, hemp hearts, baking powder, salt and any remaining dry ingredients until evenly combined. Pour the batter into the lined tin and bake for 15–18 minutes. Use a toothpick to check doneness — it should come out with a few moist crumbs.
- Allow the brownie to cool completely in the tin, then refrigerate until fully set.
- Lift the set brownie onto a serving plate, spread the Nut.ella over the top and chill again for about 1 hour.
- Sprinkle the crushed hazelnuts evenly over the top and press down lightly. Cut into 16 squares and serve chilled or slightly chilled.