Sugar Free Hazelnut Nut.ella Brownies are KETO, LOW CARB, LCHF, GRAIN FREE and GLUTEN FREE. 2.75g carbs each.
So utterly exquisite yet simple to prepare. Want to know how they came about? No problem. It was thanks to an email from Diabetic Kitchen, asking me if I’d like to try their Gourmet Chocolate Brownie Mix.
Now. I get offered samples all the time, mainly by American companies, as they’re waaaay ahead of the UK in terms of sugar free and low carb merchandise (UK entrepreneurs – please take note!!!!). Mostly, I decline to even provide a delivery address, as the products are not keto enough, contain dubious ingredients, carry unrealistic claims, are way too expensive, or are simply not in line with my ethos. Lots of offers get refused.
One of my pet hates is baking with ‘ready mixes’. I always shunned them when I was the reigning queen of high carb and sugar, so why now? Plus the usual list of unpronounceable lab-made ingredients always put me off. I just looked at tins and boxes of ‘ready to bake’ whatevers and thought to myself “For lazy people…” And – think about it – when you have to add eggs, butter, water, milk, etc. it’s hardly a ready mix…
However. I agreed to the Sample of Gourmet Chocolate Brownie Mix because a) The sender was very pleasant and helpful, b) I realise that keto life can be taxing on those who work full time and have families to take care of, so a ready-to-bake treat might just be what they need, and c) the lazy baking bug can strike on me too!
When the package arrived, the first thing I looked at were the ingredients. To my (pleasant) surprise, there was nothing to give me the heebiejeebies. In fact, it all sounded pretty decent… sunflower seeds… inulin… coconut flour… prebiotics… monkfruit… stevia…
“It may just turn out OK” – I thought to myself, unenthusiastically.
Just in case the result was going to be disappointing, I thought I’d add a couple of extras to the basic Diabetic Kitchen directions. Opting for a hazelnut theme, I made some Nut.ella hazelnut/chocolate spread to go over the brownies and then roasted some fresh hazelnuts for added texture.
At 35 minutes, the bake seemed a bit lengthy, and I was worried that the brownies might end up dry. But I none the less carried out the instructions on the packaging (minus the nuts) and crossed my fingers.
The result? Astounding! Not only did I create a new Nut.ella recipe by chance (click HERE for my new, improved recipe), but also the yummiest Sugar Free Hazelnut Nut.ella Brownies.
Moist, exquisite and decadent. The brownies stayed fresh and succulent in the fridge for days. They lasted days only because I stopped myself and ketohusband from wolfing down the whole lot immediately. But there’s no denying we both struggled. We even fell out over who would have the last one.
The up side? Everything. Cannot fault this brownie mix. The result was out-of-this-world pure heaven. Best Sugar Free Hazelnut Nut.ella Brownies I’ve ever tasted.
The down side? Can’t get it in the UK (for now at least), unless you’re prepared to pay a ridiculously inflated price to a third party seller.
How to Make the Best Sugar Free Hazelnut Nut.ella Brownies.
I’m off to try and create my own replica of these divine morsels…
Don’t forget to use my links for Diabetic Kitchen and enter NEWFRIENDS at checkout TO GET 10% OFF YOUR ORDER.
- Yield: 16
- Serving size: 1
- Calories: 197
- Fat: 16.5g
- Net Carbs: 2.75g
- Protein: 3.6g
- 1 can of Diabetic Kitchen Gourmet Chocolate Brownie Mix
- 3 large eggs
- 150g unsalted butter (melted)
- 100g 3 Ingredients Keto Nut.ella Hazelnut Chocolate Spread
- 50g hazelnuts (net weight); for U.S. option, click HERE
- pre-heat oven to 160C fan (180C static).
- line a 20cm x 20cm silicone mould with overhanging parchment paper on all sides - no need for non-stick spray.
- in a large mixing bowl, combine entire contents of brownie mix with eggs and melted + cooled butter, using a balloon whisk.
- pour the mix into your baking mould and bake for 35 mins.
- meanwhile, de-shell and roast hazelnuts for 5 minutes under a medium-hot grill (broiler) or 10 minutes in the oven at 200C fan (220C static), then remove as much skin as possible by rubbing between your fingers or in a lint-free tea towel, and finally, crush them so as to obtain crumbs.
- let the brownie cake cool in its baking mould, then spread Keto Nut.ella all over the top and refrigerate.
- when the nut.ella has firmed up a bit, remove from fridge and sprinkle hazelnut crumbs all over the top, then press down lightly with your palm.
- lift the cake out of the mould, discard baking paper and cut into 16 squares.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.
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