Keto Chocolate Hazelnut Ravioli Recipe: Low-Carb Dessert Delight

Easy Keto Chocolate Nutella Ravioli-

Easy Keto Chocolate Nutella Ravioli are quick to make and irresistibly tasty. These low-carb turnovers are filled with a homemade, creamy chocolate “Nutella” that keeps this treat keto-friendly and satisfying.

Low in carbs and rich in healthy fats, these ravioli use a baked cheese exterior as a keto alternative to traditional pasta dough. The crisped cheese creates a sturdy shell that holds the chocolate filling beautifully.

For the filling I make a smooth, low-carb chocolate spread using peanut butter, almond butter, hazelnut butter, or sunbutter for a nut-free option.

If you want the classic Nutella flavor, hazelnut butter is the best choice. I used smooth peanut butter from my pantry and it was delicious—rich and chocolatey with a peanut butter twist.

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I like to finish the ravioli with a light dusting of low-carb powdered sweetener and a sprinkle of cocoa powder. A small sifter or tea strainer works perfectly for an even, delicate coating.

Please leave a comment and star rating if you try the recipe—I love hearing how it turned out.

Some Helpful Process Shots

Easy Keto Chocolate Nutella Ravioli Recipe-

Ingredients:

• 6 Mozzarella cheese slices (or Jack cheese slices)
• 3 tablespoons smooth peanut butter (no added sugar), or almond butter or hazelnut butter (sunbutter works for a nut-free option)
• 1 ½ teaspoon cocoa powder or cacao powder, divided
• 2 ½ teaspoons powdered erythritol or other low-carb powdered sweetener
• 2 teaspoons coconut oil, melted

Directions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper (not wax paper). Arrange the cheese slices on the parchment with space between them so they won’t melt into each other.
2. Bake the cheese slices for 5–7 minutes, until the edges begin to brown. Remove from the oven and let them cool 3–5 minutes so they firm up but are still pliable. Keep the oven on.
3. In a small bowl combine the peanut or nut butter, 1 teaspoon cocoa powder, 2 teaspoons powdered sweetener, and melted coconut oil. Stir until smooth and creamy.
4. Place about ½ tablespoon of the chocolate nut butter in the center of each cheese slice. Fold one corner to the opposite corner and press firmly to form a triangle. The edges may not be fully sealed yet—returning them to the oven will help seal the seams.
5. Return the baking sheet to the 375°F oven and bake 2–3 more minutes, or until the edges of the ravioli have melted together and sealed.
6. Remove from the oven and let cool until the cheese shell is firm enough to pick up without bending.
7. Sift or sprinkle the remaining powdered sweetener and a dusting of cocoa powder over each ravioli. Serve and enjoy.

Nutritional Data: Yield: 6 ravioli. Servings: 3. Serving size: 2 ravioli. Per serving: Calories 309, Carbs 5 g, Net Carbs 4 g, Fiber 1 g, Fat 24 g, Saturated Fat 12 g, Protein 16 g, Sugars 2 g, Sodium 393 mg. These values are estimates based on the products used.

Printable Recipe Card Below:

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