Dolcetti alle nocciole low carb

Low carb hazelnut cupcakes

Sep 25, 2021Ciboplus Srl

These super greedy hazelnut treats are very easy to prepare thanks to the mixture for sponge cake and soft desserts by Simply Keto (this recipe is in fact from the owner of this German brand). This super versatile blend has only 3.2g of carbohydrates per 100g and is gluten and soy free. It's ideal for preparing cakes to fill but also for treats like these which, in addition to being delicious, are also cute to look at, ideal to offer even to guests who don't follow low carb or keto diets.

Low carb hazelnut cupcakes

Ingredients for 6 cupcakes

For the cream

90g of butter

90g of spreadable cheese

25g of erythritol powder

5 drops of Simply Keto Natural Hazelnut Flavor

1 teaspoon Simply Keto Hot Chocolate Mix


50g of coarsely chopped hazelnuts

50g of erythritol gold


  • Preheat the oven to 175°C.
  • Mix the mixture and the cocoa in a bowl with water until a smooth dough is formed.
  • Pour the mixture into greased (or silicone) molds and bake for 20 minutes. Then let it cool completely.
  • Whip the softened butter with the mixer for at least 3 minutes. Gradually add the powdered erythritol and continue whisking. The mass will become crumbly at first, but then it will become creamy again. Finally add the other ingredients and mix.
  • Pour the cream into a piping bag and keep in the fridge until needed.
  • Toast the chopped hazelnuts in a pan with the gold erythritol.
  • Empty the cooled muffins from the top and fill them with a little buttercream and a whole hazelnut.
  • Spread the muffins with a little buttercream and decorate with the caramelized hazelnut granola.

If you liked this recipe and try to make it, please tag us on social networks, we will be happy to share it and you can compete to become our Pinkfood Chef of the month!

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