Easy Keto Chocolate Nutella Ravioli-

Easy Keto Chocolate Nutella Ravioli are simple to prepare, divinely scrumptious turnovers filled with a healthy, low carb, homemade version of creamy chocolate Nutella.

Low carb, keto and filled with healthy fats, these keto chocolate Nutella ravioli have an outer baked cheese shell that is a low carb, keto replacement for high carb pasta dough used in traditional ravioli.

Inside of the ravioli is a homemade, low carb, creamy version of Nutella that you can make with peanut butter, almond butter, hazelnut butter, or sunbutter for a nut-free option. If you want the classic Nutella flavor then you can use hazelnut butter.

However, I used smooth peanut butter because I already had some in my pantry. It was so delicious with peanut butter!

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I sprinkled a little low carb powdered sweetener and cocoa powder over the top of the ravioli with a small sifter (I used a tea strainer to sift) for decoration and a little extra flavor.

Let me know if you try the recipe and leave a comment and star rating if you can. 🙂

Some Helpful Process Shots

Easy Keto Chocolate Nutella Ravioli Recipe-

Ingredients:

6 Mozzarella Cheese Slices, or can also use Jack Cheese Slices
3 tablespoon smooth peanut butter (no added sugar), or almond butter or hazelnut butter (can use sunbutter for nut free)
1 ½ teaspoon cocoa powder or cacao powder, divided
2 ½ tsp Swerve Confectioner powdered sweetener
2 teaspoon coconut oil, melted

Directions:

Preheat oven to 375℉ (190 ℃) and line a baking sheet with parchment paper (not wax paper). Arrange mozzarella cheese slices on parchment paper with enough space in between each slice so they won't melt into each other.
Place baking sheet with the cheese slices into the preheated oven and bake for 5 to 7 minutes or until the edges of cheese are browning. Remove from oven and let the cheese cool for 3 to 5 minutes to firm but not completely harden.*Leave the oven on, as these will return to the oven later.*
In a small mixing bowl combine: peanut butter or nut butter of choice, 1 teaspoon of the cocoa powder, 2 teaspoon of the powdered Swerve, and 2 teaspoon melted coconut oil. Stir until smooth and creamy.
Add ½ tablespoon of chocolate nut butter mixture to the center of each cheese slice and fold one corner of cheese over to the opposite corner pressing down firmly to make a triangle shape. The ravioli won't seal at the edges but they only need to stay folded over as the edges will seal in the oven heat when returned to the oven.
Once all are folded over, return the baking sheet to the 375 ℉ oven and bake for 2 to 3 more minutes or until edges of ravioli have melted together to seal.
Remove from oven and let cool just until the cheese shell is firm enough to pick up the ravioli and have it keep its shape without bending.
Sprinkle or sift the remaining powdered swerve and cocoa powder over the top of each ravioli. Serve and enjoy.

Nutritional Data: Yield: 6 big ravioli, Servings: 3, Serving Size: 2 ravioli, Amounts per serving - Cal: 309, Carbs: 5g, Net Carbs: 4g (for 2 ravioli), Fiber: 1g, Fat: 24g, Saturated Fat: 12g, Protein: 16g, Sugars: 2g, Sodium: 393mg.

Printable Recipe Card Below:

📖 Printable Recipe Card

Easy Keto Chocolate Nutella Ravioli

Stacey

Easy Keto Chocolate Nutella Ravioli are simple to prepare, divinely scrumptious turnovers filled with a healthy, low carb, homemade version of creamy chocolate Nutella.

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 7

Total Time 12

Course Dessert

Cuisine Italian

Servings

Calories 309 kcal

Ingredients

6 Mozzarella Cheese Slices or can also use Jack Cheese Slices
3 tablespoon smooth peanut butter no added sugar, or almond butter or hazelnut butter (can use sunbutter for nut free)
1 ½ teaspoon cocoa powder or cacao powder divided
2 ½ teaspoon Swerve Confectioner powdered sweetener
2 teaspoon coconut oil melted

Instructions

Preheat oven to 375℉ (190 ℃) and line a baking sheet with parchment paper (not wax paper). Arrange mozzarella cheese slices on parchment paper with enough space in between each slice so they won't melt into each other.
Place baking sheet with the cheese slices into the preheated oven and bake for 5 to 7 minutes or until the edges of cheese are browning. Remove from oven and let the cheese cool for 3 to 5 minutes to firm but not completely harden.*Leave the oven on, as these will return to the oven later.*
In a small mixing bowl combine: peanut butter or nut butter of choice, 1 teaspoon of the cocoa powder, 2 teaspoon of the powdered Swerve, and 2 teaspoon melted coconut oil. Stir until smooth and creamy.
Add ½ tablespoon of chocolate nut butter mixture to the center of each cheese slice and fold one corner of cheese over to the opposite corner pressing down firmly to make a triangle shape. The ravioli won't seal at the edges but they only need to stay folded over as the edges will seal in the oven heat when returned to the oven.
Once all are folded over, return to the 375 ℉ oven and bake for 2 to 3 more minutes or until edges of ravioli have melted together to seal.
Remove from oven and let cool just until the cheese shell is firm enough to pick up the ravioli and have it keep its shape without bending.
Sprinkle or sift the remaining powdered swerve and cocoa powder over the top of each ravioli. Serve and enjoy.