In a medium bowl, whisk together the hazelnut flour, cocoa powder, and sweetener. Stir in melted butter until mixture begins to clump together.
Press into bottom and up sides of a 9 inch tart pan (ceramic or metal). Refrigerate until firm, about 1 hour.
In a large saucepan over medium heat, combine cream and sweetener. Bring to just a simmer. Add chocolate and homemade Nutella and let sit 5 minutes until chocolate is melted. Whisk until smooth.
Pour into prepared crust and smooth out. Refrigerate until set, about 3 hours.
Sprinkle surface with fresh raspberries and toasted hazelnuts. Use a small sieve to sprinkle powdered Swerve over top.
Serves 12. Each serving has 10.41 g of carbs and 5.57 g of fiber. Total NET CARBS = 4.84 g.Food energy: 369kcal Total fat: 37.48g Calories from fat: 337 Cholesterol: 45mg Carbohydrate: 10.41g Total dietary fiber: 5.57g Protein: 6.39g Sodium: 50mg