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Today I'd like to share a recipe from my Fat Bombs Book! This keto Nutella is the perfect high-fat treat for your ketogenic diet. It's dairy-free, sugar-free and won't spike your blood sugar.
How To Make Keto Chocolate Hazelnut Spread
Making keto chocolate hazelnut spread is easy! I personally prefer the taste to be less "hazelnutty", and for that reason I additionally used almonds and macadamias. Besides, macadamia nuts are high in heart-healthy MUFA so it's a win-win.
For this keto alternative to Nutella, you will need to use peeled hazelnuts. If you're using whole unpeeled hazelnuts, you will need to rub the skins off after you roast and they are cool enough to touch.
You will then place the hazelnuts together with almonds and macadamias into a food processor and process until smooth. The macadamia nuts will release enough fats to make this easy without any nuts sticking to the sides of the food processor.
Finally you'll add all of the remaining ingredients (melted chocolate, powdered sweetener, coconut oil, cacao powder and vanilla) to process until smooth and well combined. You can optionally add a pinch of salt.
Enjoy this chocolate & hazelnut delight just like you would Nutella! Spread on a slice of low-carb bread, keto pancakes or waffles. And it's ideal for making fat bombs such as truffles, and even creamy low-carb smoothies.
Macadamia nuts are high in heart-healthy fats and will provide additional moisture. If the mixture is still too dry (even when using a strong food processor), add one more tablespoon of coconut oil while blending.
Can I Use Whole Unpeeled Hazelnuts?
We recommend using peeled hazelnuts as the skins tend to add a bitter aftertaste. You can easily remove the peel. Simply bake the nuts as instructed. Once roasted and cooled, rub the hazelnuts together in your hands to remove the skins. This makes the butter smooth and avoids the bitter taste imparted by the skins.
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Can I Add Cream or Coconut Cream?
To make the spread creamier, I used to recommend adding about 1/2 cup warm coconut milk or heavy whipping cream (120 ml/4 fl oz) but some of my readers had issues with the chocolate splitting so I decided to remove it from the optional ingredients and will only briefly discuss it here in case you want to give it a go.
This is what worked for me. If you’re using coconut milk or cream, slowly drizzle it to the processor while blending. Don't blend for too long, only for as long as needed to combine it. Also make sure the cream is warm as cold cream would definitely make the chocolate spread split. Finally, if you use cream, it will not last for as long as regular keto Nutella. Store it in the fridge for up to about 1 week.
Hands-on Overall
Serving size 1 tbsp, 16 g/ 0.6 oz
Nutritional values (per 1 tbsp, 16 g/ 0.6 oz)
Net carbs1.4 grams
Protein1.9 grams
Fat9 grams
Calories93 kcal
Calories from carbs 6%, protein 8%, fat 86%
Total carbs2.8 gramsFiber1.3 gramsSugars1 gramsSaturated fat2 gramsSodium1 mg(0% RDA)Magnesium27 mg(7% RDA)Potassium87 mg(4% EMR)
Ingredients (makes about 2 cups/ 500 g/ 1.1 lb)
Instructions
- Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Spread the hazelnuts, macadamia nuts, and almonds on a baking tray and transfer to the oven. Bake for about 8-10 minutes, until lightly browned. Remove the nuts from the oven and let them cool for 15 minutes. (You can skip the roasting if you are using peeled roasted hazelnuts.)
Note: If using whole unpeeled hazelnuts: Once roasted and cooled, rub the hazelnuts together in your hands to remove the skins. This makes the butter smooth and avoids the bitter taste imparted by the skins.
- Meanwhile, melt the chocolate with coconut oil in a water bath. Place a bowl over a pot with boiling water and let the chocolate melt while stirring. Make sure the water doesn’t touch the bottom of the bowl.
- Place the nuts into a food processor and process until smooth. This may take several minutes so be patient.
- When the mixture seems runny, add the melted chocolate, coconut oil, powdered erythritol, cacao powder and vanilla powder. Optionally add a pinch of sea salt. Process again until smooth.
- Pour into a jar and let it cool down and refrigerate for up to 3 months.
- Enjoy just like you would Nutella!
Chocolate Hazelnut Spread
Step by Step
Ingredients
Instructions
- Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Spread the hazelnuts, macadamia nuts, and almonds on a baking tray and transfer to the oven. Bake for about 8-10 minutes, until lightly browned. Remove the nuts from the oven and let them cool for 15 minutes. (You can skip the roasting if you are using peeled roasted hazelnuts.)
Note: If using whole unpeeled hazelnuts: Once roasted and cooled, rub the hazelnuts together in your hands to remove the skins. This makes the butter smooth and avoids the bitter taste imparted by the skins.
- Meanwhile, melt the chocolate with coconut oil in a water bath. Place a bowl over a pot with boiling water and let the chocolate melt while stirring. Make sure the water doesn’t touch the bottom of the bowl.
- Place the nuts into a food processor and process until smooth. This may take several minutes so be patient.
- When the mixture seems runny, add the melted chocolate, coconut oil, powdered erythritol, cacao powder and vanilla powder. Optionally add a pinch of sea salt. Process again until smooth.
- Pour into a jar and let it cool down and refrigerate for up to 3 months.
- Enjoy just like you would Nutella!
Nutrition (per 1 tbsp, 16 g/ 0.6 oz)
Calories93kcal
Net Carbs1.4g
Carbohydrates2.8g
Protein1.9g
Fat9g
Saturated Fat2g
Fiber1.3g
Sugar1g
Sodium1mg
Magnesium27mg
Potassium87mg
Detailed nutritional breakdown (per 1 tbsp, 16 g/ 0.6 oz)
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