Low-Carb Chocolate Hazelnut Spread

4.8 stars, average of 441 ratings

By Martina Slajerova, updated March 26 202074

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.

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!

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.

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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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0 days, 0 hours, 20 minutes

Hands-on 10 minutes Overall 30 minutes

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)

1 cup peeled hazelnuts (150 g/ 5.3 oz)
1 cup macadamia nuts (130 g/ 4.6 oz)
¹/₂ cup almonds (75 g/ 2.6 oz)
1 bar dark chocolate, 85-90% cacao (100 g/3.5 oz)
1 tbsp virgin coconut oil (15 g/ 0.5 oz)
2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
1 tbsp cacao powder (5 g/ 0.2 oz)
¹/₂ tsp vanilla powder or or 1-2 tsp sugar-free vanilla extract
Optional: few drops liquid stevia, to taste
Optional: ¹/₂ cup warm coconut milk or heavy whipping cream (120 ml/ 4 fl oz)

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.
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 pulse until smooth.
Add the melted chocolate, coconut oil, powdered erythritol, cacao powder and vanilla powder. Pulse until smooth. If you’re using coconut milk, slowly drizzle it to the processor while blending (to prevent the chocolate from splitting, use warm coconut milk or cream).
Pour into a jar and let it cool down and refrigerate for up to 3 months (or up to 1 week if you're using cream or coconut milk). Enjoy just like you would Nutella!

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Ingredient nutritional breakdown (per 1 tbsp/ 16 g/ 0.6 oz)

Net carbs	Protein	Fat	Calories
Hazelnuts, nuts
0.3 g	0.7 g	2.8 g	29 kcal
Macadamia nuts
0.2 g	0.3 g	3.1 g	29 kcal
Almonds, nuts (blanched)
0.2 g	0.5 g	1.2 g	14 kcal
Dark chocolate, 85% cocoa (cacao)
0.6 g	0.3 g	1.4 g	17 kcal
Coconut oil, extra virgin
0 g	0 g	0.4 g	4 kcal
Cocoa powder, raw (cacao)
0 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Vanilla extract, powder (vanilla bean)
0 g	0 g	0 g	0 kcal
Total per 1 tbsp/ 16 g/ 0.6 oz
1.4 g	1.9 g	9 g	93 kcal

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Marcela Grove one month ago #

Hi,
I've made this recipe twice now and it does not come our smooth. I've even tried to use nut butters instead of whole nuts and I still get it grainy. Any ideas why? Perhaps is my food processor. Which one you use or recommend?
Thank you
Marcela

Martina @ KetoDiet one month ago #

Hi Marcela, this depends on your food processor and the time you process them for. You can get it quite smooth but not exactly "Nutella-smooth".
Real Nutella is very smooth because they don't use nearly as many hazelnuts - the first two ingredients are sugar and palm oil. I can only recommend longer blending or perhaps using soaked nuts which will be soft and easier to blend.

Thank you so much for your reply. I also want to say thank you for your recipes and blog. I'm a big fan of your blog and app.
Marcela

Martina @ KetoDiet 16 days ago #

Thank you so much for your kind words! ❤

Ellie 2 months ago #

Hi Martina,
First of all, thanks for this great app and amazing recipes. I’ve just turned to the Leto diet and I’m enjoying your recipes as I’m finding my way to keto cooking and baking.
I made this today and although it turned out a bit grainy it is still quite runny. However, I think I might have overroast the nuts as I got a terrible bitter taste... ☹️ I used the combination of all three nuts, the hazelnuts were peeled but I think my mistake was that I overlooked the fact they were already roasted. Any ideas on how and if this could be fixed? Perhaps adding some milk or heavy cream? Or any ways I could use it with something that would offset the bitterness? I got a big jar and would hate to toss it! Thanks in advance and greetings from Madrid!

Martina @ KetoDiet 2 months ago #

Thank you so much Ellie, you are very kind! I'm sorry it took time for me to reply, I usually do a big round on older posts every 2 weeks - other than that I just reply to the comments on our latest posts.
That might explain the bitter taste. I think it's better to under roast as the residual heat will cook them more. If it's still grainy, the only way to make it smoother is to blend it for longer - it may take a while 😊 And for consistency, it does remain fairly runny at room temperature but it will solidify if you refrigerate it. The only way to fix this would be to add more raw nuts to blend in (macadamias, almonds or even hazelnuts but raw). I wouldn't add cream as that may lead to splitting. I hope this helps!

Thanks so much for your reply Martina, I´ll try adding more raw nuts and blend longer. Have a good day and stay safe and healthy!

Rachel Headrick 11 months ago #

This looks so good I want to try and make it but I want to clarify: I will be using the coconut MILK, so it doesn't need to be refrigerated? And will last 1-2 weeks unrefrigerated?

Martina @ KetoDiet 11 months ago #

Hi Rachel, if you need to keep it outside fridge then you need to skip the coconut milk. The refrigeration is necessary for both of the options - heavy whipping cream and coconut milk. Without these ingredients it will last for a couple of weeks.

Cynthia 11 months ago #

What size jar are you using for this recipe? ~ Thanks

Hi Cynthia, I used 2 small jars, a total of about 17 oz capacity. I hope this helps!

Cor one year ago #

Super gritty😬

Martina @ KetoDiet one year ago #

Did you use powdered sweetener? It would be gritty with granulated sweetener. It also depends on your food processor - mine is always super smooth.

Zoe one year ago #

Hi, thanks for the tasty resipies. Can you tell me, if I use bought hazelnut butter, whether I should adjust the amount of hazelnuts used?

Hi Zoe, you can use 150 g/ 5.3 oz hazelnut butter (about 2/3 cup) instead of the hazelnuts. I hope this helps!

Tanja one year ago #

Hi Martina
I got this recipe from your Fat Bomb Book (love it, by the way!) So I tried this butter today and sadly, it separated. It was all chunky and oily and resembled brownie dough. I think my mistake was, that the coconut milk wasn't at room temperature. It doesn't say so in the book, so you might want to add that tip in a future Edition. 😉 In any case, I was able to save it. I processed the mixture again in smaller Batches and mixed it really Long and now it's smooth, but not runny. So, to anyone with the same Problem - no Need to toss it. Just mix again in smaller Batches for a REALLY Long time. (I have to take breaks because my Little Foodprocessor is overheating LOL)

Thank you Tanja! I'm sorry about that, I'll definitely mention that in future editions. Thanks again! ❤

CRYSTAL C one year ago #

Hello!
I just stopped by Costco and finally found a bag of hazelnuts, however, they are roasted. Should I adjust the recipe to accommodate the fact that the hazelnuts are roasted?

Hi Crystal, I assume they are peeled? You can skip the roasting altogether, or only roast the remaining nuts. I hope you like it!

Kevin one year ago #

Everything looks good ! Yummy !

Kim Smurthwaite one year ago #

Hi, I can’t seem to be able to add this recipe or just the low carb homemade Nutella one to my tracker. Is there a link that I’m not seeing?
Many thanks,
Kim

Hi Kim, you can find this recipe in the food database as "Chocolate Hazelnut Spread" - I added it directly into the database so it can be used in other recipes when creating custom meals. I hope this helps!

Kaitie (http://www.thebehnkebunch.wordpress.com/) one year ago #

I tried this recipe with my cuisinart food processor and all ingredients at room temp but it came out so thick & grainy (not smooth and pourable). Added almost the entire can of coconut milk and it helped thin it out a bit to a natural peanut butter like consistency but still not super smooth. I ran it for about 5 min. Oh well. Still a tasty treat. 😊

I wonder if the nuts you used were not as fatty. I get so much oil and moisture from the macadamias that it's always super runny. I'm glad the taste was great though! 😊

Giovanna Toledo one year ago #

Yeah the same happened to me, maybe if you would specify in the recipe that macadamias will add moisture that would help, since you said you use them only because of the flavor I went ahead and used hazelnuts and almond and yes it totally missed oils. Sad 🙁

This should work even without the macadamias but they just make it easier due to their high fat content. I've made nut and seed butters before and the only one I always had to use added oils (coconut oil) was sunflower seed butter. Many people seem to have the same issue with coconut butter (see comments): Foolproof Homemade Coconut Butter
I'll add a note though - thank you!

Christiana Hancox 2 years ago #

I love and use your recipes all the time. However, I have one small gripe - the links you provide always end up on Amazon.com and I get the feeling you cater/pander to the US market to the exclusion of your UK fans, which is disappointing, given that I understand you are based in the UK!

Martina @ KetoDiet 2 years ago #

Hi Christina, you are totally right - I still have to add location based links. The vast majority of my readers live in the US but we want to add UK and Canada too. With all the work on the app this is a bit of a moving target but I promise I'll do my best to add them asap 😊

Jayden 2 years ago #

Now when you say “Enjoy just like you would Nutella!”, you mean eat out of the jar with a spoon, right?

Absolutely! 😊

Dipika 2 years ago #

Hi Martina, this recipe sounds amazing. I wanted to ask, before I make it, I have an 11 cup cuisinart food processor. Would I need to double the recipe so that it's enough to fill the food processor for even blending? Or should I use my 4 cup Vitamix blender? Thanks 😊

Hi Dipika, I think you can use either. Unlike most nut butters that can get very dry and it's best to fill up the bowl, this one is easy to process due to fats from macadamia nuts and coconut oil.

Red 2 years ago #

Would this work with hazelnut flour and a little more oil?

I think that should work as long as it's made with ground hazelnut, ideally not "defatted" - you may not need any additional oil 😊

kathy 2 years ago #

Hello,
May I ask what brand cocoa powder you used? There are so many in market with added sugar

Hi Kathy, you will need to get raw "cacao" powder - these are always without sweeteners, compared to "cocoa" powder which may include additional ingredients. You can also use Dutch process cocoa powder.

sol 2 years ago #

Thank you so very much for all precious recipes and infos, and most grateful for this one in particular, i adore nutella and chocolate and after i decided to get into a low carb diet i was worried, but i realised i won t need to be separated from my guilty pleasure(chocolate after all. will definitely do it.thank you and bless you

Thank you for your kind feedback! ❤

alexa 2 years ago #

Is there anything else I can use instead of Erithrytol in cakes? I found that this gives me a stomach upset. I use liquid stevia successfully but can I also do this in cakes?

Hi Alexa, have a look at this post: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet I like stevia and monk fruit based sweeteners as alternatives.

Christine 2 years ago #

Do you think this could be placed in jars and shipped or does it need to be refrigerated? I’d like to give it as gifts.

Hi Christine, yes, unless you use cream, you can ship them - they will last for a 1-2 weeks. If you use cream, then they should be kept refrigerated.

johanne 2 years ago #

can I use the ninja blender to do this ?? thank you and any recommendation prior to starting this

I think you can - you will just need to scrape the nuts down if they get stuck on the sides throughout the blending.

Yeng 2 years ago #

Half an hr later and i am still blending.... But we put everything in together instead of blending just the nuts alone first.... that's where I'm thinking we went wrong and why ours taking so long. Ugh... hope it turns out cos hazelnuts are expensive!

I'm sorry to hear that. What do you use for blending if I may ask?

Britney 3 years ago #

Hello, I made this and I'm not sure if maybe I roasted them for too long. It tastes absolutely amazing but it isn't creamy. My just just stayed chunky no matter how long I blended for. I made little nutella balls instead. But they are still great!! I wonder what I did wrong?

Thank you Britney! Could it be the cream? Did you pour it slowly and was it room temperature?Did it clump and separate from the fats? That's the only thing I can think of because otherwise this nutella is rather runny. I hope this helps!

Jill one year ago #

Hi mine too its to thick..i used just hazelnuts and it wasnt runny..i dont want to use cream for longer shelflife..what should i do?thanks

Add a tablespoon or two of virgin coconut oil - that will help!

Emma Danchin (http://www.emmadanchin.com/) 3 years ago #

Dear Martina
I finally got around to making this and WOW! Super worth it, rather than buying anything that is commercially available.. I didn't add the coconut cream, and it is smooth and runny and rich and not really that sweet. It helped that I now have a proper quality, high strength magimix. Great recipe, much appreciated!
with love
Emma

Martina @ KetoDiet 3 years ago #

That's great Emma, I'm glad you like it! 😊

Chera 3 years ago #

I have a hazelnut butter could I use it for this recipe?

Yes, that will work well - I'd add it after blending the macadamia nuts. Or you can use just the hazelnut butter and skip the macadamias too.

Lita Waston (http://quickeasycook.com/) 3 years ago #

Does that keto nutella have any different frome the one which is sold in the store? Should i put it in refrigerator to keep it in good condition? Someone says yes but someone says no. So i don't know which is the best choice.

Hi Lita, I would always keep it refrigerated. I think it's better for the texture as it's too runny when kept at room temperature.

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Eunice Dockrell 3 years ago #

Hi Martina, i made your nutella recipe, followed it to the letter but mine did not come out as smooth and runny as yours did. Mine is very thick although I have the measurements exactly as your recipe. I did add the 120ml cream to it. I only have a Kenwood that is like a liquidiser which I used, don't know if that was the problem although I usually use this for mixes. Any advice?
All the best
Eunice

Hi Eunice, I'm not sure what the issue might be because mine is always runny - and I must have made it at least 6 times. Here are two reasons why it might have happened....
1) Was the cream warm/room temperature and did you drizzle it in slowly? Maybe you poured it in too quick and the fats separated (making it thick & greasy?)
2) Did you use a blender (not a food processor?). I also have Kenwood but it's the food processor attachment that I used. I've tried the blender attachment before and had to scrape the nuts down from the sides every 3-5 seconds of blending. I was ok for smoothies and soups but not for nut butters. I hope this helps!

James 3 years ago #

Can I use liquid stevia in place of erythritol?It's the only sweetener I have.(Now foods liquid drops)
Thanks!

Absolutely! Any low-carb sweetener, to taste 😊 Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet

Casie 3 years ago #

HI! I am allergic to macadamia nuts. Is there any other nut I could substitute? Perhaps just use hazelnuts? Thanks!

Yes, you can substitute macadamia nuts with hazelnuts (more "hazelnutty") or with almonds (subtle flavour).

Noline (http://essentialketo.com/) 3 years ago #

Wow, the more I experiment with keto and low carb recipes, the more I am amazed at how easy and delicious healthy food can be.
What is your favorite bread to eat with this spread?

Hi Noline, a neutral tasting bread would be best with keto Nutella: The Best Low-Carb & Paleo Bread - The Ultimate Guide

Sally 3 years ago #

Can I use xylitol?

Yes, you can use xylitol. I would just use powdered instead of granulated (this can be done in a coffee grinder).

Candi 3 years ago #

Are there any other sweeteners to substitute such as coconut sugar, Lakanto Sweetener?

Hi Candi, if you want to keep this recipe low in carbs, you can use any of these options: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet - Lakanto is a good option but I wouldn't recommend coconut sugar.

LCHF4LIFE 3 years ago #

Can you use vanilla extract? (Oppose to vanilla powder)

Yes, you can use 1-2 tsp sugar-free vanilla extract instead (just added in the list of ingredients).

Sylvia Rimmington 3 years ago #

OMG - this looks amazing! I have tried other recipes and it either separated or it was grainy. But this looks amazing! Definitely am going to make this.
I pre ordered your book last week. Can't wait to see what you have created. Thanks for all your amazing recipes (and app).

Thank you so much! Just be careful in case you use cream/ coconut milk (listed optional). It may separate if the cream is too cold while blended with the chocolate.

Doug Starr 3 years ago #

Wow, thanks for coming up with this recipe. I'll need to try it soon. /Doug.

Thank you Doug, I hope you like it! 😊

Low-Carb Chocolate Hazelnut Spread

Can I Use Whole Unpeeled Hazelnuts?

Hands-on 10 minutes Overall 30 minutes

Nutritional values (per 1 tbsp/ 16 g/ 0.6 oz)

Ingredients (makes about 2 cups/ 500 g/ 1.1 lb)

Instructions

Ingredient nutritional breakdown (per 1 tbsp/ 16 g/ 0.6 oz)

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