Low-Carb Chocolate Hazelnut Spread aka Keto Nutella

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Low-Carb Chocolate Hazelnut Spread aka Keto NutellaPin recipeFollow us 123.7k

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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Note for KetoDiet App users: This ingredient (chocolate hazelnut spread) will be added to the KetoDiet database as a new ingredient in an upcoming update. You can ten use it to create custom meals.

Hands-on Overall

Nutritional values (per 2 tbsp/ 32 g/ 1.1 oz)

Net carbs2.9 grams
Protein3.8 grams
Fat18.1 grams
Calories187 kcal

Calories from carbs 6%, protein 8%, fat 86%

Total carbs5.6 gramsFiber2.7 gramsSugars2 gramsSaturated fat4.1 gramsSodium3 mg(0% RDA)Magnesium54 mg(14% RDA)Potassium175 mg(9% EMR)

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

Note: Macadamia nuts are very high in 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.

Instructions

  1. Preheat the oven to 375 °F/190 °C. 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. Low-Carb Chocolate Hazelnut Spread aka Keto Nutella
  2. 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. Low-Carb Chocolate Hazelnut Spread aka Keto Nutella
  3. Place the nuts into a food processor and pulse until smooth. Low-Carb Chocolate Hazelnut Spread aka Keto Nutella
  4. 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). Low-Carb Chocolate Hazelnut Spread aka Keto Nutella
  5. 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). Low-Carb Chocolate Hazelnut Spread aka Keto Nutella Enjoy just like you would Nutella! Low-Carb Chocolate Hazelnut Spread aka Keto Nutella
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Ingredient nutritional breakdown (per 2 tbsp/ 32 g/ 1.1 oz)

Net carbsProteinFatCalories
Hazelnuts, nuts
0.7 g1.4 g5.7 g59 kcal
Macadamia nuts
0.4 g0.6 g6.2 g58 kcal
Almonds, nuts (blanched)
0.4 g1 g2.5 g28 kcal
Dark chocolate, 85% cocoa (cacao)
1.3 g0.7 g2.9 g33 kcal
Coconut oil, extra virgin
0 g0 g0.8 g8 kcal
Cocoa powder, raw (cacao)
0.1 g0.1 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g0 kcal
Total per 2 tbsp/ 32 g/ 1.1 oz
2.9 g3.8 g18.1 g187 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (67)

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?

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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.

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

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

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Super gritty😬

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

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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?

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

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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)

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

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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?

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

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Everything looks good ! Yummy !

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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

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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!

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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. 😊

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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! 😊

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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 🙁

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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!

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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!

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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 😊

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

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Absolutely! 😊

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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 😊

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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.

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

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

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

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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.

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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

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Thank you for your kind feedback!

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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?

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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.

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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.

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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.

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

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

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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!

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

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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?

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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!

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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

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

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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

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

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

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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.

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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.

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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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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

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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!

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

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

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