Easy 5-Ingredient Keto Nutella

Step 1Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Spread the hazelnuts on a baking tray and roast for 8 - 10 minutes until slightly golden. Remove from the oven and allow to fully cool (about 15 minutes).

Step 2Meanwhile, melt the chocolate in a water bath. Place the bowl over a pan with boiling water and allow the chocolate to melt whilst occasionally stirring. Make sure no water gets into the chocolate.

Step 3Once the nuts have cooled slightly, add to a food processor and blitz until smooth.

Step 4Add the cacao powder, low-carb sweetener, vanilla and blitz.

Step 5Add the melted chocolate and pulse until combined. (Note: If using coconut milk or cream, slowly drizzle it into the processor while blending. To prevent splitting, similar to chocolate ganache, use warm coconut milk or cream. Never use cold ingredients from the fridge!)

Step 6Pour the 5-Ingredient Keto Nutella into a jar and allow to cool.

Step 7Enjoy runny or place in the fridge to set.

Step 8If you want it runny again after it has been in the fridge, simply leave out in the kitchen at room temperature and it will melt.

Step 9Store in the fridge in a sealable glass jar for up to a month, or freeze in an ice tray and then pop the keto Nutella cubes out into a freezer bag. Store in the freezer for up to 3 months. To defrost, place in the fridge overnight.