Low-Carb Chocolate Hazelnut Spread aka Keto Nutella

Low-Carb Chocolate Hazelnut Spread aka Keto NutellaPin recipeFollow us 48.7k

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.

ShareFollow us 11.8k

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-onOverall

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

3 grams 2.9 grams 3.9 grams 18.7 grams 4.2 grams 193 calories
Total Carbs5.9grams
Fiber2.9grams
Net Carbs3grams
Protein3.9grams
Fat18.7grams
of which Saturated4.2grams
Energy193kcal
Magnesium56mg (14% RDA)
Potassium181mg (9% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (8%), fat (86%)

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

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

Do you like this recipe? Share it with your friends! 

Leave a comment


Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment
  • Preview
Loading


Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (30)

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

Reply

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

Reply

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!

Reply

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

Reply

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?

Reply

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!

Reply

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

Reply

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

Reply

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

Reply

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.

Reply

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.

Reply

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.

Reply

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

Reply

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!

Reply

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

Reply

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

Reply

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

Reply

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

Reply

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?

Reply

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

Reply

Can I use xylitol?

Reply

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

Reply

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

Reply

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.

Reply

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

Reply

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

Reply

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).

Reply

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.

Reply

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

Reply

Thank you Doug, I hope you like it! Smile

Reply

As Featured On

As Featured