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4 from 131 votes

Low-Carb Chocolate Hazelnut Spread aka Keto Nutella

30 minutes
Calories: 1520kcal

Ingredients

  • 1 cup hazelnuts (peeled, 150 g/ 5.3 oz)
  • 1 cup macadamia nuts (peeled, 150 g/ 5.3 oz)
  • 1/2 cup almonds (peeled, 150 g/ 5.3 oz)
  • 1 bar dark chocolate
  • 1 tablespoon virgin coconut oil (peeled, 150 g/ 5.3 oz)
  • 2 tablespoons erythritol (peeled, 150 g/ 5.3 oz)
  • 1 tablespoon cacao powder (peeled, 150 g/ 5.3 oz)
  • 1/2 teaspoon vanilla powder
  • 2 teaspoons sugar
  • 3 drops liquid stevia (peeled, 150 g/ 5.3 oz)
  • 1/2 cup coconut milk (peeled, 150 g/ 5.3 oz)

Instructions

  • 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.
  • 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 doesnt 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 youre 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!