This simple recipe is close to Nutella, but with zero net carbs! And what do you get without all the sugar? The fantastic flavor of roasted hazelnuts and chocolate! Spread it on your favorite keto bread, pancakes, or waffles or use it in a protein shake or scoop it right out of the jar. The spread keeps, sealed at room temperature, for 2 weeks. If it gets too firm, soften it in the microwave for 5 seconds.
Ingredients List
- 8 oz (1-2/3)cups hazelnuts
- 2 Tbsp erythritol-based powdered sweetener
- 2 Tbsp unsweetened cocoa powder
- 2 tsp pure vanilla extract
- sea salt
- 3 oz stevia-sweetened dark chocolate (such as Lily’s Original Dark chocolate bar), chopped
- 2 Tbsp coconut oil
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat the oven to 375°F (190°C). On a rimmed baking sheet, spread the hazelnuts in a single layer and toast in the oven until skins are mostly split and look darker and the nuts are light golden brown and fragrant, about 10 minutes. Don’t overtoast or the nuts will be bitter. Wrap the hot nuts in a clean dish towel to sit for 10 minutes. Then vigorously rub the nuts against themselves in the towel to remove as much of the skins as you can, at least half.
- In the bowl of a food processor or high-speed blender (like a Vitamix), process the warm hazelnuts to a smooth almond-butter-like paste, scraping down the sides of the bowl as necessary, 4 to 5 minutes. Add the powdered sweetener, cocoa powder, vanilla, and 1/4 teaspoon salt. Process until the mixture is as smooth as possible, 2 to 3 minutes.
- In a microwave-safe bowl, combine the dark chocolate and coconut oil. Heat on low power in 10 second increments, stirring in between, until smooth and shiny.
- Add the melted chocolate to the hazelnut mixture and process until well blended, 1 to 2 minutes.
- Transfer the mixture to a jar or resealable container with a tight-fitting lid and let sit at room temperature for 3 hours until firm.
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Credits
RecipeEric Lundy
PhotographyErin Ng
I followed the recipe to the letter. You definitely need to keep an eye on the hazelnuts during the toasting process. The texture is smooth with a rich nutty and chocolaty flavor. It is just sweet enough to satisfy a chocolate craving. This chocolaty goodness is perfect on a spoon or with strawberries.
Okay, I cheated a little & bought organic 100% hazelnut butter. Then used the recipe but replaced erythritol with stevia drops (to taste) as I already had it in.
SO EASY to do, equally delicious as the N’ product & much better for your health (& teeth). Thank you.
I promise I won’t cheat next time 😂
Substitute away! Whatever makes it work for you.
Have not tried the cooled off product but it tastes amazing got sick and tired of finding non keto hidden ingredients in products I purchased awesome recipe
Yep. So much healthier to make it yourself.
Unfortunately I burnt my nuts! Will try again 😁