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Homemade Keto friendly version of chocolate hazelnut spread made in just minutes!
I ate Nutella for many years before I started Keto. It was one of my favorite spreads to use and so I knew I had to make a Keto friendly version so I could continue to enjoy it!
This is so close to the real thing, but without all the sugar and carbs! You can spread it on your favorite Keto and Low Carb bread, my Drop Biscuits, Pancakes, Waffles or use it in a protein shake! You can also use to make my Nutella Brownies and Nutella chocolate Mousse!
How to Make Keto Nutella
Ingredients
2 cups roasted hazelnuts, skins removed
3 tablespoons avocado oil
1/2 cup Swerve confectioners (or powdered erythritol)
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Preparation
Preheat oven to 325F.
Add your hazelnuts to a baking sheet and roast in the oven for 3-4 minutes or until lightly golden. The hazelnuts I use are skinless and have already been roasted. I find that roasting them for just a few minutes, gives them a little boost in flavor and the heat also allows them to blend up better in the food processor.
If your hazelnuts are raw, roast 7-10 minutes instead. If your hazelnuts have the skins on them, once roasted place them on a kitchen towel and rub them together to remove the skins. The hazelnuts that I used, I bought skinless and roasted, which makes things much easier!
Remove from the oven and pour into your food processor, while they are still warm. Process until they are broken down into a butter.
First they will become like a meal or hazelnut flour.
Then it will start to clump up.
Then it will start to come together like a butter. This is the same method I use to make my own almond butter.
This could take up to 10 minutes, depending on your food processor or blender.
Add in the remaining ingredients and process until smooth and creamy.
Store in the fridge in an airtight container for a few weeks or freeze.
Note: If you would like the spread to be thicker, you can add in 1/4 cup of heavy cream during the last few minutes in the food processor. I tested it and it really makes the spread thick and super creamy.
Serve with a Keto Friendly bread or my Drop Biscuits…
Use to make my Sugar-Free Nutella Brownies…
Or my Sugar-Free Nutella Chocolate Mousse…
More Keto and Low Carb condiments…
Salted Caramel Sauce
Homemade Strawberry Sauce
5 Minute Lemon Curd
Raspberry Sauce
Chia Seed Strawberry Jam
Sugar-Free Nutella (Hazelnut Spread) - Keto and Low Carb
INGREDIENTS
- 2 cups roasted hazelnuts skins removed
- 3 tablespoons avocado oil
- 1/2 cup Swerve confectioners or powdered erythritol
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
PREPARATION
- Preheat oven to 325F. Add your hazelnuts to a baking sheet and roast in the oven for 3-4 minutes or until lightly golden. The hazelnuts I use are skinless and have already been roasted. I find that roasting them for just a few minutes, gives them a little boost in flavor and the heat also allows them to blend up better in the food processor.
- If your hazelnuts are raw, roast 7-10 minutes instead. If your hazelnuts have the skins on them, once roasted place them on a kitchen towel and rub them together to remove the skins. The hazelnuts that I used, I bought skinless and roasted, which makes things much easier!
- Remove from the oven and pour into your food processor, while they are still warm. Process until they are broken down into a butter. First they will become like a meal or hazelnut flour. Then it will start to clump up. Then it will start to come together like a butter. This is the same method I use to make my own almond butter. This could take up to 10 minutes, depending on your food processor or blender.
- Add in the remaining ingredients and process until smooth and creamy.Store in the fridge in an airtight container for a few weeks or freeze.
Could I use coconut oil instead of avacado
I’ve never tried using coconut oil, but I don’t see why not. It will of course, change the flavor a bit.