Indulge in the luscious world of keto-friendly delights with our exquisite Low-Carb Chocolate Hazelnut Spread. Crafted to align seamlessly with your ketogenic lifestyle, this heavenly concoction boasts creamy hazelnuts, rich macadamias, and almonds dancing in a symphony of flavors. Free from dairy and sugar, this spread promises a guilt-free experience that won’t send your blood sugar on a rollercoaster ride.

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.

To make the spread creamier, I used to recommend adding about 1/2 cup warm coconut milk or heavy whipping cream (120 ml/4 fl oz) but some of my readers had issues with the chocolate splitting so I decided to remove it from the optional ingredients and will only briefly discuss it here in case you want to give it a go.

This is what worked for me. If you’re using coconut milk or cream, slowly drizzle it to the processor while blending. Don’t blend for too long, only for as long as needed to combine it. Also make sure the cream is warm as cold cream would definitely make the chocolate spread split. Finally, if you use cream, it will not last for as long as regular keto Nutella. Store it in the fridge for up to about 1 week.

Hands-on 10 minutes Overall 30 minutes

Serving size 1 tbsp, 16 g/ 0.6 oz

Nutritional values (per serving, 1 tbsp, 16 g/ 0.6 oz)

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

  • 1 cup peeled hazelnuts (150 g/ 5.3 oz)
  • 1 cup macadamia nuts (130 g/ 4.6 oz)
  • 1/2 cup almonds (75 g/ 2.6 oz)
  • 1 bar dark chocolate, 85-90% cacao (100 g/ 3.5 oz)
  • 1 tbsp virgin coconut oil (15 g/ 0.5 oz)
  • 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
  • 1 tbsp cacao powder (5 g/ 0.2 oz)
  • 1/2 tsp vanilla powder or or 1-2 tsp sugar-free vanilla extract
  • Optional: few drops liquid stevia, to taste, and a pinch of sea salt

Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). 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. (You can skip the roasting if you are using peeled roasted hazelnuts.)
Note: 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 doesn’t touch the bottom of the bowl.

Place the nuts into a food processor and process until smooth. This may take several minutes so be patient.

When the mixture seems runny, add the melted chocolate, coconut oil, powdered erythritol, cacao powder and vanilla powder. Optionally add a pinch of sea salt. Process again until smooth.

Pour into a jar and let it cool down and refrigerate for up to 3 months.

Enjoy just like you would Nutella!

Useful Information:


Roasting Hazelnuts: Roasting the hazelnuts not only enhances their flavor but also aids in removing the skins for a smoother texture. This step is crucial for avoiding any bitter taste imparted by the skins.

Dairy-Free and Sugar-Free Goodness: Embrace the richness of this spread without any concerns about dairy or sugar. It aligns perfectly with keto principles, ensuring a delightful treat while staying on track with your nutritional goals.

Conclusion:


In conclusion, our Low-Carb Chocolate Hazelnut Spread transcends the boundaries of ordinary spreads, offering a keto-friendly journey into the world of creamy indulgence. Elevate your culinary experience with this meticulously crafted creation, where the wholesome goodness of nuts meets the richness of dark chocolate. Each spoonful promises not just a treat for your taste buds but a celebration of mindful eating, making it an indispensable addition to your low-carb pantry.