An easy recipe for homemade low carb and keto chocolate hazelnut spread. Sugar-free and made with just a few wholesome ingredients, it is actually healthy!
I adore this low carb and keto chocolate hazelnut spread. I might actually be a bit addicted to it. It’s rich, deeply chocolatey, and the hazelnut flavor really comes through. (Another good one is this homemade walnut butter).
But is it any good?
The texture of this keto chocolate hazelnut spread is smooth and creamy. In a way, this low carb chocolate hazelnut spread is better than the spread that inspired it – the famous Nutella®.
Don’t get me wrong. I obviously think that Nutella® is amazing. Who doesn’t? But it is basically frosting, mild and very sweet, with just a hint of hazelnuts. My keto chocolate hazelnut spread is darker, richer, more complex.
The ingredients needed for this recipe
You will only need six ingredients to make this tasty spread:
- Unsweetened cocoa powder
- Sweetener (I use stevia)
- Avocado oil
- Vanilla extract
- Sea salt
How to make keto chocolate hazelnut spread
It’s a very easy recipe. You won’t be working hard at all – your food processor will. Scroll down to the recipe card for the details. The basic steps are simple:
- Roast the hazelnuts in your oven.
- Process them in your food processor into smooth, loose hazelnut butter.
- Add the remaining ingredients and process to combine.
You do need patience because it takes a while for the toasted hazelnuts to turn into smooth, loose butter. I saw several recipes that said five minutes. But in my KitchenAid food processor, on high speed, it takes a full ten minutes.
Getting smooth, loose hazelnut butter – as shown in the video below – is the key to this recipe’s success and to preventing a grainy texture.
What sweetener to use?
I sweeten this low carb keto chocolate hazelnut spread with stevia glycerite. A full tablespoon is needed here, because of the large amount of cocoa powder. I tried using just 2 teaspoons of stevia, and it was still very good, but a little too bitter.
I realize that not everyone likes stevia. If you wish, you can probably replace the stevia with 1 cup of Swerve Confectioners. I haven’t tried it myself, though. As for other sweeteners, I don’t know if they would work, but if you try and find success, I would love to know about it (HealthyRecipesBlog at gmail dot com).
More tips for making this recipe a success
I use avocado oil in this recipe because it’s a neutral tasting oil, and it’s a healthy oil, probably a much better choice than soybean oil, canola oil etc.
It’s best to use Dutch-processed cocoa powder in this recipe (cocoa processed with alkali), because it is milder and not as acidic as regular unsweetened cocoa powder. However, if you prefer, it’s OK to use regular unsweetened cocoa powder.
How to eat this keto chocolate hazelnut spread?
How to store low carb chocolate hazelnut spread
I keep it on the counter, in an airtight container. It keeps well for about a week. It never lasts longer than that!
Keto Chocolate Hazelnut Spread
- 2 cups raw, blanched, unsalted hazelnuts (10 oz)
- 6 tablespoons unsweetened Dutch processed cocoa powder (1 oz)
- 1 tablespoon stevia glycerite (equals 1 cup sugar)
- 2 tablespoons avocado oil
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon Celtic sea salt
- Preheat oven to 350 degrees F. Spread the hazelnuts on a baking sheet in a single layer. Roast for 12 minutes, rotating the pan halfway through.
- Remove the hazelnuts from the oven and let cool for a couple of minutes.
- Add the still warm hazelnuts to your food processor. Process on high until the nuts turn into loose, fairly liquid butter, about 10 minutes, stopping to scrape the sides and bottom of the food processor bowl a few times during this process.
- Add the remaining ingredients to the food processor. Process on low for a few seconds, then process on high until very smooth, about 3 more minutes, scraping the sides and bottom twice.
- Transfer the low carb "Nutella®" to an airtight container. It should keep on the counter for about a week.