Low carb chocolate and hazelnut spread

Low carb chocolate and hazelnut spread

This sugar-free "Nutella" inspired chocolate and hazelnut spread is incredibly rich and creamy. Enjoy it as a luscious dip for fresh strawberries or a topping for pancakes, waffles, or ice cream.
June 24 2016 recipe by , photo by , nutritional review by in Recipes, Condiments, Dessert

Low carb chocolate and hazelnut spread

This sugar-free "Nutella" inspired chocolate and hazelnut spread is incredibly rich and creamy. Enjoy it as a luscious dip for fresh strawberries or a topping for pancakes, waffles, or ice cream.
USMetric
6 servingservings

Ingredients

  • 7 oz. (1½ cups) 200 g (350 ml) hazelnuts
  • 2 tbsp 2 tbsp cocoa powder
  • 2 tbsp 2 tbsp powdered erythritol
  • ¼ tsp ¼ tsp salt
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. In a skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 7 minutes, stirring occasionally.
  2. Place the nuts with all the remaining ingredients in a blender or a food processor. Mix to desired consistency. It will take a couple of minutes before the oil from the hazelnuts is extracted, which makes it creamy. The longer you mix, the smoother the spread.

Recommended special equipment

Blender or food processor

Goes great with

Banana wafflesBanana waffles
Low-carb pancakes with berries and whipped creamLow-carb pancakes with berries and whipped cream

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22 comments

  1. 1 comment removed
  2. 2
    Apicius
    June 27 2016
    I make this all the time and enjoy it. You need to start out with a very smooth hazelnut butter, or else you get the gritty texture. If you are expecting the same taste as Nutella, forget it...that stuff has tons of sugar (and other crap), so of course this version is going to be richer in chocolate taste. Instead of cocoa, I also melt 90% chocolate and blend it in...makes for a smoother spread.
    Reply: #7
  3. 3 comments removed
  4. 6
    Abdul H
    November 13 2016
    I'm allergic to treenuts, what can I substitute to the hazelnuts?
    Reply: #45
  5. 7
    Reply to comment #2 by Apicius
    wendy
    February 7 2017
    Could you use a hazelnut flour/meal instead??
  6. 8
    Shabena
    March 2 2017
    Works ok with peanuts but obviously it tastes different. I prefer it as they are naturally sweeter but unfortunately more carbs also. I think it works better with slightly more nuts and if you use melted chocolate it is more like the consistency of nutella.
  7. 9
    Julie
    March 13 2017
    I've added palmyra nectar powder - just a tiny amount - a pinch per serving - and this just adds enough sweetness to make it delicious. Also I added coconut cream to make a creamier consistency.
  8. 1 comment removed
  9. 11
    Karen
    November 13 2017
    Just made this with unsweetened almond butter instead of the raw hazelnuts -- simply weighed the almond butter on my kitchen scale to equal the same ounces called for of hazelnuts. I placed all the ingredients in a small bowl except for the cocoa powder and nuked it for about 40sec to soften, then stirred it well before adding in the cocoa. I'm waiting for it to cool and firm back up a bit now but the taste was delish -- not Nutella, but very good and super easy.
  10. 8 comments removed
  11. 20
    Vero
    November 27 2018
    i just made it my own following few ingredients noted above. I just simply took 3 tbsp of my "nuts and seed" butter mix (it is a mix of hazelnuts, chia seeds, cashews, sunflower seeds ) and to that, i added the vanilla, the 2 tbsp of cacao (maybe add 1.5 for less bitterness), more coconut oil to make it more runnier, i did not add butter, and i know, i don't supposed to use splenda, but i used a little bit to make it sweet, since i don't eat the spread too often, and turn out good and less hassle with any blender :-)
  12. 2 comments removed
  13. 23
    Linda
    March 17 2019
    How long does it keep? Does it need to be refrigerated?
  14. 1 comment removed
  15. 25
    Timothy
    May 21 2019
    At step 1 do you start with actual hazelnuts with the dark brown shell on it or are you referring to just the skin? How long do you roast them and at what heat?
    Reply: #26
  16. 26
    Reply to comment #25 by Timothy
    Kristin Parker Team Diet Doctor
    May 23 2019

    At step 1 do you start with actual hazelnuts with the dark brown shell on it or are you referring to just the skin? How long do you roast them and at what heat?

    Whole or chopped hazelnuts without their shell. Medium-high heat and the length of time can depend on how big or small your hazelnuts are.

  17. 27
    Sarah Hamming
    September 2 2019
    I have noticed that most of your recipes don't offer a "yield"...what constitutes a "serving"....for any of your recipes? Some it's easy to figure out if it is bacon and eggs and 1 serving is 2 eggs and a strip of bacon, but something like this I don't want to go through all the work of making a single serving to find out what a "serving" looks like. Is it 1tbsp, 58g, 1/4 cup......? Serving SIZES/PORTIONS would be really helpful. Thanks!
    Reply: #28
  18. 28
    Reply to comment #27 by Sarah Hamming
    Kristin Parker Team Diet Doctor
    September 3 2019

    I have noticed that most of your recipes don't offer a "yield"...what constitutes a "serving"....for any of your recipes? Some it's easy to figure out if it is bacon and eggs and 1 serving is 2 eggs and a strip of bacon, but something like this I don't want to go through all the work of making a single serving to find out what a "serving" looks like. Is it 1tbsp, 58g, 1/4 cup......? Serving SIZES/PORTIONS would be really helpful. Thanks!

    Thank you for your feedback. For many recipes, the total volume yield of the recipe after baking can vary widely depending on how much or how little the dish was reduced during baking. Therefore, listing the number of servings is a more accurate way to give this information to be accurate with the carb count.

  19. 2 comments removed
  20. 31
    rachel.dorney
    December 18 2019
    Hi could I use pecans for this recipe instead?
    Reply: #32
  21. 32
    Reply to comment #31 by rachel.dorney
    Kristin Parker Team Diet Doctor
    December 18 2019

    Hi could I use pecans for this recipe instead?

    We have not tested this recipe with pecans. They would have a very different taste and texture.

  22. 1 comment removed
  23. 34
    Liz Crosby
    April 19 2020
    Made this for the first time today. Didnā€™t have hazelnuts but had hazelnut meal and it turned out great, just toasted it in a frying pan lightly. Added a little more sweetener than suggested (probably 1.5 teaspoons in total). As other reviews suggest, not like Nutella but itā€™s so much better!! Will become a regular recipe for us :)
  24. 4 comments removed
  25. 39
    Crystal Pullen Team Diet Doctor
    September 8 2020

    Surprised at the negative comments! I thought it was great! I even forgot the butter. I used 1/8 tsp. of stevia as the sweetener. I probably let it mix in the food processor a good five minutes and it's pretty smooth. This was a treat, thanks!

    Thanks for sharing!

  26. 2 comments removed
  27. 42
    Misty
    January 16 2021
    Pour the spread in a chocolate mold and put in in the fridge until it hardens. You get homemade hazelnut chocolate šŸ«
    Reply: #43
  28. 43
    Reply to comment #42 by Misty
    Kerry Merritt Team Diet Doctor
    January 16 2021

    Pour the spread in a chocolate mold and put in in the fridge until it hardens. You get homemade hazelnut chocolate šŸ«

    Great idea! Thanks for sharing!

  29. 44
    Jill Wallentin Team Diet Doctor
    February 25 2021
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it a lot. We hope once you try it again yourself, you'll notice the difference ā€” and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

    Reply: #48
  30. 45
    Reply to comment #6 by Abdul H
    Honeymay
    April 13 2021
    Sunflower seeds?
  31. 1 comment removed
  32. 47
    Misty
    January 15
    You changed the recipe. Where is the previous recipe that used butter and coconut oil? šŸ˜² I liked that one because you could freeze it to make hazelnut chocolate bars.
    This is basically sweetened hazelnut butter with cacao, and nut butters donā€™t freeze wellā€¦ The other recipe with butter and coconut oil froze well precisely because of the added fat.
  33. 48
    Reply to comment #44 by Jill Wallentin
    Misty
    January 15
    Jill, the previous recipe was FANTASTIC to make chocolate. Maybe you could repost it again but this time as a chocolate recipe.
    I know some people had issues with the old recipe. I never had any, but maybe it was because I multiplied the recipe to make a big batch. Perhaps it got easier to work with the ingredients with bigger amounts.
    I think in the old recipe it was crucial to have a good quality high speed blender. In would first add the melted butter and coconut in the blender. When working with blenders it is important to pour the liquids first. Then Iā€™d add the cacao powder and hazelnuts. Itā€™d work every time. It was actually way easier than making plain hazelnut butter because blending just hazelnuts is harder than blending them with added fat.
    Could I have the old recipe, please? šŸ„ŗ

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