Keto chocolate and hazelnut spread

Name: Keto chocolate and hazelnut spread
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Ingredients: 5 oz. hazelnuts; 1/4 cup coconut oil; 1 oz. unsalted butter; 2 tbsp cocoa powder; 1 tsp vanilla extract; 1 tsp erythritol (optional)

Luscious chocolate + hazelnuts = pure happiness. This spread is rich and creamy on keto pancakes, waffles, or rolls. We also like it as a dip for fresh berries. Talk about melt-in-your-mouth keto indulgence!

June 24 2016 by , photo by in Recipes, Condiments, Dessert, Dessert/Snack

Keto chocolate and hazelnut spread

USMetric

6 servingservings

Ingredients

5 oz. 150 g hazelnuts
¼ cup 60 ml coconut oil
1 oz. 30 g unsalted butter
2 tbsp 2 tbsp (10 g) cocoa powder
1 tsp 1 tsp vanilla extract
1 tsp 1 tsp (4 g) erythritol (optional)

www.dietdoctor.com

Making low carb simple

Instructions

Instructions are for 6 servings. Please modify as needed.

Roast the hazelnuts in a dry and hot frying pan until they turn a nice golden color. Pay very close attention – the nuts will burn easily. Let cool a little.
Place the nuts in a clean kitchen towel and rub so that some of the shells come off. The shells which are still stuck can stay there.
Place the nuts with all remaining ingredients in a blender or a food processor. Blend to desired consistency. The longer you mix, the smoother the spread.

Tip!

Use as a dip fresh strawberries! Obvious but to die for...

Goes great with

Low-carb pancakes with berries and whipped cream

24 comments

1
Steph
June 25 2016
Am I the only one for whom this turned out absolutely terrible? It was bitter, thick and gritty - I tried adding cream to loosen it up and not even that worked. Did I do something wrong? Seriously disappointing IMO.

Reply: #2
2
Reply to comment #1 by Steph
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
Claire
July 5 2016
How long will it keep for ??
4
Sarah
September 29 2016
Hi,

Could you sub more coconut oil for the butter as I'm dairy free?

Thanks,
Sarah

Reply: #5
5
Reply to comment #4 by Sarah
Kristin Berglund Team Diet Doctor
October 3 2016

Hi,

Could you sub more coconut oil for the butter as I'm dairy free?

Thanks,
Sarah

Hi Sarah!
Haven't tried it but my guess is that it should work fine. Butter is often ok even if you're dairy free, unless you're allergic.
Good luck!
6
Abdul H
November 13 2016
I'm allergic to treenuts, what can I substitute to the hazelnuts?
7
Reply to comment #2 by Apicius
wendy
February 7 2017
Could you use a hazelnut flour/meal instead??
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.
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.
10
Stephanie
July 9 2017
I tried this and expected to make some adjustment based on reviews. I started with a few melted chocolate chips (60%), to aid in consistency. Toasting the hazelnuts was a pain and barely removed any of the skins, not sure it's worth it, but I'll try again some time to see if I can do a better job of it.

I used my nutri-bullet to blend, but couldn't get it creamy enough to move. I added a few tablespoons of water, which wasn't enough. So I added some heavy cream as well. I never really got this moving so I could blend until creamy. The heavy cream also gave it a whipped consistency rather than buttery. I also added some splenda (I know, not ok, but my husband can't tolerate stevia and I was sharing).

If I tried again, I'd use an oil liquid instead of a cream. Maybe sunflower oil and more coconut oil? None of us can get paste the texture because we are so used to nutella... I think a liquid oil would be the only way to get closer to that consistency. Using purely baking chocolate instead of cocoa powder would probably help a lot as well.

I would love to see a video of someone following the recipe exactly and getting the results that are pictured. I *highly* doubt that would work... so I'd sort of like to know where the picture came from and if anyone else had a success with this. We ate it and it was pretty good, but it was not what I was hoping for and was nothing close to the picture.
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.
12
Katy
February 25 2018
How is this so highly rated? This was disgusting and didn’t even remotely resemble Nutella. Sorry- I normally love your recipes and am very grateful for them but I just had to comment on this one because it was so revolting and didn’t want others wasting their time and ingredients.

Reply: #16
13
Misty
March 5 2018
I made this today adjusting the amounts for a whopping 800 g (28 oz) hazelnuts and it turned out delicious. I used very little vanilla extract because I didn't have enough for the amount of Nutella I was making (I needed almost 2 tbs extract and I only had 8 ml) but it's fine. I blended it for 3 minutes in my Vitamix and it turned out smoother than the one in the picture, to the point that it was pourable and it was very easy to transfer it into a quart mason jar. I think that might be one of the reasons why some people got bad results following this recipe. Maybe it tastes better the more the ingredients are blended together.

I made sure to use high-quality ingredients. I bought raw almonds and roasted them myself (I prefer to roast in the oven rather than in a pan on the stovetop). I used Jarrow Formulas extra virgin coconut oil, unsalted Kerrygold butter -which is grass-fed and tastes amazing-,100% cacao powder from a trusted brand and Dr Oetker vanilla aroma, which by the way is fantastic. It's the first time I used it but the vanilla smell is really intense.

Of course the result is not the same as Nutella since it is not very sweet but it still tastes amazing. The coconut oil gives it some sweetness, just not as much as the one in Nutella. I had it with full-fat Greek yogurt and then with keto almond flour bread and I loved it both times.
14
Genny Louise
March 17 2018
I was a bit daunted by some of the comments, but I had mine with the banana waffle and liked it. I suspect it is not meant necessarily to be enjoyed as a stand alone thing, but eaten with fruit or something else that has a bit of natural sweetness.
I used a stick mixer to blend and I used the nuts while they were very hot to help soften the oils in the mix. This worked well, once the heat in the nuts had about half a minute to soften the rest. I also ramped the speed of my mixer up quite high to finish, just to smooth the the texture a bit more. I am going to experiment with a tiny bit of salt in the mix next time. Also, I used walnuts as that is what was cheap ATM.
Thankyou for all the previous comments that helped me to be able to make my method adjustments so I have a pretty nice result here.
15
Maryana
May 26 2018
So, I made this spread like 100 times, I am totally addicted to it! But I am trying to cut out the sweetener and I am not good friends with nuts. So what I've been doing is instead of hazelnuts I take 1/2 recipe portion of coconut (if recipe says 100 grams hazelnuts I put 50 gr of coconut) and roast it, turn it into coconut butter with help of butter from the recipe (it becomes natural sweetener!), then I add all other ingredients, and than I add other 1/2 of the recipe of sunflower seeds! And I add all spice instead of vanilla! So, for example, for 4 serving it's 50gr coconut (roasted and turned into butter), 50 g sunflower seeds, 40 ml coconut oil (this one can help coconut to become into butter), 20 g unsalted butter (or not!), 11⁄3 tablespoons cocoa powder, 2⁄3 teaspoon all spice! Ah and a bit of salt to open up the taste! I just love this spread! Thank you so much!
16
Reply to comment #12 by Katy
Sarah
June 14 2018
Agreed. Not even close to Nutella I had to put some Splenda in it just to salvage it... i’m surprised It got a high rating too
17
Rayne
July 22 2018
So I made this today and by itself it was gross. My husband didn’t mind it. Said it had layers. I think the hazelnut skins (which didn’t really come off well) added to the bitterness. I added 2tbsp swerve for sweetness but didn’t really help. I couldn’t get the texture super smooth in my food processor either. Added a tbsp olive oil to help thin it out but not much help. However, I made keto pancakes and put 1 tsp butter on them with 1tbsp of this spread and 1 tbsp of no sugar maple syrup and the result was super tasty. Definitely not Nutella but we enjoyed it.
18
Sheila
August 14 2018
Wow. It certainly is different. But I feel like I’m missing something.

What constitutes a “serving”??

Under nutrition, it just list per serving. How am I supposed to know what that is, exactly?

Thanks for the help:)
19
Lori
October 10 2018
This did not turn out well for me. Unfortunately, it tasted awful and was a waste of time and ingredients.
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 :-)
21
Marie B.
February 6
This turned out absolutely horrid. Who the heck has measuring tools for 2/3 tsp or 2/3 oz.? My blender didn’t work and it was so dry and gritty that I kept adding cream and butter...Horrid!!

Reply: #22
22
Reply to comment #21 by Marie B.
Kristin Parker Team Diet Doctor
February 7

This turned out absolutely horrid. Who the heck has measuring tools for 2/3 tsp or 2/3 oz.? My blender didn’t work and it was so dry and gritty that I kept adding cream and butter...Horrid!!

I'm sorry that you didn't care for the recipe. To clarify, the recipe as written for 6 servings calls for 1t and 1oz. While we do offer the option to scale a recipe, not every ingredient measurement can scale to a common measurement.
23
Linda
March 17
How long does it keep? Does it need to be refrigerated?

Reply: #24
24
Reply to comment #23 by Linda
Kristin Parker Team Diet Doctor
March 18

How long does it keep? Does it need to be refrigerated?

This will keep for several days in the refrigerator. The coconut oil will solidify, so you can warm it up to make it more spreadable again.

Keto chocolate and hazelnut spread

Keto chocolate and hazelnut spread

Ingredients

Instructions

Tip!

Goes great with

You might also like

Want to learn more about low carb and keto?

Get started with our free 2-week low-carb challenge

Customize your own low-carb meal plans!

24 comments

Leave a reply Cancel reply