Keto chocolate and hazelnut spread

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 fruit. Talk about melt-in-your-mouth keto indulgence!
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 fruit. Talk about melt-in-your-mouth keto indulgence!

Ingredients

6 servingservings
USMetric
  • 513 oz. 150 g hazelnuts
  • 4 tablespoons 60 ml coconut oil
  • 16 oz. 30 g unsalted butter
  • 2 tablespoons 2 tablespoons cocoa powder
  • 1 teaspoon 1 teaspoon vanilla extract

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. 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.
  2. 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.
  3. Place the nuts with all the rest of the 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

Banana WafflesBanana Waffles

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11 Comments

  1. Steph
    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. Apicius
    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
    How long will it keep for ??
  4. Sarah
    Hi,

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

    Thanks,
    Sarah

    Reply: #5
  5. Kristin Berglund Team Diet Doctor

    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
    I'm allergic to treenuts, what can I substitute to the hazelnuts?
  7. wendy
    Could you use a hazelnut flour/meal instead??
  8. Shabena
    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
    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
    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
    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.

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