June 24 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
in Recipes, Condiments, Dessert, Dessert/Snack
, photo by Emma Shevtzoff
in Recipes, Condiments, Dessert, Dessert/Snack 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 berries. Talk about melt-in-your-mouth keto indulgence!
USMetric
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
- 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...
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
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!
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.
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.
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.
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:)
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.
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.
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.
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.
Neither of them are for roasting. Step 1 indicates to put the hazelnuts in a dry, not pan for roasting. The butter and coconut oil are added to the blender in the final step.
We have not tested this recipe with pecans. They would have a very different taste and texture.
You may be able to try butter, but we have not tested this recipe with that substitution.