Low-carb chocolate and hazelnut spread

Name: Low-carb chocolate and hazelnut spread
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 6
Ingredients: 7 oz. hazelnuts; 2 tbsp cocoa powder; 2 tbsp powdered erythritol; 1/4 tsp salt

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 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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Making low carb simple

Instructions

Instructions are for 6 servings. Please modify as needed.

In a skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 7 minutes, stirring the nuts occasionally.
Place the nuts with all the 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.

Goes great with

Low-carb pancakes with berries and whipped cream

Recommended special equipment

Blender or food processor

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20 comments

1 comment removed
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 comments removed
6
Abdul H
November 13 2016
I'm allergic to treenuts, what can I substitute to the hazelnuts?

Reply: #45
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.
1 comment removed
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.
8 comments removed
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 :-)
2 comments removed
23
Linda
March 17 2019
How long does it keep? Does it need to be refrigerated?
1 comment removed
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
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.
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
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.
2 comments removed
31
rachel.dorney
December 18 2019
Hi could I use pecans for this recipe instead?

Reply: #32
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.
1 comment removed
34
Liz Crosby
April 19 2020
Made this for the first time today. Didn’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 it’s so much better!! Will become a regular recipe for us :)
4 comments removed
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!
2 comments removed
42
Misty
January 16
Pour the spread in a chocolate mold and put in in the fridge until it hardens. You get homemade hazelnut chocolate 🍫

Reply: #43
43
Reply to comment #42 by Misty
Kerry Merritt Team Diet Doctor
January 16

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

Great idea! Thanks for sharing!
44
Jill Wallentin Team Diet Doctor
February 25
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 — 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!
45
Reply to comment #6 by Abdul H
Honeymay
22 hours ago
Sunflower seeds?

Low-carb chocolate and hazelnut spread

Low-carb chocolate and hazelnut spread

Ingredients

Instructions

Goes great with

Recommended special equipment

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A little sneak peek...

Low carb: Recipes by Pascale Naessens

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20 comments

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