Description
Indulge in a guilt-free chocolate hazelnut spread that is perfect for your keto diet.
Ingredients
Scale
- 1 cup hazelnuts, toasted and skins removed
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or preferred keto sweetener)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond milk (or more for desired consistency)
Instructions
- Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10-12 minutes until golden and fragrant. Let them cool slightly, then rub off the skins with a clean kitchen towel.
- In a food processor, combine the toasted hazelnuts, cocoa powder, powdered erythritol, melted coconut oil, vanilla extract, and salt. Process until smooth, scraping down the sides as needed.
- Gradually add the almond milk while processing until you reach your desired consistency. If you prefer a thinner spread, add more almond milk, one tablespoon at a time.
- Taste and adjust sweetness if necessary by adding more erythritol.
- Transfer the mixture to a clean jar or container and refrigerate for up to two weeks.
Notes
- For a creamier texture, blend the spread longer or add a bit more coconut oil.
- Try adding a pinch of cinnamon or a few drops of hazelnut extract for an extra flavor boost.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Keto
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 0.25g
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg