Looking to make some homemade super easy keto chocolate hazelnut nutella?
You’ve come to the right place.
During Christmas time, I find that people tend to gift Ferrero Rocher’s a lot more.
There’s nothing wrong with that as they’re AH-mazing. It’s just that they’re not really keto.
This keto nutella is the perfect replacement for that. I give you the option to make it a smooth or crunchy version as I find the crunchy version is great for eating by the spoonful.
If you’re dreading taking the skins off of the hazelnuts, just pop them into the over for about 7 minutes and then while they’re warm, rub them together on a lint free cloth.
Some of the skins will still stay on and that’s okay.
This will allow you to get the majority of it off.
After you have the skins off you’re almost there. The hard part is over. Now you just have to dump and power on!
I like to have my nutella on the slightly sweet side so I usually add in about 3 tablespoons of powdered sweetener to it, but feel free to add in more depending on your taste buds.
You’ll know once the nutella is ready when it gets to become smooth as silk. It usually takes about 7 minutes to get there. I find that if I started with the hazelnuts still being hot it goes a bit faster than if the nuts have completely cooled.
I like to then stir in a few rough chopped hazelnuts to make it more of a Ferrero Rocher replacement as the crunch is perfect.
If you’re looking for a unique twist on dessert try partnering this keto nutella spread with my strawberry chia jam. Pretty good!
Go try this keto chocolate hazelnut nutella spread today because it’s definitely going to crush your Ferrero Rocher cravings. You’ll be eating it by the spoonful – I promise.
I hope you will enjoy this Easy Keto Chocolate Hazelnut Nutella recipe that can help you to lose weight faster.
xo, Zarine
Easy Keto Chocolate Hazelnut Nutella
- 150 g hazelnuts
- 2 tsp mct oil
- 3 tbsp cocoa powder
- 3-5 tbsp powdered erythritol monk fruit blend (adjust to your sweetness level)
- Pinch of pink salt
If your hazelnuts have their skin still on them, put them in a pre-heated oven for 7-10 minutes at 170DegC. Keep an eye on them so that they don't burn.
Place them on a lint free cloth while still hot and rub around. The skins will peel right off
Place all of the peeled hazelnuts in a food processor. If you want to make a crunchy hazelnut spread, keep about 10 hazelnuts aside and rough chop them.
Add in the rest of the ingredients and run the food processor for about 7 minutes, stopping every couple of minutes to scrape down the sides.
Once it's completely smooth, pour out into a mason jar for storage.
If you're adding in the rough chopped hazelnuts, stir them in now.
Store at room temperature or refrigerated for up to a month.
Eat straight out of the jar or spread on some keto toast.
This recipe is a great small batch recipe and makes about 3/4 cup. Feel free to double it cause it won’t last long!
