Enjoy this chocolate and hazelnut delight just like you would Nutella! Spread on a slice of low-carb bread, keto pancakes or waffles. And it’s ideal for making fat bombs such as truffles and even creamy low-carb smoothies.
Homemade Nutella Recipe
- 2 cup hazelnuts (preferably raw)
- 2/3 cup powdered erythritol (can use more or less to taste)
- 1/4 cup cocoa powder (unsweetened)
- pinch of sea salt
- 1-2 tbsp avocado oil (or any mild liquid oil of choice)
- 1 tsp sugar-free vanilla extract
Preheat the oven to 400 degrees F (177 degrees C). Line a baking sheet with parchment paper. Arrange the hazelnuts in a single layer on the baking sheet. Roast for 8-10 minutes, until they are browned and fragrant. Place the hazelnuts into a large container or bowl with a lid. Shake vigorously to remove loose skins. Repeat the process as needed, setting aside hazelnuts that already have their skins removed, until most of the skins are off. (Alternatively, rub the hazelnuts inside a folded towel to remove the skins.)
Place the skinned hazelnuts into a high-power blender. Process for 1-3 minutes, scraping the sides as needed, until the nuts begin to release oil and then form a smooth nut butter. Add the powdered erythritol, cocoa powder, avocado oil (start with 1 tbsp), vanilla extract and pinch of sea salt. Process for an additional 1-2 minutes, until the spread is smooth and glossy. If the spread is thicker than you would like, you can add a little more avocado oil, a teaspoon at a time, and process again, until you reach the desired consistency.
Pour homemade nutella onto a mason jar (or airtight container) and refrigerate until set (will keep well for roughly a month!).
Yields: 32 tbsp
Serving size: 1 tbsp
- Calories 67
- Fat 6 g
- Protein 2 g
- Total Carbs 2 g
- Net Carbs 1 g
- Fiber 1 g
- Sugar 0.5 g