Description
A rich and creamy sugar-free hazelnut spread perfect for those on a keto diet.
Ingredients
Scale
- 1 cup hazelnuts
- 2 tablespoons cocoa powder
- 1/4 cup erythritol or sweetener of choice
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Roast the hazelnuts in the oven at 350°F (175°C) for about 10-15 minutes until they are golden brown.
- Let the hazelnuts cool and then rub them in a kitchen towel to remove the skins.
- Add the roasted hazelnuts to a food processor and blend until they become a smooth paste.
- Add the cocoa powder, erythritol, coconut oil, vanilla extract, and salt to the hazelnut paste. Blend until well combined and smooth.
- Transfer the Nutella to a jar and store in the refrigerator.
Notes
- Make sure to roast the hazelnuts well for the best flavor.
- You can adjust the sweetness to your liking.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 0g
- Sodium: 1mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg