If you’re on a keto diet and miss the sweet, nutty flavor of chocolate hazelnut spread, this recipe is just for you. Imagine a creamy, rich spread that’s not only low in carbs but also packed with flavor. It’s perfect for topping off your keto-friendly pancakes, adding to smoothies, or simply enjoying by the spoonful!
This healthy alternative to traditional chocolate hazelnut spreads is made with wholesome ingredients that will satisfy your sweet tooth without the guilt. It’s a delightful blend of creamy hazelnuts and rich cocoa, creating a luscious texture that spreads beautifully.
Chocolaty and Nutty Keto Chocolate Hazelnut Spread
This chocolate hazelnut spread is a delightful combination of roasted hazelnuts and rich cocoa powder.
The nutty flavors are perfectly balanced with a hint of sweetness, making it an enjoyable treat for those on a low-carb diet.
Smooth and creamy, this spread offers a unique texture that enhances any dish it complements.
Preparation of Hazelnuts
The first step in creating this indulgent spread involves toasting the hazelnuts.
This process enhances their natural flavor, bringing out a deeper nuttiness that complements the chocolate.
To achieve this, simply heat the hazelnuts in a dry pan over medium heat until they become fragrant, usually taking about 5-7 minutes.
After toasting, let them cool slightly and remove the skins by rubbing them with a clean kitchen towel.
Blending the Ingredients
Once the hazelnuts are prepared, it’s time to blend them with the other ingredients.
In a food processor, combine the toasted hazelnuts with cocoa powder, erythritol or your preferred sweetener, vanilla extract, melted coconut oil, and a pinch of salt.
Blend this mixture until it reaches a smooth and creamy consistency, making sure to scrape down the sides as needed to ensure everything is well incorporated.
Adjusting Sweetness to Taste
Taste is an important aspect when crafting the ideal spread.
After blending, check the sweetness and adjust as necessary.
If you prefer a sweeter flavor, simply add more sweetener and blend again until it’s well mixed. This step is crucial, as it allows you to customize the spread to your liking, ensuring it satisfies your cravings.
Storage and Serving Suggestions
Transferring the finished spread to a jar is the final step in the process.
Store it in the refrigerator where it can last for up to two weeks.
If you find the spread becomes too firm after chilling, simply allow it to sit at room temperature for a short while before spreading.
Using Your Chocolate Hazelnut Spread
This keto chocolate hazelnut spread isn’t just for spreading on bread.
Use it to enhance your morning pancakes, blend it into smoothies for an extra treat, or enjoy it straight from the jar with a spoon.
Its versatility makes it a delightful addition to any low-carb lifestyle, allowing you to indulge your sweet tooth without straying from your dietary goals.
Chocolaty and Nutty Keto Chocolate Hazelnut Spread
This keto chocolate hazelnut spread combines the delightful flavors of roasted hazelnuts and rich cocoa powder, making it a delicious, low-carb treat. It’s smooth, creamy, and has a subtly sweet flavor that perfectly balances the nuttiness of hazelnuts.
Ingredients
- 1 cup hazelnuts, toasted and skins removed
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered erythritol or sweetener of choice, adjust to taste
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- Pinch of salt
Instructions
- Prepare the Hazelnuts: Toast the hazelnuts in a dry pan over medium heat until fragrant, about 5-7 minutes. Allow them to cool slightly before removing the skins by rubbing them with a clean kitchen towel.
- Blend Ingredients: In a food processor, combine the toasted hazelnuts, cocoa powder, erythritol, vanilla extract, melted coconut oil, and salt. Blend until smooth and creamy, scraping down the sides as needed.
- Adjust Sweetness: Taste the spread and adjust sweetness if necessary by adding more sweetener. Blend again until well incorporated.
- Store: Transfer the chocolate hazelnut spread to a jar and store in the refrigerator for up to 2 weeks. Allow it to sit at room temperature for a bit before spreading if it becomes too firm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 12 servings
- Calories: 90kcal per tablespoon
- Fat: 8g
- Protein: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Net Carbs: 1g