Hazelnut Chocolate Spread
A keto-friendly version of Nutella! This recipe makes 2 cups of hazelnut chocolate spread.
Servings 20
Calories 175kcal
Ingredients
- 16 oz roasted and unsalted Oregon hazelnuts I use 1 bag Trader Joe’s hazelnuts but you can also roast your own.
- 1/2 cup powdered monk fruit
- 2/3 cup cocoa powder Valrhona
- 4 tablespoons avocado oil
- 2 teaspoons vanilla
- 1 teaspoon salt
Instructions
- Combine all ingredients in a food processor and blend until very smooth, about 5-10 minutes. Store in a jar in the refrigerator for up to one month.
Notes
If you roast your own hazelnuts, removing the skins can produce a smoother and less bitter spread although they are delicious with or without the skins. To roast them, spread on a baking sheet and bake at 375ºF for 10-15 minutes then wrap them in a dishtowel and let set 10 minutes. Rub well between the dishtowel to loosen the skins.
Nutrition
Calories: 175kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 117mg | Potassium: 198mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg