Keto Chocolate Hazelnut Spread

Who doesn't love Nutella? This Keto Chocolate Hazelnut Spread is inspired by the Italian classic chocolate spread, but even creamier and much healthier.

The spread is made with hazelnuts and pure cacao powder. If you roast the hazelnuts in the oven or pan first, the chocolate spread will have a deep, rich flavor that is addictively delicious. No time for that? You can also just buy a jar of pure hazelnut butter in the store (without added sugars) and make this chocolate spread in less than 5 minutes!

You can use it as a spread for breakfast, on top of oatmeal or other porridge, on a delicious pancake or waffle, or as a dip for fruit...

The chocolate hazelnut spread is vegan and rich in healthy fats and fiber. You can make it sugar free with keto sweetener (such as this erythritol), or if it doesn't need to be keto-proof, you can use a natural sugar substitute such as maple syrup or raw honey. Try it and see what you like best.

I like to add a few spoonfuls of ALL GOOD MCT oil. This keeps the chocolate hazelnut spread spreadable, even if you store it in the refrigerator. Our MCT oil is made from pure coconut but has a neutral taste. It helps your body use fats as fuel and provides a quick boost of energy (which is why many top athletes use this MCT oil). You can read more about it in the tips & tricks below.

You can also add 1 to 2 tablespoons of hemp seeds for extra plant-based protein.

Do you like Reese’s cups and salted peanuts? Try varying the flavor by replacing the hazelnut spread with peanut butter, delicious as a ‘Snickers’ chocolate spread!

I’d love to hear how you like to enjoy your chocolate hazelnut spread. Do you spread it on bread, use it in your oatmeal or as a dip for fruit, or do you just eat it straight from the jar with a big spoon?

Let me know by leaving a message in the comments down below.

Enjoy!

Love,

Keto Chocolate Hazelnut Spread – Homemade Nutella (Vegan, Dairy Free, Sugar Free)

DIRECTIONS:

1. Place the hazelnuts (roasted briefly in a pan or oven, if desired) in a food processor fitted with an S-shaped blade and process until they are completely ground and begin to release their oil. Stop the machine occasionally to loosen the ground hazelnuts with a rubber spatula.
2. Mix the hazelnut paste with the MCT oil, cacao powder, sweetener, and sea salt. Taste and add extra seasoning if desired.
3. Store in the refrigerator. Thanks to the MCT oil, the chocolate spread will remain spreadable.

JULIE’S TIPS & TRICKS:

• Depending on the power of your food processor, the paste may be slightly grainy. Do you want a completely smooth chocolate spread? Then replace the hazelnuts with a cup of pure hazelnut butter (available in organic shops, online, and in some supermarkets—make sure the nut butter is unsweetened).
• Not eating keto? You can replace the keto sweetener with a natural sweetener such as maple syrup, honey, or coconut blossom sugar.
• Medium-chain fatty acids, such as our ALL GOOD MCT oil from coconut, take a shorter and faster route to our cells compared to other fats. They can be absorbed directly from the intestinal wall into our bloodstream and from there to the liver, where they are burned as energy, with ketones as a by-product. Unlike long-chain fatty acids, they are not used for fat storage, but for a quick energy boost. MCTs are also increasingly being used in the world of top-level sport to improve performance. They help to reduce sugar cravings and make you feel fuller for longer. In this chocolate hazelnut spread, they also help to keep it spreadable.

I'm very curious to know how you like to eat chocolate hazelnut spread. Do you spread it on bread, use it in your oatmeal, or just eat it straight from the jar with a big spoon? Let me know by leaving a comment below.