Keto Nutella Chocolate Hazelnut Spread
ChefKetogenic.comServings 16
Serving size 2 tbsp
Net Carbs
- Amount Per Serving
- Calories 111
- % Daily Value *
- Total Fat 10g13%
- Protein 2.1g
- Total Carbohydrate 3.2g2%
- Dietary Fiber 2g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F and line a cookie sheet with parchment paper.
Pour the hazelnuts onto the cookie sheet and arrange so that they are not overlapping.
Cook the hazelnuts for 10 minutes or until they begin to brown.
Allow the hazelnuts to cool before placing them into a food processor or blender.
Blend the hazelnuts until they form a nut butter consistency.
Add the unsweetened cocoa powder, erythritol, and coconut oil.
Note: if the hazelnut spread is too thick, add more coconut oil.
Process or blend until a nutella-like consistency is achieved.
Refridgerate for 30 minutes before serving.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400°F and line a cookie sheet with parchment paper.
Pour the hazelnuts onto the cookie sheet and arrange so that they are not overlapping.
Cook the hazelnuts for 10 minutes or until they begin to brown.
Allow the hazelnuts to cool before placing them into a food processor or blender.
Blend the hazelnuts until they form a nut butter consistency.
Add the unsweetened cocoa powder, erythritol, and coconut oil.
Note: if the hazelnut spread is too thick, add more coconut oil.
Process or blend until a nutella-like consistency is achieved.
Refridgerate for 30 minutes before serving.
Notes
