Paleo & Keto Nutella Hazelnut Spread

This homemade paleo and keto nutella hazelnut spread is truly unbelievable! Ultra rich and chocolatey, its taste is so spot on that you'll never miss the store-bought version again (for real!).

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert, Fat Bombs, Spreads

Cuisine American, European

Keyword keto, low carb, paleo, sugar free

Prep Time 15

Cook Time 15

Total Time 30

Servings tablespoons

Calories 86kcal

Ingredients

400 g hazelnuts
1 tablespoon avocado oil
50 g cocoa
2-6 tablespoons powdered xylitol erythritol, or allulose*
1/4-1/2 tsp kosher salt

Metric - US Cups

Instructions

Preheat ovento 300°F/150°C. Place the hazelnuts in a rimmed baking tray and toast them until lightly golden and fragrant (10-14 minutes). While still warm, wrap them in a kitchen towel and rub vigorously to remove the skins (some bits will remain, worry not!).
Transfer hazelnuts to a food processor and process until it begins to form into a paste, add avocado oil and continue until smooth (about 10-14 minutes). How smooth you get the hazelnut butter will depend on how powerful your blender/processor is (and how sharp the blades still are!). Add cocoa, powdered sweetener and salt to taste.
Pour homemade nutella onto a mason jar (or airtight container) and refrigerate until set (will keep well for roughly a month!).

Notes

*Make sure you use a powdered sweetener (I simply run it in my bullet/blender until powdered!).

Top tip: feel free to use a store-bought hazelnut butter (Biona’s is really good to speed up the process (or if you don't have a powerful food processor/blender).

Nutrition

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