– 2 cups Hazelnuts – 6 tbsp Cocoa Powder – 4 tbsp Erythritol – ¼ cup Coconut Oil – ½ tsp Hazelnut Extract
Spread the hazelnuts on a baking sheet and roast the hazelnuts for 8-10 minutes until the skin starts to peel off and the hazelnuts are fragrant.
Rub their Skin Off
Place the hazelnuts into a clean towel and shake/rub them to peel off the nuts' skin.
Blend in Food Processor
Transfer the skinless roasted hazelnuts into a food processor and process at high speed for 3-5 minutes. The time depends on your food processor speed.
Process until Smooth
Stop the food processor every minute, scrape down the sides of the bowl with a spatula, and process again until it turns into soft hazelnut butter.
Add Other Ingredients
Add the unsweetened cocoa powder, sweetener, coconut oil, and hazelnut extract.
Blend for about 1 minute to combine all the ingredients and create a smooth, consistent chocolate spread.
Transfer and Refrigerate
Transfer to a glass jar, and store in the refrigerator for one hour to thicken.
NET CARBS FAT PROTEIN
Serving: 2 tbsp Makes: 25 Servings
Prep: 10 Minutes Cook: 10 Minutes
KETO HAZELNUT SPREAD
SWIPE UP FOR PRINTABLE RECIPE