3.2g

net carbs

4.88 - 226 votes

THE BEST KETO CHOCOLATE HAZELNUT SPREAD

By Carine

sweetashoney.co

KETO

GLUTEN-FREE

INGREDIENTS

INSTRUCTIONS

INGREDIENTS

– 2 cups raw hazelnuts – 6 tbsp unsweetened cocoa powder – 4 tablespoons Erythritol – 1/4 cup Coconut oil melted – 1/2 teaspoon hazelnut extract

Roast Hazelnuts

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.

1

Rub their Skin Off

Place the hazelnuts into a clean towel and shake/rub them to peel off the nuts' skin.

2

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.

3

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.

4

Add Other Ingredients

Add the unsweetened cocoa powder, sweetener, coconut oil, and hazelnut extract.

5

Blend Again

Blend for about 1 minute to combine all the ingredients and create a smooth, consistent chocolate spread.

6

Transfer and Refrigerate

Transfer to a glass jar, and store in the refrigerator for one hour to thicken.

6

NET CARBS FAT PROTEIN

3.2 grams

13.5 grams

2.9 grams

SERVINGS

TIME

Serving: 2 Tablespoons Makes: 25 Servings

Prep: 10 Minutes Cook: 10 Minutes

SWIPE UP FOR PRINTABLE RECIPE

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