4.88 - 226 votes
THE BEST KETO CHOCOLATE HAZELNUT SPREAD
– 2 cups raw hazelnuts – 6 tbsp unsweetened cocoa powder – 4 tablespoons Erythritol – 1/4 cup Coconut oil melted – 1/2 teaspoon 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 Tablespoons Makes: 25 Servings
Prep: 10 Minutes Cook: 10 Minutes
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