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My love for Nutella runs deep. There’s just nothing better than smooth, creamy, chocolatey, nutty Nutella. Ever since I changed my diet to keto, I have been missing Nutella and I have not found a suitable low carb replacement on the market. This is why I decided to experiment and make my own. It was surprisingly easy and although it’s not as smooth as the store-bought kind, the taste in my opinion rivals the original. To get a smooth texture, you need to run it in the food processor for ten-plus minutes. However, since I don’t mind the grainy texture, I just pulse it until it is spreadable.
My favorite way to eat Nutella is with our Keto Crepe, but you can enjoy this homemade Nutella with low carb bread, keto pancakes, keto cheesecake or strawberries as well!
For this recipe, you will need a food processor (a blender will not work as it will separate the oils). You will also need Swerve & coconut oil, both which can be purchased on Amazon.
Now, let’s get cooking!
Prepping Time 10M
Cooking Time 0M
Total Time 10M
Net Carb/Serv ~1g
Serving 1/3 Cup
Ingredients
- 1/2 cup Hazelnuts (toasted and husked)
- 1 tbsp Coconut Oil (melted)
- 1 tbsp Cocoa Powder
- 1 tbsp Swerve
- 1/2 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) If your hazelnuts are not husked, just place them in a bowl or colander with another bowl covering the top and shake vigorously. Not all the husk will be removed but that’s ok.
3) In a food processor, pulse hazelnuts until it becomes a paste. About 1-2 minutes.
4) Add melted coconut oil (put in microwave for 10-30 seconds to melt) and continue pulsing until a smooth like butter consistency. About 1-2 minutes.
5) Add remaining ingredients, cocoa powder, Swerve, and vanilla extract. Continue pulsing for 1-2 minutes or until desired consistency is reached.
Hope you enjoy this Keto Nutella Hazelnut Chocolate! If you are looking for other low-carb/keto dessert to complete your meal, be sure to check out our Recipe Index for more ideas!
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Nutella Hazelnut Chocolate
Ingredients
- 1/2 Cup Hazelnuts toasted and husked
- 1 tbsp Coconut Oil
- 1 tbsp Cocoa Powder
- 1 tbsp Swerve or Monkfruit
- 1/2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- If your hazelnuts are not husked, just place them in a bowl or colander with another bowl covering the top and shake vigorously. Not all the husk will be removed but that’s ok.
- In a food processor, pulse hazelnuts until it becomes a paste. About 1-2 minutes.
- Add melted coconut oil (put in microwave for 10-30 seconds to melt) and continue pulsing until a smooth like butter consistency. About 1-2 minutes.
- Add remaining ingredients, cocoa powder, Swerve, and vanilla extract. Continue pulsing for 1-2 minutes or until desired consistency is reached.
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