The iconic Chocolate hazelnut spread
Deepti was absent in the kitchen so the burden of Keto dessert was on me for our dessert week. It’s simple, easy and delicious and it’s our favourite chocolate hazelnut spread called Nutella. And this is how you make it at home, Keto friendly and that same great taste of Nutella that you remember.
Cooking with Keto Nutella
I know most of you are going to just eat it as is and that’s absolutely fine. However there are some good things you can make with this. The first dish I created with this was a Nutella mug cake because who doesn’t love a delicious Nutella flavoured cake? I also love to use it as a topping on things, I found it paired really well with my Keto coconut flour waffles. So go ahead and enjoy. If I can give you any tips it’s just that depending on your food processor you will be able to make it extremely smooth or kind of chunky. Sometimes our home appliances aren’t powerful enough to grind the nuts into the smoothest butter so don’t stress if you find it a bit grainy, I promise it doesn’t take away from the taste.
Nutrition Info (Per serving)
- Calories: 107
- Net Carbs: 1g
- Carbs: 3g
- Fat: 11g
- Protein: 2g
- Fiber: 2g
This recipe makes 18 servings, 1 Serving is approx 1 Tablespoon. Get this recipe on myfitnesspal.
- 250 grams Roasted Hazelnuts
- 115 grams Dutch Processed Coco Powder Try this one
- a pinch of salt
- 1 tbsp Vanilla Extract I use this
- 2 tbsp Hazelnut Oil (Walnut Oil also works, so does Olive Oil) Try this one
- Stevia/Sweetner To Taste Try this one
- Roast the hazelnuts for 10 minutes in the oven at 180C for 10 minutes
- Blend them till a smooth butter is formed
- Add in the rest of the ingredients and blend
- Pour into a jar and store and serve as required.
9 Comments
Jess
May 4, 2018 at 2:16 pmLooks amazing…I want to try it this weekend…what sweetener do you use and how much…just so I have an idea…thanks!!
Eileen
July 26, 2018 at 6:45 pmWow, just made this and it is DELICIOUS! Not as smooth as the original, but that’s probably my fault. I started with unpeeled hazelnuts and had to soak and dry them and might have dried too much moisture out of them. But it’s amazing and I can’t wait to now use it to try some of your other recipes! As always, thank you for sharing your creativity!
AJ
September 2, 2018 at 2:28 amI made it today, it’s excellent! Thanks!
Aro
September 5, 2018 at 5:18 pmHi there!! Silly question do you store it at room temperature or 4c? How long would it be good for if stored at RT?
Ogi
November 23, 2018 at 3:47 amHi Sahil!
Thanks for delicious & easy to follow recipes! Tried 10+ of them and every single one turned out great from first attempt. Sunday favorite for my wife and me is this “Nyutella” and almond pancakes.
But enough jibber jabber, and get to the question!
When measured 1 cup of hazelnuts on scale I get only about 140grams, far less than 250g you mention in recipe above. How u measure 1 cup? With whole hazelnuts including airspace between them or 1 cup of hazelnut powder after grinding?
Sahil Makhija
November 23, 2018 at 9:24 amYeah it’s not 1 cup it’s 250 grams for sure. I don’t know why I put cup measures. Stick to 250 grams and the scale. I’ll edit the recipe and remove the cup measure. This is why I hate them! So inaccurate always. 😀
Radha
January 20, 2019 at 4:47 amHey Sahil, I seem to have messed up, even though the recipe seems fool proof. I
I got Good4you organic unsweetened, raw natural cocoa. I put in less than half the stipulated amount and thankfully I couldn’t resist tasting it. It was bitter as hell. No matter how much Stevia I added I couldn’t counter it. Is it the brand of cocoa I used? Any suggestions?
Durga
March 2, 2019 at 3:46 pmSame in case too…I checked other webisites where they specified not more than 2 tbsp cooca powder..I tried with less cocoa it’s a hit.
Eviatar H.
February 16, 2019 at 4:55 pmI made it 3 times already, with every time I make subtle adjustments to the recipe, not because it is wrong but to cater to my family’s pallet.
This time I added:
– 2 tbsp rapeseed oil (neutral in flavor)
– 2 tbsp coconut oil
– 1.5 tbsp ground cinnamon
it’s the best one I’ve made so far!