Instructions
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Preheat oven to 350 degrees F / 177 degrees C.
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Spread 1 cup hazelnuts on silicone mat or parchment-lined baking sheet. Bake 10 to 15 minutes, until fragrant and golden.
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Add warm hazelnuts, ¼ cup water, and ¼ cup heavy cream to heat-safe food processor. Blend on high until thick and spreadable.
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Add 1 tablespoon coconut oil, 1 tablespoon peanut butter , ¼ cup cocoa powder, and ¼ cup erythritol. Blend until smooth. Add Liquid stevia to taste.
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Serve immediately or store in an air-tight container in the refrigerator.
Make your own low carb chocolate-y Nutella with this recipe!
