Treat yourself to a jar of creamy, chocolatey bliss with this Ketogenic Nutella. It’s the perfect guilt-free spread for low-carb toast or an after-dinner treat.
Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- Spread 1 cup hazelnuts on silicone mat or parchment-lined baking sheet. Bake 10 to 15 minutes, until fragrant and golden.1 cup hazelnuts
- Add warm hazelnuts, ¼ cup water, and ¼ cup heavy cream to heat-safe food processor. Blend on high until thick and spreadable.1 cup hazelnuts, ¼ cup cocoa powder, ¼ cup heavy cream, ¼ cup water
- 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.¼ cup cocoa powder, 1 tablespoon coconut oil, 1 tablespoon peanut butter , ¼ cup erythritol, liquid stevia to taste
- Serve immediately or store in air-tight container in refrigerator.
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