Who doesn’t love Nutella? I honestly don’t know anyone. Everyone in my family loves Nutella. So you can imagine how many birthday cakes, brownies & cookies are baked by yours truly that contain Nutella.
It’s only natural to want to enjoy food that you love or simply have great memories with. For my family Chocolate is big, I mean huge. No matter what the occasion, there’s always chocolate cake and brownies, yes both.
I am always trying to ketofy recipes so I never have to feel deprived. So yes I always bake brownies and cakes and cookies that are keto friendly so I can live and enjoy my best keto life.
Nutella is something I make and never get to eat more than once because my kids gobble it up before I can blink. But it makes me feel better about what they’re putting in their bodies. There’s no sugar because I use Lilly’s milk chocolate chips (you can use dark but to get real close to Nutella flavor, I prefer milk chocolate). Hazelnuts and coconut oil are an amazing source of nutrition and healthy fats. heavy cream adds that perfect smooth & creamy richness to the spread.
Keto, sugar Free Chocolate Hazelnut Spread “Nutella”
- 8 oz. Lilly’s or sugar free chocolate chips of choice
- 1/4 cup coconut oil
- 1/2 cup heavy cream
- 1 cup toasted hazelnuts
- 2 tablespoons sweetener
- 1/4 teaspoon salt
- Melt the chocolate chips and coconut oil in a micro safe bowl for two 30 second intervals.
- Whisk using a wooden spoon or rubber spatula until smooth.. It’s important to not use metal, the chocolate can cease and you can end up with a mess.
- Whisk in the heavy cream a couple of tablespoons at a time until you have a smooth ganache. Make sure not to add all the heavy cream at once. Set aside.
- Blend the hazelnuts, sweetener and salt in a blender (not a food processor). Blend until you have a creamy nut butter. Blender is better because you will get a much smoother nut butter which will make a smoother spread.
- Add the hazelnut butter into the prepared ganache. Whisk using a silicone spatula or a wooden spoon, until smooth.
- You can stop here or strain through a fine mesh if you prefer a really smooth texture. Keep refrigerated.
- Do not add the chocolates ganache into the blender, it will separate and become a mess.
- This recipe will keep in the fridge for up to 2 months. bring to room temperature before spreading.
- This recipe makes about two cups of the spread.