This homemade paleo and keto nutella hazelnut spread is truly unbelievable! Ultra rich and chocolatey, its taste is so spot on that you’ll never miss the store-bought version again (for real!).
Plus, this wholesome version carries a big nutrition punch courtesy of both the hazelnuts and the cocoa (think plenty of healthy fats and nutrients), surely making it breakfast-worthy!
A little history. Italians have been making this glorious hazelnut-chocolate spread (i.e. gianduja) since Napoleon’s regency in the 1700s. And it’s super easy and ultra nutritious to whip up at home (with little effort and few ingredients that is!).
PALEO & KETO NUTELLA HAZELNUT SPREAD
COURSE: DESSERT, FAT BOMBS, SPREADS CUISINE: AMERICAN, EUROPEAN KEYWORD: KETO, LOW CARB, PALEO, SUGAR FREE PREP TIME: 15 MINUTESCOOK TIME: 15 MINUTESTOTAL TIME: 30 MINUTESSERVINGS:
32
TABLESPOONSCALORIES: 86 KCAL
This homemade paleo and keto nutella hazelnut spread is truly unbelievable! Ultra rich and chocolatey, its taste is so spot on that you'll never miss the store-bought version again (for real!).
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
INGREDIENTS
400 g hazelnuts
1 tablespoon avocado oil
50 g cocoa
2-6 tablespoons powdered xylitol erythritol, or allulose*
1/4-1/2 tsp kosher salt
METRIC - US Cups
INSTRUCTIONS
Preheat ovento 300°F/150°C. Place the hazelnuts in a rimmed baking tray and toast them until lightly golden and fragrant (10-14 minutes). While still warm, wrap them in a kitchen towel and rub vigorously to remove the skins (some bits will remain, worry not!).
Transfer hazelnuts to a food processor and process until it begins to form into a paste, add avocado oil and continue until smooth (about 10-14 minutes). How smooth you get the hazelnut butter will depend on how powerful your blender/processor is (and how sharp the blades still are!). Add cocoa, powdered sweetener and salt to taste.
Pour homemade nutella onto a mason jar (or airtight container) and refrigerate until set (will keep well for roughly a month!).
RECIPE NOTES
*Make sure you use a powdered sweetener (I simply run it in my bullet/blender until powdered!).