Ever eaten Nutella straight out of the jar with a spoon? Remember that creamy aerated texture that would never stop at just one spoon? Well, this Keto Nutella tastes exactly like the real thing, only without the sugar, and with plenty of added healthy fats.
A lot of the taste of Nutella actually comes from the roasted hazelnuts, so roasting them in the oven for 10 minutes to remove the outer husk is very important. You can simply rub off the husk once they have cooled down. Removing the husk ensures that the Nutella is creamy and smooth. You can keep the husk and sprinkle it over salads to sure you’re keeping all the good bits.
What is the main flavour in Nutella?
Two words – roasted hazelnuts.
I purchased these hazelnuts from Coles in 150g lots, so using 2 bags of these nuts was perfect for a 300ml jar of homemade Nutella.
All of the ingredients in this homemade Nutella are vegetarian, vegan and keto-friendly, which makes this dessert the perfect option to take to social occasions. Unfortunately, I haven’t come up with a nut-free version just yet, but sesame seeds could make a fantastic option.
It goes very well with a slice or two of Keto Bread and it’s just as smooth as normal Nutella. Chocolate hazelnut spread is one of my favourites to keep in the fridge to ward off a pesky sweet tooth to ensure I’m eating something keto-friendly as opposed to letting my diet slip.
If you’ve read this far, you might get a kick out of this photo (or not) at the way I chopped the keto bread below…
I hope you enjoyed making this recipe as much as I did making it for you. If you love Nutella, and you loved this recipe, then make sure you share it with a friend.
Related Recipes
1 Minute Keto Chocolate Chip Cookie
Keto Nutella
Ingredients
- 2 Cups Hazelnuts 300g / 10.5oz
- 3 1/2 Tbsp So Nourished Powdered Erythritol
- 3 Tbsp Coconut Oil
- 1 pinch Salt
- 1/2 tsp Vanilla Extract
- 2 Tbsp Cocoa Powder
Instructions
- Heat a fan forced oven to 180C (355F), place all hazelnuts into a baking tray and roast for 10 minutes
- Remove the nuts, and let them cool. Once cooled, remove the outside husk of the hazelnut by rubbing them between your fingers.
- Using a food processor, grind the nuts until they are fine enough to start to clump together.
- Slowly add the coconut oil, powdered erythritol, salt, vanilla extract and cocoa powder. Continue in the food processor on high until completely smooth.
- Pour into an airtight container, and keep in the fridge for a smooth hard texture, or in the cupboard for a spreadable mixture.
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Sarah Hart says
This is very tasty but – it was very gritty, did I not process it long enough? Also, are we meant to melt the coconut oil, or is it in a different form in OZ? I.E. liquid?
JudytheBaker says
I can’t use either Erythritol or Allulose. Gastric problems.
Do you have any suggestions on using Stevia drops or plain Stevia powder?
I’m concerned about the loss of bulk
FatForWeightLoss says
Hi Judy, You’ll actually be really surprised by using stevia. The bulk doesn’t come so much from the sweetener, more so from the nuts. Give it a try!
Sonja Michels says
Can I please ask – the carbohydrate amount in the nutrition info in your recipes – those are always net carbs correct?
FatForWeightLoss says
Yes, unless a fibre amount is present, then they are total.
Jared says
Very tasty. Had trouble grinding nuts fine. Final product more on the crunch side rather than smooth. Used a thermonix. Any ideas for smoother finish?
FatForWeightLoss says
Hi Jared, hmmm I used a food processor which made it super fine. Have you ever done nut butter in a thermomix before? Likely the blades aren’t low enough to the bottom to catch the smaller peices.
Jared Armstrong says
Hi Aaron
No I have not done nut butter. So probably operator inexperience. I suspect it may have to do with speed and duration I set. I willl keep experimenting, as this was an awesome flavour and will be made again. Rare that all kids are on board with dads diet flavours but they all love this one!
FatForWeightLoss says
Fantastic Jared, yeah it’s always good to try it out so great work on giving it a go! Let’s make version 2.0 the best ever.
Tomy says
Very good, nice taste
Amy says
Hi. How long do I process for? I can’t seem to get it to a thick consistency (mine is still liquidy). Thanks
FatForWeightLoss says
Hi Amy, potentially your coconut oil needs to cool to allow the mixture to harden. Since there are no chemical emulsifiers, it will always be a little runny when compared to regular Nutella at room temperature.
Linda says
It would be helpful to know how big a serving size of keto nutella is. Do you expect me to divide it up into 15 to determine this?
FatForWeightLoss says
Hi Linda, how much does your final product weight? Just simply divide that number by 15.