Make Your Own Keto Nutella Copycat Recipe – It’s SO Easy!
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This keto Nutella recipe is one of our favorite not-so-guilty treats!
Calling all Nutella fans! We’ve got a recipe for you…
Chocoholics will appreciate these simple steps to make a delicious keto Nutella copycat version of the popular hazelnut spread! Just grab some raw hazelnuts and a food processor or blender to get started.
It’s surprisingly easy to accomplish using just a few keto ingredients, and you will LOVE the result of this creamy, rich chocolate dip to enjoy as a special guilt-free keto treat.
How should you enjoy your homemade keto Nutella?
- Pair it with some fresh strawberries for a quick satisfying treat or dessert!
- Consider making these fun roll-up keto chocolate hazelnut crescents using this idea as the decadent filling.
- Top your keto pancakes with it for a low-carb chocolate hazelnut heavenly experience.
- Use it as a creative topping over keto vanilla ice cream! YUM!
Keto Hazelnut Dip & Spread
yield: 20 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
Use a food processor or blender and roasted hazelnuts to create this heavenly chocolate spread as a keto treat!
- 1 cup raw hazelnuts
- 1/3 cup powdered sugar keto substitute (such as Swerve Confectioners)
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup keto-friendly chocolate chips (such as Lily's)
- 1/2 teaspoon additional coconut oil for melting chocolate
Preheat the oven to 350 degrees. Pour the hazelnuts onto a baking sheet and bake for about 13-15 minutes until toasted. Be sure to monitor as they roast so that the hazelnuts don't burn.
Pour the roasted hazelnuts onto a kitchen towel and rub the hazelnuts together in the towel to remove the skin as best as you can.
To your food processor or blender, add the roasted hazelnuts. Close the lid and process for a few minutes until a smooth paste forms.
Add the keto confectioner sugar, coconut oil, unsweetened cocoa powder, vanilla extract, and salt. Process that in for about a minute.
Pour the chocolate chips and oil into a microwavable container and melt for 30 seconds at a time until smooth and melted, stopping to stir each time. Add the melted chocolate to the food processor/blender and pulse to combine until smooth.
Pour the mixture into a jar. The spread will firm up a bit as it cools. Store in the fridge in a jar with a lid. This recipe made about 1 1/4 cups of spread. Enjoy!
Yield: 1 1/4 cups, Serving Size: 1 tablespoon
Amount Per Serving: 98 Calories | 9.8g Fat | 7g Total Carbs | 2.2g Fiber | 0.7g Sugar | 3.6g Sugar Alcohol | 1.3g Protein | 1.2g Net Carbs
Tips for making our keto Nutella recipe:
- Store your hazelnut spread in a jar with a lid on the counter for up to two weeks. You can store it in the fridge, but just note that the texture will thicken a bit because of the coconut oil. The texture we noticed ends up like a thicker dip instead of an actual thick spread, which is why we are calling it a dip.
- Your raw hazelnuts will need to go into the oven to bake for a bit. Once they are nice and toasted, the skin peels off easily. You can just wrap them in a kitchen towel and move them back and forth. The movement from them rubbing against each other will remove most of the skin into the towel. This can be a little tedious so just remove as much skin as possible.
- Where can I find whole hazelnuts? I learned that some grocers carry hazelnuts only around the holidays as a seasonal item, but I had success at my local Sprouts farmers market store in the bulk foods section. You can also purchase hazelnuts via Amazon.
- This recipe can be made in either a food processor like mine or a high-powered blender with a lot of power such as Vitamix or Ninja.
Now here’s some keto chocolate to get excited about! 🙌
I love the smooth, creamy texture. It’s super-rich tasting so just a little bit is satisfying for any sweet tooth. Overall, this homemade no-sugar-added keto Nutella dip is a winner! I feel like it’s well worth the effort of roasting hazelnuts and blending them.
Super simple and easy ideas like this are my favorite, and I hope you enjoy this as much as I do!
Here’s what my teammate Jennifer said after tasting this recipe:
“The hazelnut flavor in this recipe is robust, plus the added chocolate takes it over the top. Pair it with berries and you have a heavenly dessert! My family loved it as a dip. Add to ice cream and it creates the perfect shell similar to ‘Magic Shell’ except this one is keto. This would be a perfect topping for a cheesecake or any food that calls for a ganache because it’s smooth, creamy, and flavorful.”
Drizzle your keto Nutella over our dessert kabobs!
Is there a store bought keto hazelnut spread you would recommend? I would like to attempt this at some point but just wondering if there is one I could buy for now.
Here is one we love!
Thank you!! 🥰
Hope you love it if you decide to try it!