Easy 5-Ingredient Keto Nutella

There’s nothing quite like the scent of a really tasty recipe filling the kitchen. Like a good crispy roast chicken or a slow cooker stew that’s been marinating for hours. Well, this 5-Ingredient Keto Nutella beats them all hands down!

The aroma of toasted hazelnuts is so warming and aromatic. I’m telling you guys, this sugar-free keto Nutella could sell houses! Forget freshly ground coffee or a home baked loaf, get this on the go, it’s that good!

…and if you’re not moving house, well it will wake sleepy heads out of their beds for breakfast for sure!

What I love about this 5-Ingredient Keto Nutella is that it’s sugar-free, packed with heart-healthy MUFA and super easy to make. You can totally customise how smooth you make it too. Simply blitz for a longer time if you want it super smooth or slightly less for more of a crunchy texture from the hazelnuts. I like a bit of texture so went for somewhere in the middle.

Smother on a slice of keto toast, low-carb graham crackers or if you’re a nut butter addict like me, spoon straight from the jar! You can even use this keto chocolate hazelnut spread to make all sorts of sweet fat bombs — all those options!

Is Dark Chocolate Healthy?

We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it’s one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.

If you want to avoid any added sugar, you can also use unsweetened 100% dark chocolate and then add more sweetener to taste.

Can I Use Whole Unpeeled Hazelnuts?

We recommend using peeled hazelnuts as the skins tend to add a bitter aftertaste. You can easily remove the peel. Simply bake the nuts as instructed. Once roasted and cooled, rub the hazelnuts together in your hands to remove the skins. This makes the butter smooth and avoids the bitter taste imparted by the skins.

Hands-on 10 minutes Overall 30 minutes

Nutritional values (per serving, 1 tbsp/ 16 g/ 0.6 oz)

Ingredients (makes about 1 ³/₄ cups/ 430 g/ 15.2 oz)

• 2 ¹/₄ cups peeled hazelnuts (305 g/ 10.7 oz)
• 1 bar 90% dark chocolate (100 g/ 3.5 oz)
• 2 tbsp powdered Swerve or Erythritol (20 g/ 0.7 oz), or any low-carb sweetener to taste
• 1 tbsp cacao powder (5 g/ 0.2 oz)
• 1-2 tsp sugar-free vanilla extract or ¹/₂ tsp vanilla powder
• Optional: pinch of sea salt and ¹/₂ cup warm coconut milk or heavy whipping cream (120 ml/ 4 fl oz)

Instructions

1. Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Spread the hazelnuts on a baking tray and roast for 8 – 10 minutes until slightly golden. Remove from the oven and allow to fully cool (about 15 minutes).
   
2. Meanwhile, melt the chocolate in a water bath. Place the bowl over a pan with boiling water and allow the chocolate to melt whilst occasionally stirring. Make sure no water gets into the chocolate.
3. Once the nuts have cooled slightly, add to a food processor and blitz until smooth.
   
4. Add the cacao powder, low-carb sweetener, vanilla and blitz.
5. Add the melted chocolate and pulse until combined. (Note: If using coconut milk, slowly drizzle it into the processor while blending. To prevent splitting, similar to chocolate ganache, use warm coconut milk or cream. Never use cold ingredients from the fridge.)
6. Pour the 5-Ingredient Keto Nutella into a jar and allow to cool.
7. Enjoy runny or place in the fridge to set.
   
8. If you want it runny again after it has been in the fridge, simply leave out in the kitchen at room temperature and it will melt.
9. Store in the fridge in a sealable glass jar for up to a month, or freeze in an ice tray and then pop the keto Nutella cubes out into a freezer bag. Store in the freezer for up to 3 months. To defrost, place in the fridge overnight.