Description
A delicious and creamy keto-friendly chocolate hazelnut spread perfect for spreading on low-carb bread or using in recipes.
Ingredients
Scale
- 1 cup hazelnuts
- 1/4 cup cocoa powder
- 1/4 cup erythritol
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet and roast for 10-12 minutes.
- Let the hazelnuts cool and then rub them together to remove the skins.
- In a food processor, blend the hazelnuts until smooth.
- Add cocoa powder, erythritol, coconut oil, vanilla extract, and sea salt. Blend until well combined.
- Store in an airtight container in the refrigerator.
Notes
- This spread can be enjoyed on keto-friendly bread or incorporated into desserts.
- Ensure that the erythritol is finely powdered for a smoother consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Keto
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 2 grams
- Sodium: 1 mg
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 5 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 0 mg