Keto Chocolate Hazelnut Spread – Rich, Creamy, and Low-Carb
If you’ve been missing that classic chocolate-hazelnut spread on a keto lifestyle, this recipe brings it back without the sugar crash. It’s silky, chocolatey, and full of roasted hazelnut flavor, with just the right sweetness from keto-friendly ingredients. You can spread it on low-carb toast, swirl it into yogurt, or enjoy a spoonful straight from the jar.
Best of all, it’s simple to make and stores well. This is one of those recipes that feels indulgent but still fits your goals.
Ingredients
Method
- Toast the hazelnuts: Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10–12 minutes, until fragrant and lightly browned.
- Remove the skins: If your hazelnuts have skins, wrap the warm nuts in a clean kitchen towel and rub to loosen the skins. Don’t worry about getting every speck off.
- Make hazelnut butter: Add the warm hazelnuts to a food processor or high-powered blender. Process until they turn into a smooth butter, scraping down the sides as needed. This may take 3–6 minutes.
- Add cocoa and sweetener: Sprinkle in the cocoa powder and powdered sweetener. Pulse a few times, then blend until combined.
- Add fats and flavor: Pour in 2 tablespoons of oil, vanilla, salt, and espresso powder if using. Blend until smooth and glossy. If the mixture is too thick, add the remaining oil.
- Adjust consistency: For a silkier spread, blend in 2–4 tablespoons of heavy cream or coconut milk, one tablespoon at a time, until it spreads easily.
- Taste and tweak: Adjust sweetness with a bit more powdered sweetener or a few drops of stevia/monk fruit. Add a pinch more salt if needed to balance the flavors.
- Cool and store: Transfer to a clean jar. Let it cool to room temperature before sealing. The spread will thicken slightly as it rests.
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Get Your Program TodayWhat Makes This Recipe So Good
- Real roasted hazelnut flavor: Toasting hazelnuts brings out a deep, nutty richness that tastes like the “real deal.”
- Truly low-carb: Sweetened with erythritol or allulose, so you get sweetness without the sugar spike.
- Ultra-creamy texture: A blend of hazelnut butter, cocoa, and a touch of oil gives a smooth, spreadable finish.
- Customizable sweetness: Adjust the sweetener and salt to match your taste.
- Quick and make-ahead: Comes together in about 20 minutes, and it keeps for weeks.
What You’ll Need
- Hazelnuts: 2 cups raw, skin-on or blanched.
- Unsweetened cocoa powder: 1/3 to 1/2 cup, depending on how chocolatey you like it.
- Powdered keto sweetener: 1/2 to 3/4 cup erythritol, allulose, or a blend. Powdered dissolves better.
- Coconut oil or avocado oil: 2–3 tablespoons for creaminess.
- Heavy cream or full-fat coconut milk (optional): 2–4 tablespoons for extra silkiness.
- Pure vanilla extract: 1 teaspoon.
- Fine sea salt: 1/4 teaspoon, or to taste.
- Espresso powder (optional): 1/2 teaspoon to boost chocolate flavor.
- Liquid stevia or monk fruit drops (optional): A few drops to fine-tune sweetness without adding bulk.
Instructions
- Toast the hazelnuts: Preheat oven to 350°F (175°C).
Spread hazelnuts on a baking sheet and toast for 10–12 minutes, until fragrant and lightly browned.
- Remove the skins: If your hazelnuts have skins, wrap the warm nuts in a clean kitchen towel and rub to loosen the skins. Don’t worry about getting every speck off.
- Make hazelnut butter: Add the warm hazelnuts to a food processor or high-powered blender. Process until they turn into a smooth butter, scraping down the sides as needed.
This may take 3–6 minutes.
- Add cocoa and sweetener: Sprinkle in the cocoa powder and powdered sweetener. Pulse a few times, then blend until combined.
- Add fats and flavor: Pour in 2 tablespoons of oil, vanilla, salt, and espresso powder if using. Blend until smooth and glossy.
If the mixture is too thick, add the remaining oil.
- Adjust consistency: For a silkier spread, blend in 2–4 tablespoons of heavy cream or coconut milk, one tablespoon at a time, until it spreads easily.
- Taste and tweak: Adjust sweetness with a bit more powdered sweetener or a few drops of stevia/monk fruit. Add a pinch more salt if needed to balance the flavors.
- Cool and store: Transfer to a clean jar. Let it cool to room temperature before sealing.
The spread will thicken slightly as it rests.
Keeping It Fresh
- Room temperature: If you didn’t add cream, the spread can sit at room temp for up to 1 week. Keep it in a cool, dark place.
- Refrigerator: With cream or coconut milk added, refrigerate for up to 3–4 weeks. The texture will firm up; let it sit at room temp for 10–15 minutes before using.
- Freezer: Freeze in a sealed jar for up to 3 months.
Thaw overnight in the fridge, then stir to recombine.
- Separation is normal: If oil separates, just stir it back in. For a tighter emulsion, add a teaspoon of sunflower lecithin.
Health Benefits
- Low in net carbs: Using keto sweeteners keeps sugars low while still delivering sweetness.
- Healthy fats: Hazelnuts supply monounsaturated fats that support heart health and satiety.
- Rich in micronutrients: Hazelnuts offer vitamin E, magnesium, and manganese, while cocoa provides polyphenols.
- Potential antioxidant support: Cocoa’s flavonoids may support vascular health and mood.
- Customizable for dairy-free: Use coconut milk and avocado oil to make it fully dairy-free while keeping it creamy.
Common Mistakes to Avoid
- Under-processing the nuts: Stop too early and you’ll get a gritty spread. Keep blending until it’s smooth and glossy.
- Using granular sweetener: It won’t dissolve well and can make the texture sandy.
Always use powdered sweetener.
- Skipping the salt: A small pinch brightens the cocoa and balances sweetness.
- Adding too much liquid at once: It can make the spread seize or turn runny. Add cream or coconut milk gradually.
- Overheating: If your blender warms the mixture too much, flavors can taste flat. Pause and let it cool if the jar feels hot.
Alternatives
- Nut swap: Try almonds or a mix of hazelnuts and pecans.
Flavor changes, but the process stays the same.
- Sweetener options: Allulose makes the smoothest spread; erythritol is sweeter but can recrystallize slightly. A blend often works best.
- Dairy-free: Use coconut milk and avocado oil. Add a touch of almond extract for a twist.
- Extra chocolatey: Blend in 1–2 ounces of melted 90% dark chocolate for a richer taste and thicker body.
- Nut-free: Use roasted sunflower seeds for a seed-based “Nutella-style” spread.
- Protein boost: Add 1–2 tablespoons of unflavored collagen or a scoop of chocolate whey isolate.
Adjust liquid to maintain spreadability.
FAQ
How many net carbs are in a serving?
A typical 2-tablespoon serving made with allulose or erythritol has roughly 2–3 net carbs, depending on your cocoa and cream choices. Always calculate with your specific ingredients for accuracy.
Can I make this without a high-speed blender?
Yes. A food processor works well, but it may take a bit longer to reach a smooth butter.
Be patient and scrape down the sides often.
Why is my spread grainy?
It’s usually from stopping the nut butter too soon or using granular sweetener. Keep blending until the nuts release enough oil, and use powdered sweetener only.
How do I fix a spread that’s too thick?
Blend in a teaspoon of oil at a time, or a tablespoon of cream or coconut milk, until you reach your ideal texture.
What cocoa powder should I use?
Unsweetened natural or Dutch-process cocoa both work. Dutch-process is smoother and less acidic, which many people prefer for spreads.
Is this safe for kids?
Yes, but check for nut allergies and avoid sweeteners that can cause digestive upset for sensitive kids.
Allulose is usually the gentlest option.
Can I toast the nuts on the stovetop?
You can, but the oven toasts more evenly. If using a skillet, stir frequently and watch closely to prevent scorching.
How do I prevent sweetener crystallization?
Use powdered allulose or a blend with a tiny bit of liquid stevia. You can also add 1 teaspoon of glycerin or 1/2 teaspoon sunflower lecithin to help keep it smooth.
Final Thoughts
This Keto Chocolate Hazelnut Spread brings the nostalgic flavor you love, without the sugar.
It’s simple, flexible, and easy to keep on hand for quick breakfasts, snacks, and desserts. Once you try it, you might skip the store-bought versions for good. Keep a jar in the fridge, and enjoy a little chocolate-hazelnut happiness whenever you want.
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