You make it in your food processor, and it’s ready in about 30 minutes. It’s absolutely wonderful on low-carb bread! I adore this delicious spread! It’s so wonderfully decadent. I find it quite irresistible in fact - perhaps too irresistible. 😀 It’s rich, intensely chocolatey, and the hazelnut flavor really comes through. I love having it for breakfast on some toasted almond flour bread. It goes so well with my morning coffee! ☕ (Another good one is this homemade walnut butter).
Ingredients
You will only need six ingredients to make this keto hazelnut spread. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Unsweetened cocoa powder: It’s best to use Dutch-processed cocoa powder. It’s milder and less acidic than natural cocoa. Sweetener: I use stevia glycerite. You can possibly replace it with a powdered sweetener. Avocado oil: a neutral-tasting oil. Sometimes I use macadamia oil. It’s mild enough that it doesn’t really affect the flavor. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. The difference is quite noticeable in uncooked recipes. Sea salt: Just a little to balance out the sweetness.
Instructions
Expert tip
It’s best to use Dutch-processed cocoa powder (cocoa processed with alkali) in this recipe because it is milder and not as acidic as regular unsweetened cocoa powder. However, if you prefer, it’s OK to use regular unsweetened cocoa powder.
Roast the hazelnuts in your oven.Process them in your food processor into smooth, loose hazelnut butter.Add the remaining ingredients and process to combine.
You do need patience because it takes a while for the toasted hazelnuts to turn into smooth, loose butter. I saw several recipes that said five minutes. But in my KitchenAid food processor, on high speed, it takes a full ten minutes. Getting smooth, loose hazelnut butter - as shown in the video below - is the key to this recipe’s success and to preventing a grainy texture.
Frequently asked questions
Variations
The best way to vary this recipe is to use different flavor extracts. So instead of a tablespoon of vanilla extract, you could use a teaspoon of almond extract, coconut extract, or orange extract.
Serving suggestions
This spread is wonderful on keto biscuits, keto English muffins, or keto banana bread, and I love dipping strawberries into it. It makes a great filling for crepes! But more often than not, I just eat it with a spoon. Yes, it’s that good.
Storing leftovers
I keep this spread on the counter, in an airtight container. It keeps well for about a week. In my house, it never lasts longer than that!
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Recipe card
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