Delicious Paleo and Keto Nutella Hazelnut Spread.
Totally Unbelievable!
This homemade paleo and keto Nutella hazelnut spread are truly incredible!
Ultra-rich and chocolatey, its taste is so spot on that you’ll never miss the store-bought version again.
Surely a favorite of mine! This stuff is amazing. And even more amazing when spread on your pecan snowball cookies!
A little history. Italians have been making this magnificent hazelnut-chocolate spread (i.e. gianduja) since Napoleon’s rule in the 1700s.
And it’s super simple and ultra-nutritious to whip up at home (with little effort and few ingredients that are!).
Plus, this wholesome version carries a big nutrition punch courtesy of both the hazelnuts and the cocoa (think plenty of healthy fats and nutrients), surely making it breakfast-worthy!
Hazelnuts are stellar little nuts!
Aside from tasting totally wonderful, they pack a whole load of nutritional punch.
Think of them as a killer source of healthy fats. High in the antioxidant vitamin E.
A single serving provides almost all your daily necessities of manganese.
They’re super rich in magnesium and too many more to name in this tiny square.
So, yup, think of this healthy hazelnut spread as a fat bomb supreme!
Cocoa vs. Cacao
Both work great, just know that quality really matters here.
My favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world.
But feel free to use a raw cacao powder though keep in mind that your Nutella will be lighter in color and more reddish in hue.
Both are well and good, as long as they’re unsweetened.
The Sweetener
Pick your poison: Xylitol (non-corn to avoid tummy problems), erythritol (some slight cooling aftertaste) or allulose (need to add 30% more).
But the sweeteners must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered.
Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if paleo, or not restricted by sugars, your best bet is maple syrup or raw honey.
Fun fact: it might also be our taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated.
So we cannot recommend enough that you don’t use stevia-based sweeteners here (unless you’re immune to it of course!).
And if using xylitol, make sure to be careful if you have a pup (or kitty) around the house, as it’s highly toxic to the little guys!
TOTAL TIME: 30 MINUTES
SERVINGS: TABLESPOONS
CALORIES: 86 KCAL
INGREDIENTS
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400 g hazelnuts
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1 tablespoon avocado oil
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50 g cocoa
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2-6 tablespoons powdered xylitol erythritol, or allulose*
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1/4-1/2 tsp kosher salt
INSTRUCTIONS
Preheat oven to 300°F/150°C.
Place the hazelnuts in a rimmed baking tray and toast them until lightly golden and fragrant (10-14 minutes).
While still warm, wrap them in a kitchen towel and rub vigorously to remove the skins (some bits will remain, worry not!).
Transfer hazelnuts to a food processor and process until it begins to form into a paste.
Add avocado oil and continue until smooth (about 10-14 minutes).
How smooth you get the hazelnut butter will depend on how powerful your blender/processor is (and how sharp the blades still are!).
Add cocoa, powdered sweetener and salt to taste.
Pour homemade Nutella onto a mason jar (or airtight container) and refrigerate until set (will keep well for roughly a month!).
RECIPE NOTES
*Make sure you use a powdered sweetener (I simply run it in my bullet/blender until powdered!).
If you are looking for a quick and delicious chocolate cake to go with your cup of coffee or tea then this Chocolate mug cake is the perfect choice for you.
