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This creamy Keto take on nutella will have you jumping for joy.
Ingredients
- 2 cups (250 g) whole, raw hazelnuts
- 6 Tablespoons (36 g) raw cacao powder
- 2 Tablespoons (30 ml) MCT or coconut oil, divided
- 1/2 cup (120 ml) full fat canned coconut milk
- 1 teaspoon (5 ml) pure vanilla extract
- Erythritol and stevia, to taste
- Dash of salt
Instructions
- Preheat oven to 325 F (160 C).
- Place the raw hazelnuts on a baking tray and roast in the preheated oven for 10 minutes. You want the skins dark brown but not burnt. Remove from the oven, and when cool enough to handle, dampen some paper towels and rub the skins off.
- Blend the nuts and 1 Tablespoon of the MCT oil into a butter using a high-speed blender. Add the remaining ingredients and blend into a creamy nutella consistency.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 0 g
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 157
- Sugar: 0 g
- Fat: 15 g
- Carbohydrates: 3 g
- Fiber: 3 g
- Protein: 2 g