This keto hazelnut spread is sugar-free and made with just a few simple ingredients. You make it in your food processor, and it's ready in 30 minutes.
This delicious spread is wonderfully decadent. I find it quite irresistible - perhaps too irresistible! It's rich and intensely chocolatey, and the hazelnut flavor really comes through. Just like this homemade walnut butter, it's perfect for breakfast on toasted almond flour bread.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Hazelnuts: I buy raw, blanched hazelnuts on Amazon, so I just have to lightly roast them.
- Unsweetened cocoa powder: It's best to use Dutch-processed cocoa powder, which is milder and less acidic than natural cacao powder.
- Sweetener: I use stevia glycerite.
- Vanilla extract: You can also use a teaspoon of almond or coconut extract.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
Delish! LOVE it with fresh strawberries.
Emma
Read more comments
Delish! LOVE it with fresh strawberries.Recipe Tip
You need patience when processing the hazelnuts because it takes a while for them 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 photo below - is the key to this recipe's success and to preventing a grainy texture.
Recipe FAQs
It's a matter of taste. It's not as sweet, but its flavor profile is more complex. In a way, it's better than the spread that inspired it, which I find mild and overly sweet, with just a hint of hazelnut flavor. This spread is darker, richer, and more complex.
I sweeten this spread with stevia glycerite. The glycerite formulation greatly minimizes the aftertaste typical of stevia products. A full tablespoon is needed here because of the large amount of unsweetened cocoa powder. If you wish, you can replace the stevia with one cup of powdered sweetener. If the spread seems too thick, add a tablespoon of oil.
Yes, but it does nicely balance out the sweetness of this spread.
You can keep this spread in an airtight container in the fridge for up to 2 weeks.
Serving Suggestions
This spread is wonderful on almond flour cake, almond flour muffins, keto biscuits, keto English muffins (as shown in the photo below), or keto banana bread.
I also love dipping strawberries into it.
It makes a great filling for keto crepes and pannenkoeken!
But more often than not, I just eat it with a spoon. Yes, it's that good. 🙂
Recipe Card
Keto Hazelnut Spread
Video
Ingredients
- 2 cups hazelnuts - raw, blanched, unsalted; 10 ounces
- 6 tablespoons unsweetened cocoa powder - Dutch-processed; 1 ounce
- 1 tablespoon stevia glycerite - equals 1 cup of sugar
- 2 tablespoons avocado oil
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet in a single layer. Roast them for 12 minutes, rotating the pan halfway through. Remove the hazelnuts from the oven and let them cool for five minutes.
- Add the still-warm hazelnuts to your food processor's bowl. Process them on high until the nuts turn into loose, fairly liquid butter, about 10 minutes, stopping to scrape the sides and bottom of the food processor bowl a few times during this process.
- Add the remaining ingredients (cocoa powder, stevia, oil, vanilla, and salt) to the food processor. Process them on low for a few seconds, then process on high until very smooth, about 3 more minutes, scraping the sides and bottom twice.
- Serve with keto bread or as a dip for strawberries.
Notes
- It's best to use Dutch-processed cocoa powder (cocoa processed with alkali) because it is milder and not as acidic as natural cacao powder.
- You need patience when processing the hazelnuts because it takes a while for them 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 photo below - is the key to this recipe's success and to preventing a grainy texture.
- I sweeten this spread with stevia glycerite. The glycerite formulation greatly minimizes the aftertaste typical of stevia products. A full tablespoon is needed here because of the large amount of unsweetened cocoa powder. If you wish, you can replace the stevia with one cup of powdered sweetener. If the spread seems too thick, add a tablespoon of oil.
- You can keep this spread in an airtight container in the fridge for up to 2 weeks.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Emma says
Delish! LOVE it with fresh strawberries.
Vered DeLeeuw says
I'm so glad you like this spread, Emma! Thanks for the comment.