We’ve found the perfect keto nutella spread to bring more happiness to your pancakes, waffles, and Keto bread!
*Note: before you prepare this recipe, make sure you have a good foodprocessor with sharp blades, as it has to be able to turn the hazelnuts into a smooth paste.
- 500g of hazelnuts
- 1/3 cup of raw cacao powder
- 2 tablespoons of avocado oil
- 6-7 tablespoons of powdered erythritol
- 1/4 tablespoon of Himalayan Salt
Preheat the oven on 300° F or (150 °C). Place a baking sheet on a backing tray and assort the hazelnuts. Then place them in the oven. Let them bake for 10-15 minutes.
Take the hazelnuts out of the oven and place them on a kitchen towel. Close the kitchen towel and rub the skin of the hazelnuts. Some skin will still remain, that is not a problem.
Put the skinned hazelnuts and 2 tablespoons of avocado oil in the foodprocessor and blend them until they turn into a smooth paste. This can take between 10-20 minutes.
Add 1/3 cup of raw cacao, 1/4 tbs of himalayan salt and 6-7 tbs of erythritol (according to your taste) to the paste and blend until smooth.
You now have your own delicious Keto Nutella Paste.
*We listed down our recommended foodprocessors, as it is important to have a powerful one to create a smooth paste. (We personally use the Moulinex Double Force)