Ketogenic Nutella
Ketogenic Nutella
Total Time: 30 minutes
Serves: 10 (about 1 tablespoon)
Per serving: 130 calories, 3 g protein, 2 g carbohydrates, 13 g fat
Ingredients
Hazelnuts - 1 cup
Unsweetened Cocoa Powder - 1/4 cup
Coconut Oil - 1 tablespoon
Peanut Butter - 1 tablespoon
Heavy Cream - 1/4 cup
Water - 1/4 cup
Erythritol - 1/4 cup, powdered
Liquid Stevia - to taste (about 10-20 drops)
Directions:
Preheat oven to 350 degrees.
On a silicone baking mat or parchment paper, bake hazelnuts until toasted. You will be able to smell when they are toasted. This should take about 10-15 mins.
If you have granular erythritol, run it thru a blender or food processor to make it powdered. You can also buy the erythritol already powdered.
Place warm hazelnuts in a heat-safe food processor or blender. Warmth will help them blend better.
Add water and cream. Turn on food processor on high until mixed (you might need to add a little bit more water as you go along, but be careful not to add too much.) You are looking for a crunchy peanut butter texture.
Add coconut oil, peanut butter, powdered erythritol. Blend until smooth.
Add liquid stevia if you want to make the nut butter sweeter.
Store in an air tight container in the refrigerator.
