Homemade Nutella | 3 Ingredients
This is my low carb, keto, & sugar-free version of a healthier Nutella. It’s got a base of chocolate, hazelnuts and sweetener, and is totally customizable to your tastes.
- 200 g hazelnuts roasted and skinned
- 25 g cocoa powder
- 18 g powdered sweetener I use erythritol; you can use regular sugar if you’d like. I would stay away from “powdered sugar” if using the regular stuff – just blitz it into a fine powder in something like a bullet.
- ¼ tsp kosher salt if it sounds strange to use salt, it isn’t. Salt helps to bring out flavors and to balance out sweet things. Don’t leave it out!
- ½ Tbsp avocado oil or a neutral oil – use if you want a slightly runnier consistency, or if it’s too difficult to blend
- ¼ tsp vanilla extract or any other flavor extract you’d like
ROAST YOUR NUTS (tee-hee)
Preheat your oven to 300°F/150°C. Put raw hazelnuts on a baking sheet in a single layer and roast them for about 12-14 minutes, until they turn a deep dark brown. They will start to smell fragrant but not burnt.
Wrap the hazelnuts in a kitchen towel layed into a bowl and let sit for 5 minutes to steam a bit, then rub them with the kitchen towel inbetween your hands. It’s okay if all of the skins don’t come off, but try to get as much off as you can.
MAKE YOUR NUTELLA
Drop your hazelnuts into a food processor or a high-powered blender (preferably while still warm), and blend until the oils come out and it smooths out. It should look like nut butter. Depending on the strength of your blender, this can take anywhere from 5-15 minutes.
When you’ve made hazelnut butter, add the rest of your ingredients and blend some more. (you can’t really blend this too much)
Pour into a glass jar or airtight container. Keep in the fridge for about a month.
- If you don't have a means of using powdered sweetener, your end result may turn out a bit grainy. To combat this, you can try and heat up the spread over a low heat in a saucepan. Add in your sweetener and stir frequently, until your sweetener has dissolved.
- If using granular sugar, this should happen pretty quickly; if using erythritol or xylitol this may take a little longer.
- Cool down your mixture before putting into the jar.