This homemade keto Nutella is made with lily’s stevia sweetened chocolate chips, organic hazelnuts, coconut oil, vanilla and sea salt. It has all the delicious flavor of Nutella, but without the sugar.
I’ve always been a big fan of nutella, because chocolate + hazelnuts = amazing! Unfortunately, it’s full of sugar and refined oils. I’ve made a paleo version of it for years and raised my kids on it.
This new homemade nutella recipe is keto-friendly, made with stevia-sweetened chocolate chips.
I also skipped roasting my own hazelnuts and instead opted for hazelnuts that were already roasted. This makes the recipe even quicker to make.
Keto Nutella Recipe
Makes 15 Ounces (approximately 1 1/2 cups)
INGREDIENTS
- 1 cup roasted hazelnuts, organic
- 9 ounces lily’s stevia-sweetened chocolate chips
- 3 tablespoons coconut oil, refined or virgin
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
DIRECTIONS
- To make keto nutella you’ll need to start with making hazelnut butter. Start by pouring 1 cup of roasted hazelnuts into a food processor.
2. Process for 1-2 minutes or until the hazelnut butter is smooth and creamy.
3. Next, you’ll melt the chocolate chips in a double boiler pan. Pour the melted chocolate into the food processor. Process to incorporate the chocolate and hazelnut butter together.
4. Then, add the coconut oil, cocoa powder, vanilla, and sea salt to the food processor. Process for 30-45 seconds or until the ingredients are blended together.
5. Lastly, pour the keto nutella into a storage container. Use immediately or store in the refrigerator. This will keep for 2 weeks in the refrigerator.
KETO NUTELLA NUTRITION
Serving size: 2tbs (15 servings per recipe)
- Calories: 150
- Carbohydrates: 11.5g
- Net Carbs: 2g
- Fiber: 5.8g
- Fat: 13.2g
- Protein: 2.6g
If you love this recipe then you’ll love my other keto-friendly recipes like my keto cinnamon rolls, keto coconut flour lemon cake, and keto chocolate mug cake!
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Keto Nutella Recipe
This homemade keto Nutella is made with lily’s stevia sweetened chocolate chips, organic hazelnuts, coconut oil, vanilla and sea salt. It has all the delicious flavor of Nutella, but without the sugar.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
- Category: Condiment
- Method: Food Processor
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup roasted hazelnuts, organic
- 9 ounces lily’s stevia-sweetened chocolate chips
- 3 tablespoons coconut oil, refined or virgin
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Start by pouring 1 cup of roasted hazelnuts into a food processor.
- Process for 1-2 minutes or until the hazelnut butter is smooth and creamy.
- Next, you’ll melt the chocolate chips in a double boiler pan.
- Pour the melted chocolate into the food processor.
- Process to incorporate the chocolate and hazelnut butter together.
- Then, add the coconut oil, cocoa powder, vanilla, and sea salt to the food processor.
- Process for 30-45 seconds or until the ingredients are blended together.
- Pour the nutella into a storage container.
- Use immediately or store in the refrigerator. This will keep for 2 weeks in the refrigerator.
Nutrition Facts
- Serving Size: 2 tablespoons
- Calories: 150
- Fat: 13.2g
- Carbohydrates: 11.5g (2g net carbs)
- Fiber: 5.8g
- Protein: 2.6g
yummy recipe
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This looks amazing! Can any nut be used in place of the hazelnuts? Do they all perform pretty much the same in this??
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I do mine healthier 🙂 and I don’t do hazelnuts – reacted badly long time ago and just stay away from them, but almonds work just fine! Stevia leaves a nasty after taste with me, so I use honey and just raw cacao, mix in red beet powder and a few other healthy things – and I eat it with a spoon instead of chocolate 🙂 But all who buy that junky nutella at the store should really consider making their own, so much better!!!
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Sounds yummy! I can’t do almonds… they’re too high in oxalates and make my joints ache. I would usually agree with you on the stevia, but Lily’s chocolate chips don’t have the typical after taste like stevia usually does.
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