Delicious Keto Nutella!
This amazing blog post and recipe has been written and shared by one of my clients, Jenna I hope you all enjoy it as much as i have! Spoons at the ready!!!
I don’t know about you, but one of my biggest sweet treat loves in life (aside from a huge addiction to marzipan!) is Ferrero Rocher! The nutty, chocolatey, Nutella-esque goodness on the inside makes my mouth start to drool just at the thought of it.
Now, I haven’t had one of these beauties for an incredibly long time (long before I started on my Keto journey in fact), but I bet you any money that if I tried one now it would be so sweet it would be a disappointment to my taste buds – and believe me that’s not what I want at all.
So, when the desire to eat a box of chocolatey, hazelnutty box of naughties hits – just what is a girl (or guy!) to do? Yep you guessed it – make your own replica of course! And oh boy is it the best thing I’ve done, tried and tasted in a long time (I swear there’s more satisfaction in eating something you’ve made from scratch and is actually good for you than going to the shop and buying it).
When I started making this (and I’ll share the recipe with you in a sec, promise), the smell alone was immense – it was like I was eating actual Nutella or Ferrero Rocher without even putting anything in my mouth. I tend to have this weird thing with smelling food to satisfy cravings you see – so before I would literally open a jar of hazelnut chocolate spread, smell it and boom! craving gone! (Yes I’m a loony!) But now I don’t have to do that and I can actually have a spoonful of sheer joy instead (in moderation of course!) – because it’s healthier, better for me, keto friendly and above all else – on plan! Guess you’re wondering how it’s done huh? Well, having taken inspiration from a Lucy Bee recipe I found online, I adapted it to be slightly more keto friendly and wallah – Jen’s homemade Keto Nutella has been born! Now, only being my first attempt it’s not as smooth as I’d like (and I think that’s part to do with the nuts in the recipe) but practice makes perfect and irrespective of that – it tastes damn good!
So if you, like me, have a fondness for hazelnut chocolate delights then give this a whirl – I promise you won’t be disappointed! After all who said you had to be naughty to enjoy the good things in life.
- 270g hazelnuts
- 100g almonds
- 3tbsp cacao powder
- Few drops of vanilla liquid stevia
Optional: Unsalted butter or double cream to taste (I found it lightens the mixture up a bit and makes it less claggy. You may also want to use a bit of both if you feel it’s needed, I did in mine – either way, both are keto friendly)
- Preheat the oven to 180C, 350F, gas mark 4.
- Put the nuts onto a baking tray and roast for 10 minutes.
- If you’re using hazelnuts with the skin on, you’ll need to remove that once you’ve roasted them. All you need to do is put the nuts in a bit of kitchen roll, or a tea towel, and rub the nuts together to help remove the skin.
- Next, place the nuts (minus the skins) into a blender and blend until the natural oils are released and the nuts start to form a paste. (I used a Nutri Bullet so it was super speedy, but the process can take about 10 mins if you’re using a standard blender. I also had to do it in batches as the containers for the Nutri Bullet are so small but you may have a better blender than me).
- Once you’ve got your paste, add in the cacao powder and the vanilla liquid stevia to taste and blend until it’s smooth.
- It was at this point I decided to add some unsalted butter and double cream just to lighten the mix up a bit as it was a bit claggy in my mouth – but that’s totally up to you.
Tip: Don’t expect it to go as smooth as the usual spreads do due to the fact there’s the natural skins from the almonds etc. but it’s definitely still as good!
And that’s it! 10 minutes prep, 10 minutes or so blending and you have this lovely little pot of pure delight! Enjoy!