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Low-Carb Chocolate Hazelnut Spread

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Today I'd like to share a recipe from my Fat Bombs Book! This keto Nutella is the perfect high-fat treat for your ketogenic diet. It's dairy-free, sugar-free and won't spike your blood sugar.

How To Make Keto Chocolate Hazelnut Spread

Making keto chocolate hazelnut spread is easy! I personally prefer the taste to be less "hazelnutty", and for that reason I additionally used almonds and macadamias. Besides, macadamia nuts are high in heart-healthy MUFA so it's a win-win.

For this keto alternative to Nutella, you will need to use peeled hazelnuts. If you're using whole unpeeled hazelnuts, you will need to rub the skins off after you roast and they are cool enough to touch.

You will then place the hazelnuts together with almonds and macadamias into a food processor and process until smooth. The macadamia nuts will release enough fats to make this easy without any nuts sticking to the sides of the food processor.

Finally you'll add all of the remaining ingredients (melted chocolate, powdered sweetener, coconut oil, cacao powder and vanilla) to process until smooth and well combined. You can optionally add a pinch of salt.

Enjoy this chocolate & hazelnut delight just like you would Nutella! Spread on a slice of low-carb bread, keto pancakes or waffles. And it's ideal for making fat bombs such as truffles, and even creamy low-carb smoothies.

Macadamia nuts are high in heart-healthy fats and will provide additional moisture. If the mixture is still too dry (even when using a strong food processor), add one more tablespoon of coconut oil while blending.

Can I Use Whole Unpeeled Hazelnuts?

We recommend using peeled hazelnuts as the skins tend to add a bitter aftertaste. You can easily remove the peel. Simply bake the nuts as instructed. Once roasted and cooled, rub the hazelnuts together in your hands to remove the skins. This makes the butter smooth and avoids the bitter taste imparted by the skins.

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Can I Add Cream or Coconut Cream?

To make the spread creamier, I used to recommend adding about 1/2 cup warm coconut milk or heavy whipping cream (120 ml/4 fl oz) but some of my readers had issues with the chocolate splitting so I decided to remove it from the optional ingredients and will only briefly discuss it here in case you want to give it a go.

This is what worked for me. If you’re using coconut milk or cream, slowly drizzle it to the processor while blending. Don't blend for too long, only for as long as needed to combine it. Also make sure the cream is warm as cold cream would definitely make the chocolate spread split. Finally, if you use cream, it will not last for as long as regular keto Nutella. Store it in the fridge for up to about 1 week.

Hands-on Overall

Serving size 1 tbsp, 16 g/ 0.6 oz

Allergy information for Low-Carb Chocolate Hazelnut Spread

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 tbsp, 16 g/ 0.6 oz)

Net carbs1.4 grams
Protein1.9 grams
Fat9 grams
Calories93 kcal
Calories from carbs 6%, protein 8%, fat 86%
Total carbs2.8 gramsFiber1.3 gramsSugars1 gramsSaturated fat2 gramsSodium1 mg(0% RDA)Magnesium27 mg(7% RDA)Potassium87 mg(4% EMR)

Ingredients (makes about 2 cups/ 500 g/ 1.1 lb)


  1. Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Spread the hazelnuts, macadamia nuts, and almonds on a baking tray and transfer to the oven. Bake for about 8-10 minutes, until lightly browned. Remove the nuts from the oven and let them cool for 15 minutes. (You can skip the roasting if you are using peeled roasted hazelnuts.)
    Note: If using whole unpeeled hazelnuts: Once roasted and cooled, rub the hazelnuts together in your hands to remove the skins. This makes the butter smooth and avoids the bitter taste imparted by the skins. Low-Carb Chocolate Hazelnut Spread
  2. Meanwhile, melt the chocolate with coconut oil in a water bath. Place a bowl over a pot with boiling water and let the chocolate melt while stirring. Make sure the water doesn’t touch the bottom of the bowl. Low-Carb Chocolate Hazelnut Spread
  3. Place the nuts into a food processor and process until smooth. This may take several minutes so be patient. Low-Carb Chocolate Hazelnut Spread
  4. When the mixture seems runny, add the melted chocolate, coconut oil, powdered erythritol, cacao powder and vanilla powder. Optionally add a pinch of sea salt. Process again until smooth. Low-Carb Chocolate Hazelnut Spread
  5. Pour into a jar and let it cool down and refrigerate for up to 3 months. Low-Carb Chocolate Hazelnut Spread
  6. Enjoy just like you would Nutella! Low-Carb Chocolate Hazelnut Spread

Ingredient nutritional breakdown (per serving, 1 tbsp, 16 g/ 0.6 oz)

Net carbsProteinFatCalories
Hazelnuts, nuts, unblanched
0.3 g0.7 g2.8 g29 kcal
Macadamia nuts
0.2 g0.3 g3.1 g29 kcal
Almonds, nuts (blanched)
0.2 g0.5 g1.2 g14 kcal
Dark chocolate, 85% cocoa (cacao)
0.6 g0.3 g1.4 g17 kcal
Coconut oil, extra virgin
0 g0 g0.4 g4 kcal
Cocoa powder, raw (cacao)
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0 g0 g0 g0 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g0 kcal
Total per serving, 1 tbsp, 16 g/ 0.6 oz
1.4 g1.9 g9 g93 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (85)

It was looking good up until the end when I added the cream/coconut milk mix. I heated the cream up before I added it so it wouldn't split and added a teaspoon at a time while the processor was running but it immediately split. I tried to keep blending it for a while and tried a few things off YouTube to fix split chocolate but I guess it doesn't work with the nuts etc in there too. So disappointed I didn't just leave the cream out as it was optional but as I never buy expensive nuts like macadamias I wanted it to be as good as it could. Too expensive to mess up 😞 but as I said it was looking good until that part, so maybe the cream was too hot or something.

I'm so sorry to hear that Chantelle, it makes me wonder if I should remove this tip as it's not too uncommon and I don't want anyone to waste all these yummy ingredients. It always has to do with temperature and possibly the speed of blending. It didn't happen to me (apart from once when I used cold cream) so I didn't think it would be so common. Thank you so much for your feedback!

This recipe was quite good until I added the warmed coconut milk. Then it seized and became gooey and clumpy, and the coconut oil separated out. Expensive mistake. Will try to use it for something.

Okay, this recipe is pretty good, I wish I had skin off hazelnuts, I followed the directions for toasting and removing the skins, but it was SO TIME CONSUMING, safe yourself the time and purchase your hazelnuts naked!  Also, all I had were hazelnuts so I used 2 cups of those, instead of the 1 to 1 mix with macadamia nuts and it tastes EXACTLY like Nutella!  (though not as sweet.)  I did add one extra Tbsp. of Swerve and it's MUCH better! I also heated up my cream and drizzled it into the machine like the recipe states, I think that helps with the creaminess, I also found myself using more cream than the recipe states, I assume it's because I didn't use macadamia nuts.  

Thank you Theresa, this is great feedback! I agree that skinless hazelnuts are so much better to use here, if you can find them. We did a remake with hazelnuts only here: Easy 5-Ingredient Keto Nutella (no cream though, it's more of a matter of personal taste).

Do you use a sugar free chocolate bar? If so do you have favorite brands?

Hi Emily, I like using 90% dark chocolate bar from Lindt because it tastes a lot more rich. You could use sugar-free chocolate too - I like Lily's.

Thank you, Martina for a great no fail recipe. I watched the video which made it easy to follow your written directions, and my Chocolate-Hazelnut Butter came out so creamy and perfect. The taste is outstanding with the choice of nuts. I didn’t need to add the optional milk. I wish I could post a picture here how pretty it looks in my jars.

Thank you so much Diana! You can post on Instagram and tag me there 😊

Great recipe.  I love that it uses a real chocolate bar.   Question:  I don't particularly like macadamia nuts, but some comments note a lack of oil if they aren't used.    Can I just use hazelnuts, and sub in an extra tablespoon of coconut oil instead?   And would this work in a blender such as a Vitamix?  I don't think my food processor is good enough to blend into a smooth butter.

Hi Danielle, you may prefer this recipe that only uses hazelnuts: Easy 5-Ingredient Keto Nutella
As for the food processor/blender, I think it will work but it will be more difficult. You may need to pour in the chocolate sooner or use some additional almond oil or coconut oil as you blend the hazelnuts.

I've made this recipe twice now and it does not come our smooth. I've even tried to use nut butters instead of whole nuts and I still get it grainy. Any ideas why? Perhaps is my food processor.  Which one you use or recommend?
Thank you

Hi Marcela, this depends on your food processor and the time you process them for. You can get it quite smooth but not exactly "Nutella-smooth".
Real Nutella is very smooth because they don't use nearly as many hazelnuts - the first two ingredients are sugar and palm oil. I can only recommend longer blending or perhaps using soaked nuts which will be soft and easier to blend.

Thank you so much for your reply. I also want to say thank you for your recipes and blog. I'm a big fan of your blog and app.

Thank you so much for your kind words!

Hi Martina,
First of all, thanks for this great app and amazing recipes. I’ve just turned to the Leto diet and I’m enjoying your recipes as I’m finding my way to keto cooking and baking.
I made this today and although it turned out a bit grainy it is still quite runny. However, I think I might have overroast the nuts as I got a terrible bitter taste... ☹️ I used the combination of all three nuts, the hazelnuts were peeled but I think my mistake was that I overlooked the fact they were already roasted. Any ideas on how and if this could be fixed? Perhaps adding some milk or heavy cream? Or any ways I could use it with something that would offset the bitterness? I got a big jar and would hate to toss it! Thanks in advance and greetings from Madrid!

Thank you so much Ellie, you are very kind! I'm sorry it took time for me to reply, I usually do a big round on older posts every 2 weeks - other than that I just reply to the comments on our latest posts.
That might explain the bitter taste. I think it's better to under roast as the residual heat will cook them more. If it's still grainy, the only way to make it smoother is to blend it for longer - it may take a while 😊 And for consistency, it does remain fairly runny at room temperature but it will solidify if you refrigerate it. The only way to fix this would be to add more raw nuts to blend in (macadamias, almonds or even hazelnuts but raw). I wouldn't add cream as that may lead to splitting. I hope this helps!

Thanks so much for your reply Martina, I´ll try adding more raw nuts and blend longer. Have a good day and stay safe and healthy!

This looks so good I want to try and make it but I want to clarify: I will be using the coconut MILK, so it doesn't need to be refrigerated? And will last 1-2 weeks unrefrigerated?

Hi Rachel, if you need to keep it outside fridge then you need to skip the coconut milk. The refrigeration is necessary for both of the options - heavy whipping cream and coconut milk. Without these ingredients it will last for a couple of weeks.

What size jar are you using for this recipe? ~ Thanks

Hi Cynthia, I used 2 small jars, a total of about 17 oz capacity. I hope this helps!

Super gritty😬

Did you use powdered sweetener? It would be gritty with granulated sweetener. It also depends on your food processor - mine is always super smooth.

Hi, thanks for the tasty resipies. Can you tell me, if I use bought hazelnut butter, whether I should adjust the amount of hazelnuts used?

Hi Zoe, you can use 150 g/ 5.3 oz hazelnut butter (about 2/3 cup) instead of the hazelnuts. I hope this helps!

Hi Martina
I got this recipe from your Fat Bomb Book (love it, by the way!) So I tried this butter today and sadly, it separated. It was all chunky and oily and resembled brownie dough. I think my mistake was, that the coconut milk wasn't at room temperature. It doesn't say so in the book, so you might want to add that tip in a future Edition. 😉 In any case, I was able to save it. I processed the mixture again in smaller Batches and mixed it really Long and now it's smooth, but not runny. So, to anyone with the same Problem - no Need to toss it. Just mix again in smaller Batches for a REALLY Long time. (I have to take breaks because my Little Foodprocessor is overheating LOL)

Thank you Tanja! I'm sorry about that, I'll definitely mention that in future editions. Thanks again!

  I just stopped by Costco and finally found a bag of hazelnuts, however, they are roasted. Should I adjust the recipe to accommodate the fact that the hazelnuts are roasted?

Hi Crystal, I assume they are peeled? You can skip the roasting altogether, or only roast the remaining nuts. I hope you like it!

Everything looks good ! Yummy !

Hi, I can’t seem to be able to add this recipe or just the low carb homemade Nutella one to my tracker. Is there a link that I’m not seeing?
Many thanks,

Hi Kim, you can find this recipe in the food database as "Chocolate Hazelnut Spread" - I added it directly into the database so it can be used in other recipes when creating custom meals. I hope this helps!

I tried this recipe with my cuisinart food processor and all ingredients at room temp but it came out so thick & grainy (not smooth and pourable). Added almost the entire can of coconut milk and it helped thin it out a bit to a natural peanut butter like consistency but still not super smooth. I ran it for about 5 min. Oh well. Still a tasty treat. 😊

I wonder if the nuts you used were not as fatty. I get so much oil and moisture from the macadamias that it's always super runny. I'm glad the taste was great though! 😊

Yeah the same happened to me, maybe if you would specify in the recipe that macadamias will add moisture that would help, since you said you use them only because of the flavor I went ahead and used hazelnuts and almond and yes it totally missed oils. Sad 🙁

This should work even without the macadamias but they just make it easier due to their high fat content. I've made nut and seed butters before and the only one I always had to use added oils (coconut oil) was sunflower seed butter. Many people seem to have the same issue with coconut butter (see comments): Foolproof Homemade Coconut Butter
I'll add a note though - thank you!

I love and use your recipes all the time.  However, I have one small gripe - the links you provide always end up on and I get the feeling you cater/pander to the US market to the exclusion of your UK fans, which is disappointing, given that I understand you are based in the UK!

Hi Christina, you are totally right - I still have to add location based links. The vast majority of my readers live in the US but we want to add UK and Canada too. With all the work on the app this is a bit of a moving target but I promise I'll do my best to add them asap 😊

Now when you say “Enjoy just like you would Nutella!”, you mean eat out of the jar with a spoon, right?

Absolutely! 😊

Hi Martina, this recipe sounds amazing. I wanted to ask, before I make it, I have an 11 cup cuisinart food processor. Would I need to double the recipe so that it's enough to fill the food processor for even blending? Or should I use my 4 cup Vitamix blender? Thanks 😊

Hi Dipika, I think you can use either. Unlike most nut butters that can get very dry and it's best to fill up the bowl, this one is easy to process due to fats from macadamia nuts and coconut oil.

Would this work with hazelnut flour and a little more oil?

I think that should work as long as it's made with ground hazelnut, ideally not "defatted" - you may not need any additional oil 😊

May I ask what brand cocoa powder you used? There are so many in market with added sugar

Hi Kathy, you will need to get raw "cacao" powder - these are always without sweeteners, compared to "cocoa" powder which may include additional ingredients. You can also use Dutch process cocoa powder.

Thank you so very much for all precious recipes and infos, and most grateful for this one in particular, i adore nutella and chocolate and  after i decided to get into a low carb diet i was worried, but i realised i won t need to be separated from my guilty pleasure(chocolate after all. will definitely do it.thank you and bless you

Thank you for your kind feedback!

Is there anything else I can use instead of Erithrytol in cakes? I found that this gives me a stomach upset. I use liquid stevia successfully but can I also do this in cakes?

Hi Alexa, have a look at this post: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet I like stevia and monk fruit based sweeteners as alternatives.

Do you think this could be placed in jars and shipped or does it need to be refrigerated? I’d like to give it as gifts.

Hi Christine, yes, unless you use cream, you can ship them - they will last for a 1-2 weeks. If you use cream, then they should be kept refrigerated.

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