Keto Chocolate Hazelnut Spread
This easy to make keto-friendly hazelnut spread is just as delicious as everyone's favorite grocery store treat, but without all the sugar and palm oil. There's no doubt you'll be licking the spoon clean.
Equipment
- Food processor or Blender
- Baking Sheet
Ingredients
- 1 cup hazelnuts, raw or toasted
- 4 scoops Great Lakes Gelatin Co. Vanilla Collagen Hydrolysate
- 3 tbsp cocoa powder
- 1/8 tsp salt
- 1/4 tsp Great Lakes Gelatin Co. MCT Oil
DIRECTIONS
Toast the Raw Hazelnuts (Filberts)
- Preheat oven to 325°F (175° C). Spread hazelnuts out on a baking sheet in a single layer. Bake the hazelnuts 10-15 minutes or until the nuts begin to release their oils and are lightly browned. Some of the skins will begin to peel away as well. Be careful not to over-toast. Note: Skip this step if you're using hazelnuts that are already toasted.
Remove the Hazelnut Skins
- After removing the hazelnuts from the oven, wrap them in a kitchen towel, let sit about 5 minutes and then rub to loosen and remove skins. It's okay if not all the skins come off.
Making the Hazelnut Spread
- Transfer the hazelnuts to the bowl of your food processor or blender (either will work). Blend for 5 minutes. After a few minutes it will go from a crumbly texture and begin to turn into a paste. Add the rest of the ingredients, scrape down the sides if needed and blend another 2 to 4 minutes. The longer you blend, the smoother the spread will be.
- Transfer the spread to a sealable jar or air-tight container. Spread over your favorite healthy snacks, fruits, breads and desserts.
Tried this recipe?Let us know how it was!