Go Back

Keto Hazelnut Spread - Rich, Creamy, and Low-Carb

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups raw hazelnuts
  • 1/4 cup unsweetened cocoa powder (Dutch-process for smoother flavor, optional)
  • 1/3 to 1/2 cup powdered erythritol, allulose, or a blend (to taste)
  • 2–4 tablespoons MCT oil, avocado oil, or light olive oil
  • 1 teaspoon pure vanilla extract
  • 1/8 to 1/4 teaspoon fine sea salt (to taste)
  • Optional: 1–2 tablespoons heavy cream or coconut cream for extra richness
  • Optional: 1 tablespoon hazelnut butter (if your nuts are dry and need a boost)

Method
 

  1. Roast the hazelnuts: Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10–12 minutes, shaking the pan halfway, until fragrant and lightly browned.
  2. Remove most of the skins: Transfer warm hazelnuts to a clean kitchen towel. Rub them together to loosen the skins. Don’t worry about stubborn bits—some skin is fine and adds flavor.
  3. Process into a butter: Add the warm, peeled hazelnuts to a high-powered food processor or blender. Blend until they turn into a smooth nut butter, scraping down the sides as needed. This can take 3–8 minutes.
  4. Add cocoa and sweetener: Sprinkle in the cocoa powder and 1/3 cup powdered sweetener. Pulse to combine, then blend.
  5. Stream in oil: With the machine running, slowly add 2 tablespoons of oil. Keep blending until the mixture loosens and becomes glossy. Add more oil, 1 tablespoon at a time, until you reach a spreadable consistency.
  6. Flavor and balance: Add vanilla and salt. Blend again. Taste and adjust sweetness, salt, or cocoa. If you want extra richness, blend in the optional cream a little at a time.
  7. Smooth it out: For a silkier texture, blend 1–2 more minutes. The spread should be thick yet pourable when warm; it will firm up as it cools.
  8. Jar and cool: Transfer to a clean jar. Let it cool to room temperature, then seal.