Ingredients
Units
Scale
- 400 g Hazelnuts, skin removed
- 1/4 cup palm shortening
- 1/2 cup cocoa powder, unsweetened
- 1/4-1/2 cup allulose, or other sweetener of choice
- 1 tsp salt
- 1/2 tsp vanilla
- 1 tbsp espresso (optional)
Instructions
- Add the nuts to a large saucepan and roast at medium speed until they begin to turn golden brown. Remove immediately from heat (nuts can burn quickly!)
- Add the nuts to a food processor and process until a smooth consistency.
- Add in all other ingredients and continue to process until thoroughly combined.
- Store at room temperature or in the fridge.
Notes
- If you don't think your family will like the espresso, divide the Nutella and stir half the espresso powder into only half of the Nutella.
- I was able to buy Hazelnuts that had already had the skin removed. I got mine at Trader Joe's but if you buy the ones with the outer skin still on, simply roast them in the oven at 300 degrees F for about 10-15 minutes. Remove them from the oven and let them cool slightly or until they can be handled. Take a clean dish towel and rub the nuts gently until the skin peels off.
- Feel free to replace the allulose with a different keto sweetener. Adjust the quantity to suit your tastes.
- If you use an erythritol-based sweetener and store this recipe in the fridge, it will have a slight granular texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack
- Method: No-Bake
- Cuisine: Keto, Low Carb, Sugar-Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tbsp
- Calories: 96
- Sugar: 0.6
- Fat: 9.5
- Carbohydrates: 2.9
- Fiber: 1.6
- Protein: 2.1
