Keto Milk Chocolate Hazelnut Spread Recipe- Low Carb, No-Sugar-Added

This Keto Milk Chocolate Hazelnut Spread recipe is so easy and absolutely delicious. Perfectly creamy milk chocolate hazelnut spread that is thick and spoonable for a decadent treat without the carbs. With only a handful of ingredients and only a couple of minutes of time, you can make this dreamy sugar-free spread in minutes! Tastes just like ChocZero's!

Keto Milk Chocolate Hazelnut Spread Recipe

This Keto Milk Chocolate Hazelnut Spread recipe was the result of having way too many hazelnuts lying around!

I recently placed a large order from ChocZero and saw that they had a new product - WHITE CHOCOLATE HAZELNUT SPREAD - Wow-oh-wow!

Since I am in LOVE with my Homemade Keto Espresso Nutella (Sugar-Free, Keto), I could only imagine what I would feel after tasting this white chocolate version!

So, what was the problem?

ChocZero was SOLD OUT!!!!

Now, for those of you who know me, I am a Taurus through and through and when I want something, I am going to go after and get it! And since there is no place to buy this locally, I decided to create a homemade version.

And I was absolutely successful with my Keto 4-Ingredient White Chocolate Hazelnut Spread.

The only problem was that I had WAY too many leftover hazelnuts.

So, instead of making another white chocolate batch, I decided to try making a milk chocolate version instead.

Creamy, dreamy, and delicious, this SUPER EASY hazelnut spread recipe is quickly going to become your next favourite treat!

Creamy Sugar-free Milk Chocolate Hazelnut Spread

Hazelnuts - Obviously, you will need Hazelnuts for this recipe. You can either buy them ready to go unsalted and pre-roasted or you can do the work yourself following the steps in this recipe. I sometimes buy my hazelnuts from Trader Joe's which is the cheapest place that I have found in my hometown. They come with their skin on so you will have to skin them yourself. You can, however, buy skinned Hazelnuts on Amazon. For the exact same price, you can save yourself some time and energy but buying these instead.

Salt - Salt is used in this recipe to help amp up the flavor a bit but if you have sodium concerns leave it out. My favourite salt to use is Maldon Sea Salt. It’s the soft flaky texture of the sea salt crystals and the cleanness of the salt flavor they deliver that makes the difference. None of the bitter aftertaste that some salts leave; instead a freshness enhances the flavor of all natural and fine foods. If you don't have any Maldon Salt, feel free to use regular table salt but just add a little at a time until the desired flavour is reached.

Coconut Oil or Hazelnut oil - Oil is essential to help add a little more intense hazelnut nut or nutty flavor so you definitely do not want to skip out on the nut oil. If you don’t have hazelnut oil you can use any other nut oil such as coconut oil in its place.

Palm Shortening or Palm Oil - There is a lot of controversy with regards to this ingredient. Palm oil has been and continues to be a major driver of deforestation of some of the world's most biodiverse forests. However, eliminating palm oil altogether will also be devastating. The best thing to do is to support sustainable palm oil and avoid boycotts since we know substitutions with other vegetable oils can lead to even further environmental and social harm. Check the label of the palm oil before you buy it to make sure that it is being harvested within the WWF requirements. Palm shortening is more stable at room temperature whereas palm oil is more liquid and may separate over time. I used Spectrum Organic Palm Shortening which I buy on Vitacost.

Sugar-Free Milk chocolate - This is an ABSOLUTELY essential ingredient for obvious reasons. Without it, you will not get the required milk chocolate taste. My favourite sugar-free milk chocolate companies are either ChocZero for their milk chocolate chips or you can use Lily's Milk Chocolate Bar instead.

Vanilla extract - Although I love my homemade Vanilla extract (it is also the perfect gift!), I use imitation vanilla for this recipe. Since this recipe is not being baked, if you use real vanilla, you may be able to taste the alcohol used to make the vanilla. Typically, if you bake a recipe, the alcohol is actually baked out of the dessert. But, since this is not happening in this recipe, the alcohol will remain.

How to indulge with this sugar-free creamy spread....

This hazelnut spread is soooo good that I am sure that you will find a million different excuses...I mean ways:-)...to use this spread.

Simply spread it on my The BEST Keto Dairy-Free Pancakes for the perfect breakfast treat or drizzle it on my Mason Jar Mug Cake Parfaits for a quick afternoon pick-me-up.

You can also always spread it on a slice of low-carb bread to instantly level up your breakfast, drizzle it over a waffle, fold it into cookie dough and spoon it over cheesecake. 

A quick note to say that if you live somewhere really hot (like me), you can store this in the fridge so it’s not all gooey and fondue-y, unless you prefer it that way!

In a regular non-melty climate, this will keep semi-solid like Nutella in the cupboard. If you do store this in the fridge, just let it sit on the bench for a bit to soften up or give it a quick zap in the microwave to make it spoonable. Also, just a small warning, it’s not 100% completely smooth. Like with most homemade nut butters, this is just a tad bit gritty. But I prefer it that way, it makes it more real, more homemade like this.

Now, I should comment on the taste.

Man, this is just like heaven on a spoon!

Honestly, this would make a great hot chocolate base with heavy cream, slap it on a brownie… or 5… I won’t judge. I even did keto crepes with this as the filling. Truffles, milkshakes, ice creams, cakes… need I say more?

REMOVING THE HAZELNUT SKIN

There are 2 ways to remove the peel from hazelnuts.

METHOD 1 - BAKING IN THE OVEN

Roast the hazelnuts at 350 degrees for about 15 minutes on a rimmed baking sheet. Next, place the hot nuts into a slightly dampened kitchen towel and rub the skins off using the towel. This is the most common way to remove the skin. However, it is not the easiest and you will still end up with some peel. Although this will not affect the taste, you will end up with a slightly darker end product.

METHOD 2 - BOILING THE NUTS

In a medium saucepan with high sides, bring 2 cups of water to a boil. Add 3 tablespoons of baking soda to the water. Add the nuts to the boiling water and boil for about 3 minutes. The water will turn black – don’t be alarmed. While the hazelnuts are boiling, prepare a medium bowl of ice-cold water. After three minutes, remove 1 nut and place it in the ice bath. If the skin can not easily be rubbed off, keep boiling the nuts for an additional 1-2 minutes. Once you can easily peel the skin off of a test nut, add the rest of the nuts to the ice water and peel them with ease.

Finally, place peeled nuts into a kitchen towel or paper towels and dry them thoroughly. Then toast the peeled and dried hazelnuts at 350 degrees F for about 15 minutes.

Steps for making this decadent keto milk chocolate hazelnut spread

This recipe is REALLY easy!

Place the milk chocolate and palm shortening in a microwave-safe bowl, and microwave on high in intervals of 30 seconds until melted, about 1-1.5 minutes. Set the mixture to the side to cool to room temperature.

Heat up a small frying pan or wok on medium heat, and toast the hazelnuts for 1-2 minutes until they smell roasted. Remove from heat, set aside to cool.

Once the hazelnuts have slightly cooled, place the hazelnuts in the food processor with 1 tablespoon of coconut oil and grind until the nuts are small gritty particles, close to hazelnut meal. Scrape the sides down, and continue to grind the hazelnuts until smooth, stopping to scrape the sides down as needed.

Pour the cooled, melted sugar-free chocolate into the nut mixture and stir until it is fully incorporated. Taste the mixture and add any additional salt, sweetener, or vanilla to suit your tastes.

Spoon into a sterilized jar or container and try not to eat it all at once!

Hazelnut Spread Recipe Tips

• Toast the Hazelnuts before using them - heating them will also make them MUCH easier to grind into a paste
• Adding coconut oil to the hazelnuts also helps the nuts to breakdown into a smooth paste
• DO NOT add the vanilla or chocolate to the food processor - if you do, the sugar-free white chocolate hazelnut spread will bind and not be spreadable - Instead, simply gently stir the chocolate and vanilla into the mixture
• If you prefer a deeper chocolate taste, simply add some unsweetened cocoa powder to the mixture
• You can replace the Palm Shortening with coconut oil but the mixture will not be as spreadable as the palm shortening

HOW TO STORE YOUR COPYCAT SUGAR-FREE MILK CHOCOLATE HAZELNUT SPREAD

Normally, you could open up a jar of the original product and store it in the pantry and not refrigerate as it will become too hard to spread. Since this homemade version has no preservatives added to it, I would suggest storing it in a sealed jar in the refrigerator and allowing it to sit at room temperature to soften up before using it. You can also quickly heat it in the microwave if you want to use it to drizzle instead of spread.

MORE EASY KETO RECIPES

• 5-Minute Keto Cannoli Dip - Only 5 Ingredients!
• Salted Peanut Butter Dip - Keto and Easy
• Chocolate Avocado Spread
• Homemade Keto Espresso Nutella (Sugar Free, Keto)
• Nutella Swirl Breakfast Muffins
• Chocolate Peanut Butter Nutella Layered Cak

Print