Keto Nutella

2 cups raw hazelnuts

3 tbsp powdered sweetener of choice (or more depending on your taste)

2 tbsp cocoa powder

Preheat the oven to 180C/350F. Line a pan with the hazelnuts in a single layer, and toast for 12 to 15 minutes.

Allow hazelnuts to cool completely. Transfer to a large dish towel, and wrap up the corners. Using one hand, press and shake the hazelnuts together roughly, to remove the skins. Do this for 3 to 4 minutes.

Open up the dish towel and the skins should easily fall off the hazelnuts.

Place the skinned hazelnuts into a high-speed blender or food processor. Blend for 4 to 5 minutes, until a flour-like consistency remains. Stir through using a rubber spatula, and blend until smooth and creamy.

Add your cocoa powder and granulated sweetener and continue to blend until fully combined and silky smooth.

ransfer your chocolate hazelnut spread into a jar or container.

Blending time differs blender to blender. Don't fret if you blend longer than expected- Some blenders will need at least 10 to 15 minutes to achieve a smooth and silky texture.

Store homemade healthy Nutella in a sealed container.

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