Homemade Keto Chocolate Hazelnut Spread
This keto chocolate spread is a homemade chocolate hazelnut spread: toasted hazelnuts blended until smooth with melted Groovy Keto Dark Chocolate Buttons, cocoa and a powdered sweetener. Each 15g serving has 0.7g net carbs and 80 kcal. It takes 20 minutes to prepare and 10 minutes to toast the nuts, plus 5 minutes to cool them.
This keto chocolate spread is built on some well-loved recipes. Katrin Nürnberger's homemade chocolate hazelnut spread on Sugar Free Londoner toasts and skins the hazelnuts, blends them with cocoa, a little coconut oil and a powdered sweetener for about 5 minutes, and keeps the jar in the fridge for up to a month. Maya Krampf's keto Nutella on Wholesome Yum melts chocolate into the hazelnut butter so the spread is thick enough to spread. Paul A Young's hazelnut chocolate spread on BBC Food is a classic made with dark chocolate, cream and icing sugar, and shows how much melted chocolate adds. On Reddit, a popular r/ketorecipes Nutella thread blends hazelnuts, cocoa, coconut oil and powdered sweetener, and the replies suggest toasting the nuts first and melting in some chocolate for a flavour closer to the real thing. Our version takes that melted chocolate idea and uses Groovy Keto Dark Chocolate Buttons with Groovy Keto Powdered Monk Fruit and Erythritol Sweetener, and swaps the coconut oil for a mild rapeseed oil, so it tastes of hazelnut and dark chocolate rather than coconut.
If you're after a keto Nutella, this is the closest homemade swap we know: a smooth, glossy chocolate hazelnut spread with 0.4g sugars per 15g. The buttons are sweetened with erythritol and stevia, the cocoa is unsweetened, and the small amount of naturally occurring sugars comes mostly from the hazelnuts. Spooned into small jars, it also makes a lovely homemade Christmas present.
What we used: Groovy Keto Dark Chocolate Buttons and Groovy Keto Powdered Monk Fruit and Erythritol Sweetener.
Groovy Keto Dark Chocolate Buttons
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Groovy Keto Powdered Monk Fruit and Erythritol Sweetener
View productKeto chocolate spread vs Nutella
Most chocolate spreads in the shops are mainly sugar. Nutella lists sugar first, then palm oil, with hazelnuts making up 13%. This keto chocolate spread is mostly hazelnuts, and the sweetness comes from erythritol, which UK labels count as a polyol within carbohydrate.
| Per 15g | Carbohydrate | Sugars | Net carbs |
|---|---|---|---|
| Our keto chocolate spread | 3.5g | 0.4g | 0.7g |
| Nutella, UK label | 8.6g | 8.4g | 8.6g |
| Chocolate nut spread, UK average | 9.1g | 9.0g | 9.1g |
Nutella figures are from the Nutella UK nutrition information, read on 3 November 2026 (57.5g carbohydrate and 56.3g sugars per 100g), worked out for a 15g portion. The UK average is CoFID 2021 data for "Chocolate nut spread" (17-687, 60.5g carbohydrate and 59.7g sugars per 100g). Neither contains polyols, so their net carbs are the same as carbohydrate. Our carbohydrate figure includes 2.8g polyols from erythritol, which are taken off to give net carbs. Nutella is a registered trade mark of Ferrero.
Tips for the smoothest keto chocolate spread
- Use a strong machine. A food processor or high-speed blender works best. A stick blender with a chopper attachment will get there, but it takes longer and the spread stays a little textured.
- Be patient with the nuts. Hazelnuts go from powder to a stiff paste before they suddenly loosen into a runny butter. Keep going, scraping down the sides, and give the motor a rest if it gets hot.
- Keep it completely dry. A drop of water or steam can make melted chocolate seize into a thick, grainy paste. Our guide on how to melt chocolate in the microwave or on the hob explains how to avoid it.
- Use a powdered sweetener. Granulated erythritol stays gritty in a spread, and erythritol can form small crystals again as it cools. A powdered blend gives a smoother result.
- Adjust the texture last. If the finished spread is too thick, blend in 1 tsp more oil at a time. Remember it thickens as it cools.
- Don't over-toast. Golden nuts give a sweet, toasty flavour. Dark brown ones taste bitter, so check them after 8 minutes.
Homemade Keto Chocolate Hazelnut Spread
- Prep time20 min
- Cook time10 min
- Total time35 min, including cooling
- MakesAbout 380g (25 servings)
- Net carbs0.7g per 15g
Ingredients
- 200g blanched hazelnuts (or skin-on hazelnuts, see method)
- 100g Groovy Keto Dark Chocolate Buttons
- 40g Groovy Keto Powdered Monk Fruit and Erythritol Sweetener
- 15g (2 tbsp) unsweetened cocoa powder
- 25g (about 2 tbsp) mild rapeseed oil
- ¼ tsp fine sea salt
You will also need a baking tray, a food processor or high-speed blender, and one or two clean, dry jars with lids.
Allergens: contains nuts (hazelnuts). See the allergen notes under Nutrition.
Method
- Heat the oven. Heat the oven to 180°C (160°C fan, gas 4). Spread the hazelnuts out in a single layer on a baking tray.
- Toast the hazelnuts. Toast them for 8 to 10 minutes, shaking the tray halfway, until they are golden and smell toasty. If you are using skin-on hazelnuts, toast them for 10 minutes, then rub them in a clean tea towel to remove most of the skins.
- Cool slightly. Leave the nuts on the tray for 5 minutes, until they are warm rather than hot. Warm nuts release their oil and turn to butter more quickly.
- Melt the chocolate. Put the chocolate buttons in a dry heatproof bowl and microwave them in 20-second bursts, stirring after each one, until smooth. You can also melt them over a pan of barely simmering water. Keep any water or steam out of the bowl.
- Grind the nuts. Blend the hazelnuts in a food processor or high-speed blender for 5 to 10 minutes, stopping every minute or two to scrape down the sides. They will turn to a powder, then a thick paste, then a smooth, runny hazelnut butter.
- Add the rest. Add the powdered sweetener, cocoa and salt and blend for 1 minute. Pour in the melted chocolate and the oil and blend for 1 to 2 minutes more, until the spread is smooth and glossy.
- Taste and jar. Taste it and blend in a little more sweetener if you like it sweeter. Spoon it into a clean, dry jar while it is still warm and pourable. It thickens as it cools.
How to use keto chocolate spread
- On toast: spread it on a slice of our keto bread, toasted and buttered.
- With scones: split one of our keto scones and spread it with chocolate spread instead of jam.
- Swirled through yoghurt: ripple a spoonful through plain Greek yoghurt and top it with a few raspberries.
- As a sauce: warm a few spoonfuls for 10 to 15 seconds in the microwave and drizzle it over keto ice cream.
Keto chocolate spread as a Christmas gift
A jar of homemade chocolate spread is an easy present for anyone eating low carb. Divide the warm spread between two small, clean jars, leave them to cool, then screw on the lids. Add a label with the date you made it, a note to keep it in the fridge and eat it within 1 month, and the ingredients, with the hazelnuts marked as an allergen.
For more ideas to put in a hamper, see our keto Christmas gift ideas. If you're ordering the chocolate buttons or sweetener for Christmas making, the last order date for Christmas delivery is 18 December 2026. Free delivery on orders over £30.
Ways to change your chocolate spread
- Extra dark: add 1 tbsp more cocoa powder and a little more oil to keep it soft.
- Crunchy: stir 30g chopped toasted hazelnuts into the finished spread.
- Chocolate orange: blend in the finely grated zest of 1 orange with the melted chocolate.
- Almond: use 200g blanched almonds in place of the hazelnuts and toast them the same way.
Any of these changes will alter the nutrition figures.
Storage
- Fridge: once it has cooled, put it in the fridge within 2 hours, in a clean, dry jar with a tight lid, and eat it within 1 month. Use a clean, dry spoon each time.
- To spread: it sets firm in the fridge, a little like soft fudge, so leave it at room temperature for 10 to 20 minutes before using it.
- Freezer: freeze it in a freezer-safe jar or tub for up to 3 months. Defrost it in the fridge overnight and stir it well.
Nutrition
Per 15g serving (1/25 of the batch):
| Nutrient | Per 15g |
|---|---|
| Energy | 80 kcal |
| Fat | 7.7g |
| of which saturates | 1.4g |
| Carbohydrate | 3.5g |
| of which sugars | 0.4g |
| of which polyols | 2.8g |
| Net carbs | 0.7g |
| Fibre | 1.3g |
| Protein | 1.5g |
| Salt | 0.06g |
Net carbs are carbohydrate minus polyols. On UK labels, fibre is already listed separately from carbohydrate, so it isn't subtracted again. Our guide to what polyols are explains how they appear on UK labels. Figures are calculated from the Groovy Keto Dark Chocolate Buttons and Powdered Monk Fruit and Erythritol Sweetener pack labels and UK (McCance and Widdowson's CoFID) data for hazelnuts (14-874), cocoa powder (12-545), rapeseed oil (17-041) and salt (17-367), and will vary with the brands you use. Each serving contains 2.8g polyols from erythritol. Excessive consumption may produce laxative effects.
Allergens: this recipe contains nuts (hazelnuts). The Dark Chocolate Buttons pack says they are packed in a facility where there may be traces of nuts, cereals, milk and eggs. The Powdered Monk Fruit and Erythritol Sweetener pack says it is packed in a facility where there may be traces of nuts, cereals, milk and eggs. Always check the current pack labels before making this for anyone with an allergy.
FAQ
How much sugar is in Nutella?
The UK label for Nutella gives 56.3g sugars per 100g, out of 57.5g carbohydrate, and sugar is its first ingredient. A 15g portion, which Ferrero describes as one heaped teaspoon, has 8.4g sugars. A 15g serving of our keto chocolate spread has 0.4g sugars, mostly from the hazelnuts, and 0.7g net carbs.
How long does homemade chocolate spread keep?
Kept in a clean, dry jar with a tight lid in the fridge, our keto chocolate spread keeps for up to 1 month. It sets firm when cold, so leave it out for 10 to 20 minutes before spreading. You can also freeze it for up to 3 months and defrost it in the fridge overnight.
Why has my chocolate spread gone grainy or thick?
Usually a drop of water or steam got into the melted chocolate and made it seize, or the nuts weren't blended for long enough. Erythritol can also form tiny crystals as the spread cools. Blend the nuts until runny before adding anything, keep everything dry, use a powdered sweetener and loosen a thick spread with a teaspoon of oil.
Can I make it without hazelnuts?
Yes. Blanched almonds work the same way and give a milder, sweeter flavour, so toast and blend them like the hazelnuts. Sunflower seeds make a version with no nuts in the recipe, but it isn't suitable for anyone with a nut allergy, as both packs say they may contain traces of nuts. Either swap changes the nutrition figures.
How many carbs are in keto chocolate spread?
Each 15g serving of our keto chocolate spread has 3.5g carbohydrate, of which 2.8g are polyols from the erythritol in the buttons and sweetener, so it has 0.7g net carbs. It also has 80 kcal and 1.3g fibre. A 15g portion of Nutella has 8.6g carbohydrate, almost all of it sugars.
Is Nutella keto?
Not really. Its first two ingredients are sugar and palm oil, and a 15g portion has 8.6g carbohydrate, 8.4g of it sugars, so even a thin layer on toast uses up a big share of a keto day's carbs. If you love Nutella, a homemade keto chocolate hazelnut spread like this one is the closest swap.
