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Recipe by Naomi Sherman

Better than the original.

I have a confession. Nutella was my everything before I went keto.
My sister and I used to eat it out of a jar, mixed with whipped cream.

I was writing that story to be included in my Edible Heirlooms cookbook and had to make a batch of healthy Nutella.

Shut. The. Door.

This is even better than the original. Truly.

Make it yourself and tell me I’m right.

And for those of you keeping track, only 1.8 grams of carbs per Tablespoon.



  • 32 Tablespoons

  • 230 grams of peeled hazelnuts
    (you can use natural and remove the skins, but I’m lazy so…)

  • 115 grams of dark chocolate

  • 1 teaspoon of vanilla

  • Sweetener of choice, I prefer this unsweetened
    (I would suggest 1/4 cup, but make sure that it dissolves well)

  • 2 Tablespoons of coconut oil


  • Pre-heat the oven to 175 degrees C
  • Spread your hazelnuts out on a baking tray and bake until lightly toasted, approx 10 minutes.
  • Remove skins if using natural nuts.
  • Place dark chocolate (and sweetener if using) in a bowl over simmering water to melt and dissolve the sweetener.
  • Place warm nuts in a food processor bowl and blitz for about 90 seconds at a time.
  • Rest in-between blending so that your motor doesn’t over-heat.