Chocolate-Hazelnut Spread With Ghee (Keto, Low-Carb, Paleo)

A while ago, I tried making my own Nutella. I over-roasted the hazelnuts, however, and ended up with a consistency that was too grainy and chalky. I still ate it (of course!) and it wasn’t bad, but it wasn’t the rich and decadent spread I was looking for. Assuming it was my food processor that wasn’t strong enough to blend the nuts into butter (I use a super-cheap KitchenAid model), I put the idea of making my own chocolate-hazelnut spread to rest.

Until I read that Fourth & Heart, known for its award-winning flavored ghee, were releasing a chocolate ghee spread. I almost wept. Even before I looked up the ingredients (ghee, dates, chocolate), I knew it wouldn’t be low-carb. The idea of mixing just ghee with chocolate didn’t sound too appealing, but then I thought “Why don’t I give that homemade Nutella another go using ghee for extra ooomph?”.

This time I watched the hazelnuts carefully, ensuring they don’t burn, and, lo and behold, I actually got hazelnut butter! To make the spread extra delectable, I added both cocoa powder AND melted chocolate, which created a ultra rich flavor and texture.

This nutella recipe is easy to whip up, palm oil-free, sugar-free and tastes 1000 times better than the store-bought stuff!



roughly 1 cups


  • 1 and 1/4 cups hazelnuts
  • 1/4 cup and 2 tbsp cocoa powder
  • 2 tbsp ghee (or coconut oil)
  • 40 g 85-100% chocolate (I used Montezuma’s Absolute Black 100% Cocoa bar)
  • 1 tbsp golden Lakanto sugar (or maple syrup to avoid erythritol)
  • 8-16 drops stevia (depending on how dark a chocolate you use), or more maple syrup to taste
  • 1 tsp vanilla extract
  • 1 pinch of salt


  1. Preheat the oven to 350°F.
  2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 5 minutes, until they’ve browned a little but not black or charred.
  3. Wrap them in a kitchen towel and rub vigorously to remove as much of their skin as possible. Let cool completely.
  4. Gently melt the chocolate in heatproof bowl over hot water, stirring until smooth. Add the monkfruit sugar, if using. Let cool completely.
  5. Melt the ghee, if solid, and set aside.
  6. Meanwhile blend the hazelnuts in the food processor until a butter (thick paste) forms.
  7. Add cocoa, ghee, melted chocolate, vanilla and salt, and combine well.
  8. Add 8 drops of stevia and continue processing. Taste and continue adding stevia little by little (about 2 drops per time) until desired level of sweetness is reached.
  9. Using a spatula scrape any residue off the sides of the bowl and process until as smooth as possible.
  10. Transfer your homemade nutella into a jar or other resealable container and store at room temperature for 3-4 weeks.

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