Ketogenic Recipe: Keto Coconut Nutella
Keto Coconut Nutella
2 cups whole, raw hazelnuts
6 tbsp raw cacao powder
2 tbsp MCT oil, divided
1/4 cup + 2 Tbsp full fat canned coconut milk
1 tsp pure vanilla extract
1/2 cup confectioners Swerve
5-10 drops liquid stevia
3 cranks of freshly ground Himalayan salt
Toast the hazelnuts in a 325 F oven for about 10 minutes. You want the skins dark brown but not burnt! Remove from the oven, and when cool enough to handle, dampen some paper towels and rub the skins off. Blend the nuts and 1 Tbsp MCT oil into a butter using a high-speed blender (I use a Vitamix). Add the remaining ingredients and blend into a creamy Nutella consistency. Devour!
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