Keto nutella chocolate spread
This keto nutella chocolate spread is a must-have in your fridge. Made with just 4 ingredients, it’s low-carb and absolutely sugar-free deliciousness in a jar!
Servings: 7
Calories: 165kcal
Equipment
- 325ml/11oz glass jar
Ingredients
- 250 g coconut milk, canned, 15-18% fat
- 90 g unsalted butter
- 5 tablespoon sugar substitute of your choice, I use SUKRIN (use coconut sugar to make this recipe Paleo)
- 5 tablespoon 100% cocoa powder, unsweetened
Instructions
- Heat a non-stick skillet over a medium-low heat and add the butter.
- When the butter is completely melted, add the sugar substitute of your choice and mix well.
- Add the coconut milk and mix well.
- Bring the mixture to simmer, reduce the heat to low, and continue cooking (at least 15mins) stirring every couple of minutes until the mixture has reduced and slightly thickened.
- When ready, remove from the heat and pour it into a mixing bowl to cool down a little bit.
- When the mixture is warm but not completely cooled, add the cocoa powder to the coconut mixture and mix well using a hand mixer or whisk. Mix until it’s a homogenous dark brown color and no clumps are left.
- Shake the mixing bowl and tap it slightly on the cooking surface to force air bubbles out before transferring the mixture into a glass jar.
- Transfer the mixture into a sterile, clean glass (325ml or 11oz) jar and refrigerate for at least 3 hours or until the mixture has thickened.
- Serve with your favorite crackers, keto bread, or add it to your morning yogurt.
Notes
NET CARBS: 2g
Store it with the lid on in the fridge for up to 2 weeks.
For Paleo version, substitute sweetener with coconut sugar.
Nutrition
Serving: 30g | Calories: 165kcal | Carbohydrates: 3g | Protein: 1g | Fat: 17g | Potassium: 62mg | Fiber: 1g | Vitamin A: 562IU | Calcium: 8mg | Iron: 0.5mg