We’ve had to dig into the chocolate science to make this ultimate keto chocolate spread. If you put too much chocolate, it will solidify like a ganache. Add too much oil and it’s too liquid. So precision is what you need to get the perfect texture. Only three ingredients are required (four if you choose to add a sweetener which really depends on the quality of chocolate you’re using – if you don’t know where to look for a good 100% chocolate, we can fix this here ) for an easy recipe. Let’s hack this!
Ultimate Keto Chocolate Spread
Only 3 YAY!!!
- 175g pure chocolate 100%
- 175g hazelnuts
- 115g grapeseed oil
Preheat the oven to 350F/180C. Roast the hazelnuts for 10 minutes. Wrap nuts in a kitchen towel and rub to remove loose skins. Process the nuts in a blender for 5 minutes until they turn into a creamy butter.
Melt the chocolate using a double boiler. Add the hazelnut butter and mix using a spatula. Then, pour the grapeseed oil and mix gently. Your mixture should be liquid. Let it set at room temperature overnight so it solidify and emulsify again (put in the fridge if you want to make this faster). Pour into a jar. Keep at room temperature. Also, keep in mind chocolate will set a little bit more and you’ll get final texture in 24 hours.
Per 1 tablespoon (15g)
E: 106 │F: 10.4 │P: 1.4 │C: 2.6