Keto Chocolate Hazelnut Spread Cups (Nutella-Style)

Listen: Nutella cravings happen. Often. Unexpectedly. And sometimes keto makes that impossible.
Enter Keto Chocolate Hazelnut Spread Cups—all the chocolatey, nutty joy of Nutella, but low-carb, keto-friendly, and portion-controlled.

These cups are creamy, rich, and dangerously easy to eat. One bite feels indulgent, two bites feel like heaven, and suddenly the whole tray is gone… because who’s counting?

Why This Recipe Is Awesome

• Keto & low-carb – sweetened with erythritol/monk fruit, no sugar crashes
• Nutella vibes without guilt – smooth, chocolatey, hazelnutty
• Individual portions – perfect for self-control… if you’re disciplined
• No-bake & simple – zero ovens, zero stress
• Versatile – snack, dessert, or gift-worthy treat

Also, they look fancy enough to impress friends… and the “I made it myself” vibe is unbeatable.

Ingredients You’ll Need

Keep it simple, keep it indulgent:

• Hazelnuts (¾ cup, roasted)
  Roast them yourself for max flavor, or use pre-roasted.
• Sugar-free dark chocolate (100 g)
  Keto-friendly chocolate, 85%+ cocoa.
• Coconut oil (1 tbsp)
  Smooths the chocolate and helps it set.
• Powdered erythritol or monk fruit (2–3 tbsp)
  Adjust to taste. Powdered ensures smooth texture.
• Vanilla extract (½ tsp)
  Optional, but enhances richness.
• Pinch of salt
  Tiny, but elevates flavor.
• Optional garnish: chopped hazelnuts, cocoa powder, or keto-friendly chocolate shavings

Step-by-Step Instructions

1. Prepare hazelnuts.
   Roast at 350°F (175°C) for 8–10 minutes if not pre-roasted. Let cool, then rub off skins.
2. Make hazelnut butter.
   Blend hazelnuts in a food processor until smooth and creamy. Patience is key.
3. Melt chocolate and coconut oil.
   Use a double boiler or microwave in short bursts. Stir until glossy.
4. Combine chocolate and hazelnut butter.
   Mix together, add powdered sweetener, vanilla, and salt. Blend until silky smooth.
5. Fill molds or cups.
   Spoon mixture into mini muffin liners or silicone molds.
6. Chill to set.
   Refrigerate for at least 30 minutes until firm.
7. Optional garnish.
   Top with a few chopped hazelnuts or dust of cocoa powder.
8. Serve & enjoy.
   Bite-sized, decadent, and keto-approved.

Common Mistakes to Avoid

• Skipping the roast.
  Raw hazelnuts = bland flavor. Don’t cheat.
• Overheating chocolate.
  Burnt chocolate = bitter disaster. Gentle heat only.
• Using granulated sweetener.
  Grainy chocolate? No thanks. Powdered only.
• Not blending hazelnuts long enough.
  Chunky texture is great sometimes, but creamy cups = smoother.
• Skipping chill time.
  Melted cups are messy cups. Chill = perfection.

Alternatives & Substitutions

• Nut variation:
  Almonds, macadamias, or pecans instead of hazelnuts.
• Extra chocolatey:
  Mix in a tbsp of unsweetened cocoa powder.
• Dairy-free:
  Coconut oil already helps, but skip chocolate with milk solids.
• Flavor twists:
  Add espresso powder, orange zest, or a drop of peppermint extract.
• Serving ideas:
  • Straight from fridge
  • Layered with whipped keto cream
  • Crushed in keto-friendly brownies

FAQ

Is this really keto?
Yes—hazelnuts, sugar-free chocolate, and powdered sweetener keep it low-carb.

Can I make a large batch?
Absolutely. Store in airtight container in fridge for up to 1 week.

Can I freeze these?
Yes! Freeze individually for 1–2 months.

Can I skip coconut oil?
You can, but the chocolate will be firmer and less silky.

How sweet is it?
Adjust sweetener to your taste. Start small—hazelnuts and chocolate are naturally flavorful.

Can I use pre-made sugar-free Nutella?
Technically yes, but homemade = more control and richer flavor.

Final Thoughts

These Keto Chocolate Hazelnut Spread Cups are perfect for sneaky dessert indulgence, portion-controlled snacks, or giftable treats. Smooth, nutty, chocolatey, and low-carb—they check all the boxes.

Spoon, bite, savor… repeat. Just maybe don’t tell anyone how easy they were to make.