As one of my mentors, Marie Forleo says,
"EVERTHING is FIGUREOUTABLE"
and I took this phrase into my kitchen by swapping out ingredients in favorite foods to make them Keto-Friendly. So, "ingredients can be swappable."
Nutella can easily become keto-friendly if you swap out the sugars and the oils. But that's not what I did with this recipe. I simply just took ingredients I had in my pantry and created my own version of Nutella (without the hazelnuts).
Here are the ingredients I used:
2 Cups Peanut Butter (you can use almond butter) no sugar no oils.
1-2 Tbsps. MCT Oil (coconut oil or avocado oil work too)
¼ Cup Unsweetened Cocoa Powder
1 teaspoon Vanilla Extract
4 Tbsps. of Swerve or stevia (any keto sugars can work)
Pinch of Salt
For extra nutrients I also added 1/4 cup of my protein Keto Plant Powder
Method:
Add the nut butter, cocoa powder, swerve/stevia, vanilla extract, and salt to the food processor. Process everything until a thick and almost silky-smooth chocolatey consistency forms.
Pour it into a large sealable glass jar. Best placed it in the refrigerator for longevity or in a cool pantry for up to 2 weeks.
Spread some on whatever you want, or grab a spoon and dig right in.
This keto low carb version has that classic thick and smooth texture along with the rich chocolaty-nutty flavor you'd expect Nutella to have. Enjoy!