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Nutella Keto-Friendly Fat Bomb




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:

  1. 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.

  2. 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.

  3. 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!

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