Ingredients, Measurements & Crafting:
1½ cups hazelnuts
2–3 tbsp cocoa powder
3–4 tbsp powdered erythritol or monk fruit
1 tsp vanilla
Pinch salt
2–4 tbsp coconut oil or hazelnut oil
1–4 tbsp warm unsweetened almond milk
Instructions
Roast hazelnuts and blend until smooth.
Add cocoa, vanilla, powdered sweetener, and salt.
Add melted coconut oil and blend again.
Add warm almond milk until silky.
Benefits:
Low-carb & keto-friendly
Zero glycemic spike
Coconut oil adds a “fudge” effect
Usage Tips:
Pair with keto breads or chaffles
Perfect for fat bombs
Swirl into Greek yogurt
Storage:
Room Temp: 1 week (firmer texture) Fridge: 4–6 weeks Freezer: 3 months