Step 1

Preheat the oven to 350 degrees. Pour the hazelnuts onto a baking sheet and bake for about 13-15 minutes until toasted. Be sure to monitor as they roast so that the hazelnuts don't burn.

Step 2

Pour the roasted hazelnuts onto a kitchen towel and rub the hazelnuts together in the towel to remove the skin as best as you can.

Step 3

To your food processor or blender, add the roasted hazelnuts. Close the lid and process for a few minutes until a smooth paste forms.

Step 4

Add the keto confectioner sugar, coconut oil, unsweetened cocoa powder, vanilla extract, and salt. Process that in for about a minute.

Step 5

Pour the chocolate chips and oil into a microwavable container and melt for 30 seconds at a time until smooth and melted, stopping to stir each time. Add the melted chocolate to the food processor/blender and pulse to combine until smooth.

Step 6

Pour the mixture into a jar. The spread will firm up a bit as it cools. Store in the fridge in a jar with a lid. This recipe made about 1 1/4 cups of spread. Enjoy!