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Every keto chocolate spread I’ve bought from a store has disappointed me in at least one way. Either the texture is wrong — too thick, too oily, too grainy — or the sweetener leaves a chemical aftertaste that ruins the chocolate flavour, or the price is simply insulting for a 250ml jar of blended nuts and sweeteners. After a year of trial and error, I developed three recipes that solve all of those problems. They’re under 2g net carbs per serving, they taste like real chocolate spread, and they cost less than half the price of the store-bought keto options.

Each recipe serves a different purpose. The hazelnut version tastes closest to the spreads you grew up with. The coconut version is nut-free and works for anyone with tree nut allergies. The seed-based version uses sunflower seeds as the base and delivers the highest protein content of the three. Pick the one that fits your kitchen and your diet.

Recipe 1: Keto Hazelnut Chocolate Spread

This is the one I make most often. It tastes like a less sweet, more chocolatey version of the spreads most people recognise, and it works everywhere — on toast, in keto baking, or straight from a spoon.

Ingredients

150g raw hazelnuts
30g cocoa powder (Dutch-processed for milder flavour, natural if you want more intensity)
40g coconut oil (refined, not virgin — virgin coconut oil adds a coconut taste that fights with the hazelnuts)
40g powdered allulose or monk fruit sweetener (adjust to taste — I use 40g for a moderately sweet spread)
1 teaspoon vanilla extract
Pinch of sea salt
Optional: 1 tablespoon MCT oil for extra fats

Method

Preheat the oven to 175°C (350°F). Roast the hazelnuts on a baking sheet for 10–12 minutes until the skins crack and the nuts smell fragrant. Wrap the hot nuts in a clean towel and rub vigorously to remove most of the skins. A few bits of skin left behind won’t ruin the spread, so don’t obsess over this step.

Put the skinned hazelnuts in a food processor. Process for 6–8 minutes, scraping down the sides every 2 minutes. The nuts will go from crumbly powder to a thick paste to a smooth, liquid butter. Don’t rush this — the transformation happens at the 6-minute mark and the texture improves significantly if you let it run the full 8 minutes.

Add the cocoa powder, coconut oil, powdered sweetener, vanilla, and salt. Process for another 2 minutes until everything is smooth and fully incorporated. Taste and adjust sweetness. If the spread is too thick, add a tablespoon of warm coconut oil and process again.

Transfer to a clean jar. Let it cool on the counter for 30 minutes, then refrigerate. The spread firms up significantly in the fridge — let it sit at room temperature for 10 minutes before using. The recipe yields roughly 280g of spread. Macros per tablespoon (15g): 85 calories, 8g fat, 1g net carbs (2g carbs minus 1g fibre), 1.5g protein.

Storage Notes

This spread keeps for three weeks in the fridge and one week at room temperature. Don’t leave it in a warm kitchen for more than a few hours — the coconut oil can separate and the texture won’t recover fully. Stir well if separation happens.

Recipe 2: Keto Coconut Chocolate Spread (Nut-Free)

This version uses coconut butter (also called coconut manna) as the base. It’s naturally sweet, contains no nuts, and has a texture that’s closer to a fudge sauce than a traditional spread. Start with a store-bought coconut butter or make your own by blending unsweetened dried coconut in a food processor for 8–10 minutes until it turns into a smooth, runny butter.

Ingredients

100g coconut butter (store-bought or homemade)
25g cocoa powder
30g powdered allulose or monk fruit sweetener
20g coconut oil (melted)
1 teaspoon vanilla extract
Pinch of salt

Method

If using store-bought coconut butter, warm the jar in a bowl of hot water for 5 minutes to soften it. Transfer to a mixing bowl. Add the cocoa powder, sweetener, melted coconut oil, vanilla, and salt. Stir vigorously until smooth. If the mixture is too thick to stir, add a teaspoon of warm water at a time until it reaches a spreadable consistency.

Transfer to a jar and refrigerate for at least an hour before using. The texture firms up as it cools but remains spreadable straight from the fridge — the coconut butter stays softer than nut-based spreads. Macros per tablespoon (15g): 70 calories, 6g fat, 1.5g net carbs (3g carbs minus 1.5g fibre), 1g protein. This recipe yields about 180g of spread.

This version works brilliantly in keto fat bombs. Mix a tablespoon into softened cream cheese with a dash of cinnamon, roll into balls, and freeze. You’ll have ready-made keto desserts that taste like cheesecake truffles. For more keto-friendly ideas, check our healthy chocolate spread guide which covers both keto and low-sugar options from major brands.

Recipe 3: Keto Sunflower Seed Chocolate Spread

This is the recipe I developed for a friend with both nut allergies and a keto diet — the toughest combination to satisfy in the chocolate spread world. Sunflower seeds make an excellent nut-free base, though they require a slightly different approach because they don’t release as much oil as hazelnuts or almonds.

Ingredients

150g raw sunflower seeds (unsalted, shelled)
30g cocoa powder
30g coconut oil
35g powdered allulose or monk fruit sweetener
1 tablespoon tahini (sesame seed paste — adds creaminess and masks the slight green colour that sunflower seeds develop)
1 teaspoon vanilla extract
1/4 teaspoon salt

One thing to know about sunflower seeds: they turn green when combined with baking soda or other alkaline ingredients, which can happen if your cocoa powder has a high pH level. Using Dutch-processed cocoa (which is neutralised to prevent this reaction) solves the problem. If your spread turns green, it’s safe to eat but visually unappealing.

Method

Toast the sunflower seeds in a dry pan over medium heat for 3–4 minutes, stirring constantly. They should smell nutty and start to pop slightly — that’s the moisture leaving the seeds. Don’t walk away; sunflower seeds burn faster than hazelnuts.

Transfer the warm seeds to a food processor. Process for 5–7 minutes until the seeds break down into a smooth, slightly runny butter. Sunflower seeds take longer than hazelnuts to release their oils, and the texture won’t get as liquid, which is why we add extra oil.

Add the cocoa powder, coconut oil, sweetener, tahini, vanilla, and salt. Process for another 3 minutes, scraping down the sides halfway through. The tahini helps smooth out the texture and rounds off any bitter notes from the sunflower seeds.

Taste and adjust. Sunflower seed spreads can develop a slight metallic aftertaste, which the tahini and salt help neutralise. Macros per tablespoon (15g): 75 calories, 6.5g fat, 1g net carbs (2.5g carbs minus 1.5g fibre), 2.5g protein. Recipe yields about 260g of spread.

Which Recipe to Choose Based on Your Goals

The hazelnut version is the best all-rounder. It tastes closest to traditional chocolate spread and works in every application — on toast, in baking, as a fat bomb base. Make this one if you eat keto but still want the flavours you grew up with. The coconut version is ideal for nut-free households and for anyone who wants a spread that doubles as a dessert sauce — it’s thin enough to drizzle over keto pancakes straight from the fridge. The sunflower seed version is the protein pick. With 2.5g of protein per serving, it’s the most nutritionally balanced option, and the tahini trick I use eliminates the metallic aftertaste that plagues most seed-based spreads.

I rotate between all three depending on what I’m craving and what I have in the pantry. The hazelnut version gets the most use, but the coconut version is my go-to for fat bombs and the sunflower version is what I recommend to friends who are new to keto and struggling with sugar cravings — the higher protein content keeps them fuller longer.

Tips for All Three Recipes

Sweetener choice matters more than any other variable in keto spreads. Monk fruit blends and allulose give the cleanest sweetness. Erythritol works but can crystallise when refrigerated, giving the spread a gritty texture — warm it up and stir before using. Avoid stevia extract powders; the bitter aftertaste amplifies when paired with cocoa. If you can find allulose, it’s my recommendation because it behaves most like sugar in terms of texture and mouthfeel.

The fat content in these recipes is adjustable. If you want a firmer spread (more like Nutella texture), reduce the coconut oil by 5–10g. If you want a runnier spread for drizzling over ice cream or keto pancakes, increase it by the same amount. The recipes are intentionally flexible because everyone’s ideal spread consistency is different.

For a complete guide to making chocolate spread from scratch — including non-keto versions and troubleshooting tips — see our homemade chocolate spread guide. And if you’re curious about how these compare to store-bought keto options like ChocZero and Lakanto, our sugar free chocolate spread guide has the full brand-by-brand analysis.

The first time I made keto chocolate spread, I used erythritol and ended up with a gritty, crystallised mess that I threw away in frustration. The second time, I used allulose and the difference was night and day — smooth, creamy, and genuinely satisfying. The third batch is the one I still make today. The lesson is simple: keto sweeteners are not interchangeable, and the right choice makes the difference between a compromise and a genuine treat. Visit the buy chocolate homepage for more keto-friendly chocolate guides and recommendations.

Chocolate Hazelnut Spread Guide