Keto Classic Nutella Toast
Elevate your breakfast game with this decadent Keto Classic Nutella Toast, a mouthwatering low-carb twist on the beloved classic. Featuring a fresh-baked almond flour bread that's golden and tender, and a velvety homemade hazelnut spread infused with unsweetened cocoa powder, erythritol, and a hint of vanilla, this recipe is the epitome of guilt-free indulgence. Perfect for keto dieters and Nutella lovers alike, this toast is packed with healthy fats and avoids refined sugars, making it the ideal way to start your day or satisfy your sweet tooth. Ready in just over an hour, this recipe combines homemade craftsmanship with wholesome ingredients for a breakfast treat that is as nourishing as it is delicious. Toasted to perfection and slathered with rich, creamy Nutella, these slices will have you savoring every bite—and wondering how something so indulgent can still fit into your keto lifestyle!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsalted butter, melted
- 1 cup Hazelnuts
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Erythritol sweetener
- 1 teaspoon Vanilla extract
- 1 tablespoon Avocado oil
- 0.25 teaspoon Sea salt
Instructions
Preheat your oven to 350°F (175°C).
Start by preparing the almond flour bread. In a medium bowl, whisk together the almond flour, baking powder, and salt.
In another bowl, beat the eggs until frothy then mix in the melted butter.
Combine the wet and dry ingredients, stirring until a thick batter forms.
Pour the batter into a greased 9x5 inch loaf pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
Once the bread is done, let it cool completely on a wire rack.
While the bread cools, prepare the keto-friendly Nutella. Spread the hazelnuts on a baking sheet and roast them in the oven at 350°F (175°C) for about 10 minutes.
Once roasted, transfer the hazelnuts to a clean kitchen towel and rub vigorously to remove most of the skins.
Add the skinned hazelnuts to a high-speed blender or food processor and blend until they begin to form a creamy nut butter, about 5 minutes.
Add the cocoa powder, erythritol sweetener, vanilla extract, avocado oil, and sea salt to the blender. Blend until smooth and creamy.
Slice the almond bread into 1/2 inch slices and toast them until golden brown.
Spread a generous amount of the homemade Nutella over each toast slice and serve immediately.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.2 g | 327% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 9.6 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 521 mg | 40% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
