Low Carb Nutty Chocolate Protein Spread
Indulge guilt-free with this decadent Low Carb Nutty Chocolate Protein Spread, a perfect blend of wholesome roasted nuts, rich cocoa, and a protein boost to satisfy your sweet tooth while staying on track. Featuring a mix of almonds and walnuts, this spread delivers a creamy, nutty base complemented by unsweetened cocoa powder and whey protein isolate for added nutrition. Sweetened naturally with erythritol and enhanced with a hint of vanilla, this velvety spread is both low-carb and high-protein—ideal for keto enthusiasts and mindful snackers alike. With just 10 minutes of prep and a quick roasting step, you'll create a versatile homemade spread that's perfect for toast, smoothies, or straight-up spoonfuls. Refrigerate and enjoy this indulgent yet healthy treat for up to two weeks!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 0.5 cup Raw walnuts
- 2 tablespoons Unsweetened cocoa powder
- 0.25 cup Whey protein isolate (unflavored or chocolate)
- 2 tablespoons Erythritol
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Coconut oil
- 2 tablespoons Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C).
Spread the raw almonds and walnuts evenly on a baking sheet.
Roast the nuts in the preheated oven for 8-10 minutes, until they are fragrant and slightly golden, stirring halfway through to ensure even roasting.
Remove the nuts from the oven and allow them to cool slightly.
Transfer the roasted nuts to a food processor and blend on high until they start to form a smooth nut butter. This process can take about 5-10 minutes, so be patient and scrape down the sides as needed.
Add the unsweetened cocoa powder, whey protein isolate, erythritol, vanilla extract, and salt to the food processor.
Continue to blend until all ingredients are well incorporated and the mixture is smooth.
Melt the coconut oil in a small microwave-safe dish. Add the melted coconut oil and almond milk to the nut mixture in the food processor.
Blend again until you achieve a creamy, spreadable consistency. Adjust the almond milk quantity if needed to reach your desired texture.
Taste the spread and adjust the sweetness if necessary, adding more erythritol if desired.
Transfer the nutty chocolate protein spread to an airtight container and store in the refrigerator. This spread can be kept for up to two weeks.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 10.4 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 706 mg | 54% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1785 mg | 38% | |
*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.
