Low-Carb Collagen Hazelnut Spread

Low-Carb Collagen Hazelnut Spread
This easy-to-make keto-friendly hazelnut spread is just as delicious as everyone's favorite grocery store treat but without all the sugar and palm oil.

Ingredients

  • 1 cup hazelnuts, raw or toasted
  • 4 scoops Great Lakes Gelatin Co. Vanilla Collagen Hydrolysate
  • 3 tbsp cocoa powder
  • 1/8 tsp salt
  • 1/4 tsp Great Lakes Gelatin Co. MCT Oil
  • Directions

  • Toast the Raw Hazelnuts (Filberts)
  • Note: Skip this step if you're using hazelnuts that are already toasted. Preheat oven to 325°F (175° C). Spread hazelnuts out on a baking sheet in a single layer. Bake the hazelnuts for 10-15 minutes or until the nuts begin to release their oils and are lightly browned. Some of the skins will begin to peel away as well. Be careful not to over toast.
  • Remove the Hazelnut Skins
  • After removing the hazelnuts from the oven, wrap them in a kitchen towel, let sit for about 5 minutes, and then rub to loosen and remove skins. It's okay if not all the skins come off.
  • Making the Hazelnut Spread
  • Transfer the hazelnuts to the bowl of your food processor or blender (either will work). Blend for 5 minutes.
  • After a few minutes, it will go from a crumbly texture and begin to turn into a paste. Add the rest of the ingredients, scrape down the sides if needed and blend for another 2 to 4 minutes. The longer you blend, the smoother the spread will be.
  • Transfer the spread to a sealable jar or air-tight container. Spread over your favorite healthy snacks, fruits, slices of low-carb bread, and/or desserts.
  • Enjoy!
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