This low carb chocolate spread is a little like homemade Nutella but has been Texanized with pecans and smoky chipotle. Creamy, rich, and satisfying, this chocolate spread has just 2.2 carbs per tablespoon.
For this recipe you’ll need: Pecans, cocoa powder, coconut oil or walnut oil, chipotle powder, salt, powdered swerve sweetener or your favorite sugar-free sweetener
I don’t know how it is in your house but here Nutella is used in a similar way to cigarettes on Alcatraz used to be — at least that’s how I imagine it. It’s everything from a bargaining chip (if you do the dishes for me I’ll let you have the last of the Nutella) to a way to punish your sibling (staring at you while eating the Nutella from the jar). It’s an instant burst of popularity (I bought Nutella with some of the money I got for my birthday) and a symbol of love (let’s watch Netflix and eat the Nutella). I honestly am not sure what life was like before that creamy, rich, addictive chocolate spread. And please, have you seen the commercials trying to pass it off as a healthy breakfast that any mom worth her cocoa beans would be happy to give to her children?
What’s up with that? Our society is already addicted they don’t have to try to make us feel good about it, you know?
The thing is that if you are on low-carb, and I assume that you are at least dipping your toes in the bacon fat if you are reading this, all of that Nutella goodness is lost to you. Oh, you can huff the contents of the jar now and then but actually tasting it? That’s going to set you back weeks.
I’ve played around with the various versions of low carb chocolate spread in the store (YUCK) and a few of the recipes online (yum). Maybe hazelnuts are easy to find where you are but here we deal in pecans. I love them and I really wanted to see what the spread would be like with pecans rather than hazelnuts plus I have a person addiction to chipotle and chocolate so… yeah… I Texanized it.
Totally a word.
It’s much better if you toast the pecans. The toasting gives them a warm, mellow, buttery flavor that works really well here. If you like dark chocolate then use an extra dark cocoa. I used 1/4 teaspoon of chipotle powder (actually I ground up chipotle peppers) and that was perfect for me. It has a nice warm after-burn. You may want to use less.
I also used coconut oil because I like the texture and the slight nuance of coconut. You can use pecan oil, walnut oil or even a light vegetable oil if you want to. You will absolutely need a strong food processor to get the mixture smooth. Also, if you aren’t using powdered Swerve then you’ll want to whir the sweetener in the blender until it is a powder. It just blends better that way.
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You’ll want a powdered sugar-free sweetener. I like this one from Swerve. This roasted pecan oil really kicks up the flavor in this low carb chocolate spread, too! Jelly jars are perfect for storing all kinds of homemade goodies. I like these rounded jelly jars because they are unique.
Here’s the low carb chocolate spread recipe. Try it on my Scottish Shortbread cookies!
- 1 cup toasted pecans
- 3 tbsp cocoa powder
- 2 to 3 tablespoons powdered Swerve
- 1/4 teaspoon ground chipotle
- Pinch salt
- 1/2 tsp vanilla
- 3 tbsp melted coconut oil or pecan oil
Toast the pecans in a 350F oven until golden - about 6 minutes.
Add the nuts, cocoa powder, Swerve, chipotle, and salt to the bowl of a food processor.
Pulse until the mixture is ground up and starts to hold together.
Add the vanilla and coconut oil.
Pulse until smooth.
Taste and adjust flavor as needed.
Store, tightly covered, in a cool, dark place.
If you liked this low carb chocolate spread you may also like…
Low Carb Nutella All Day I Dream About Food
Low Carb Cookie Butter A Sweet Life