Prepare to be amazed, because these homemade keto Ferrero Rocher hit all the right notes! Including the ultimate creamy (and sugar free!) Nutella!
Paleo & Keto Ferrero Rocher
i.e. Homemade Hazelnut Truffles!
Armed with our homemade Nutella, these keto hazelnut truffles simply had to happen! And I must credit one of you guys for the idea, as in the lovely Arianne @nansterzeatsketo who whipped up her own version back for Valentines Day (using our nutella and Oreo cookies for the extra crunch).
Absolutely brilliant right?! But I must say I took a bit of a lazier route and subbed the cookie crumbs with extra toasted hazelnut for that added crunch.
So what to expect?! A creamy Nutella center, paired with crunchy hazelnuts, all wrapped up in a beautiful chocolate coating!
And did I mention 2g net carbs a truffle?!
These homemade Ferrero Rocher are the definition of easy guys! And while I know that whipping up homemade Nutella can seem intimidating at first, worry not.
Remember that nut butters are simply blended nuts, so all you need to do is run your hazelnuts in a powerful food processor until they turn into a butter, and add in some cocoa, sweetener, salt and a touch of oil.
And about the added oil, I’m going to highly suggest sticking to something like ghee or coconut oil which are not liquid at room temp. This will make shaping the hazelnut truffles a lot easier!
Talking short cuts, do note that you can also buy a store-bought hazelnut butter (Biona’s is really good) and simply mix in the cocoa etc.
Assembling your keto hazelnut truffles is also a no brainer. Just ensure your homemade nutella is fully chilled and your melted chocolate has come to room temperature. This will ensure your truffles stay nice and neat!
- Otherwise get your ingredients set up, take a tablespoon of your hazelnut butter, flatten it up and wrap up your hazelnut center.
2. Roll in chopped up toasted hazelnuts, being very (very!) generous for that added crunch.
3. Dip in melted chocolate… and voila!
4. Well, you can also wrap them up in gold foil candy wrappers for that extra touch (highly suggested guys!). But if you don’t want to buy something extra, do note that Lily’s chocolate bars come with a nice gold foil that you can re-use (and be more eco friendly!).
Homemade Paleo & Keto Ferrero Rocher (Hazelnut Truffles!)
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
- gold foil candy wrappers optional*
- Whip up a batch of our homemade keto nutella and refrigerate until set. Make sure the end result is not too runny, so the chocolate truffles can be easily shaped (adding a solid oil at room temperature such as coconut oil or ghee helps). Top tip: feel free to use a store-bought hazelnut butter to speed up the process (or if you don't have a powerful food processor/blender).
- If your hazelnuts do not come pre-toasted: preheat oven to 300°F/150°C. Place the hazelnuts in a rimmed baking tray and toast them until lightly golden and fragrant (10-14 minutes). While still warm, wrap them in a kitchen towel and rub vigorously to remove the skins (some bits will remain, worry not!).
- Set aside 16 hazelnuts (for your centers) and finely chop up the rest. I highly enjoyed leaving some larger bits for extra crunch though! Set aside.
- Assemble your Ferrero Rocher by taking a tablespoon of hazelnut butter, flattening it and folding a hazelnut onto the center (see post for reference). Roll in hazelnuts (be very generous!), and refrigerate until set (about 20 minutes).
- Melt the chocolate with the coconut oil over a water bath (or do short bursts in the microwave). Feel free to adjust thickness with coconut oil to make coating easier. Set aside to come to room temperature while your hazelnut truffles are chilling.
- Line a baking tray with parchment paper or a baking mat. Dip the set Ferrero Rocher in the melted chocolate, transfer to the prepared tray and refrigerate for a few minutes to set. Wrap in gold foil paper (optional, but highly suggested!). These keep well in the fridge for about a week and in the freezer for three months.