Preheat the oven to 175C/ 347F. Spread the hazelnut in a single layer in a large baking tray. Roast for 5 to 10 minutes, allow to cool for about 10 minutes.
250 g hazelnuts
Put the roasted hazelnut in the food processor and blitz for 5 to 10 minutes until the mixture becomes silky and smooth.
Add olive oil, cocoa powder, stevia drops, salt, Erythritol and vanilla extract. Blitz again for more 5-10 minutes or until the Nutella become smooth and pourable. Pour the keto Nutella into a jar and refrigerate.
½ cup cocoa powder, 1 tablespoon vanilla extract, 2 tablespoon olive oil, ½ cup erythritol, pinch of salt
Notes
I roasted the hazelnuts a little darker, but you can lightly roast them, or you can also buy roasted hazelnuts from your local store.