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Ferrero rocher



Yield: 40-45 chocolates (around 20-25g each)

Serving Size:  2 chocolates (20 servings per recipe)

  • 2 cups (400-450g) keto chocolate hazelnut spread (1 batch of this TPH nutella recipe: click here)

  • 1/4 cup (25g) toasted whole hazelnuts (around 40-45 individual nuts, AKA filberts)

  • 1 + 1/2 cups (340g) keto chocolate (milk or dark, DIY recipe: click here)

  • 1/4 cup (10g) keto whey crisps (OR unflavored pork rinds, OR keto cereal such as Catalina Crunch)

  • 1/2 cup (70g) toasted finely chopped hazelnuts



1. First prep the keto Nutella dupe, I did it by making homemade hazelnut butter as you can see in the video above (check the  TPH keto Nutella recipe page for more info on how to do that), but I didn't let the blender grind as long as I should have (laziness..) so it ended up less smooth than it could've been. An easier option than making it DIY is to use prebought hazelnut butter, but that stuff is expensive so instead, you can sub in almond butter, honestly, you won't notice a huge difference as long as you use real hazelnuts for the rest of the recipe.

2. Let the Nutella chill until firm and scoopable, the fridge works quickly for that. Scoop out 1/2 Tbsp sized bits of the nutella (I used a whole Tbsp cookie dough scoop, then split that scoop in half), press a whole hazelnut into the center of the nutella and roll it into a sphere in your palms. Continue this process until all the whole hazelnuts have been tucked into nutella spheres. Freeze for at least 15 minutes.

3. Prep your finely chopped hazelnuts and the crispies until they are both about the same small size (see the video above), just be careful not to let them turn into powders!

4. Melt the keto chocolate (if using unsweetened 98%-100% cacao chocolate, just add a few drops of liquid stevia or monk fruit concentrate until it tastes to your liking), and split it evenly between two small bowls (see video above). Mix the chopped hazelnuts into one bowl and the crushed crispies into the other.

5. Dip the frozen nutella spheres into the crushed crispies mixture first, fully coating it, and then using two forks to lift it out and let some of the excess drip off (see video above). Set back on a non-stick surface OR use a half-sphere chocolate mold to help it keep its sphere shape as it sets. Repeat with all spheres. Freeze again for 15 minutes.

6. Repeat that entire process again using the chopped hazelnut chocolate mixture. Once set, serve and enjoy. Keep stored in an air-tight container at room temperature for about 1 week, in the fridge for 2-3 weeks, or in the freezer for 1-2 months. They taste best at room temperature, but out of the fridge they are extra crunchy if you're like me and prefer that. :)


--use premade hazelnut or almond butter as I mentioned in the first step when making the nutella

--to save some expensive chocolate, skip the last step, and instead warm the outer layer of the chocolates in your palms by rolling them around (see video above) until it is just a bit sticky, then roll the spheres in the dry chopped hazelnuts (no chocolate mixed in) until fully covered. They look more homemade like this but taste very similar! When starting the whole recipe, just prep half as much chocolate.



Powdered Erythritol:



Almond Butter:

Hazelnut Butter:

Cacao Powder:

Vanilla Extract:

Vanilla Bean Powder:

Sea Salt:

Steam-Refined Coconut Oil:

Keto Chocolate:

99% Cacao Chocolate (unsweetened):

Liquid Stevia:

Liquid Monk Fruit:


Keto Whey Crisps:

Crushed Pork Rinds:

Unflavored Keto Cereal (it has sucralose unfortunately):

Chocolate Catalina Crunch:


Heat-Safe Silicone Spatula:

Kichen Scale:

1 Tbsp Cookie Dough Scoop:

Silicone (flexible) Half-Sphere Molds:

Polycarbonate (hard) Half-Sphere Molds:

Vitamix Heavy-Duty Blender (easiest way to make the hazelnut butter yourself):

Food Processor (harder way to make the hazelnut butter yourself):

Pyrex Glass Bowl Set:

Plastic Mixing Bowl Set + Measuring Cups:

Nonstick Baking Parchment:

Nonstick Baking Mat:

Measuring Cups:

Angled Liquid Measuring Cup:

Magnetic Measuring Spoons:

Micro Measuring Spoons:
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)


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