There’s an old saying that goes something like “life without nutella ain’t worth living”. Okay, I made it up - but it really should be a saying, because it is so true. Nutella is a divine pleasure, but all the sugar in it makes it a no-no for the keto diet. But we’re never gonna let sugar stop us from enjoying anything, and you shouldn't either!

Here’s a great recipe for keto-friendly nutella, plus a chip surprise so you don’t eat all the nutella by itself!

Keto nutella


  • Hazelnuts, 200g
  • Almonds, 100g
  • Cashews, 100g
  • Powdered Stevia
  • Cocoa powder, unsweetened
  • 100ml Coconut milk
  • Coconut oil

How to make:

  • Roast almonds and cashews for under 5 minutes in a saucepan.
  • Throw all nuts into the blender.
  • Pour coconut milk, and blend until you see no chunks.
  • Add 1tbsp (or more, depending on your taste) of cocoa powder. Add stevia to taste.
  • Blend once again.
  • Add coconut oil, ½ tbsp and blend.
  • Let the mix sit for at least 10 minutes.

After it’s sat a good while, check on the consistency. You can tweak it to make it thicker or thinner by adding either more milk or more nuts and blending.

Sweet potato chips


  • Sweet Potatoes
  • Olive Oil
  • A dash of salt

How to make:


  • Slice sweet potatoes into medium-thin slices and brush lightly with oil on both sides.
  • Place on a baking tray and cook on high heat.
  • After 5-10 minutes, flip.


  • Slice sweet potatoes into thin slices.
  • Fry, preferably with olive oil.
Once you've mastered the art of slicing sweet potatoes, they should look like this after cooking.

And they’re ready to eat. They’re incredibly tasty by themselves (you can sprinkle a tiny dash of salt for added flavor) but the nutella goes insanely well with sweet potatoes as a dip.