1/4c coconut oil
1/4c cocoa powder
2 TB SF hazelnut syrup, or vanilla syrup
1/2c whole hazelnuts (or about 80g)
Pinch of salt
In a microwave-safe bowl combine coconut oil, cocoa, and SF syrup. Microwave about one minute until oil is melted. Mix very well. (This can also be warmed in a small saucepan with the stove top on low heat.) Add in a pinch of salt and the hazelnuts. Stir to combine, then pour into a plate/small tray/cookie sheet lined with parchment paper. Spread out mixture so it's an even thickness with the hazelnuts pretty evenly distributed. Sprinkle with more salt, if desired. Place in the freezer in a level space, and let cool completely. Break into pieces, and enjoy! I hope you like this as much as I did.
Makes about 4 servings.
6.4g total carbs - 4.1g fiber = 2.3g net carbs
John Ward has been experimenting with low carbohydrate diets since the early 2000s. He successfully used a low carb diet to lose 50lbs in the past and currently follows a keto diet for a variety of reasons including general health and managing mood levels.