Hazelnut Mocha Latte

This keto hazelnut mocha latte has a double shot of espresso pulled over fresh roasted hazelnut cocoa butter, mixed with textured almond milk then topped with a dollop of whipped cream.

Hazelnut and coffee are a wonderful flavor combination. Fresh roasted hazelnuts accentuate the natural nuttiness in the coffee and the chocolate rounds everything out. What you get is a drink that’s both comforting and delicious, a perfect warm mug for the fall season!

Roasting the hazelnuts are key to extracting all the flavor. It warms the oils within the nut which is where all the flavor resides. And it’s super easy! I grabbed some non-roasted hazelnuts (also called filberts) in the bulk section of my local Sprouts Farmers Market. I try to always use items in the bulk bins as they are typically refreshed more often. Ones sitting on a shelf can be there for weeks and months which lose their flavors. Moreover, the oils in the nuts can go rancid pretty quickly so fresh is always better.

You could probably save some time if you find pre-roasted hazelnuts, or even some without the attached skins. However, roasting your own is really quite easy and the results are worth it. You’ll want to spread the nuts on a roasting pan (lined with parchment paper) and roast them for 15 minutes at 350ºF. You’ll be able to smell the difference once you take them out of the oven. Pop a few in your mouth while they’re still warm. So, so good!

To remove the outer paper or skin of the hazelnut, you just need to rub them in a kitchen towel to loosen them. Don’t worry if you can get them all off as the blender will take care of the rest. Though try to get off as much as possible as this reduces the overall grittiness of the nut butter. In addition, when blending the butter, use a powerful blender on high to make it as smooth as possible. You are trying to avoid any grittiness that you’ll be putting in your coffee mug.

Of course the hazelnut butter isn’t reserved just for this keto hazelnut mocha latte. My recipe below makes a good amount that you can use for really anything. I spread it on a piece of low carb toast or mix it with some whipped cream for a delicious dessert. I decided to try adding it to my coffee and found it was a great addition.

I have an espresso maker which helps in getting great tasting coffee, but you can certainly use your preferred method. If you’re able to use concentrated or really strong coffee, that would be best though. Otherwise you may get a diluted or watery cup… which isn’t ideal. You may also want to try reducing the amount of almond milk if you decide to use coffee for that same reason.

My last tip is regarding the almond milk. If you’re looking to get a frothy texture, it’s important to use “Barista” style blends as they have added stabilizers to help you get that texture you’re after. I personally use Califia Farms Barista Blend Unsweetened Almondmilk and then add my own sweetener.

Let me know if you try the hazelnut butter recipe and if you add it to your coffee! I enjoyed it on its own and in my coffee as well. A great little jar to keep around for all sorts of different uses.

Print Pin

Keto Hazelnut Mocha Latte

This keto hazelnut mocha latte has a double shot of espresso pulled over fresh roasted hazelnut cocoa butter, mixed with textured almond milk then topped with a dollop of whipped cream.

Course Drinks

Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

Ingredients

Chocolate Hazelnut Butter

• 2 cups hazelnuts (filberts)
• 2 tbsp powdered sweetener
• 2 tbsp cocoa powder
• 1 tbsp avocado oil
• ¼ tsp salt

Mocha Latte

• 1 tbsp chocolate hazelnut butter
• 1 tsp granulated sweetener
• 40 g espresso or strong coffee
• 250 g barista style almond milk

Optional Toppings

• 2 tbsp whipped cream
• 1 tbsp chocolate hazelnut butter for drizzle

Instructions

Chocolate Hazelnut Butter

• Preheat oven to 350°F. Line a roasting pan with parchment paper and spread the 2 cups of hazlenuts in pan and roast for 15 minutes.
• Once removed from oven, place a handful of roasted hazelnuts into a kitchen towel and rub together to remove the outer skin. Repeat until all have been cleaned. This will help reduce the grittiness of the nut butter.
• Transfer to a blender or food processor. Add powdered sweetener, cocoa powder, avocado oil and salt and blend until smooth. You may need to use a spoon a few times to help blend it well. Transfer to a container of your choice.

Hazelnut Mocha Latte

• In an 8-10 oz coffee mug, pour 1 tbsp of hazelnut butter and 1 tsp sweetener into your empty mug.
• Pull a double shot of espresso over the hazelnut butter and sweetener then mix with a spoon to combine. You can also use concentrated hot coffee but may need a bit more for flavor.
• In a milk pitcher, texture your barista style almond milk with a milk frother of choice. Ideally, you'll want your almond milk to reach 140°F when complete and have a good amount of froth.
• Pour almond milk into your coffee mug with your mocha espresso leaving room for a dollop of whipped cream and additional hazelnut butter to drizzle.

Notes

Barista style almond milks works best to get an adequate milk texture. They contain additional stabilizers that will help keep the frothed bubbles together. 

I also recommend dutched cocoa powder if available. It’s less harsh and typically used for baking and espresso drinks. 

Lastly, you’ll have plenty of leftovers of the hazelnut butter.  You can keep it in a cool dry place for up to a week or store in the fridge to last several weeks.  If stored in the fridge, note that it will thicken up a bit.