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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.