Melt the coconut oil: In a small saucepan, gently melt the coconut oil over medium heat. Once it’s melted, remove it from the heat and set it aside.

Combine cocoa powder and sweetener: In a mixing bowl, whisk together the unsweetened cocoa powder and your choice of low-carb sweetener. This will give the chocolate a smooth, velvety texture without any graininess.

Add the coconut oil and vanilla: Slowly pour the melted coconut oil into the cocoa mixture while stirring to combine. Add the vanilla extract and a pinch of sea salt, and mix everything together until smooth.

Stir in the hazelnuts: Gently fold in the chopped hazelnuts. This step is where the chocolate gets its irresistible crunch, so don’t skip it.

Pour and set: Pour the mixture into a lined baking dish or silicone molds. Smooth the top with a spatula, making sure the hazelnuts are evenly distributed.

Chill to set: Place the chocolate in the fridge for about 1-2 hours, or until it hardens completely. If you're in a rush, you can also place it in the freezer for faster results.

Break into pieces: Once your keto chocolate has set, break it into pieces or pop the individual molds out of their tray. Now, you’re ready to enjoy this sugar-free indulgence.