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Preheat the oven to 150°C (325°F). Spread hazelnuts evenly on a baking sheet lined with parchment paper. Roast for 10 minutes, until fragrant. Remove from the oven and transfer immediately to a jar. Shake well to loosen skins. Return nuts to the baking sheet and remove any remaining skin manually.
In a bowl, combine 1 tbsp baking soda with water. Soak whole blood oranges and eggs (uncooked) for 20 minutes. Scrub well, then rinse thoroughly.
Rinse eggshells thoroughly and let them dry completely. (Optional) Sterilize by boiling or baking at 225°F (107°C) for 20 minutes. Grind to a fine powder using a coffee or spice grinder.
Preheat the oven to 163°C (325°F). Grease and line a muffin tin. In a high-powered blender, combine: whole blood oranges (chopped, with skin), eggs (with shells or powder), roasted hazelnuts, coconut oil, cocoa powder, vanilla extract, keto sugar, sea salt. Blend until smooth and creamy.
Pour batter into your prepared muffin cups. Thinly slice an extra blood orange and place slices on top. Bake for 25–30 minutes, until the edges are firm and a toothpick comes out mostly clean. Let cool in the pan for 10 minutes before slicing or removing.