Nutella Spread – Sugar Free, Low Carb, Paleo, Gluten Free and Dairy Free Recipe

This sugar-free Nutella recipe makes the perfect chocolate hazelnut spread. It is low-carb, paleo, sugar-free, gluten-free, dairy-free and simply delicious. This LCHF spread is an amazing combination with low-carb bread, buns or donuts. And you need only 5 ingredients!

Low-carb Nutella Recipe

The recipe makes 32 tablespoons of chocolate hazelnut spread. Preparation takes 10 minutes, plus 10 minutes cooking.

Nutritional value per serving (1 tablespoon): 68 Calories, 6 g Fat, 1 g Net Carbs (2 g Carbs, 1 g Fiber, 0.5 g Sugar), 2 g Protein.

Ingredients that you need:

  • 2 cups of raw hazelnuts
  • 2/3 cup Swerve sweetener (powdered erythritol)
  • 1/4 cup unsweetened cocoa powder
  • 1-2 Tbsp. avocado oil
  • 1 Tsp. pure vanilla extract

Preparation:

At first, preheat the oven to 400 degrees F (200 degrees C). Then cover the baking tray with baking paper.

Place the hazelnuts in a single layer on the baking tray. Roast for 8-10 minutes, until they are browned and fragrant.

Wait a while for hazelnuts to cool and then remove loose skins. You can do it with your hands or rub the hazelnuts inside a folded towel to remove the skins.

Place the skinned hazelnuts into a high-power blender. Process for 1-3 minutes, scraping the sides as needed until the nuts begin to release oil and then form a smooth nut butter.

Then add swerve, cocoa powder, avocado oil (start with 1 tbsp.), and vanilla extract. Process for an additional 1-2 minutes, until the spread is smooth and glossy.

If the spread is thicker than you would like, you can add a little more avocado oil, a teaspoon at a time, and process again, until you reach the desired consistency. Similarly, you can add additional sweetener to taste if you’d like.

Note:

Great thing is that you can store Nutella spread in the refrigerator for up to 2 months, or at room temperature in an air tight jar for a month. So when you’re craving some chocolate, just take out your Nutella and enjoy!

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