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
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.
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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