Low carb chocolate and hazelnut spread
This sugar-free "Nutella" inspired chocolate and hazelnut spread is incredibly rich and creamy. Enjoy it as a luscious dip for fresh strawberries or a topping for pancakes, waffles, or ice cream.
USMetric
servingservings
Ingredients
- 7 oz. (1½ cups) 200 g (350 ml) hazelnuts
- 2 tbsp 2 tbsp cocoa powder
- 2 tbsp 2 tbsp powdered erythritol
- ¼ tsp ¼ tsp salt
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Nutrition
www.dietdoctor.com
Making low carb simple
Instructions
- In a skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 7 minutes, stirring occasionally.
- Place the nuts with all the remaining ingredients in a blender or a food processor. Mix to desired consistency. It will take a couple of minutes before the oil from the hazelnuts is extracted, which makes it creamy. The longer you mix, the smoother the spread.
Recommended special equipment
Blender or food processor
Whole or chopped hazelnuts without their shell. Medium-high heat and the length of time can depend on how big or small your hazelnuts are.
Thank you for your feedback. For many recipes, the total volume yield of the recipe after baking can vary widely depending on how much or how little the dish was reduced during baking. Therefore, listing the number of servings is a more accurate way to give this information to be accurate with the carb count.
We have not tested this recipe with pecans. They would have a very different taste and texture.
Thanks for sharing!
Great idea! Thanks for sharing!
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it a lot. We hope once you try it again yourself, you'll notice the difference ā and love it as much as we do.
Happy cooking!
/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
This is basically sweetened hazelnut butter with cacao, and nut butters donāt freeze wellā¦ The other recipe with butter and coconut oil froze well precisely because of the added fat.
I know some people had issues with the old recipe. I never had any, but maybe it was because I multiplied the recipe to make a big batch. Perhaps it got easier to work with the ingredients with bigger amounts.
I think in the old recipe it was crucial to have a good quality high speed blender. In would first add the melted butter and coconut in the blender. When working with blenders it is important to pour the liquids first. Then Iād add the cacao powder and hazelnuts. Itād work every time. It was actually way easier than making plain hazelnut butter because blending just hazelnuts is harder than blending them with added fat.
Could I have the old recipe, please? š„ŗ