Low Carb ‘Nutella’

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Wish you could have Nutella but without all the sugar, palm oil and other added nasties? Well this tastes even better and uses a good amount of REAL hazelnuts and dark chocolate. You’ll have to be careful not to eat it with a spoon straight out of the dish! Be sure to check out my Low Carb ‘Nutella’ Cheesecake using this recipe!

 

Low Carb ‘Nutella’ – Makes 300g approximately

 

150g hazelnuts

75g coconut oil without the taste

45g butter

3 squares (30g) 90% Lindt chocolate

1.5 tsp vanilla essence

4-6 tsp powdered sweetener, to taste (optional)

 

Toast hazelnuts in hot pan, rub and remove as much skins as possible. Grind in spice grinder. Melt coconut oil, butter and chocolate together in a bowl in the microwave. Add all ingredients to the chopping bowl attachment of a stick mixer or a food processor. Blend until desired consistency.

Place in an airtight container and let cool and set. In cool weather can be kept out of the fridge, in hotter weather is best to keep in the fridge but will become very firm (I always leave mine out in summer because it goes so quickly anyway).

 

Nutritional Info (for whole recipe):

Cals – 2113

Fat – 214.1g

Protein – 25.8g

Total Carbs – 34.9g

Fibre – 18.3g

Sugars – 9.6g

Net Carbs – 16.6g

*If counting sweetener add 12.5g to carbs.