That creamy spread turns out to be mostly sugar with hazelnuts in traces. I've decided to make Keto Nutella sugar-free and dairy-free.
Remember Nutella?
Naturally, that's a rhetorical question. I am sure that for most of us, back in the days, there came that shocking moment when we gazed at Nutella's label and wondered if we should ever have pancakes again. You know, pancakes, topped with the creamy hazelnut-chocolate spread, to which it was so nice to add either sliced bananas, pieces of pineapple, or salted peanuts. Or all of these. But that creamy spread turns out to be mostly sugar with hazelnuts in traces. Longing for an occasional Nutella pancake dinner, I've decided to change that and make my own Keto Nutella. Which is not only sugar-free but dairy-free, as well.
Keto Nutella recipe is tweakable
First, if you couldn't care less about dairy, you can use heavy cream instead of coconut cream. Get the latter by placing full-fat coconut milk in the fridge for a few hours. You should be able to separate the cream from clear liquid easily. Next, if you wish, use stevia and less or more erythritol. Moreover, if you find this version of Nutella not spreadable enough, add some softened butter or more coconut oil. In the end, it's simple: All you need are roasted hazelnuts, dark chocolate (you can make some yourself), and sweeteners to taste. The rest of the ingredients are up to you. I highly recommend adding a dash of salt. It enhances the chocolate!
By the way, feel free to use other types of nuts, like macadamia. Nevertheless, keep in mind that macadamia is by far the friendliest nut. Considering the amount of not too healthy Omega 6, the macadamia is followed by hazelnuts.
Before I forget, I'll share one more secret with you (already shown on the featured image): Keto Nutella pairs amazingly well with lavender!
Roasting hazelnuts
Tell me, if not for keto pancakes, what's your favorite way to use Keto Nutella?
Recipe
Keto Nutella
Fat: 8.0 g (of which Saturated: 3.2 g, MUFA's: 3.6 g),
Total Carbs: 3.7 g,
Fiber: 2.4 g,
Net Carbs: 1.3 g,
Protein: 1.6 g
Ingredients
- 2 cups hazelnuts - roasted
- 5 oz dark chocolate - I used Cavalier
- 1 tablespoon coconut oil
- 3 tablespoon erythritol - powdered
- 1 tablespoon cocoa powder
- ¼ teaspoon salt
- 8 oz coconut cream
Instructions
- Melt the chocolate in a heat-resistant bowl over gently simmering water. Make sure the bowl is not touching the water.
If you need to make the melted chocolate more liquid, add some coconut cream to it. - In a food processor, grind the hazelnuts until they form a paste. Add the oil, erythritol, cocoa powder, and salt and continue processing until the mixture is as smooth as possible or as smooth as you like.
- Add the melted chocolate and blend well.
- Add coconut cream. Keep adding as much as you like (more or less than the recipe demands) to get the desired consistency.
Keep in mind that the Nutella will thicken as it cools. - Keep refrigerated for a couple of weeks. You can keep it even longer in the freezer.
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