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Low-Carb Nutella
Feb. 12th, 2013 09:58 pmLow-Carb Nutella
Based on this recipe: http://chocolatecoveredkatie.com/2012/01/09/better-than-nutella/
(WARNING: I just killed a brand new food processor trying to make this recipe, so maybe process half of the hazelnuts at a time, and add the oil and milk while grinding them. Fortunately, Costco was happy to give me a refund on the food processor.)
2 cups (240 grams) raw hazelnuts
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup xylitol
1/4 cup erythritol
1/2 teaspoon NuNaturals powdered stevia
20 drops NuNaturals liquid stevia (omitted in most recent version)
4 teaspoons maple syrup (omitted in most recent version)
3/8 teaspoons salt
1/2 cup unsweetened almond milk (increased to 3/4 cup in most recent version)
1 tablespoon canola or coconut oil (optional. I probably would not have needed the oil if I had started the process in my food processor rather than in my Bullet blender. I did not use it in most recent version.)
Pre-heat oven to 325 degrees and roast hazelnuts for about 14 minutes (shake and turn the pan 90 degrees about halfway through). Pour the hazelnuts into a metal colander and rub with a paper towel until most of the skins have come off (some skins can stay on, it's no big deal).
In a Vita-mix or food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella. (I think I blended off-and-on for a full five minutes.) Don't try this in a Bullet blender, as the mixture is too thick to blend.
I doubled the cocoa from the original recipe and added extra sweetener as well. This made about 2 cups of "Nutella".
Assuming one serving = two tablespoons, here is the nutritional breakdown:
121 calories/5 grams carbs/10 grams fat/3 grams protein/2 grams fiber (so 3 net carbs)
As a comparison, 2 tablespoons of Nutella = 200 calories/22 grams carbs/11 grams fat/3 grams protein/1 gram fiber.
You know what's tasty? Blend equal parts homemade Nutella with cream cheese. Oh so yummy!
Update 8/25/2013:
Maybe my tastebuds are changing, or maybe the batch of hazelnuts I got was sweeter, but I just made this again this morning. I tasted the mixture before adding the maple syrup and liquid stevia drops and decided they weren't needed (I do love dark chocolate!). I did add an extra 1/4 cup of almond milk to make it smoother. The new carb count is now even lower:
118 calories/4 grams carbs/10 grams fat/3 grams protein/2 grams fiber (so 2 net carbs)
KEEWERD
Based on this recipe: http://chocolatecoveredkatie.com/2012/01/09/better-than-nutella/
(WARNING: I just killed a brand new food processor trying to make this recipe, so maybe process half of the hazelnuts at a time, and add the oil and milk while grinding them. Fortunately, Costco was happy to give me a refund on the food processor.)
2 cups (240 grams) raw hazelnuts
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup xylitol
1/4 cup erythritol
1/2 teaspoon NuNaturals powdered stevia
20 drops NuNaturals liquid stevia (omitted in most recent version)
4 teaspoons maple syrup (omitted in most recent version)
3/8 teaspoons salt
1/2 cup unsweetened almond milk (increased to 3/4 cup in most recent version)
1 tablespoon canola or coconut oil (optional. I probably would not have needed the oil if I had started the process in my food processor rather than in my Bullet blender. I did not use it in most recent version.)
Pre-heat oven to 325 degrees and roast hazelnuts for about 14 minutes (shake and turn the pan 90 degrees about halfway through). Pour the hazelnuts into a metal colander and rub with a paper towel until most of the skins have come off (some skins can stay on, it's no big deal).
In a Vita-mix or food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella. (I think I blended off-and-on for a full five minutes.) Don't try this in a Bullet blender, as the mixture is too thick to blend.
I doubled the cocoa from the original recipe and added extra sweetener as well. This made about 2 cups of "Nutella".
Assuming one serving = two tablespoons, here is the nutritional breakdown:
121 calories/5 grams carbs/10 grams fat/3 grams protein/2 grams fiber (so 3 net carbs)
As a comparison, 2 tablespoons of Nutella = 200 calories/22 grams carbs/11 grams fat/3 grams protein/1 gram fiber.
You know what's tasty? Blend equal parts homemade Nutella with cream cheese. Oh so yummy!
Update 8/25/2013:
Maybe my tastebuds are changing, or maybe the batch of hazelnuts I got was sweeter, but I just made this again this morning. I tasted the mixture before adding the maple syrup and liquid stevia drops and decided they weren't needed (I do love dark chocolate!). I did add an extra 1/4 cup of almond milk to make it smoother. The new carb count is now even lower:
118 calories/4 grams carbs/10 grams fat/3 grams protein/2 grams fiber (so 2 net carbs)
KEEWERD
