Sugar free Nutella Recipe for diabetics simply made of 5 natural ingredients : roasted hazelnuts, sugar free crystal sweetener, coconut oil, unsweetened cocoa powder and hazelnut extract. Ready in 5 minutes in your food processor. Clean, dairy free, gluten free, paleo and vegan.
Is there a sugar free nutella? Yes! here it is
Like a real nutella spread, this keto nutella recipe is creamy, chocolaty, rich and easy to spread on toast. There is no secret that French people are NUTS about Nutella. I recently read that more than 1 billion Nutella jars have been sold in France during the past 50 years. That’s crazy ! Obviously, during my little trip to France my little girl tested the famous chocolate spread, loves it, and now ask for more! So, I had to come up with a healthy homemade nutella recipe for her.
But back to this keto nutella recipe – yes we can say its keto approved too as it contains very few carbs per serve. All you need to make a healthy homemade nutella is good quality hazelnuts, roast them, remove the skin and grind until it turns to a smooth butter.
This 100% sugar free recipe is using my regular sugar free crystal sweetener. I love to use Natvia in New Zealand – a blend of stevia and erythritol or monk fruit sugar. But, if you don’t like the taste of sugar free sweetener and you tolerate a low level of sugar I recommend to use coconut sugar in this recipe. Look how smooth this sugar free nutella spread is !
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So now when someone ask you is nutella healthy ? you can answer YES, my nutella recipe is healthy. This recipe contains (per serve) 5 times less saturated fat, 15 times less sugar and only 2 g net carbs!
Sugar-free Homemade Nutella Recipe for diabetics simply made of 5 natural ingredients : hazelnuts, stevia, coconut oil, unsweetened cocoa powder and vanilla extract. Ready in 5 minutes in your food processor. Clean, dairy free, paleo and vegan.
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Preheat oven to 320F (160C)
Spread the hazelnuts on a baking sheet and roast the hazelnuts for 8-10 minutes, until the skin starts to peel off and the hazelnut are fragrant.
Place the hazelnuts into a clean towel and shake/rub them to peel off the nuts' skin.
Transfer the skinless roasted hazelnuts into a food processor and process on high speed for 3-5 minutes, time depends on your food processor speed.
Stop the food processor every minutes, scrape down the sides of the bowl with a spatula and process again until it turns into a liquid hazelnut butter.
Stop the food processor every minute, scrape down the sides of the bowl with a spatula and process again until it turns into a liquid hazelnut butter.
Add the unsweetened cocoa powder, sweetener, coconut oil and hazelnut extract.
Blend for about 1 minute to combine all the ingredients together and create a smooth consistent chocolate spread
Transfer to a glass jar, and store in the refrigerator for one hour to thicken.
Sugar free crystal sweetener: I used monk fruit sugar. It does not contain calories or carbs or sugar. Other options are erythritol or blend of stevia/erythritol. In the USA you can use Swerve, Natvia in New Zealand or Purevia in Europe. Storage: stores well in the pantry up to 1 month in a glass mason jar.Texture: coconut oil is liquid at room temperature. If you want a thicker/creamier nutella spread simply place the jar in the fridge for 1 hour before using or keep in the fridge all the time. I do prefer a liquid/runny nutella so we simply store this in the pantry.