Low-Carb Nutella Fudge
This Low-Carb Homemade Nutella Fudge is the perfect guilt-free and decadent treat for the holidays. This dessert is the best choice for the low carb, LCHF, Atkins, sugar-free, ketogenic, Banting, and diabetic diets’ Lovers!!!.
Nutella is practically heaven in a jar- the creaminess, the richness, the chocolate flavor. For the Nutella lovers, this is a delicious way to satisfy those Nutella cravings. You can enjoy every chocolatey bite without the guilt. It’s amazing how much more you can enjoy desserts when you don’t need to worry about all of the carbs.
This recipe doesn’t use store-bought Nutella. Instead, you get to make your own straight from raw hazelnuts. It couldn’t be any easier to make it at home! As long as you have a food processor and an oven, you’re good to go! You have to be careful about using a blender for hazelnuts, though. Blenders are manufactured to perform best with liquids, so it will not get the mixture as smooth.
- 1.5 cup raw hazelnuts
Chocolate Mixture Ingredients
- 4 oz unsweetened chocolate
- 3/4 cup heavy cream
- 2/3 cup stevia/erythritol granulated sweetener
- 4 Tablespoons VitaFiber IMO Syrup ( 2 Tablespoon stevia erythritol blend may be substituted)
- 3 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 5 Tablespoons butter, room temperature
- Preheat oven to 350 degrees F. Line the bottom and sides of an 8×8 glass pan with parchment paper.
- Spread out hazelnuts evenly on a cookie sheet. Bake hazelnuts for 10-12 minutes or until golden brown.
- While still slightly warm, remove as much of the hazelnut skins as possible. I found that the best method for this is to transfer the hazelnuts to a dish towel and vigorously rub the sides of the dishtowel back and forth until the loose skins from the hazelnuts are removed.
- In a medium saucepan over low heat, combine chocolate, cream, sweetener, VitaFiber Syrup, stirring consistently.
- Once the mixture is smooth, remove from heat and add vanilla extract.
- Using a food processor, blend the roasted hazelnuts until they form into hazelnut butter.
- Next, add the chocolate mixture to the hazelnut butter and blend together until smooth.
- Add butter and cream cheese to the chocolate hazelnut mixture and blend until fully incorporated.
- Transfer the fudge mixture to the prepared 8×8 glass pan.
- Spread the fudge out evenly and cool in the fridge until solid (about 2 hours).
- The fudge can be stored in the freezer for longer-term storage. Plan at least 2 hours of cooling in the fridge before serving.
- You can decorate the fudge further with different options like keto sugar-free sprinkles! (It’s although optional)
Nutritional Facts Per piece (30 per recipe)
- Calories: 99 Kcal
- Fat: 9 g
- Carbs: 2 g
- Fiber: 2 g
- Protein: 1 g
- Net Carbs: 0 g
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