Sugar-Free Nutella Spread
If you’ve ever wished for an indulgent chocolate-hazelnut spread without the sugar overload, you’re going to love this. My Sugar-Free Nutella Spread blends roasted hazelnuts and macadamia nuts into the creamiest, dreamiest spread, just add dark chocolate, coconut oil, and vanilla. Whether you’re spooning it over pancakes, dipping strawberries, or scraping it straight from the jar (no judgement here!), this recipe proves you can have your Nutella and eat cleaner too.
Servings: 18 servings
Ingredients
- 1 cup hazelnuts
- 1 cup macadamia nuts
- 1/2 cup powdered erythritol you can add more if you want the spread a bit sweeter.
- 1/4 cup cocoa powder
- 1 cup dark chocolate 85% cacao, melted
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400 °F/204 °C. In a large baking sheet, spread the hazelnuts and macadamia nuts. Bake for about 8-10 minutes, until they are lightly browned. Remove the nuts from the oven and allow to cool for about 15 minutes.
- Once the nuts are cooled, rub them together in your hands to loosen and remove their skins.
- In a food processor or high powdered blender, add the nuts and process until you get a nice creamy texture.
- Add remaining ingredients and process again until smooth and all the ingredients are combined.
- Pour into a jar and enjoy
Notes
- You can buy roasted hazelnuts and macadamia nuts to save time on toasting them.
- It'll take time for the nuts to break down in the food processor, if the motor is getting too hot, give it a break.
- Scrape down the food processor between the breaks.
- To store: The sugar-free Nutella spread can be stored at room temperature for a week.
- To freeze: Freeze for up to a month in an airtight container.
Nutrition
Serving: 1/18 | Calories: 106kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Sodium: 10mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g