Low-carb Nutella recipe
Total prep time: 20 minutes
Servings: 1 jar of Nutella
100g roasted hazelnuts (or hazelnut flour if you can find it)
100g 85%+ chocolate
200ml extra creamy tinned coconut milk (use the thick creamy top layer)
One gelatine leaf or 5 grams of powdered gelatine
A couple of drops of vanilla extract
A pinch of fine (Himalayan) salt
Truvia for baking - icing (or any other low-carb sugar replacement that is very fine in texture) to taste, around 50/100 grams.
A splash of MCT oil for smoothness, shine and thinning of the consistency
Items useful to make the Nutella paste:
Toast the hazelnuts and grind them in the blender when cooled down.
Soak the gelatine in cold water for 5 minutes.
Melt the chocolate au-bain-Marie
Add the gelatine to the chocolate when it's melted, and mix well.
Add the chocolate to the blender and turn it on
Slowly add all the other ingredients to the blender
For a smooth paste, you need a good quality blender and blend it for about 5 minutes.
This Nutella is delicious on homemade low-carb bread, low-carb paninis, or just to spoon it up.