“This Low Carb Homemade Nutella Fudge is the perfect guilt-free and decadent treat for the holidays. This dessert is suitable to those following a low carb, LCHF, Atkins, sugar-free, ketogenic, Banting, and diabetic diets.” Low Carb Homemade Nutella Fudge – You must try this recipe.
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- 1 1/2 cups raw hazelnuts
- 4 oz unsweetened chocolate
- 3/4 cup heavy cream
- 2/3 cup stevia/erythritol granulated sweetener
- 2 Tablespoon stevia erythritol
- 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 vigiourously rub the sides of the dish towel 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 mixture is smooth, remove from heat and add vanilla extract.
- Using a food processor, blend the roasted hazelnuts until they form into a 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 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.
Per Serving: 99 calories; 9 g fat; 2 g carbohydrates; 1 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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