Low Carb Homemade Nutella Fudge
“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.
Let us know if you liked this recipe. Try the other recipe categories as well!
- 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)
Submit Your Recipe!
Please remember, We cannot accept any recipes taken from a book/website/other source. Remember that a reader should be able to take your recipe and cook from it without encountering any problems. End all recipes with a useful tip, e.g. an alternative ingredient you could use, something the dish goes well with, whether you can freeze it, etc.
Get more stuff like this
Subscribe to our mailing list and get interesting stuff and updates to your email inbox.
Thank you for subscribing.
Something went wrong.