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cocoa hazelnut spread

Yield: 460g / 13 servings

Serving: 2 tb. / 35g

150g powdered erythritol OR xylitol

1/2 ts. salt

1/2 ts. vanilla

10g natural cocoa powder

(optional) 5g full-fat milk powder

80g neutral fat: cold-pressed palm oil / cold-pressed coconut oil / ghee (you could use butter, but it would make the nutella no longer shelf-stable)

200g smooth hazelnut butter (unsweetened, click here for a DIY recipe

(optional) 1/4 ts. xanthan gum (as a stabilizer)

In a microwave-safe bowl, gently warm the hazelnut butter until it is very warm but not too hot to touch (this makes it easier to mix), then pour it into a food processor or high-power blender.

Using the pulse setting, slowly incorporate the powdered dry ingredients into the warm hazelnut butter , mixing until fully combined.

Add the vanilla, mix, then add the oil/butter a little at a time until fully incorporated.

Finally, let the machine grind/process the "nutella" for 30 seconds or up to a minute to make it extra-smooth.

Pour your low-carb "nutella" into a glass container with a lid and store in a cool, dry place for up to 2 weeks. (It will last longer in the fridge, about 1 month)

Notes: The nutella will thicken up as it cools, so don't be worried if it seems very liquidy when you're mixing it


Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

Original Nutella Spread (1 serving):         kcal 200 / Carbs 22g / Sugars 21g / Fat 12g / Protein 2g                                               

TPH Low-Carb Nutella (1 serving):          kcal 140 / Net Carbs 4g / Sugars 0g / Fat 14g / Protein 3g

(without milk powder)

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