Homemade Nutella Flavour Cream (Without Sugar)

This Nutella flavour cream contains zero sugar but is just as tasty, sweet and full of flavours as the one at the stores. If you're craving a Nutella toast (like we sometimes do) but prefer knowing exactly what's on your plate, then put your apron on.

One of the most challenging things about starting a sugar-free diet is finding ways to reduce the cravings for your favorite desserts and snacks. Nutella is one of THE items that many of us want so desperately that we even start questioning the need for a sugar-free diet in the first place.

Having a sugar-free alternative is a great way to survive this adaptation phase and to reward yourself at a later phase as well. It will also be a lifesaver for parents who want to give their kids what they crave without compromising their health (and to save on the dentist's bills).

Honestly, our kids have never asked for "the real Nutella" ever since we started making this sugar-free chocolate and hazelnut cream. It's REALLY amazing!

Ingredients

Here's what you'll need to make this Nutella flavour hazelnut and chocolate cream:

• hazelnuts
• sugar-free chocolate (the white and the milk/black one) - look for plain chocolate with no nuts or fruits added so the cream turns out smooth and silky
• cocoa powder
• allulose
• coconut oil
• salt

And that's it! There are only six ingredients in this recipe, and you'll want to stack up your pantry with them because it's so good you'll want to repeat it again and again.

The indicated amount of ingredients is for one full jar (around ½ liter).

Directions

1. Roast the hazelnuts in the oven at 390 °F (200 °C).
2. To reveal the hazelnuts' hidden beauty, we're going to get rid of their skins. You can wrap them up in a clean cotton towel, give them a rub, or get your hands dirty and peel each nut. If you've roasted them right, those skins will say goodbye with ease. But no worries if a bit sticks around; it's not a deal-breaker. Your hazelnut cream will be just fine!
3. Blend the hazelnuts at medium speed. Give the blender a break every now and then to scrape off any rebellious bits clinging to the sides. It'll take about 5-8 minutes, and you'll see the mixture turning a bit moist and runny. This step is essential so your cream doesn't turn out too dry.
4. Add the remaining ingredients: a pinch of salt, allulose, coconut oil, and unsweetened cocoa powder.
5. Continue blending for another 4-5 minutes.
6. Meanwhile, melt all the chocolate in a water bath.
7. Add the chocolate to the hazelnut mixture. Give it a little swirl for a couple of minutes, and voila!
8. Transfer to a clean jar and let it cool. Remember, it's going to thicken as it cools. You can either leave it on the countertop or tuck it in the fridge for an even thicker treat. Your call! Enjoy your hazelnut cream adventure!