Low-Carb Homemade Nutella Fudge

Introduction to Low-Carb Homemade Nutella Fudge

For those who love Nutella but are following a low-carb diet, creating a homemade version can be both satisfying and delicious. This recipe combines the richness of hazelnuts with the deep flavor of unsweetened chocolate, creating a treat that’s both indulgent and compliant with low-carb dietary restrictions.

Ingredients Needed for Low-Carb Homemade Nutella Fudge

To make this fudge, you will need the following ingredients:

• 1 1/2 cups raw hazelnuts
• 4 oz unsweetened chocolate
• 3/4 cup heavy cream
• 2/3 cup stevia/erythritol granulated sweetener
• 4 Tablespoons VitaFiber IMO Syrup (or 2 Tablespoon stevia erythritol blend as a substitute)
• 3 teaspoons vanilla extract
• 8 ounces cream cheese, softened
• 5 Tablespoons butter, room temperature

Instructions for Making Low-Carb Homemade Nutella Fudge

Follow these steps to create your low-carb Nutella fudge:

**Step 1: Preheat and Prepare the Pan**

Preheat your oven to 350 degrees F. Line the bottom and sides of an 8×8 glass pan with parchment paper.

**Step 2: Roast the Hazelnuts**

Spread out the hazelnuts evenly on a cookie sheet. Bake them for 10-12 minutes or until they are golden brown. Remove them from the oven and let them cool slightly.

**Step 3: Remove Hazelnut Skins and Make Hazelnut Butter**

While the hazelnuts are still slightly warm, remove as much of the hazelnut skins as possible. The best method is to transfer the hazelnuts to a dish towel and vigorously rub the sides of the towel back and forth until the loose skins are removed. Then, place the skinned hazelnuts in a food processor and blend until they form a smooth hazelnut butter.

**Step 4: Prepare the Chocolate Mixture**

In a medium saucepan over low heat, combine the unsweetened chocolate, heavy cream, stevia/erythritol granulated sweetener, and VitaFiber IMO Syrup. Stir consistently until the mixture is smooth. Remove from heat and add the vanilla extract.

**Step 5: Combine Chocolate and Hazelnut Butter**

Add the chocolate mixture to the hazelnut butter and blend together until smooth using a food processor.

**Step 6: Add Cream Cheese and Butter, Then Chill**

Add the softened cream cheese and butter to the chocolate hazelnut mixture and blend until fully incorporated. Transfer the fudge mixture to the prepared 8×8 glass pan, spread it out evenly, and chill in the fridge until solid, which should take about 2 hours.

**Tips and Variations**

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Flavor Enhancements:

You can enhance the flavor by adding a pinch of salt or a teaspoon of orange extract to complement the hazelnut and chocolate flavors.-

Texture Adjustments:

Adjust the consistency by adding more heavy cream for a smoother fudge or more chocolate for a firmer texture.-

Storage:

Store the fudge in an airtight container in the refrigerator for up to two weeks. Freeze for longer storage.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought hazelnut butter instead of making my own?

A: Yes, you can use store-bought hazelnut butter to simplify the process, but homemade hazelnut butter tends to have a fresher flavor.

Q: How can I make this recipe vegan?

A: To make this recipe vegan, replace the cream cheese with a vegan alternative and ensure that the chocolate used is vegan-friendly.

Q: Can I substitute VitaFiber IMO Syrup with another sweetener?

A: Yes, you can substitute VitaFiber IMO Syrup with a similar sweetener blend, but note that the texture might vary slightly depending on the substitute used.

Conclusion

This low-carb homemade Nutella fudge is a perfect treat for anyone looking to indulge in a rich dessert without compromising their dietary goals. With its creamy texture and deep chocolate-hazelnut flavor, it’s an ideal choice for family gatherings or special occasions.