Keto Sugar Free Nutella Hazel Nut Spread
Delicious Keto Nutella Recipe. This week we bring you a Keto Sugar Free Nutella recipe. It was a suggestion from one of our YouTube subscribers and since we have children, and regular Nutella in our pantry we thought it was a good idea.
There are numerous variations of this recipe across the internet.
We used a recipe from AllDayIDreamAboutFood.com. If you aren’t familiar with her site she is an awesome low carb and keto food blogger, who has been blogging low carb and keto recipes for close to 10 years.
Check out her new cookbook The Everyday Ketogenic Kitchen by Carolyn Ketchum.
For a detailed cooking demonstration check out the video over on YouTube, and if you like these types of recipes consider subscribing to our YouTube channel.
The History of Nutella from Wikipedia
Pietro Ferrero, who owned a bakery in Alba, Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of Pasta Gianduja in 1946. This product was originally sold as a solid block, but Ferrero started to sell a creamy version in 1951 as Supercrema.
In 1963, Ferrero’s son Michele Ferrero revamped Supercrema with the intention of marketing it throughout Europe. Its composition was modified, and it was renamed “Nutella”. The first jar of Nutella left the factory in Alba on April 20, 1964. The product was an instant success and remains widely popular.
In 2012, French senator Yves Daudigny proposed a tax increase on palm oil from €100 to €400 per tonne. At 20 percent, palm oil is one of Nutella’s main ingredients, and the tax was dubbed “the Nutella tax” in the media.
World Nutella Day is February 5.
On 14 May 2014, Poste italiane issued a 50th anniversary Nutella commemorative stamp. The 70 Euro cent stamp was designed by Istituto Poligrafico e Zecca dello Stato and features a jar of Nutella on a golden background. Ferrero held a Nutella Day on 17 and 18 May to celebrate the anniversary.
Sugar Free Nutella
- 3/4 cup of roasted hazelnuts
- 2 to 3 TB melted coconut oil or avocado oil
- 2 TB Cocoa powder
- 2 TB powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- Pinch salt
How to Make It
- Start with 3/4 cup of roasted hazelnuts
- Using a blender or food processor Grind your roasted hazelnuts. Grind them as fine as possible, almost to a powder if you can.
- Add in your 2 to 3 TB of melted coconut oil (we used 3 TB), sweetener, vanilla extract and *pinch salt. As it you blend this you will begin to make a paste or butter. If your butter is still too thick you may need to add additional oil.
- Blend until creamy place in a jar and enjoy
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