Sweet cinnamon muffins filled with rich sugar free chocolate hazelnut spread. A truly indulgent low carb breakfast.
“Nutella-stuffed”. Don’t the words just send a shiver of delight up your spine? Or maybe they don’t. Maybe they make you back away in horror, thinking of all the carbs and how it’s going to throw your diet and send your blood glucose into the stratosphere. Maybe you cover your ears and close your eyes and sing La-La-La-La, hoping to drown out the sirens’ song of sweet indulgence. You just keep hoping that whoever is pushing this sugar-laden treat in your direction will simply go away.
Well I won’t. I won’t go away. You’re stuck with me. Thankfully, my version of nutella-stuffed anything is neither going to blow your diet nor send you into a diabetic coma. I wouldn’t do such a thing; how could you possibly think it of me? I will, however, use my nutella-stuffed goodness to lure you out of your corner and into the kitchen. Because these are worth getting off your duff, getting out your food processor or magic bullet, and making yourself some low carb chocolate hazelnut spread. And then getting out your muffin pan to stuff some muffins with your homemade healthy nutella.
The inspiration for these came from my Facebook followers. I’d made a large batch of nutella for a homemade nut-butter tutorial on The Kitchenthusiast (KitchenAid’s blog) and I was casting around for ways to use it up. A Facebook fan said I should make nutella stuffed muffins and I instantly knew I had to create such a thing. A little additional research led me to these beauties from CenterCutCook, which I used as my model. Obviously I had to ditch the wheat and the sugar and make them over completely, but the idea is similar.
You may notice that my nutella is very dark in colour this time, and it’s because I used Hershey’s Special Dark cocoa powder. I am not sure if this was a fail or a victory. A little of both, I think. I decided it was too dark in colour to showcase on the KitchenAid blog, but it lead me to change up the recipe a bit in a way that I think enhanced it. The dark cocoa powder thickened the chocolate hazelnut spread a lot more than regular cocoa powder and so I needed to thin it out a bit. Instead of adding additional hazelnut oil, I added in some heavy cream. I found that the cream made it slightly lighter in flavour and more like real nutella (which contains milk). I think I will put cream in my hazelnut spread from now on, no matter what kind of cocoa powder I use.