The best low carb chocolate hazelnut spread and a great tool for saving recipes on the internet. Check out Yummly!
Saving recipes on the internet can be a little like entering the Bermuda Triangle. Sometimes things go in and they never, ever come out, and it leaves you scratching your head. Where ARE they? Where, oh where, did you save them to? You may have bookmarked them and now can’t find the bookmark. Or you pinned it to one of your many Pinterest boards and can’t remember which one. Or you saved it to your wall on Facebook and now it’s nowhere to be seen. You look everywhere you can think of where you might save a recipe and it never turns up. It’s the mysterious black hole of internet recipes.
For a while there, you may have been using Ziplist and you were able to save the recipes from All Day I Dream About Food right into a ziplist recipe box. But that became defunct in December of last year to the dismay of many a blogger and blog reader. They gave fair warning to allow people transfer all those recipes to another place for safekeeping, but still, it was frustrating. Ziplist was convenient and easy to use so it was a shame to see it go the way of the dodo.
It’s no surprise that something has come along to fill the recipe-saving void left by Ziplist. It’s called Yummly and I know some of you have already discovered it because quite a number of my recipes have already been uploaded to Yummly by readers. I only discovered it myself when I started to see some inbound traffic from yummly.com. Upon checking it out, I discovered that it could be a great replacement for people who relied on Ziplist, or any other recipe-saving feature. You can set up your own categories (or collections, as they are called), to help you find your saved recipes a little more easily.
But it’s also a whole lot more than your own personal online recipe box. It’s also a great tool for discovering new recipes and searching for recipes based on the ingredients you already have. It provides cooking time and some recipes contain nutritional counts, but do be forewarned that these aren’t always reliable (I found one of my recipes with the carb count WAY off, bit for the most part, they look fairly accurate). You can also check out the profiles of publishers (bloggers such as myself) to find all their best recipes on Yummly. And for all you creative cooks, you can even add your own recipes to the database.
If you’re interested in saving recipes via Yummly, all you need to do is set up a personal profile. I’ve installed the Yum button on all of my posts, so any time you want to save one of mine, you simply “Yum” it and it gets added to your recipe box. If you’re on a blog or website that doesn’t have a Yum button, you can install their bookmarklet on your browser and use that instead. All very simple!
And now here’s a recipe you might want to save (or YUM, as the case may be). I decided that my homemade sugar-free Nutella needed its own landing page. I am using it SO often these days in any number of recipes (check them all out below), and I have plans for many, many more. Plus it’s just so darn good eaten right out of the jar with a spoon!
Homemade Chocolate Hazelnut Spread
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 158 Calories from fat 164 | |
| % Daily Value | |
| Total Fat 18.23g | 28% |
| Carbohydrate 4.74g | 2% |
| Dietary Fiber 2.72g | 11% |
| Protein 3.33g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Ingredients
- 3/4 cup hazelnuts, toasted and husked
- 2 to 3 tbsp nut oil (or avocado oil)
- 2 tbsp cocoa powder
- 2 tbsp powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- Pinch salt
Instructions
- In a food processor or high powered blender, grind hazelnuts until finely ground and beginning to clump together.
- Add 2 tablespoons oil and continue to grind until nuts smooth out into a butter. Add remaining ingredients and blend until well combined. If the mixture is very thick, add an additional tablespoon oil.
Recipe Notes
Serves 6. Each serving has 4.74 g of carbs and 2.72 g of fiber. Total NET CARBS = 2.02 g.
Food energy: 158kcal Total fat: 18.23g Calories from fat: 164 Cholesterol: -- Carbohydrate: 4.74g Total dietary fiber: 2.72g Protein: 3.33g
Great uses for your low carb, sugar-free Nutella:
Does it need to be kept refrigerated? Also, does it freeze well if I made a big batch?
Yes to refrigeration and it lasts for a few weeks so I don’t think you’d have any need to freeze it. I’ve never tried to freeze mine so I can’t say how it would fare.
Hi,I LOVE all your recipes ,I was wondering if I can use hazelnut flour instead of whole nuts that I grind ?
Yes, probably. But it’s not toasted, so I might try toasting it in the oven to bring out the hazelnut flavour. I don’t know how long you would do it but watch it carefully so it doesn’t burn.
For toasting hazelnut flour, I’ve done it before by putting it in a frypan on the stove (no oil, just dry) and dry-frying it a bit at a time– that way you don’t run the risk of leaving it a touch too long and burning it all and you can see and smell when it gets to the right level of toasty. It doesn’t take long at all!
please advise the qty of hazlenut flour to use in this recipe, not sure how much 3/4 cup og whole hazlenuts give once ground.
many thanks
You can just do the 3/4 cup. It’s not exact but it doesn’t really need to be. It’s rather forgiving.
Carolyn,
Have you ever tried this with Macadamia Nuts…have some and love them. Thanks Brenda
I have made mac butter, although not with cocoa powder. You will probably need to cut back on the added oil because macs are so oily as it is.
Looks wonderful! Trader Joe’s now carries Hazelnut Butter. Do the ground hazelnuts end up being the same measurement as the whole ones you put into the food processor?
Is that three quarters of a cup of whole hazelnuts or three quarters of a cup of ground up hazelnuts
love your recipes. my fave way to save them is with mastercook. its a recipe program with a icon on the menu bar on my internet bookmarks bar. i click it saves to my mastercook cookbook of my choice and to the mastercook online trending recipes. mastercook.com if you want to check it out. love this program. does nutrition automatically, menu planning, searches. great stuff.
Linda
The link for the “No Bake Nutella Energy Bars” leads to the recipe for the nutella cheesecake. Just thought you’d want to know.
Thanks for the heads up! Will change that now.
Hi Carolyn
i’m so excited to try this with your crepe recipe. I’ve never used or bought nut oils before. Do you have a preferred nut oil for your nutella recipe that you would recommend?
Thanks so much
Hazelnut oil gives it the best flavour but if I don’t have that, I use avocado oil.
This came out uber thick and a bit grainy. I did it in my Cusinart mini prep food processor and have made nut butters in it before with good results. Transferred it to my Cusinart Immersion blender with attachment. I did add a bit more oil and additional vanilla. I was wondering if it is the brand of cocoa powder and maybe I shouldn’t have used as much. I used Rademaker Dutch Process unsweetened. Always had good results with it for baking and such. What cocoa powder do you generally use ? I guess I was expecting something creamier. Any ideas ?
Hmmm, not really sure here. I often use Hershey’s Dark when I make this recipes. I did once have it clump up and no amount of oil could thin it back out again, and that was with a different brand of cocoa (I can’t remember which one). But it only happened the one time and i’ve made this a lot. Not sure if that helps!
Maybe she used regular swerve, not powdered? It’s in most stores now, but the powdered swerve isn’t.
Hazelnuts toasted and husked is a necessity, I learned the hard way yesterday. Today I did it all over again and this time it turned out exactly like your picture. Nice and smooth and spreadable.
Where can u find hazelnuts and their oil
Both are available at many grocery stores. I know Whole Foods and Trader Joe’s carry them. If you can’t find the oil, replace it with avocado or olive oil.
Thank you
Ok, mine is just grainy, and dry. Not butter at all… What happened? I have a picture if u want to see it
So is swerve a safer alternative like stevia?
Yes.
How do you husk hazelnuts ?
It’s easy. Watch this: https://www.facebook.com/AllDayIDreamAboutFood/videos/1218491554844898/
Maybe I am an idiot, but I can’t figure out the calories for 2 tablespoons. Is it 158? What does the “k” mean? Love the recipe and your site.
kcal is just another formal way of writing calories. So yes, it is 158 per serving and a serving is 2 tbsp.
Can you use almond butter instead of nut oil?
I think that would make it too thick. You need some sort of thin oil here.
Because there are not enough oils in the nuts to make a psste. And food processors cant grind them fine enough also.
Why do you need to add the oil when nuts have oil naturally.
Oh, my gosh, mine turned out chalky. I have five pounds of hazelnuts to process for Christmas gifts. What am I gonna do??!! I made my first batch of 2 cups and it is really not satisfactory? Any suggestions?
What kind of cocoa powder and what kind of sweetener are you using? One of the real tricks here is to grind the hazelnuts on their own for a bit before you add other things. If you try to add them all at once, it clumps up. Are you using a food processor?
I am using a Vitamix and I did grind the nuts quite a bit, first. I actually think I figured out that my oven is a lot hotter than I realized and I toasted the nuts a little too long. They were very dry when they came out of the oven. I don’t know what made me think that the recipe would magically change this. I am going to try, again, and watch the toasting process more carefully. Thanks.
My other tip would be to grind in small batches. Even my really good Blendtec gets overloaded. Don’t to more than 1 cup of nuts at a time. Make that into Nutella and then work on the next batch. I pour it all into one big bowl and then fill the jars after that.
Hi again,
I wanted to try the Braid Tues. because I was intrigued by the dough. I made the spread using a cup of the hazelnuts and 4T of walnut oil so I would have enough for two batches. The spread was very “liquidie” so I refrigerated it overnight. That helped but it was still too loose to actually roll up. When I tried it was just pushed along, so I ended up rolling from both ends which created a sort of pool in the middle that I captured by turning up each end to seal. It baked up ok and is more than edible, but not what I was after obviously. I have never bought real Nutella so I have no idea what the texture should be like, but I imagined it would be like a warm peanut butter. Any comments or suggestions would be appreciated.
Thx
The homemade Nutella does tend to be liquid-y, especially if you have a really good, strong blender. Mine always is and for this braid, I spread it pretty thinly so I don’t have issued with it pooling. But if you are having that problem, try whisking in another tbsp or so of cocoa powder to the nutella to help thicken it. If you need to add a little more sweetener to offset the bitterness of the cocoa, you can do that too.
I will try all of the above and maybe just drizzle the oil to make so to speak. I can’t see any real downside to a lesser amount of oil, can you?
No, except it can be really hard to get out of the blender if it’s thick.
I had one more thought that may have added to my problem. Not having made this dough b4 I was not certain just how mixed together the melted butter and cheese needed to be. I kept in on the heat long enough to be fully combined but also long enough to get some sticking to pan (not a good thing particularly). I never did get the dough to 12X15, so I’m thinking that perhaps my technique yielded a stiffer dough and thereby a smaller surface on which to put the same 1/2 c of spread, and thus pooling. Any thoughts on that possibility?
thx,
Basically, the cheese should be super melted and mixing with the butter but not really sticking to the pan. That may have played a part, too. Also keep in mind that some stoves are hotter than others. I have a gas stove and I have a heck of a time with electric because the heat is harder to control. With gas, you can reduce the flame and increase it, according to how quickly things are cooking. Once your cheese is melty, maybe turn off your element and keep stirring for a bit.
Yes I know the tribulations with electric; short of inducton I wouldn’t have it. I think I just took it a tad too far which would have dried it out some.
Thanks again for your responsiveness.
BILL
Gas all the way! 😉
Why did I wait so long to make this!!??? DELICIOUS! So appreciate you, Carolyn, and all the work you do to gift these recipes to us. I’ve already pre-ordered your new cookbook. Cannot wait to dive into those recipes. #grateful