LOW-CARB HOMEMADE NUTELLA FUDGE
- 1 1/2 cups Raw Hazelnuts
- Chocolate Mixture Ingredients
- 4 oz Unsweetened Chocolate
- 3/4 cup Heavy Cream
- 2/3 cup Stevia/Erythritol Granulated Sweetener
- 4 tbsp VitaFiber IMO Syrup (2 Tablespoon stevia erythritol blend may be substituted)
- 3 tsp Vanilla Extract
- 8 oz Cream Cheese, softened
- 5 tbsp Butter, room temperature
Preheat oven to 350 degrees F. Line the bottom and sides of an 8x8 glass pan with parchment paper.
Spread out hazelnuts evenly on a cookie sheet. Bake hazelnuts for 10-12 minutes or until golden brown.
While still slightly warm, remove as much of the hazelnut skins as possible. I found that the best method for this is to transfer the hazelnuts to a dish towel and vigorously rub the sides of the dish towel back and forth until the loose skins from the hazelnuts are removed.
In a medium saucepan over low heat, combine chocolate, cream, sweetener, VitaFiber Syrup, stirring consistently.
Once mixture is smooth, remove from heat and add vanilla extract.
Using a food processor, blend the roasted hazelnuts until they form into a hazelnut butter.
Next, add the chocolate mixture to the hazelnut butter and blend together until smooth.
Add butter and cream cheese to the chocolate hazelnut mixture and blend until fully incorporated.
Transfer the fudge mixture to the prepared 8x8 glass pan.
Spread the fudge out evenly and cool in fridge until solid (about 2 hours).
The fudge can be stored in the freezer for longer term storage. Plan at least 2 hours of cooling in the fridge before serving.
Calories: 99 Fat (g): 9 Carbs (g): 2