Low Carb Homemade Nutella B-Ready
Indulge guilt-free with this Low Carb Homemade Nutella B-Ready recipe, a deliciously satisfying take on the classic treat that’s perfect for those following a keto or low-carb lifestyle. Featuring a buttery almond and coconut flour dough packed with a rich, creamy homemade Nutella made from toasted hazelnuts, cocoa powder, and a touch of vanilla, this recipe strikes the perfect balance between indulgence and health. With only 15 minutes of bake time, these golden-brown, Nutella-filled pockets deliver all the chocolatey, nutty goodness you crave—without the sugar overload. Ideal as a snack, dessert, or even a lunchbox treat, this gluten-free, sugar-free creation will quickly become a household favorite. Get ready to enjoy a decadent, low-carb twist on an irresistible classic!
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Recipe Information
Ingredients
- 120 grams Almond Flour
- 30 grams Coconut Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 50 grams Erythritol (or another low-carb sweetener)
- 30 grams Unsweetened Cocoa Powder
- 100 grams Hazelnuts
- 100 milliliters Heavy Cream
- 50 grams Butter
- 1 teaspoon Vanilla Extract
- 1 Egg
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place hazelnuts on the baking sheet and toast for 10 minutes. Once done, wrap them in a clean kitchen towel and rub to remove most of the skins.
In a food processor, blend the toasted hazelnuts until they become a smooth nut butter. This may take several minutes, so be patient and scrape down the sides as needed.
Add erythritol, cocoa powder, heavy cream, butter, and vanilla extract to the food processor with the hazelnut butter. Blend until smooth and creamy to create your homemade Nutella. Adjust sweetness if necessary.
In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
In another bowl, beat the egg and then add to the dry ingredients, mixing until a dough forms.
Divide the dough into 8 equal parts. Roll each part into a thin rectangle measuring about 3x4 inches.
Place a tablespoon of homemade Nutella in the center of each rectangle. Fold the dough over the Nutella and seal the edges, creating a filled pocket.
Place the filled pockets on the baking sheet and bake for 12-15 minutes or until golden brown.
Remove from the oven and let them cool completely before serving.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.5 g | 270% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 11.8 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 476 mg | 37% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
