Nutella is a hazelnut chocolate spread with the unique taste. But I think there is no need to explain this deliciousness to anyone – who doesn’t adore Nutella?!
This delicacy was invented by an Italian guy, mister Pietro Ferrero, a baker. Initially, it was called Pasta Gianduja and the first batch was made and sold in 1946. Later, it developed into a creamy spread. They called it Supercrema at first and the first jar with the title Nutella left the factory in 1964. From then on it started growing popularity all over Europe.
Though very hard to resist, Nutella is a forbidden fruit to a plentitude of us with fluctuating weight. Therefore, it seemed mandatory to make a healthier version which we could occasionally enjoy. It was not an easy task, but it was worth it!
The basis of all the “healthy” Nutella recipes I came across is hazelnut butter. To make any nut butter you will need a really need a food processor/blender with a lot of power. I use Vitamix Explorian blender – it is very powerful and not too big in size (we are a “family” of 2 after all).
Some people use chocolate, some add cocoa powder to hazelnut butter. I stick to high-quality cocoa powder because I like to make everything from scratch and using chocolate somehow seems like cheating. I’ve tried more than 5 versions of this spread, always changing some bit and they were all good… But this one is great!
This spread can serve you as a basis for some other keto-friendly desserts.
*1 serving = 20g
- Swerve, Sugar Substitute
- Hazelnut, Roasted, Unsalted
- Cocoa Powder, Dark, Organic
- Vitamix E310 Explorian Blender (excellent choice for smaller batches, I cannot recommend this one enough!)
- Heavy Whipping Cream, Organic