Healthier homemade high-protein Nutella: low carb, sugar-free, palm oil-free, gluten-free
Today I want to share with you my newest obsession: The healthiest and most delicious Nutella ever made without butter or oil!
For me (and most people) Nutella is a nostalgic childhood treat. I know the stuff from the jar is pretty good, but it's also really unhealthy because of the tremendous amounts of sugar and palm oil. Plus, it only contains 13% hazelnuts. I mean, come on. We can do better than that!
Once you've tried my much better version of the Nutella chocolate spread, you'll never want to put your spoon in the real version again. Never ever. You can taste the nutty flavour of the hazelnuts and feel their texture.
Trust me, this stuff is ridiculously good. What's the best, you ask? The added boost of protein. The extra protein powder adds more richness to the flavour without bursting the calories. You just can't go wrong with this recipe.
I'm not exaggerating when I say that I ate half the batch in a day. Get ready, take a spoon and dig in!
- 1 1/2 cup (230g) hazelnuts
- 1 cup (80g) chocolate protein powder
- 1/4 cup (25g) raw cocoa powder
- 6 tbsp powdered stevia
- approx. 1/2 cup of unsweetened almond milk (or more)
Macros per tbsp (1/32 of recipe)
- Calories: 58 kcal
- Carbs: 1.9g
- Protein: 3.2g
- Fat: 4.8g
Preheat the oven to 350F/180C. Spread the hazelnuts on a baking sheet and bake for 10 minutes.
Transfer the hazelnuts to a food processor and process until they are chopped very granular. Add the almond milk one tablespoon at a time to thin it out until you have the desired texture.
Add in the remaining ingredients and process until smooth. You can adjust the amount of cocoa and almond milk if needed.
Transfer your homemade Nutella in a jar. It will stay fresh in an airtight container in the fridge for about a week. Enjoy!