This Low-Carb Homemade Nutella Fudge is the perfect guilt-free and decadent treat for the holidays. This dessert is suitable to those following a low carb, LCHF, Atkins, sugar-free, ketogenic, Banting, and diabetic diets.
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I think we can all agree that Nutella is practically heaven in a jar- the creaminess, the richness, the chocolate flavor…need I say more? Well, just imagine incorporating all of the incredible traits of Nutella into a mind-blowing, decadent fudge. If you’re a Nutella fan, this is a delicious way to satisfy those Nutella cravings. You know what makes this fudge even better? You can enjoy every chocolatey bite without the guilt. It’s amazing how much more you can enjoy desserts when you don’t need to worry about all of the carbs.
If you’re looking for a last minute Christmas gift, this fudge is the perfect candidate. I’d doesn’t matter if your friends or family typically eat low carb; these are a major crowd pleaser wherever I go. This recipe conveniently makes enough fudge for at least 2 gifts. I normally cut the fudge into around 30 pieces, so 15 pieces is plenty for each. If you still can’t decide what gift to get, this is the way to go! Food is the way to anyone’s heart, right?
This recipe doesn’t use store bought Nutella. Instead, you get to make your own straight from raw hazelnuts. Don’t let this intimidate you, though. It couldn’t be any easier to make it at home! As long as you have a food processor and an oven, you’re good to go! Be careful about using a blender for hazelnuts, though. Blenders are manufactured to perform best with liquids, so it will not get the mixture as smooth.
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 Tablespoons VitaFiber IMO Syrup 2 Tablespoon stevia erythritol blend may be substituted
- 3 teaspoons vanilla extract
- 8 ounces cream cheese softened
- 5 Tablespoons 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 vigiourously 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.
Per piece (30 per recipe):
Fat (g): 9
Carbs (g): 2
Fiber (g): 2
Protein (g): 1
Net Carbs (g): 0
sounds amazing! I am saving this recipe for January when I am planning start my diet 😀 thanks for sharing!
WOWOWOW! This looks so yum…i’ll have to make it this week to share with my many guests!
This looks fantastic.
Looks excellent. can’t wait to try it. pinned it.
I love everything about this! All the deliciousness of Nutella without the guilt AND it’s in fudge form. Count me in!
You’ve certainly got my mouth watering! lol Nutella and low-carb all in one? It sounds utterly delicious. I don’t have a food processor but now I definitely want to get one just so I can make this recipe! Thanks for sharing!
I think you will love a food processor if you get one! I use mine almost daily. They are versatile and time saving machines.
Fudge is one of my absolute favorite candies! Yours looks amazing. I’ve never tried Nutella fudge, so will definitely have to give it a try.
This looks simple and fantastic. I’m sure the blend instead of pure stevia keeps it from being bitter. I tend to shy away from stevia for that reason.
I used to shy away from stevia for the same reason. Pure stevia can give a bitter aftertaste. I like the mix with erythritol because the erythritol keeps the stevia from being bitter. I don’t use pure erythritol because it has a strange cooling effect and is not as sweet as sugar. The combination diminishes both problems. I love that both sweeteners are natural and neither has significant side effects.
This looks delicious, great photos! I love anything low carb 🙂
We love low-carb too–especially when it satisfies our sweet tooth!
Outstanding ! I love how good your photography is.
This looks truly amazing! Pinning for later 🙂
Step #8 says to add butter & cream cheese but I don’t see cream cheese in the ingredients list. How much cream cheese if it is supposed to be there? I love Nutella so this sounds very good.
Sorry, I accidentally left it out. It’s 8 ounces of cream cheese. Thanks for letting me know!
a little confused… in the ingredient list…. you list heavy cream…
in the step 8.. you say to add the butter and cream cheese…. but there is no cream cheese listed in ingredients.. do you mean add the butter and heavy cream.??
Oops! I forgot to list it! Just fixed it. It’s 8 ounces of cream cheese
cream cheese is not listed in the ingredients but it is in the recipe!
Sorry! I just fixed it. It should be 8 ounces of cream cheese.
Does anyone know if this will work with coconut milk instead of HWC?
Thanks for this wonderful recipe. We have included this in our recent roundup of the Top 50 Low carb desserts.
Thanks so much for including it! I’ll check out your roundup and share it with my followers.
That would be awesome! 🙂
As a time saver, is there any reason I can’t use roasted hazelnuts instead of raw?
The only issue I can see with roasted hazelnuts is that it might be difficult to remove the skins.
Is there any substitutes for Vitafiber? Something that isn’t as expensive?
The cost is the one thing I don’t like about Vitafiber! You can try substituting 2 Tablespoons of Pyure instead.
Never mind just saw the note in the recipe