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.
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
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
- 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