Cupcakes with low-carb

Low-Carb Chocolate & Hazelnut Spread Recipe

I have not been eating a lot of nuts over the last few months and will only have them on special occasions. Baking cupcakes is a special occasion to me, and one of my favourite toppings to use is this low-carb chocolate and hazelnut spread recipe. To me, it tastes like Nutella. And I really love the taste of Nutella.

I basically did a victory lap around my living room the first day that I made this. I was trying to find a recipe for hazelnut chocolate spread, but when the first three did not look promising, I decided I was going to wing it. And that is how this incredible recipe was born.

This recipe is enough for me to get bragging rights for the rest of my life. For years, Nutella has been the thing that I missed most with my low-sugar lifestyle, but now, there is no looking back.


2 cups roast hazelnuts, skins removed

4 tbsp cacao powder

6 tbsp xylitol or 8 tbsp erythritol

6 tbsp coconut oil


Melt and heat the coconut oil over a low heat, then add the sweetener and mix, so the heat from the coconut oil will melt the sweetener. Leave to cool for 5 to 10 minutes. Now, place all of the ingredients in a food processor, and blend until smooth. It takes roughly three minutes in my blender. Now push the mixture through a sieve to get out any lumps. You want a smooth spread after all. Leave to thicken and cool in the fridge for 30 minutes to an hour before serving. Store in the fridge.

You can eat as is with a spoon, put on top of an ice cream sundae, or use instead of icing on top of cupcakes or cake.

Servings: 8 

I hope you give this low-carb, low-sugar chocolate and hazelnut spread recipe a try if you are able to eat nuts (or at least occasionally).

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