Raise your hand if you are guilty of dipping your finger into a jar of Nutella at some point. Is your hand up high? Mine too! It’s becoming more and more common to come across Nutella addicts from all walks of life. I still remember the first time I sampled Nutella at a Spanish language immersion summer camp. I hesitantly spread it on my toast, took a dainty little bite, and was instantly hooked! A few years later, Nutella cropped up in U.S. grocery stores, dooming me to a life of temptation every time I reached for an innocent jar of peanut butter placed strategically beside the jar with the white lid and Kobe Bryant smiling out at you.
This rich, sweet chocolate hazelnut spread is (well, was) good on just about anything, from pretzels to fresh fruit to crepes to straight-off-the-spoon-when-you-think-no-one’s-looking. Let’s have a look at the ingredients of this popular peanut butter alternative:
sugar, modified palm oil, hazelnuts, cocoa, skimmed milk, soy lecithin, vanillin, reduced mineral whey
Sugar makes up the bulk of the spread? No wonder it’s so tasty! Modified palm oil? Palm oil is shelf stable and full of healthful saturated fats as is, which makes me curious as to why it is adulterated for Nutella. Madness! Let’s make some chocolate hazelnut spread that won’t leech nutrients from your body…
This low sugar version of Nutella (Not-tella?) packs a nutrient punch with antioxidants, healthful saturated fat, and iron from the chocolate, and monounsaturated fat and magnesium from the nuts and oil. The milk contributes a bit of calcium as well. Best of all, the net carbohydrate grams have been cut down from 168 per cup to 56! Spread your Nutella on an almond flour biscuit and enjoy chocolately decadence without the sugar crash!
The recipe for Not-tella is so simple! You just have to do a bit of chopping and stirring (and taste-testing as you go along, shh). You can find powdered milk at most supermarkets and even Wal-Mart. If you’re dairy-free or vegan, perhaps powdered coconut or soy milk would be a good stand in. As for the oil in the recipe, you have options. I used cold-pressed peanut oil because it has the best taste and least heat processing for the most reasonable price, but any nutty or neutral tasting oil would work. A touch of vanilla bean paste would be lovely in this spread, if you have access to it. Just don’t add water and ruin the smooth, luxurious consistency!
Healthier Not-tella (Chocolate Hazelnut Spread)
Ingredients:
1/2 cup (heaped) fresh hazelnuts
5 tablespoons oil
1-3.5 oz Lindt 70% cacao content bar
1/4 teaspoon (scant) of good-tasting pure stevia extract
4 tablespoons powdered milk (I used Organic Valley)
Pinch sea salt
Preparation:
Toast hazelnuts in the oven at 300 degrees Fahrenheit for 15 minutes, stirring twice. Dump hot hazelnuts into a clean dish towel and rub vigorously for a few moments to remove some of the skins. Don’t worry if some of the skins are still left on. Chop up nuts well (unless you have a really powerful blender). Pour oil into blender or Magic Bullet cup. Add nuts. Blend for a minute or two until nuts are ground as smooth as you can get them. Make sure your hands are dry, and break or chop up chocolate bar into pieces and microwave for 30 seconds, then for 15 seconds, or until it can be stirred smooth. Stir in powdered milk (sifted, if it has lumps), stevia, and sea salt. Store tightly in a glass jar for 24 hours to let the flavors meld. Reheat cold Nutella to make it spreadable, as it will harden in the fridge.
~56g net carbs for the whole recipe, with 7g net carbs per 2 tablespoons
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And now, a little somethin’ special for New Year’s festivities…
NUTELLA SWIRL CUPCAKES!
These cupcakes are darn good. They really deserve their own post, but this recipe came together as I was working on a cupcake base for swirls of Not-tella. If you haven’t tried coconut flour-based cake (and even if you HAVE tried it), you are in for a treat! My standard coconut cake recipe is adapted from one of Bruce Fife’s recipes, but one little twist on the method of preparation has yielded the best sugar-free gluten-free (and dairy-free!) cupcakes I’ve ever eaten.
The big twist is… whipping the egg whites and folding them back in! That’s it. That’s all you have to do to get a nice fluffy consistency with pretty rounded tops and a perfectly moist interior. If you’re intimidated by egg whites, read this helpful tutorial. I’ll never make cupcakes with the old, lazy method again. It seriously takes less than 5 extra minutes to attain white flour-less cupcake nirvana. It also cuts the calories per serving drastically, which means you can “eat more,” and have 2 cupcakes instead of one. And this, my friends, is totally sweet.
Nutella Swirl Cupcakes a.k.a The Best Cupcakes Ever
Makes enough for two muffin trays
Ingredients:
1/2 cup oil (I used 1/4 cup extra virgin olive and 1/4 cup coconut)
2 teaspoons pure vanilla extract
1/2 cup organic half and half or coconut milk
1/2 cup sifted coconut flour
1/2 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
5 eggs, separated
1/4 teaspoon cream of tartar (optional)
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Grease muffin pans with nonhydrogenated shortening, or line with paper cups. Spray paper liners with cooking spray if using. Stir together oils, vanilla, and half and half. Mix together coconut flour, erythritol, stevia, baking powder, and salt. Stir wet ingredients into dry ingredients, then whisk in egg yolks. In a separate, meticulously clean bowl using clean beaters, beat egg whites with cream of tartar until stiff peaks form. Stir a bit of the whites into the yolk batter to lighten it up, then proceed to fold in the rest of the whites. Don’t worry the batter has streaks or a few chunks of foam. Spoon batter into greased pans, leaving a little room at the top (do NOT overfill or cupcakes can sink in the middle).
Use a teaspoon to drop chocolate spread onto the top of cupcakes, and swirl in with a toothpick, pulling batter up and over the filling. Bake mini muffins for 20-25 minutes, and regular muffins for 25-30 minutes. Cupcakes may became very browned in some spots on the top, but they will not dry out. Remove when the top of the cupcakes spring back. Let cool for 10 minutes in pans, then invert onto a clean towel or wire rack. Store at room temperature for a couple of days, then refrigerate.
For extra decadence, stuff the insides of cupcakes with Not-tella…
…or just drizzle it generously over the tops!
The filling didn’t quite make it down to the center in this one, but it was still yummy!
~2g net carbs per plain, regular-sized cupcake
~.8g net carbs per minicupcake
Related recipes you might like:
Real, Homemade Nutella @ Seattle Local Food
Let’s Go Nuts: Nutella! @ Food & Thoughts
Cocoa Nib Hazelnut Spread @ vegan visitor
What are you making for a New Year’s party? I’m looking for ideas. 🙂
Did you know that store bought mayo is usually made with highly processed, inflammatory seed oils? Soybean and canola are the worst offenders. These oils are processed using high heat methods and solvents that may damage the polyunsaturated fatty acids in the oil, causing rancidity. And if there’s one food additive you want to avoid, it’s rancid oil! My homemade mayo uses extra light olive oil, which is very mild tasting, and more importantly, chock full of heart healthy monounsaturated fats that are less prone to heat damage. Watch out for labels that proclaim a mayo is made with olive oil, because if you look closely, the ingredients list will show soybean or canola oil as the first ingredient. Moral of the story: If you want mayo made with healthy oil, you have to make it yourself. 