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Hazelnut-Chocolate Spread Recipe


Atkins Hazelnut-Chocolate Spread
4.3g
Glucides nets Atkins™
Prep Time:10 Minutes
Style:Italian
Cook Time:5 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

3.5g

Protein

16.8g

Fat

8.1g

Fiber

186cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/2cup, wholeHazelnuts or Filberts Nuts
  • 2tbspXylitol
  • 1tbspCocoa Powder (Unsweetened)
  • 0 1/4tspSalt
  • 1tbspVirgin Coconut Oil
  • 5ozLily's Sugar Free Chocolate Chips

DIRECTIONS

  1. Toast hazelnuts in a 350°F oven on a sheet pan for 5 minutes.  Remove from oven and allow to cool slightly.  Put hazelnuts on a clean cloth and rub to remove the outer dark skins.  It is not necessary to remove all dark skin but as much as possible is best.  Place in a food processor.
  2. Powder the 2 tablespoons of granular sugar substitute in a blender to a fine powder.  Add to the nuts in the food processor along with the cocoa powder and salt.  Pulse until the nuts are finely chopped.  Add the coconut oil and continue to pulse to a fairly smooth paste.  
  3. Melt chocolate in a microwave in a small bowl at 30 second intervals.  Do not overheat.  Stir between intervals to be sure all chocolate is completely melted.  Add melted chocolate to food processor and pulse to combine and make a smooth paste.  Use immediately or place in an airtight container in the refrigerator for up to two weeks or freeze for several months.  Reheat gently in a microwave for 10-15 seconds or leave at room temperature to soften when serving.  Makes 3/4 cup or 6 servings of 2 tablespoons each.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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