Do you know the feeling? You just want to eat a little teaspoon of that famous, nutty chocolate creme, and before you know it half of the jar is empty! Why does that happen? You had such good intentions!

This is because a normal chocolate spread contains around 50% sugar and 50% fat. This mixture is at fault for us not being able to stop, as it deactivates the natural mechanisms that make us feel full. It really makes you addicted.

For this reason, there’s this alternative: Foodpunk Chocolate Creme: Low in carbs, no sugar, no dairy products, and most of all no additives. Made of only healthy ingredients! It tastes just as good (if not better) and still satisfies the craving for something sweet after a small amount. You can stop eating, as your satiety mechanisms aren’t deactivated.

FOODPUNK LOW-CARB CHOCOLATE CREME
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Votes: 9
Rating: 4.22
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Rezept drucken
Servings Prep Time
Portions á 10 g 20 minutes
Cook Time Passive Time
10 minutes 5 minutes
Servings Prep Time
Portions á 10 g 20 minutes
Cook Time Passive Time
10 minutes 5 minutes
Ingredients
  • 240 g hazelnuts roasted and ground
  • 40 g cocoa cocoa, mild and defatted
  • 70 g xylitol
  • 80 g coconut oil
  • 1/2 tsp. sea salt
FOODPUNK LOW-CARB CHOCOLATE CREME
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 4.22
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
Portions á 10 g 20 minutes
Cook Time Passive Time
10 minutes 5 minutes
Servings Prep Time
Portions á 10 g 20 minutes
Cook Time Passive Time
10 minutes 5 minutes
Ingredients
  • 240 g hazelnuts roasted and ground
  • 40 g cocoa cocoa, mild and defatted
  • 70 g xylitol
  • 80 g coconut oil
  • 1/2 tsp. sea salt

Anleitung

The important thing is a strong mixer: It will grind the hazelnuts down to a fine paste. The paste must be close to liquid. If it stays crumby and more like a mound of dough, it’s not ready yet. If your mixer can’t do that, you can easily find pre-made hazelnut paste.
Heat up the coconut oil, cocoa powder and xylitol in a bain-marie until everything has melted. If small grains of xylitol remain, no problem; the mixer should be able to take care of that.
Let the mass of chocolate cool off somewhat, and then add it to the hazelnut paste in the mixer. Add salt and mix everything together well.
Just like that, your homemade low-carb chocolate creme is done! You can either serve it warm on top of crêpes or other sweet dishes, or you can keep it in jars. In the refrigerator, the chocolate creme will become spreadable.
I enjoy eating it the most with low-carb crêpes. But don’t forget: This is a small snack. This chocolate creme may be much healthier than the conventional kind, but it's still more of something for the weekend. Most of the time, you should have vegetables on your plate. Add a healthy source of protein to that, topped off with healthy fat.
Recipe Notes

Nutritional value per portion (10 g):

60 kcal
5.5 g Fat
2.6 g Carbohydrates
- of that amount, 1.6 g Sugar Alcohols
- equals 1 g Net-Carbohydrates
0.9 g Protein

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