I am nutty for hazelnuts. Even more than that, I am nutty for the combination of hazelnuts and chocolate. I love making my own low carb “Nutella” and using it in all sorts of recipes. And apparently I am not the only one, since there are now two or three brands of sugar-free chocolate hazelnut spread on the market now. I still suggest making it yourself if you can, since it’s easy and more cost effective. Not to mention delicious! A big jar of it doesn’t last long in my house. Especially when I use it to frost these low carb Nutella donuts.
Low Carb “Nutella” Donuts
- 2 cups hazelnut flour (can sub almond flour)
- Sweetener equivalent to 6 tbsp sugar
- 1/4 cup cocoa powder
- 1/4 cup unflavored whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup avocado or nut oil
- 1/2 tsp vanilla extract
- 1/4 cup sugar-free chocolate hazelnut spread – click here to see how easy it is to make!
- Powdered sweetener equivalent to 1/4 cup sugar
- 1/4 cup heavy whipping cream
- 1 to 2 tbsp water to thin it out, if needed
- 2 tbsp chopped, toasted hazelnuts (about 10 hazelnuts)
- Preheat oven to 325F and grease a donut tin well. If you only have one donut tin, you may need to work in batches.
- In a blender or food processor, combine hazelnut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Pulse to combine.
- Add eggs, almond milk, oil and vanilla extract and blend until batter is smooth. Fill donut cavities almost to 3/4 full with batter and bake 15 to 20 minutes, or until set and firm to the touch.
- Remove and let cool 10 minutes, then flip out onto a wire rack to cool completely. Repeat with any remaining batter. You will get about 10 donuts, depending on the size of your pan (donut pans vary slightly in size).
- In a medium bowl, whisk together the chocolate hazelnut spread, sweetener, and whipping cream. If your glaze is really thick, stir in water one tablespoon at a time until a spreadable consistency is achieved.
- Spread donuts with glaze and sprinkle with chopped hazelnuts. Let set in fridge about 30 minutes.
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I don’t have donut tin. Any suggestions for another way to make these?