Healthy Hazelnut Recipes

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Instructions. Add 1 cup hazelnuts into a food processor fitted with the S-blade and process until hazelnuts are chopped into small pieces. Add cacao powder, maple syrup, …

Rating: 3.7/5(18)
1. Add 1 cup hazelnuts into a food processor fitted with the S-blade and process until hazelnuts are chopped into small pieces.
2. Add cacao powder, maple syrup, vanilla, sea salt and chocolate (if using) into the processor and pulse a few more times, until the ingredients start to stick together. If the mixture seems too dry, add a little water, 1 teaspoon at a time until the mixture holds together well enough to be formed into balls. Be sure not to add too much water.
3. Roll mixture into bite-size balls and insert one hazelnut into the center of each, forming the ball around it. This step is totally optional, but makes the bites more like the traditional Ferrero Rocher.
4. Chop remaining 4 hazelnuts into tiny pieces. Roll each ball in the mixture to coat the outside. Enjoy energy bites right away and/or store remaining bites in the fridge for later.

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6 tbsp coconut oil Instructions: 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.

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Chop hazelnuts, put in small shallow bowl, set aside Take chilled chocolate hazelnut spread and scoop out into balls. Chill balls for at least 15 minutes in freezer. Take balls out of freezer, insert 1 hazelnut into each, and roll into chopped hazel-nuts. Chill in freezer for at least 15 minutes. While balls are chilling, melt the chocolate chips.

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Combine the hazelnuts and sweetener in a food processor or Magic Bullet. Pulse until fully granulated, but do not overmix or you’ll have hazelnut butter. Pour into a medium …

Rating: 4.7/5(3)
1. Preheat the oven to 350 degrees.
2. While the crust is pre-baking, combine the softened cream cheese, eggs, sweetener, cocoa powder, hazelnut extract and vanilla extract in a large blender.

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Pre-heat oven to 160° C. Remove the dough from fridge and slice into rounds, approx. 5 mm thick and then arrange on a lined baking tray. Bake for 15 minutes. Let cool on …

1. Cream butter with the sweetener. Beat well until light and fluffy, then add the egg and the vanilla.
2. Melt the chocolate, butter and sweetener together in a saucepan over medium heat until combined and smooth. Place ganache in the fridge to thicken and firm up.

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Mix the melted chocolate with the egg yolks and sugar then add the ground hazelnuts. Gently fold the the egg whites into the egg yolk, chocolate and hazelnut mixture, …

1. Preheat oven to 350 F. Line the bottom of a 8-inch round pan with removable bottom with parchment paper. Spray the walls and bottom with cooking spray. Set aside.
2. If you are making your own hazelnut flour place hazelnuts in a food processor and pulse 7-10 times until finely ground. Be careful not to make nut butter.
3. On the bowl of a stand mixer, fitted with the whisk attachment beat the egg yolks and sweetener at medium-high speed for 5 minutes, until pale and thick. Carefully and slowly add in the melted chocolate and beat to combine.
4. Fold in the ground hazelnuts. Set aside.

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An easy recipe for soft and chewy paleo vegan chocolate hazelnut cookies that taste like a Ferrero Rocher! Made without eggs and without sugar, these healthy Ferrero Rocher …

Rating: 5/5(11)
1. Prepare the flax egg by combining the ground flaxseed with 3 tablespoons of water. Set aside for 10 minutes.
2. Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or a cookie sheet and set aside.
3. In a large mixing bowl, combine your dry ingredients and mix well. In a seperate small bowl, combine your coconut oil, almond butter and flax egg and mix well.
4. Combine your ingredients and mix until combined. Fold in your hazelnuts and chocolate chips. If the batter is too thick/crumbly, add some milk until a thick dough remains.

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¼ cup coconut oil melted 6 tablespoons unsweetened cocoa powder ½ teaspoon salt ½-1 teaspoon liquid hazelnut stevia Instructions In a dry skillet, toast your hazelnuts until …

Rating: 3.7/5(7)
1. In a dry skillet, toast your hazelnuts until fragrant, about 4-5minutes over medium heat.
2. Place on a clean kitchen towel and allow to cool.
3. Once cool rub towel over them to loosen and remove as much of their skins as possible.
4. Place in a food processor or high powdered blender and process until fine crumbs.

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Preheat oven to 375º Fahrenheit. Line the bottom and sides of a 9" springform pan with parchment paper. Place 1 1/4 cup hazelnuts, granulated sweetener, and salt to a food …

Rating: 5/5(1)
1. Preheat oven to 375º Fahrenheit. Line the bottom and sides of a 9" springform pan with parchment paper.
2. Meanwhile, in a medium saucepan, bring 1 cup of the cream and the chocolate to a simmer over low heat, stirring frequently. As soon as it begins to simmer, remove from heat. Set aside.
3. Garnish with the remaining hazelnuts.

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Allergy information for Low-Carb Chocolate Hazelnut Celebration Cake. Gluten free. Dairy free. Nightshade free. Pork free. Avocado free. …

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Arrange the hazelnuts in a single layer on the baking sheet. Roast for 8-10 minutes, until they are browned and fragrant. Place the hazelnuts into a …

Rating: 4.8/5(19)
1. Preheat the oven to 400 degrees F (177 degrees C). Line a baking sheet with parchment paper.
2. Arrange the hazelnuts in a single layer on the baking sheet. Roast for 8-10 minutes, until they are browned and fragrant.
3. Place the hazelnuts into a large container or bowl with a lid. Shake vigorously to remove loose skins. Repeat the process as needed, setting aside hazelnuts that already have their skins removed, until most of the skins are off. (Alternatively, rub the hazelnuts inside a folded towel to remove the skins.)
4. Place the skinned hazelnuts into a high-power blender, like the Blendtec 625. Process for 1-3 minutes, scraping the sides as needed, until the nuts begin to release oil and then form a smooth nut butter. (The Blendtec Twister Jar works well for this - just turn the lid counterclockwise as the blender runs.)

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The recipe starts with cream and low carb sweetener in a pot over medium heat. Whisk in beaten egg yolks when the milk begins to steam. Remove the custard from the heat …

Rating: 5/5(1)
1. Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, not boiling. Find a pan large enough to fit 2, 6-oz ramekins and deep enough to add water half way up the sides of the ramekins.
2. Add the yolks and sweetener to a small bowl. Beat well with a fork to completely break up the yolks. Remove any large chalazae.
3. Divide the creme brulee mixture evenly between the ramekins. Place the ramekins into the pan and fill the pan with hot water (not boiling) half-way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the creme brulee is just set. (It may still be just a tiny bit wiggly in the center depending on the shape of your ramekin.0
4. Before serving, sprinkle 1 teaspoon sweetener or over the top of each creme brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top. Serve.

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Place all the ingredients in a small saucepan on a medium heat and stir until the mixture is blended. Gently heat for 3-5 minutes. If the mixture is too stiff add a dash of almond …

1. Place all the ingredients in a small saucepan on a medium heat and stir until the mixture is blended.
2. Gently heat for 3-5 minutes.
3. If the mixture is too stiff add a dash of almond milk.
4. Serve immediately.

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Whisk on low speed. Increase speed to medium/low speed, then slowly "dash" in the xanthan gum. Scrape down the sides of the bowl with a rubber spatula, then whisk the batter …

1. Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid Ice Cream Maker Attachment).
2. In a stand mixer bowl with whisk attachment, add the yogurt, nutella, espresso, stevia extract and salt. Whisk on low speed.
3. Increase speed to medium/low speed, then slowly "dash" in the xanthan gum. Scrape down the sides of the bowl with a rubber spatula, then whisk the batter until the mixture is thick and even (it will be thick, kind of like pudding).
4. Cover the bowl and refrigerate overnight.

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BHU Keto Chocolate Hazelnut Spread A remarkable keto alternative to Nutella, BHU Keto Chocolate Hazelnut Spread has 0g sugar and 2g net carbohydrates. It is made with clean, organic ingredients with no additives, gluten-free, dairy-free, soy-free, and vegan. See more result ››. 3.

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Frequently Asked Questions

Is there a low carb chocolate hazelnut cake?

Sugar-Free, Low-Carb Chocolate Hazelnut Cake recipe that makes a soft and nutty, chocolatey cake that tastes amazing and requires just four simple ingredients. The best part of my low-carb, sugar-free journey is that I get to test a lot of dessert recipes and most of them turn out pretty delicious.

Is hazelnut custard keto friendly?

For those of us following a low carb keto diet, a little hazelnut extract does the trick. The recipe starts with cream and low carb sweetener in a pot over medium heat. Whisk in beaten egg yolks when the milk begins to steam. Remove the custard from the heat and whisk for a few minutes more.

Is hazelnut meal gluten free and low carb?

Since this cake is gluten free and low carb, we are not using any flour, but hazelnut meal. No gluten and leavening agent meant that we rely on the eggs to lift the cake and make it fluffy.

Is hazelnut extract keto friendly?

For those of us following a low carb keto diet, a little hazelnut extract does the trick. The recipe starts with cream and low carb sweetener in a pot over medium heat. Whisk in beaten egg yolks when the milk begins to steam. Remove the custard from the heat and whisk for a few minutes more. Then, add the the hazelnut extract and spiced rum.

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