Zero-Carb Nutella Butter Mousse
Servings: 120 g
Not quite Nutella, but as close as it can be, ready in minutes with a few healthy ingredients.
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Ingredients
- 50 g unsalted butter
- 10 g Callebaut 100% cocoa powder
- 30 g allulose
- 30 g hazelnut paste
- ⅛ tsp vanilla extract
Instructions
- put butter and allulose in a saucepan and heat just until butter has melted and sweetener has dissolved.50 g unsalted butter, 30 g allulose
- pour into a mixing bowl and stir in remainder of ingredients.10 g Callebaut 100% cocoa powder, 30 g hazelnut paste, ⅛ tsp vanilla extract
- let cool to semi-solid, thick paste consistency, then use a stick whisk to whip until you obtain a paler, mousse-like, airy texture.
- use a mini spatula to scoop the mousse into a sealable jar and store at room temperature in a dark location.
Notes
You may substitute allulose with powdered erythritol (U.S. option HERE), but you'll experience a grainy texture, as erythritol tends to crystallise.
120g Zero-Carb Nutella Butter Mousse = 3.2g net carbs
Consume within 7 days. It will last longer if refrigerated, but won't be spreadable.
Use Metric Scales to weigh accurately:
Metric Scales UK
Metric Scales U.S.
Nutrition
Serving: 15g | Calories: 78kcal | Carbohydrates: 0g | Protein: 0.8g | Fat: 8g
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