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Lowcarb hazelnut spread fudge

Lowcarb hazelnut spread fudge

Lowcarb hazelnut spread fudge

Preparation time: 15 min.
Refrigerator: 3 h.
24 porties

Continuing with the low carb salted caramel fudge, here's a new recipe for lowcarb hazelnut spread fudge, also known as Nutella fudge. The soft sweet taste of hazelnut spread with a delightful bite of fudge. For this recipe, sugarfree hazelnut spread is used, and you'll need about 1/3 of that recipe. With only 0.90 grams of carbohydrates per piece, you can enjoy it as a guiltfree snack. The nutritional values align with a sugarfree, lowcarb, and carb conscious lifestyle.


Low carb hazelnut spread fudge

  • 125 grams sugarfree chocolate hazelnut spread ('Nutella')
  • 30 grams coconut oil
  • 50 grams mascarpone
  • 25 grams butter
  • 20 grams Steviala Kristal Sweet
  • ½ tsp agar agar or 1 gelatin leaf

Sugarfree topping

  • Finely ground hazelnuts

Baking supplies

  •  Saucepan
  • Mixing bowl
  • Hand mixer with a whisk
  • Sugar thermometer
  • Silicone baking mold (24x10 cm or 15x15 cm)


Making lowcarb hazelnut spread fudge

Begin by preparing all the ingredients. Then, in a saucepan, combine all the ingredients except the agar agar (or gelatin). Melt them together while stirring. Once everything is melted, let it simmer until it reaches 118 degrees Celsius. Keep stirring with a whisk during this time. Then, add the agar agar and stir until it's melted.

Pour the hazelnut paste fudge into a mixing bowl. Place this bowl in the sink with a layer of water. Use a hand mixer to beat the hazelnut paste fudge until it starts to harden. Then, spoon the fudge into the baking mold and spread it evenly with the back of a spoon. Sprinkle the finely ground hazelnuts over the top as a topping.

Place the fudge in the refrigerator for at least 2 to 3 hours or until it's firm enough to cut. Afterward, cut the fudge into 24 squares and store them in an open container in the refrigerator. Now you can enjoy your lowcarb and sugarfree hazelnut spread fudge!


  • If you don't have a sugar thermometer, let it simmer for about 10 minutes over medium-high heat. That's how long it took for the temperature to reach 118 degrees Celsius in my case.
  • The fudge is very hot during cooking, so be careful not to burn yourself. Pay close attention!
  • Replacing agar agar with gelatin? Soak 1 gelatin leaf in cold water for 5 minutes. Then add the soaked gelatin leaf when the agar agar is added in the recipe.
  • To test sweetness, scoop a small drop of fudge from the saucepan and place it on the countertop. Once it cools a bit, taste if your sugarfree fudge is sweet enough. If you prefer it sweeter, add a few drops of liquid chocolate stevia or a bit more Steviala Kristal Sweet.

Nutritional values per portion

  • Calorieën: 58
  • Carbohydrates: 0.9
  • Fats: 5.6
  • Proteins: 0.7

What others say

  • Onwijs lekker!!

    Written by Daisy on 22-09-2022
    Veelste gevaarlijk dit recept, eenmaal gemaakt kun je er moeilijk vanaf blijven haha!! 1 van de lekkerste fudge recepten hier op de website. Dit is een blijvertje! Zelfs het bezoek die niet aan koolhydraatarm doen vinden het heerlijk.