Sugar-free Chocolate with Erythritol and Hazelnuts

5 from 7 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 1 hour
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 693 kcal


  • 50 g Cocoa butter
  • 10 g Coconut oil
  • 30 g Milk powder
  • 30 g Baking cocoa
  • 20 g Erythritol powdered sugar
  • 10 drops Vanilla extract
  • 30 g Hazelnut butter
  • 200 g Hazelnuts


  • Place the hazelnuts on a baking sheet and roast for 25 minutes at 160 degrees Celsius. Then put the nuts in a bowl with a lid and shake until the shells come off.
  • Melt the cocoa butter and coconut oil in a water bath and then stir in the milk powder until it dissolves.
  • Mix the cocoa powder with the Erytrith and add to the cocoa butter. Add the hazelnut butter and the vanilla extract and stir in a water bath for 5 minutes.
  • Put the hazelnuts in a suitable form and spread the chocolate over them. Put the chocolate in a cool place.


Serving: 100gCalories: 693kcalCarbohydrates: 6gProtein: 9.9gFat: 71.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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