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LowCarb Hazelnut Cream Recipe
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Julia Thais
@juliathais- Ingredients
- Recipe
- Roasted and shelled hazelnuts1 cup
- cocoa powder4 tablespoon
- salted butter1/2 cup
- sour cream1/2 cup
- vanilla extract Xylitol or erythritol sweetener to taste1 dessert spoon
- If you can't find the hazelnut toasted and shelled, microwave it for 4 minutes and then peel it.
- Pour half of the hazelnuts and all the butter into the food processor and blend well. Then add the rest of the hazelnuts, the milk cream, the cocoa powder, the vanilla essence and the sweetener to taste (beating and experimenting).
- TIP: Beat a lot until the dough is smooth and uniform.
- Store in glass jars for up to 10 days in the fridge or 60 days in the freezer.
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