It’s so simple to make your own homemade sugar free nutella! All you need is 4 basic ingredients and a blender. This keto chocolate hazelnut spread is nutritious and seriously delicious. We love it on low carb bread for breakfast and use it in desserts – it’s a decadent topping for ice cream or cupcakes.
Did you know that “real” Nutella contains over 56 % of sugar per jar? If you eat two tablespoons, you are consuming 34 grams of sugar, which equates to eight-and-a-half sugar cubes.
If you look at it like this, Nutella is not a hazelnut spread, but simply spreadable sugar. In fact, it only contains a measly 13% hazelnuts. Its main two ingredients are sugar and palm oil. Which begs the question:
Can I have nutella on keto?
Absolutely – if you make your own keto nutella! You’ll find that this homemade version is not only very easy to make, it also trumps the original in terms of taste BY MILES.
Plus, it’s packed with healthy fats and fibre. And it will keep your insulin levels stable!
I love eating this “nut-ella” on my English Muffins or these Keto Breakfast Buns. You can use it as a decadent sauce on Sugar Free Vanilla Ice Cream or make these No Bake Keto Nutella Bars.
And today I simply mixed a spoonful into plain yoghurt. Delicious!
How to make sugar free nutella – step by step:
1.) Roast your hazelnuts for around 10 minutes until the skins start to peel off.
Let them cool, then rub in a tea towel or with your hands until all skins are removed.
If you can get hold of blanched hazelnuts, you can save yourself time and skip this step.
2.) Here are your ingredients: hazelnuts – skins removed, melted coconut oil, powdered sweetener, unsweetened cocoa powder and (optional) vanilla extract.
TIP: If you’re buying your nuts without skins, option to dry-roast in a frying pan to gently brown them. This adds additional depth of flavour.
Place all ingredients into a high speed blender or food processor (a stick blender with attachment will also work) and start blending!
3.) After about 2 minutes your spread will look like this – still quite firm. Scrape down the sides and continue to blend. You may have to do this a couple of times.
4.) Continue to blend for another 3 minutes until your sugar free nutella is smooth, almost like a thick chocolate sauce.
Taste and adjust the sweetener if necessary.
Then fill into an airtight jar and store either at room temperature or in the fridge.
Which blender do you need to make Keto Nutella?
I’ve made this recipe in both a regular food processor and my Vitamix (affiliate links).
I use my regular food processor all the time for mixing dough because it’s easier to clean. But it does not have the same power as the Vitamix or another high speed blender. The same counts for a stick blender with attachment.
In this recipe, you’ll get a smoother spread if you use a high speed blender. In fact, if you wanted your sugar free nutella to be COMPLETELY smooth, simply continue blending for circa 12 minutes.
5 minutes of blending will yield a nutella that still has a few hazel-nutty bits in it.
Depending on the power of your blender, you may find that you need to add more liquid to the recipe.
Variations
You can add 1 additional tablespoon of coconut oil and, if your mix is too thick, up to 2 tbsp of nut milk (such as almond or hazelnut milk).
The vanilla extract is optional, but does add a lovely warm note. If you want, you can also add a pinch of salt.
In this image you can see how firm homemade nutella is straight from the fridge. Because it doesn’t contain emulsifiers, it takes on the texture of fudge.
If you let it sit at room temperature for around 10 minutes it’s PERFECT and spreads easily.
Tried this recipe? Give it a star rating below!
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Simple Sugar Free Nutella
Equipment
- high speed blender, food processor or stick blender with attachment
Ingredients
- 1 1/2 cup / 200g hazelnuts blanched or with skins on
- 2 tbsp coconut oil
- 3-4 tbsp cocoa powder
- 3 tbsp / 22g powdered sweetener
- 1/2 tsp vanilla extract optional
Instructions
- If you're using nuts with the skins on: Roast your hazelnuts in a preheated oven at 180 Celsius / 350 F for 10 minutes or until the skins start to come off.
- Once the nuts are cooled, rub them in a towel or between your palms to remove the skins.
- Blend all ingredients in a high speed blender/food processor until smooth. This should take around 5 minutes, depending on the power of your appliance. In between, scrape down the sides of the blender.
Notes
Nutrition
This post was first published in May 2016. It was updated with new images in March 2020.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Melanie says
Amazing! I’ve tried several similar recipes from other blogs but this one is the easiest and definitely the tastiest. I’ll have to be careful and not make it too often though as I might just eat the whole jar at once!
Mirian says
Hi Katrin,
This sounds delicious! Would love to give it a try but only have hazelnut pasta/butter… I guess I could use it instead of the hazelnuts but my question is how much to use? Same quantity as the nuts?
Thanks a lot!
Katrin Nürnberger says
Yes, if you go by weight, just use the same amount!
Fiora says
I am very glad to find and try your delicious recipes. Thanks a lot.
Julia says
Do you have to remove the hazelnut skins? I imagine that would be part of the goodness :). Looking forward to making this; with the added cacao butter.
Thank you.
Katrin Nürnberger says
Yes, I would. The skins are quite bitter.
Wanda says
Hi Katrin,
Made the nutella with hazelnut meal. Added a little cacao butter to make the nutella a little firmer so when i make the hazelnut truffles they hold better a little longer out of the fridge.Came out perfect.
i was using the sugar free nutella Nuttiva but it’s sold out and supermarket shelves are quite bare at present.
Thanks for your delicious Keto recipes
Katrin Nürnberger says
Hi Wanda, using cacao butter is a brilliant idea to make it firmer and probably even increase the lushness. It’s been impossible to get Nuttvia for a while in the UK, even pre-virus, so this nutella has been a nice fallback 🙂
Wanda says
Hi Katrin,
Nuttvia is available at the supermarkets again.Not sure if it’ll be available in the UK at present.
Nuttvia is an Australian product and I’m in Australia.The packaging has been changed, a plastic container,
with an orange lid…..I personally prefer the glass jar.
This weekend, will be making the Keto Sugar Free Hazelnut Truffles, such a delicious sweet treat.
Katrin Nürnberger says
Not here at the mo, jut checked! Enjoy your truffles 🙂
Louise says
Can you use the cacao butter in place of the coconut oil? Thanks
Katrin Nürnberger says
hi Louise, my cacao butter comes in firm pellets. It could work if you melt it first. I’m using the oil to make the mix a little more liquid so it’s easier to process the nuts into a smooth paste. If your food processor is powerful enough you technically don’t even need it.
Once you put your nutella in the fridge the cacao butter will solidify and you will have a firmer nutella.
Sandi says
I thought you might appreciate this video showing how to easily remove the skins. It works great!
https://www.mybakingaddiction.com/how-to-peel-skin-hazelnuts/
I am enjoying your beautiful website. Thank you for all your hard work
Katrin says
Thank you Sandi!
Yvonne McRobbie says
Will it keep out of the fridge in cool area. Going sailing!
Katrin says
Yes, it should be fine. After all, it’s just nuts and oil
Leslie says
Hello, I just found your site and want to try this recipe. Are your oven degrees in Celsius or Fahrenheit?. I am in the USA and why I ask. Thank you for taking the time to answer.
Katrin says
Thanks for pointing this out- it’s one of my older recipes (I now always give both Celsius and Fahrenheit). It should be 180 Celsius/ 356 Fahrenheit
Roberta Corcoran-Andrasik says
Any pointers on subbing in hazelnut “flour” for the hazelnuts in the recipe? Amount? I imagine it would render a silkier finish, though my only concern is using what I have in the house, in this case, the flour.
Katrin says
Hello, hazelnut flour would definitely work. Because it’s probably more finely ground than a regular food processor would ever manage, try using less than suggested in the recipe. If you find your result is too firm, you can also use some nut milk to get a creamier result.
Ann says
Hello. I am just wondering how much time does this nutella stay fresh, what do you think?
Thank you for replies
Katrin says
Hello Ann, If you keep it in an airtight container in the fridge and always use a clean spoon, I’m sure it would keep good for weeks. It does get hard in the fridge, so if you like it nice and soft, you just have to take it out a while before you want to use it so it gets spreadable.
Jenna says
Wow! Love this! I’m glad I found it this time of year. My dad is type 1 diabetic and I normally gift him some sort of sugar free treat. I think there may be a jar of this with his name on it this year from Santa.
Katrin says
What a great idea Jenna!
Veronika says
this looks amazing! I love a good healthy homemade nutella! 🙂
Katrin says
Thank you Veronika! We all here think is just the best 🙂
michele says
This sounds so much better than store-bought…. and the store bought is pretty good!
Anne says
I love nutella but don’t eat it anymore because of the sugar! Thanks for this recipe.
Nicoletta @sugarlovespices says
You did a great job, Katrin! At some point I am going to make my own Nut-ella too. And I’ll follow your sugar-free recipe 🙂 Thanks!
Katrin says
Nicoletta, that sounds like a plan!
Jennifer says
Highly allergic to coconut oil.. any other suggestions instead of the coconut oil?
Katrin says
You could replace it with half nut milk/half butter?
Nancy | Plus Ate Six says
That is just the most ridiculously easy thing I’ve seen – and so much better for you than the original. I’d have to keep this stashed away from my husband though – he’d be eating it by the spoonful 🙂
Whitney @WhittyPaleo says
This is seriously the easiest thing, don’t even know why one would bother with nutella ever again!