Nutty. Chocolatey. Irresistible. It’s so simple to make your own homemade sugar free nutella!
Nutella. For many of us it is part of the fabric of our childhood. That evening you shared a whole jar with a friend? That soggy camping trip you smeared it over roasted marshmallows and it became the best holiday ever? The day you discovered it is amazing with vanilla ice cream?
Unfortunately, “real” nutella contains over 56 % of sugar per jar. Even if you just have two tablespoons, you are scoffing 34 grams of sugar, which equates to eight-and-a-half sugar cubes.
MY LATEST VIDEOSIf 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, while its main two ingredients are sugar and palm oil.
Now, I am not here to tell you that you cannot have Nutella any more. But I do have a proposition. Make your own, sugar free nutella. The most hazelnutty, chocolatey nut-ella ever. And then compare it with the jar of real Nutella that’s lurking in the back of your larder.
Making your own homemade nutella is super simple.
The only hands-on step is to remove the hazelnut skins after you roast them. This would be a great job to delegate to eager children if available. Or you just release you inner hunter-gatherer and rub them gently in your palms and the skins will just fall off.
Your food processor will do the rest of the work for you. The result does not have the exact same texture as Nutella, but I quite like the tiny nutty bits – after all, this sugar free nutella has nuts, and not sugar, as its main ingredient.
Try your homemade nutella with these low carb waffles or on low carb bread such as this chia and almond bread or my low carb English muffins.
Next to sugar free nutella, the original Nutella tastes like icing, only ickier, as it’s not even made with butter. You’ll wonder why you ever thought it was so good. This homemade nutella recipe makes the most intense and delicious nutty chocolate spread you have ever tasted!
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Simple Sugar Free Nut-ella
Nutty. Chocolatey. Irresistible. Learn how to make own sugar free nutella in 3 simple steps! You'll never look back.
Ingredients
- 200 g hazelnuts
- 50 g coconut oil
- 2 tbsp nut milk such as almond
- 3-4 tbsp cocoa powder
- 3 tbsp powdered sweetener
- 1/2 tsp vanilla extract optional
Instructions
- Roast your hazelnuts in a preheated oven at 180 degrees for ca 10 minutes until the skins start to come off. You could also do this step in a pan (no oil) on a low heat.
- Once the nuts are cooled, channel your inner hunter-gatherer and rub them between your palms to remove the skins.
- Blend all ingredients in a food processor or the attachment of a stick blender until smooth. Adjust sweetener/cocoa if necessary. Add more nut milk if you like a runnier consistency.
Recipe Notes
This spread is more liquid than Nutella if kept at room temperature. I always keep it in the fridge. If you, however, plan to have it with ice-cream (just a thought), I'd keep it outside to make it just right for drizzling!
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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.
Katrin says
Nutella is back!
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 🙂
Katrin says
Haha, we’re all eating it by the spoonful here!
Whitney @WhittyPaleo says
This is seriously the easiest thing, don’t even know why one would bother with nutella ever again!