It's simple to make homemade sugar free nutella! All you need are 4 basic ingredients and a blender. This keto chocolate hazelnut spread is nutritious and seriously delicious. We love it on bread for breakfast and use it in desserts - it's a decadent topping for ice cream or cupcakes.
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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.
Enter this keto nutella recipe! You'll find that this homemade version is not only very easy to make, but 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 Buns. You can use it as a decadent sauce on Sugar Free Ice Cream or make No Bake Keto Nutella Bars.
And today I simply mixed a spoonful into plain yoghurt. Delicious!
Ingredients
Here are the ingredients for sugar-free nutella:
- Hazelnuts - Either buy them with the skins on or buy blanched hazelnuts, which have the skins removed. I have included instructions on how to roast whole hazelnuts in the oven to remove the skins. You can skip this step if you find blanched roasted hazelnuts.
- Coconut oil - Adding a little coconut oil helps to make the hazelnut spread smoother. It is especially important if you don't have a super-powerful high-speed blender. Must be melted.
- Powdered sweetener - I used to make this recipe with powdered erythritol. These days, I prefer to use allulose because the Nutella turns out smoother. Erythritol blends such as monk fruit sweeteners re-crystallise as they cool. That's why the sweetener must be powdered. Stevia drops are another alternative.
- Cocoa powder - Unsweetened cocoa powder is the way to go.
- Vanilla extract - This is not an essential ingredient, but it does add flavor.
See the recipe card for full information on ingredients and quantities.
Instructions
Let's make keto nutella at home! Here are the basic steps. For ingredient amounts and a detailed method, scroll down to the recipe card.
1.) Roast the hazelnuts in the oven until the skins start to peel off and the nuts are golden.
2.) Let them cool, then put them in a mason jar and shake. Alternatively, rub in a tea towel or between your hands until all skins are removed.
3.) Place all ingredients into a high-speed blender or food processor (a stick blender with attachment will also work) and start blending!
4.) 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.
5.) Continue to blend for another 3 minutes until the spread is smooth and looks like a thick chocolate sauce.
6.) Taste and adjust the sweetener if necessary. Fill into an airtight jar and enjoy!
Katrin's Tips
#1 Bought a pack of nuts without skins? No need to turn on the oven. Dry-roast the hazelnuts in a frying pan on the stovetop over low heat until golden. This brings out their nutty flavor.
#2 To lift the flavor even more, add a pinch of sea salt.
Recipe FAQs
I have made this recipe in both a regular food processor and my Vitamix. The Vitamix, which is a high-speed blender, gives a better result.
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 an attachment.
This does not mean that this nutella recipe won't work with a regular blender. It just takes more time. You may also need to add additional liquid.
In a high-speed blender, it takes 5 minutes for a nutella that still has a few hazelnutty bits in it. When I use my regular food processor, I blend an additional 2 minutes.
In fact, if you want your sugar free nutella to be COMPLETELY smooth, simply continue blending for 12 minutes
Depending on the power of your blender, you may find that you need to add more liquid to the recipe.
If the mixture does not become smooth, add one additional tablespoon of coconut oil or up to 2 tablespoons of nut milk. I normally use almond milk because it is low in carbs. You can even use water.
This recipe for sugar free nutella absolutely does not taste exactly taste like real nutella. It tastes so much better! It is a proper hazelnut chocolate spread, with wholesome ingredients. It tastes incredibly nutty and it has a deep chocolate flavor. It is also a lot less sweet (of course, you can adjust the recipe is you prefer more sweetness!)
Serving Suggestion
Keto nutella has lots of wonderful uses.
First up, you'll want to spread it on buttered low carb bread.
Or, it can be a decadent topping or filling for sugar free cake.
Another idea is to add a dollop of this hazelnut spread into the centre of my almond flour muffins before baking! It's also a delicious filling for keto thumbprint cookies.
Storage
Let's talk about how best to store sugar free nutella.
Any glass jar with an airtight lid will work well here. And then you'll want to store the spread in the refrigerator. This way, it stays fresh for several weeks.
In the image above you can see how firm homemade nutella is straight from the fridge. Since 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.
And last but not least, it's also possible to freeze keto nutella! I once froze a batch in an ice cube tray and ended up with delicious hazelnut fat bombs.
More Nutty Sugar Free Recipes
- Homemade Ferrero Rocher Recipe25 Minutes
- Sugar Free Nutella Cookies13 Minutes
- Keto Walnut Cookies15 Minutes
- Sugar Free Peanut Brittle (Keto)22 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Simple Sugar Free Nutella
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- high speed blender, food processor or stick blender with attachment
Ingredients
- 1 ½ cup / 200g hazelnuts blanched or with skins on
- 2 tbsp coconut oil
- 3-4 tbsp cocoa powder unsweetened
- 3 tbsp / 22g allulose
- ½ teaspoon vanilla extract optional
Instructions
- If you're using nuts with the skins on: Roast the hazelnuts in a preheated oven at 180 Celsius / 350 F for 10 minutes or until the skins start to come off and the nuts are golden brown.
- 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 takes around 5 minutes, depending on the power of your appliance. In between, scrape down the sides of the blender. ***see notes
Video
Notes
Nutrition
This post was first published in May 2016. Updated with more tips and tricks in January 2024.
Reg
Can i use other nuts if i can't get hazelnuts
Katrin Nürnberger
Yes. It's the same principle with any nuts. Of course, it won't taste like Nutella any more.
Janis
Are the calories per portion pse?
Katrin Nürnberger
Yes, per portion of 1 tablespoon.
Leah
This is so yummy, love it! I had it with your protein crepes and was so good, thanks again for an amazing recipe
Alison
OMG OMG OMG completely delicious !!! Your recipes are so awesome - thanks so much for creating lo carb options for just about everything I ever want to eat 🙂 When I searched for ‘Nutella’ on your site it was almost as a joke as didn’t really expect to find anything - but here it is and sooo great !!
Daniela
Hi, Katrin. I can't wait to make this sugar free nutella, I always preferred the nuts over the sugar.
I got food processor and nutribullet. Which one will be better to use. Also if I use the food processor, do I use the small or the big main bowl. And another thing, could I mince the hazelnuts first and then add them to the mixture to make it easyer from my processor?
Thanks
Katrin Nürnberger
I have a regular food processor and a Vitamix, which in terms of speed is similar to the Nutribullet. You'll get a smoother nutella if the blending speed is higher. If you use the food processor, I would use the smaller bowl so there's less scraping down the sides.
Melanie
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
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
Yes, if you go by weight, just use the same amount!
Fiora
I am very glad to find and try your delicious recipes. Thanks a lot.
Julia
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
Yes, I would. The skins are quite bitter.
Wanda
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
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
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.
Louise
Can you use the cacao butter in place of the coconut oil? Thanks
Katrin Nürnberger
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.