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I may or may not have had a 2-minute low carb English muffin with homemade sugar-free Nutella spread with my coffee this morning. Hey, don’t judge! This indulgent sounding little meal is actually packed with protein and healthy fat, sans the carbs, gluten, and sugar. Besides, I needed a quick and easy low carb breakfast to conquer this busy day.
How is it that the long Thanksgiving weekend always flies right by? You think you have all this time, but it quickly fills up with multiple get-togethers for different sides of the family, frenzied holiday shopping, and whatever tasks you’ve been putting off doing around the house. With December right around the corner, it feels like the holiday season is here.
You want something festive, and maybe chocolate-y. But with how busy this time tends to get, not to mention all the food you just made for Thanksgiving, many of us need a little break from cooking.
Sugar-free Nutella Spread Recipe
Sugar-free Nutella spread is a wonderful way to solve this little problem of “need chocolate” + “no cooking”. It requires just five ingredients and a few minutes to whip up! When you don’t want to spend time in the kitchen, it’ll satisfy your craving for chocolate (and Nutella!) over the aforementioned microwave English muffin.
Like any nut butter, this low carb Nutella spread does sometimes thicken slightly over time. Partly this happens due to natural oil separation.
If your recipe needs it to be ultra spreadable, or if it’s just denser than you like a few days later, you can always blend in a little more oil to make it smoother. Otherwise, if you just find that the oil separated toward the top, you’ll also want to blend it again. Don’t just pour it off, or the spread will be too hard. Try blending first without adding anything, and if it’s still too thick you can try adding a little more oil.
Blendtec Blender Giveaway
This post is sponsored by Blendtec. All opinions are my own and I only share products I personally love. Thanks for supporting the brands that make this site possible!
The important thing for making this recipe is a high-powered blender. Don’t underestimate this – you need something powerful enough to make nut butter! I got my Blendtec toward the end of the summer, and you guys, I’m totally in love with it! In my kitchen it’s used for everything from soups to nut butters to smoothies to making dough… I could go on.
In fact, I love my Blendtec so much that I decided to give one away for the holidays! One lucky reader will win a Designer 625 blender, plus the Twister jar used for this sugar-free Nutella recipe. (If you’re impatient and don’t want to wait for the giveaway, you can also use those links to purchase them right away.)
Use the form below to enter to win. You can gain up to 9 contest entries by visiting my Facebook page (I’d appreciate likes and comments!), subscribing to my newsletter (this is worth 5 entries!), and following me on Pinterest, Instagram, and Twitter. You can also get an additional 3 entries every day by tweeting a link to the giveaway on Twitter.
Enter the giveaway here!
Please share this giveaway with your friends! Contest ends 12/03/16. No purchase necessary.
Tools To Make Keto Nutella
Tap the links below to see the items used to make this recipe.
- High-powered blender – This professional grade blender is the perfect choice for this recipe.
- Baking sheet – You will love this baking sheet. It’s heavy duty and anti warp.
- Parchment paper – I always prefer to line my baking sheets with parchment paper to make clean-up easier.
Low Carb Sugar-free Nutella Spread Recipe:
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Reader Favorite Recipes
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5-Ingredient Sugar-free Nutella Spread (Low Carb, Paleo)
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GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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Arrange the hazelnuts in a single layer on the baking sheet. Roast for 8-10 minutes, until they are browned and fragrant.
- Place the hazelnuts into a large container or bowl with a lid. Shake vigorously to remove loose skins. Repeat the process as needed, setting aside hazelnuts that already have their skins removed, until most of the skins are off. (Alternatively, rub the hazelnuts inside a folded towel to remove the skins.)
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Place the skinned hazelnuts into a high-power blender, like the Blendtec 625. Process for 1-3 minutes, scraping the sides as needed, until the nuts begin to release oil and then form a smooth nut butter. (The Blendtec Twister Jar works well for this - just turn the lid counterclockwise as the blender runs.)
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Add the powdered erythritol, cocoa powder, avocado oil (start with 1 tbsp (15 mL)), and vanilla extract. Process for an additional 1-2 minutes, until the spread is smooth and glossy.
- If the spread is thicker than you would like, you can add a little more avocado oil, a teaspoon at a time, and process again, until you reach the desired consistency. Similarly, you can add additional sweetener to taste if you'd like.
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
The sugar-free Nutella spread can be stored at room temperature in an air tight jar for a month.
Serving size: 1 tbsp
Video Showing How To Make Chocolate Hazelnut Spread (Low Carb):
Tap here to jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Chocolate Hazelnut Spread (Low Carb)!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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88 Comments
Baker Judy
I’m having the hardest time taking the skins off. The bowl, nor the towel, is working well. So I wonder if I was supposed to try to take the peels off when the hazelnuts were still warm? The are room temp now, and the skins aren’t coming off well.
I burnt the first two cups of hazelnuts. I did 8 minutes, and decided to put them in for two more minutes. But I forgot to set a timer!
This time, I put in one cup worth. For only 8 minutes. Maybe I should put them in for two more minutes and then try to take the skins off while they are warm? I really want to get this right, after burning these pricey nuts.
Wholesome Yum M
Hi Baker Judy, The skins come off easiest when the hazelnuts are warm. Use a linen or cotton tea towel and rub them. The skins may not completely come off, but the majority will. Best wishes!
Denise
Love your recipe… I use some hazelnut oil since I always have it on hand for vinaigrettes… the longest part is separating the skinned nuts from the shells.. Any tips on how to do that quickly?
Wholesome Yum M
Hi Denise, If shaking them in a lidded bowl doesn’t get all the skins off, then pour them onto a tea towel and rub gently. The skins should remove and stick to the towel.
Martha Griffith
Can I substitute the hazelnuts with pecans instead?
Wholesome Yum M
Hi Martha, Yes, that will work fine.
Linda
Definitely saving this one! Don’t think I’ll ever buy the sugary stuff ever again thank you very much!!
Isabel
Hello, How long will this last in the fridge? Thank you!
Wholesome Yum M
Hi Isabel, This recipe will easily keep for a couple of weeks in the fridge. Enjoy!
Elizabeth
Can I use sucralose or allulose instead of erythritol?
I don’t care for erythritol (and it doesn’t like me very well, either. lol)
Wholesome Yum M
Hi Elizabeth, Yes, you can use powdered allulose in the same amount as written in the recipe. You can read about why I don’t recommend sucralose here.
Kathy
Hi. Will this turn out using stevia? I see it listed on your conversion chart but I didn’t see in the comments that anyone tried it.
Wholesome Yum M
Hi Kathy, Stevia will probably work, but I don’t know how much you would need to add. The sweetness level will vary depending on the brand of stevia you are using.
Aram
Hello,
Could we use liquid (heated) coconut oil instead of avocado oil?
Thanks
Aram
Wholesome Yum M
Hi Aram, Yes. Please note that your Nutella spread will thicken slightly when stored in the fridge. It will still have the same great flavor and texture.
Keely
Hi I made this and loved the flavour but I used monk fruit sweetener and it’s very grainy as it’s not the powdered kind. Can I heat it up to melt it? Or does it not work like that?
Wholesome Yum M
Hi Keely, Erythritol doesn’t dissolve like sugar does, so heating it likely won’t make much difference. The best option is the run your Nutella Spread through a high powdered blender to get it as smooth as possible. Next time you make this, you’ll get the best results with powdered erythritol.
Katie Hurley
Could you use store bought hazelnut butter and just add the cocoa and sweetener?
Wholesome Yum M
Hi Katie, Sure! Just make sure the hazelnut butter is unsweetened.
Sabrina
How much of the hazelnut butter would you use in that case?
Wholesome Yum M
Hi Sabrina, You will need 1 cup of hazelnut butter.
Kasey
Can I use medjool dates instead of erithrytol?
I can’t tolerate the sweeteners but I’m just looking for a more natural sugar alternative that won’t technically count in my daily sugar intake (I’m not keto)
Wholesome Yum M
Hi Kasey, Medjool dates will give the recipe a much thicker texture, but it should work fine.
DaLorean
Can this be done with a hand mixer using almond flour? I don’t have a food processor!
Wholesome Yum M
Hi DaLorean, Unfortunately that will not work, as the mixture will never break down enough to become a spread.
Kara M
No matter how long it blended… it wouldn’t turn to “butter”. I had to add several ounces of coconut water to make it smooth. The flavor was very bitter as the sugar to coco ratio was very off or didn’t blend in well. I tried even adding in more sugar too.
Wholesome Yum M
Hi Kara, I have a couple of thoughts for you. 1. Did your hazelnuts include the skins? The skins are very bitter, so it’s important to remove as much of them as possible. 2. I suspect the coconut water probably gave your nutella a strange flavor and texture. I hope you try this recipe again. The hazelnuts can take a while to break down. If they are not turning to a butter consistency, slowly add the avocado oil to the blender until the nuts fully break down. Once you have achieved a hazelnut butter, you can add the rest of the ingredients.
Shirel
Hi.. I had the nuts ground at the shop where I bought them.. can I use them instead? Can they turn into nut butter if they are already ground?
Wholesome Yum M
Hi Shirel, Yes that should work just fine. Enjoy!
Eileen A DiMarco
I didn’t look at my package of nuts until I had opened them……roasted chestnuts. So at that point I said “What the heck?” I put both packages in the food processor with the cocoa, vanilla and I used Swerve confectioner’s sugar. When it came time to add the oil, I used some macadamia nut oil my son had given me. The consistency was pasty even after several extra additions of oil…………so I rolled the dough in balls, dredged them in more Swerve and made some very tasty chocolate truffles!! Hurrah for mistakes!!
Rocio
I want to make this recipe but my store sells hazelnut by weigh. How much should I get that would equal 2 cups?
Thank you!!!
Wholesome Yum M
Hi Rocio, That will be roughly 16 ounces.
Katie Swanson
I would love to try this recipe, but do not have a great blender. I have one for my son to just make protein shakes in… Could you use a food processor to make the nut butter portion? This looks so yummy! Every night my husband and I have been having one little treat after dinner and it helps us keep on track with our Keto plan! Thank you!!! I love your site and recipes! 🙂
Wholesome Yum A
Hi Katie, you can definitely use a food processor — that’s what I used in the recipe video.
Cassie
This is great! My kids just love Nutella so I was nervous about this but they loved it and asked to have it with their snack again today. I am glad to cut out the sugar that Nutella has but still be able to give them a yummy treat after school.
I used swerve so there is a very very slight aftertaste and was a little too sweet which overpowered the hazelnut flavor so I will use a little less swerve next time and this should be perfect to my taste. But this is a great recipe. Thank you!
Juenara Washington
I just tried this tonight – ummm wow! and I don’t even like Nutella! – This was super yummy – my macros came out a bit different but I guess that is to be expected with using different products. This is the perfect after-school snack for the kids paired with a little veg or fruit.
Mariana
Hi Dear
The calories mentioned are per tablespoon or t whole quantity which is 32 tablespoons?
Maya | Wholesome Yum
Hi Mariana, The nutrition info listed is per serving, not the entire recipe.
Chrissy
Delicious! Can I store it in the refrigerator?
Wholesome Yum
Hi Chrissy, yes you can store it in the fridge. Keep in mind it will harden a little.
Jenny
So good, thank you!!
Mindy
I made this with Hazelnut flour and actually spread the flour on the cookie sheet and toasted it lightly for a few minutes. Watched it carefully and mixed twice so it didn’t burn and that worked. I also didn’t have any coconut oil on the house last batch and used melted ghee. It got solid in the fridge and tasted like truffles… so so good. This recipe is a keeper.
K
I have “Swerve,” the granulated version. Can I use that? Or do I need to use “confectioners” erythritol? Worried that the granular version would make it too grainy. Also, I’m not wild about the taste of Swerve, I find it rather bitter. Wondering if there is an alternative brand you would recommend?
Maya | Wholesome Yum
Granulated will be grainy. You’d have to powder it in a food processor or coffee grinder, or just buy the powdered kind. I prefer pure erythritol and to me that has less aftertaste.
Christine
This is so yummy..
Becoming.Fitastic
Hello! I have everything but Avocado oil. Thoughts on using melted coconut oil?
Maya | Wholesome Yum
Coconut oil should work! The taste is a bit less neutral, so you’d taste the flavor.
Marlene
I just made it! Delicious recipe, thanks!
Maya | Wholesome Yum
Thank you, Marlene! I am happy you liked it!
Cheryl Geller
I am making the 5- Ingredient Sugar-free Nutella spread. I got to tell you, getting the skins off the Hazelnuts was very labor intensive. I heated them in the oven, then tried rubbing them in a folded terry dish towel, then shaking them in a large jar with a lid, then peeling a lot with my finger nails! I probably won’t ever attempt this again….not worth the hassle and time.
Maya | Wholesome Yum
Hi Cheryl, It sounds like the hazelnuts needed to roast in the oven for longer. Once they are done, the skins come off pretty effortlessly by rubbing or shaking, without requiring peeling with your finger nails. And, it’s not necessary to get every last bit off, just the majority.
Jessica Skidmore
Holy F-ing Wow! Thank you so much. This is better than nutella and I am nutella obsessed. Now I can finally stay on track with my diet.
Maya | Wholesome Yum
Hi Jessica! I am so happy, thanks for stopping by!
Elena
This was delicious! But my first batch was a little too runny. My last batch, I added collagen powder to it and that thickened it up. Plus, I snuck in some protein that way. I am thrilled about this recipe. My husband threw out the real Nutella after this.
Maya | Wholesome Yum
That’s amazing, Elena! I love to hear that!
Sarah
Is a totally refined sugar/sugar-free option ever been tried? I recently took up Whole30 and am curious what it would taste like without any added sweetener or even maybe a maple syrup/honey option.
This recipe however is a hit with the kids!!!
Maya | Wholesome Yum
Hi Sarah, This recipe doesn’t have any sugar or refined sugar, but I assume you mean without any sweeteners. I understand the need since sweeteners are not Whole30. I haven’t tried that. It might still be good, particularly after a while without sweeteners and your palate isn’t used to them. Maple syrup or honey would not be Whole30 compliant either. You can try adding them, but the spread would be more runny. I’m glad your kids like it!
Misty
I’m curious – why do you prefer to use raw hazelnut? I thought roasting nuts helped release their fat and bring out their flavour
Maya | Wholesome Yum
Hi Misty, We actually roast the hazelnuts as part of this recipe. 🙂 Doing it yourself right before makes it easier to remove the skins.
Laura Stone
I am wondering if Truvia or Splenda can be used instead of the powdered erythritol, or what else may be used.
Maya | Wholesome Yum
Hi Laura, Yes, you can. If using a granulated sweetener, run it through the food processor first to powder it. The amount should be pretty close but you can easily adjust to taste.
Nicole
I have almond flour, I read that someone else wants to use ground hazelnut flour. Can I use almond? I know it won’t be hazelnut, but I can live with that for the moment.
Maya | Wholesome Yum
Hi Nicole, I haven’t tried that but I think you can! As long as your blender or food processor is powerful enough to make nut butter, it should be fine.
Diane
Thanks for the recipe. It’s too sweet for my taste so I doubled the cacao powder (+ 3 T of macadamia nut oil). Next time I’ll try with less erythritol.
Maya | Wholesome Yum
Thank you for the feedback, Diane! I updated the recipe card to note that more or less sweetener can be used, to taste.
Ariana
Thank you for this amazing recipe! Usually, how long can a jar of homemade Nutella last, when put in fridge? Thx 😀
Maya | Wholesome Yum
You’re welcome, Ariana! I’ve kept this in the cupboard for multiple weeks without a problem. It would probably keep for much longer – about the same amount of time as any nut butter once opened.
Kristina
You can use fractionated coconut oil.
Maya | Wholesome Yum
Yes, you can! Since it’s also liquid, it can be substituted 1:1 for the avocado oil.
Jane
I have a bag of Bob’s Red Mill ground hazelnut flour. Could I use it? If yes, how much? Thank you.
Maya | Wholesome Yum
Yes, you can! I don’t think the hazelnuts used for the flour are roasted, so you’ll have a little less of that roasted nut flavor, but it will still be really good – and faster since you can skip steps 1-3. It would be best to weigh it – for the entire recipe you’ll need 240 grams of hazelnut flour. Just place the hazelnut flour in the blender instead of the nuts in step 4 (it will turn into nut butter faster than the nuts). The instructions are the same from there.
Cheryl Geller
Using hazelnut flour sounds a whole lot easier than using hazelnuts, because of having to remove the skin. I might try that next time.
Martha
Can I substitute the hazelnuts with pecans?
Wholesome Yum M
Hi Martha, Yes! Enjoy.
Gayle Oxford Chapman Gooding
Thank you!
gayle
I’m not seeing a form to fill out
Maya | Wholesome Yum
Hi Gayle, If you’re looking to enter the giveaway, the form is right below the “Enter the giveaway here!” header in the post. If you are on a mobile device, you may have to hit the big pink “tap to read more” button to see the full post, including the giveaway instructions. Hope this helps!
Andrea Wyckoff
Such a kickass recipe!! So much love for hazelnuts & chocolate together!! And I would LOVE to win a Blendtec!!
Michelle Kent
I can’t wait to try this recipe. Who doesn’t love Nutella? Thank you so much.
Sheila McAlpine
Thank you! Love it!
Joyce
Could I use coconut oil or MCT oil in place of the avocado oil (which I don’t have)?
Maya | Wholesome Yum
An oil that is liquid at room temperature would work best, so coconut or MCT oil is not ideal for that since it’s solid at room temperature. Coconut oil would still probably work okay, but the spread will be a lot more dense/hard. If you decide to use it anyway, I recommend melting it first. Any oil that is liquid at room temp would work better, though. I picked avocado oil because it has a mild taste (compared to olive oil, for example, which is a flavor you don’t really want in your Nutella spread). Hope this helps!
Sarah Hardy
This just looks amazing! Nutella is amazing, and I know my kids could use a sugar free option!
athleticavocado
Boy oh boy I LOVE nutella, but it’s obviously so unhealthy! Love that this version is sugar-free but still tastes decadent! I would dollop some on top of my oatmeal!
Megan Stevens
I love this blender giveaway, sooo cool!! Thank you!!
Michelle
Very generous of you! Thank you for this opportunity 🙂
Carol
I love you! Well, I know my family will. We have been Nutella fans for years (lived overseas since 1983, but now back in the US and huge low-carb fans). I have just found your site and cannot believe what you have done to improve so many of the recipes as well as presenting new ideas. But with this Nutella recipe – well, you have gone over the top. Thank you. I would love the blender, but do not have many social media sites. That’s okay. I am a winner with your recipes alone. 🙂
Maya | Wholesome Yum
Thank you for the kind words, Carol! I hope you enjoy the Nutella recipe. By the way, you are still welcome to enter the giveaway even if not all the entries apply to you.