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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.
Later, when you’re preparing desserts throughout the holiday season, you can use this sugar-free chocolate hazelnut spread in any recipe calling for Nutella. My 5-ingredient Nutella crumble bars are a great one to try! I also have another recipe incorporating it coming soon.
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
Thank you to Blendtec for sponsoring this giveaway. The content and original recipe come solely from Wholesome Yum.
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.
Sugar-free Nutella Spread Recipe (Low Carb, Paleo) – 5 Ingredients:
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| Servings | Prep Time | Cook Time |
| tablespoons | 10 minutes | 10 minutes |
| 5-Ingredient Sugar-free Nutella Spread (Low Carb, Paleo) This sugar-free Nutella recipe makes the perfect chocolate hazelnut spread. Low carb, paleo, sugar-free, gluten-free and just delicious. Only 5 ingredients!
|
- 2 cup Hazelnuts (preferably raw)
- 2/3 cup Powdered erythritol (can use more or less to taste)
- 1/4 cup Cocoa powder (unsweetened)
- 1-2 tbsp Avocado oil (or any mild liquid oil of choice)
- 1 tsp Vanilla extract
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- 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.)
- 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.)
- Add the powdered erythritol, cocoa powder, avocado oil (start with 1 tbsp), 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.
Net carbs per serving (one tablespoon each): 1g
*The sugar-free Nutella spread can be stored at room temperature in an air tight jar for a month.
You'll love my low carb cookbook & meal plans!
- LOW CARB MEAL PLANNING STARTER KIT: 7-day low carb meal plan, printable templates, shopping list, recipes, and more!
- 30 DINNERS IN 30 MINUTES COOKBOOK: 30 easy low carb recipes, all under 30 minutes to make and 10 ingredients or less!
Want more low carb, gluten-free ideas for chocolate? Try these:
Carol says
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 says
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.
Michelle says
Very generous of you! Thank you for this opportunity 🙂
Megan Stevens says
I love this blender giveaway, sooo cool!! Thank you!!
athleticavocado says
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!
Sarah Hardy says
This just looks amazing! Nutella is amazing, and I know my kids could use a sugar free option!
Joyce says
Could I use coconut oil or MCT oil in place of the avocado oil (which I don’t have)?
Maya | Wholesome Yum says
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!
Sheila McAlpine says
Thank you! Love it!
Michelle Kent says
I can’t wait to try this recipe. Who doesn’t love Nutella? Thank you so much.
Andrea Wyckoff says
Such a kickass recipe!! So much love for hazelnuts & chocolate together!! And I would LOVE to win a Blendtec!!
gayle says
I’m not seeing a form to fill out
Maya | Wholesome Yum says
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!
Gayle Oxford Chapman Gooding says
Thank you!
Jane says
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 says
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. The conversion is about 1 3/4 cups of hazelnut flour/meal for every 1 cup of whole hazelnuts. So, for the entire recipe you’ll need 3 1/2 cups 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.
Kristina says
You can use fractionated coconut oil.
Maya | Wholesome Yum says
Yes, you can! Since it’s also liquid, it can be substituted 1:1 for the avocado oil.
Ariana says
Thank you for this amazing recipe! Usually, how long can a jar of homemade Nutella last, when put in fridge? Thx 😀
Maya | Wholesome Yum says
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.
Diane says
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 says
Thank you for the feedback, Diane! I updated the recipe card to note that more or less sweetener can be used, to taste.