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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
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:
Click 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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RECIPE CARD
5-Ingredient Sugar-free Nutella Spread (Low Carb, Paleo)
RECIPE VIDEO
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PrintIngredients
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- 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
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 400 degrees F (177 degrees C). 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 (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.
You'll Also Like These Keto Low Carb Recipes
Recipe Notes
The sugar-free Nutella spread can be stored at room temperature in an air tight jar for a month.
Serving size:Â 1 tbsp
Video Showing How To Make Chocolate Hazelnut Spread (Low Carb):
Don't miss the VIDEO above - it's the easiest way to learn how to make Chocolate Hazelnut Spread (Low Carb)!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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52 Comments
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 a nutella addict. 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 killer 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.
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.