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Free Printable: Low Carb & Keto Food List
Get It NowThis keto sugar-free Nutella recipe is the perfect spread you’ll want to add to everything! It’s creamy, it’s dreamy, and it’s my guilt-free go-to when I’m craving something sweet and a fruity chia jam won’t do. And in case you thought it was complicated… sugar-free keto hazelnut spread takes just 5 ingredients!
Why You’ll Love This Sugar-Free Nutella Recipe
- Decadent chocolate hazelnut taste
- Smooth, thick, and spreadable
- 1 net carb per tablespoon
- 5 ingredients and ready in 20 minutes
- Naturally low carb, sugar-free, gluten-free, and paleo
What Is Nutella?
Nutella (a.k.a. gianduja) is a smooth, velvety chocolate hazelnut spread, made from hazelnuts and cocoa powder. It originated in Italy but is now beloved worldwide. This versatile spread can be used on toast, waffles, and pancakes; as a dip for fruit and cookies; or a filling for pastries.
The problem is, store-bought Nutella is loaded with sugar (20 grams per serving, to be exact). That’s why we needed an option for sugar-free Nutella. I first made it years ago using erythritol, but it was gritty and runny. Now I found a solution…
When I tested this keto Nutella recipe with Besti Powdered Monk Fruit Allulose Blend more recently, and added chocolate chips to thicken, it tasted just like the original — so it’s the only sweetener I’ll use for this recipe now! Powdered Besti dissolves easily unlike other sweeteners, so it blends beautifully anytime you need a smooth texture for frostings or sauces — all with a flavor just like real powdered sugar. Plus, it has zero calories and zero net carbs!
Ingredients & Substitutions
Here I explain quality ingredients for homemade sugar-free Nutella, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Hazelnuts – You may also find these nuts labeled as filberts on the packaging. Find unsalted, raw hazelnuts for this recipe, or save time by getting blanched hazelnuts, which already have the skins removed.
- Besti Powdered Monk Fruit Allulose Blend – Keeps this homemade Nutella sugar free! Most other sugar substitutes (anything containing erythritol, including most brands of monk fruit and stevia) won’t work for this recipe, because erythritol won’t dissolve and creates a gritty texture. Concentrated liquid sweeteners can work for the right texture, but tend to have an aftertaste.
- Unsweetened Cocoa Powder – I like this quality one for the best taste.
- Sugar-Free Dark Chocolate Chips – Although optional, they help thicken and I highly recommend adding them if you don’t want the spread to be runny.
- Vanilla Extract – Use the highest-quality one you can.
- Coconut Oil – The optional addition of this healthy fat helps thicken the keto hazelnut spread (since it’s solid when it cools).
- Sea Salt – Balances the sweetness.
How To Make Sugar-Free Nutella
This section shows how to make the best sugar free Nutella, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
- Roast. Arrange the hazelnuts on a baking sheet and roast until lightly browned and fragrant.
- Peel. Place the roasted hazelnuts in a bowl with a lid and shake until the skins are removed, or rub inside a folded kitchen towel.
TIP: Save time by purchasing blanched hazelnuts!
You can find blanched hazelnuts here. If you use these, you can skip the 2 steps above and don’t have to roast them or remove any skins.
- Process. Pulse the hazelnuts in a high-power blender or food processor, and blend until a smooth hazelnut butter forms. Scrape down the sides as needed.
- Melt. In a microwave or double boiler, melt chocolate chips (if using).
- Flavor. Add powdered Besti, cocoa powder, melted chocolate (if using), melted coconut oil, and vanilla extract.
- Blend. Process until the spread is smooth and glossy.
TIP: Ensure the right consistency by adjusting oil last.
Try blending first without adding any oil, and if it’s still too thick you can try adding a little more oil.
Storage Instructions
- Store: Sugar-free Nutella has a shelf life of about 2 weeks in a tightly sealed mason jar. Storing it in the fridge is okay, too, but the texture will be firmer.
- Freeze: Store keto Nutella in a freezer-safe jar for up to 6 months. Once it’s thawed, give it a good stir to restore its texture.
What To Serve With Sugar-Free Nutella
This recipe works with so many keto desserts, but here are some of my favorite ways to use it:
- Fruit – Dunk it with your favorite keto fruits, such as strawberries.
- Breakfast – Sugar-free hazelnut spread is the perfect topper for a gluten-free English muffin, toast (try low carb bread or quick 90 second bread), some almond flour waffles, coconut yogurt, or banana chocolate chip muffins. You can also use it as a stuffing for keto crepes!
- Desserts – Spread it on almond butter cookies or use as a filling for keto Oreos.
- Snacking – Serve it up on a keto charcuterie board or plate with almond flour crackers. It’s fabulous spread on a slice of almond flour zucchini bread.
- A Spoon – Let’s be honest here. Sometimes you just need that fix!
More Ways to Use Keto Nutella
Now that you know how to make keto hazelnut spread, try it in these mouthwatering recipes!
Recommended Tools
- Baking Sheet – You will love this baking sheet. It’s heavy duty and anti-warp! Available at Amazon or Target.
- High-Powered Blender – This professional grade blender creates sugar-free keto hazelnut spread in minutes. (Less powerful blenders won’t be able to handle making a smooth nut butter.)
- Food Processor – Another option for making the spread. Available at Amazon or Target.
Sugar Free Nutella
Make homemade keto sugar-free Nutella with real cocoa and hazelnuts. This easy sugar-free hazelnut spread is sweet, chocolaty, & spreadable!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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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. 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 or a food processor. Process for 1-3 minutes, scraping the sides as needed, until the nuts begin to release oil and then form a smooth nut butter.
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Melt the chocolate chips in a small bowl in the microwave, or in a double boiler on the stovetop.
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Add Besti Powdered, cocoa powder, melted chocolate, vanilla extract, and coconut oil. Process for an additional 1-2 minutes, until the spread is smooth and glossy.
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Sugar-free Nutella spread will thicken a little more as it cools. Refrigerate for a thicker, more spreadable consistency.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 2 tablespoons
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar-Free Keto Nutella Recipe
132 Comments
Donna
0This is a lovely Nutella substitute! I used cacao in place of cocoa, and found I needed to add another 2 T of coconut oil, as it was really thick. Very nice flavor and texture!
Wholesome Yum D
0That sounds like a delicious tweak, Donna! I’m glad you enjoyed it, and cacao plus that extra coconut oil sounds like it gave it an extra smooth, rich texture.
Kari Bohning
0How long is this good for? Can I freeze it?
Maya | Wholesome Yum
0Hi Kari, I have storage instructions in the post, and yes, you can freeze it.
Chris
0Not terribly impressed! I followed this to the letter and ended up with a thick, dry dough!
Maya | Wholesome Yum
0Hi Chris, Sorry to hear you had trouble. I just want to confirm you’re talking about the same recipe? This recipe is for sugar free nutella and does not involve any kind of dough.
Chris
0Hi. Yes definitely this recipe. But looking into it, I’m wondering if it’s the sweetener. My husband had a similar problem making ice cream. I’m not able to buy your monk fruit with allulose in the UK. What would you recommend?
Thanks
Maya | Wholesome Yum
0Oh yes, that would definitely be it! Unfortunately most brands won’t dissolve properly and that would explain what you described. You can get Besti from iHerb.
Kathleen
0Could cacao powder be substituted for the cocoa powder?
Maya | Wholesome Yum
0Hi Kathleen, Yes, that should work, but it might be more bitter.
Lilian
0So delicious ? Easy to make and easy to spread on my egg life cinnamon wrap.
Julie
0This is absolutely fantastic! I think it has more flavor than commercial Nutella.Some had complained before that theirs had turned out gritty. They could try doing what I did. I processed the butter a couple of min. longer. Also,I added an extra TB. of coconut oil. It’s smooth, glossy and tasty
Julie
0Would Swerve Powdered Sweetener be a suitable alternative for the Allulose Blend??
Athina Levesque
0Swerve contains erythritol. It is no longer a safe sweetener to use. The studies are quite compelling
Wholesome Yum D
0Hi Julie, I have never used that brand so I can’t guarantee the results. If you need to use an alternative sweetener I suggest using my Keto Sweetener Guide to make sure you are using the correct amount of sweetener.
Sam
0Hello there, Any suggestions for a Wholesome Yum Allulose blend replacement? Can’t seem to find it as easily in Canada! Your help will be greatly appreciated.
Wholesome Yum D
0Hi Sam, You can purchase Besti in Canada on the Wholesome Yum Foods website.
Abby
0I bought raw hazelnut already peeled. Can I roast it without the shell?
Wholesome Yum D
0Hi Abby, Yes, that will work.
Lexiebeth
0I’m honestly not sure what I did wrong, the butter looked smoothly and glossy just as I would expect but once I added the powdered alulose sweetener it became a thick doughy texture. Any ideas why this would have happened? I tried adding more coconut oil but it doesn’t seem to help.
Wholesome Yum D
0Hi Lexiebeth, I suggest combining all ingredients together at one time.
Shay
0I actually made this today. I love it and my boyfriend who hates Nutella loves it too (shocker). I did end up it being gritty, but that was my mistake for using surclose not powedered. Is there anyway that can be fixed?
Wholesome Yum D
0Hi Shay, Unfortunately, at this point there isn’t much you can do to help the grittiness at this point.
Wilma Wine
0I’d Love to have a delicious recipe for a keto bagel
Grammy64
0Oooooo this is pretty delicious!! There is a gritty taste to it as someone else mentioned and I did use coconut oil.
Carrie
0I don’t know if I used my Monkfruit allose granular or a Monkfruit Powdered that had Eryrthitol I used but its a little gritty which isn’t great but not so bad. The thing is it’s not spreadable at all and creamy like the picture. I didn’t use the coconut oil would this help it be creamy?
Wholesome Yum D
0Hi Carrie, Did you use anything in place of the coconut oil?
Carrie
0No it seemed a fine consistency so I omitted the coconut oil. Does the coconut oil have to be liquid or is the solid melted alright?
Wholesome Yum D
0Hi Carrie, The coconut oil would be a liquid.
Lee
0Hi Maya,
I am writing from Australia where allulose is not yet approved for sale. Do you think this could be made with pure monkfruit extract? It is powdered and would not leave the bitter aftertaste of Erythritol… If so how much would you add? If not what alternatives would you recommend?
Thank you,
Lee
Wholesome Yum D
0Hi Lee, I recommend you use my Keto Sweetener Guide to get the measurements you are looking for.
Scarlet
0This homemade nutella was delish and I love that it is sugar free!
Journa Liz Ramirez
0This is my kids’ favorite! So glad I could make it at home with this easy recipe. Thanks Maya for helping me have a sugar-free nutella. Highly recommended!
Tara G
0I could eat this whole thing with a spoon, love it so much!
Kristen
0I have been trying to cut back on my sugar intake so this was perfect for me.
Journa Liz Ramirez
0I tried making it and my whole family enjoyed it. This recipe is definitely a must-try! Thanks, Maya, I’ll surely make this on repeat.
Sharon Whiting
0This is amazing. I thought it might be grainy but it is so delicious. It was really hard not to keep licking the bowl. Thanks, I’ll be making this again and again <3
Nancy Dion
0I have tried a few recipes for nutella and it is by far my favorite one. Stays spreading straight out of the fridge. Delicious!
Robin
0I thought that I followed the instructions and when I keep it in the frig it’s hard. Do I have to keep it in my frig?
Wholesome Yum D
0Hi Robin, This Nutella has a shelf life of about 2 weeks in a tightly sealed mason jar.
Nova
0Hi, the kcal count per tbsp is underestimated. I logged the separate ingredients in my calculator, and it comes to 115 kcal, not 67.
Wholesome Yum D
0Hi Nova, There are many factors in determining nutritional facts. Please refer to my Nutrition Policy for any questions you may have.
Giselle
0This is delicious. I had to pop my nuts back in the oven for longer than 10 minutes to make the skins ready to fall off. That’s is probably some commenter’s issue – that the hazelnuts needed a bit longer than 10. I ground up the nut butter in my dry goods jar for my Vitamix and it worked really well. I will double this next time it is soooooooo delicious.
Ooh also – I added a pinch of salt. Made the flavour pop more. Highly recommend!
Baker Judy
0I’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
0Hi 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
0Love 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?
Samantha Whitson
0I purchase them already skinned & lightly roasted, in 2lb pkgs on Amazon. Makes a HUGE difference for me!
Wholesome Yum M
0Hi 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
0Can I substitute the hazelnuts with pecans instead?
Wholesome Yum M
0Hi Martha, Yes, that will work fine.
Linda
0Definitely saving this one! Don’t think I’ll ever buy the sugary stuff ever again thank you very much!!
Isabel
0Hello, How long will this last in the fridge? Thank you!
Wholesome Yum M
0Hi Isabel, This recipe will easily keep for a couple of weeks in the fridge. Enjoy!
Elizabeth
0Can 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
0Hi 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
0Hi. 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
0Hi 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
0Hello,
Could we use liquid (heated) coconut oil instead of avocado oil?
Thanks
Aram
Wholesome Yum M
0Hi 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
0Hi 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
0Hi 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
0Could you use store bought hazelnut butter and just add the cocoa and sweetener?
Wholesome Yum M
0Hi Katie, Sure! Just make sure the hazelnut butter is unsweetened.
Sabrina
0How much of the hazelnut butter would you use in that case?
Wholesome Yum M
0Hi Sabrina, You will need 1 cup of hazelnut butter.
Kasey
0Can 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
0Hi Kasey, Medjool dates will give the recipe a much thicker texture, but it should work fine.
DaLorean
0Can this be done with a hand mixer using almond flour? I don’t have a food processor!
Wholesome Yum M
0Hi DaLorean, Unfortunately that will not work, as the mixture will never break down enough to become a spread.
Kara M
0No 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
0Hi 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
0Hi.. 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
0Hi Shirel, Yes that should work just fine. Enjoy!
Eileen A DiMarco
0I 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
0I 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
0Hi Rocio, That will be roughly 16 ounces.
Katie Swanson
0I 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
0Hi Katie, you can definitely use a food processor — that’s what I used in the recipe video.
Cassie
0This 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
0I 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
0Hi Dear
The calories mentioned are per tablespoon or t whole quantity which is 32 tablespoons?
Maya | Wholesome Yum
0Hi Mariana, The nutrition info listed is per serving, not the entire recipe.
Chrissy
0Delicious! Can I store it in the refrigerator?
Wholesome Yum
0Hi Chrissy, yes you can store it in the fridge. Keep in mind it will harden a little.
Jenny
0So good, thank you!!
Mindy
0I 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
0I 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
0Granulated 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
0This is so yummy..
Becoming.Fitastic
0Hello! I have everything but Avocado oil. Thoughts on using melted coconut oil?
Maya | Wholesome Yum
0Coconut oil should work! The taste is a bit less neutral, so you’d taste the flavor.