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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
134 Comments
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.
Marlene
0I just made it! Delicious recipe, thanks!
Maya | Wholesome Yum
0Thank you, Marlene! I am happy you liked it!
Cheryl Geller
0I 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
0Hi 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
0Holy 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
0Hi Jessica! I am so happy, thanks for stopping by!
Elena
0This 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
0That’s amazing, Elena! I love to hear that!
Sarah
0Is 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
0Hi 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
0I’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
0Hi 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
0I am wondering if Truvia or Splenda can be used instead of the powdered erythritol, or what else may be used.
Maya | Wholesome Yum
0Hi 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
0I 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
0Hi 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
0Thanks 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
0Thank you for the feedback, Diane! I updated the recipe card to note that more or less sweetener can be used, to taste.
Ariana
0Thank you for this amazing recipe! Usually, how long can a jar of homemade Nutella last, when put in fridge? Thx 😀
Maya | Wholesome Yum
0You’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
0You can use fractionated coconut oil.
Maya | Wholesome Yum
0Yes, you can! Since it’s also liquid, it can be substituted 1:1 for the avocado oil.
Jane
0I have a bag of Bob’s Red Mill ground hazelnut flour. Could I use it? If yes, how much? Thank you.
Maya | Wholesome Yum
0Yes, 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
0Using hazelnut flour sounds a whole lot easier than using hazelnuts, because of having to remove the skin. I might try that next time.
Martha
0Can I substitute the hazelnuts with pecans?
Wholesome Yum M
0Hi Martha, Yes! Enjoy.
Gayle Oxford Chapman Gooding
0Thank you!
gayle
0I’m not seeing a form to fill out
Maya | Wholesome Yum
0Hi 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
0Such a kickass recipe!! So much love for hazelnuts & chocolate together!! And I would LOVE to win a Blendtec!!
Michelle Kent
0I can’t wait to try this recipe. Who doesn’t love Nutella? Thank you so much.
Sheila McAlpine
0Thank you! Love it!
Joyce
0Could I use coconut oil or MCT oil in place of the avocado oil (which I don’t have)?
Maya | Wholesome Yum
0An 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
0This just looks amazing! Nutella is amazing, and I know my kids could use a sugar free option!
athleticavocado
0Boy 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
0I love this blender giveaway, sooo cool!! Thank you!!
Michelle
0Very generous of you! Thank you for this opportunity 🙂
Carol
0I 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
0Thank 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.