This sugar-free Nutella is creamy and smooth, with a rich chocolate hazelnut flavor. It’s a decadent addition to keto breakfast or dessert. And with only 1.6g net carbs per serving, you might just eat it with a spoon!
I have been making sugar-free Nutella for well over a decade now. And in fact, I may have been the first person to develop a recipe for it. It was way back in 2011, when I was craving some chocolatey deliciousness and it’s been a favorite ever since.
I was astonished that it was so easy to make my own homemade keto version. Best of all, I like it even better than the original. Because it is less tooth-achingly sweet, the chocolate hazelnut flavor shines through even more.
My whole family loves this delicious spread. We put it on everything! Keto pancakes, keto cheesecake – you name it, we will drizzle this over it. But I am also not above spooning it right out of the jar and straight into my mouth.
Why you need to try this
Over the years, I have honed my keto nutella recipe and I truly think it’s pitch perfect now. It’s rich and creamy, and has that unparalleled hazelnut flavor. And it takes only a handful of ingredients and about 5 minutes to make.
The first ingredient in a jar of real Nutella® is sugar. The first ingredient in my homemade spread is hazelnuts. That tells you something, doesn’t it? My version has less than 2g net carbs per serving and no added sugars.
I love it as is, of course, but I also love to work it into other keto desserts. I’ve made Keto Nutella Ice Cream and Sugar-Free Keto Frosting. And my Keto Ferrero Rocher are a spectacular holiday treat!
Reader reviews
⭐⭐⭐⭐⭐ I was never a big fan of Nutella, but I love hazelnuts & chocolate so decided to give the sugar free version one a try. I am not disappointed, and think my tastebuds have changed over the years cause this stuff is delicious. – Joyce
⭐⭐⭐⭐⭐ I made this the other day. It was so perfect! I have been low carb/sugar free for a few years now and missed Nutella. Now I can have it anytime. Thank you for satisfying my craving! – Rosemarie
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Hazelnuts: This recipe takes roasted, unsalted hazelnuts. Many brands sell them that way but you can also roast your own at home. I have provided instructions for roasting and husking raw hazelnuts in the recipe notes.
- Hazelnut oil: Toasted hazelnut oil really brings out the best flavor but you can also use another liquid oil, like avocado or olive oil. You can also use melted coconut oil but I recommend the refined version, as it has a more neutral flavor.
- Sweetener: You want to use powdered sweetener, to avoid grittiness. I have had success with both Swerve and BochaSweet, but I find that allulose makes the spread become really gloppy and strange.
- Cocoa powder: I recommend a good Dutch process cocoa powder here for the best chocolate flavor.
- Collagen protein powder: This is a new addition to my sugar-free nutella recipe and while it is optional, I highly recommend it. It adds nutrition but better than that, it helps thicken the spread so it’s not so drippy. You can use plain collagen or chocolate collagen.
- Pantry staples: Vanilla extract and salt.
Step by step directions
1. Grind the hazelnuts: Place the hazelnuts in a good strong blender or food processor and process until finely ground and they begin to clump together. Do not add any other ingredients at this point, as it makes them harder to grind up properly.
2. Blend in the oil: Add 2 tablespoons of oil and process until the mixture becomes nut butter. You may need to scrape down the sides of the blender with a rubber spatula a few times to help things combine.
3. Add the dry ingredients: Add the cocoa powder, sweetener, collagen, and salt and continue to blend. At this point, the mixture will thicken up again.
4. Add more oil as needed: Add the additional tablespoon of oil and continue to process until the mixture is smooth and creamy. You may need additional oil to thin it out again.
Expert Tips and FAQ
You need a high powered blender or food processor to get your chocolate hazelnut spread as smooth as possible. Many blenders are not up to the task of making nut butter. And if you make a larger amount, you may need to process in batches so you don’t overload your blender.
Homemade Sugar Free Nutella is quite goopy and liquid at room temperature. This is normal, but the addition of collagen protein helps tremendously to thicken the mixture and make it less drippy. It also firms up considerably when refrigerated.
Don’t try to use any other kind of protein powder, as it will make the spread overly thick and gritty. It just doesn’t blend in as well as collagen peptides.
Troubleshooting:
- If your mixture is too thin, blend in some more cocoa powder.
- Taste the mixture and add more sweetener if you find it’s not sweet enough.
- Add more oil if you find it won’t blend smoothly.
Frequently Asked Questions
This recipe for Sugar Free Nutella has 3.9g of carbohydrate and 2.3g of dietary fiber. So it has a net carb count of 1.6g per serving. A serving is 2 tablespoons. It’s much lower than most keto versions on the market!
Commercially made Nutella® is full of refined sugar and not recommended for keto or low carb diets. Howeveer, homemade Sugar Free Nutella has no added sugar and less than 2g net carbs per serving, which makes it an ideal keto snack.
I recommend storing this spread in a jar in the refrigerator. As it has no dairy or anything that spoils, it can last for months! It also firms up nicely in the fridge so it’s not as messy.
More delicious hazelnut recipes
Keto Sugar Free Nutella Recipe
Ingredients
- 3/4 cup (90 g) roasted hazelnuts, (see notes for toasting)
- 3 tbsp hazelnut oil, can sub avocado oil
- 2 tbsp cocoa powder
- 2 to 3 tbsp (2 tbsp) powdered Swerve Sweetener
- 3 tbsp collagen protein powder, (optional)
- 1/2 tsp (0.5 tsp) vanilla extract
- Pinch salt
Instructions
- In a food processor or high powered blender, process the hazelnuts until finely ground and beginning to clump together.
- Add 2 tablespoons oil and continue to grind until the nuts smooth out into a butter.
- Add the cocoa powder, sweetener, collagen, vanilla, salt, and remaining oil and process again until smooth. Add additional oil as needed to get it smooth and creamy. Taste and adjust sweetness as desired.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I’ve been dying for Nutella (but healthier) and just came across this. I had all the ingredients so I gave it a go but it’s so grainy. I’m sitting here wondering if I should add more oil or another liquid. It tastes fantastic minus the texture. Did I do something wrong??
It’s probably your blender, not able to really blend it up well. What kind do you have?
Do you think you could begin with either hazelnut flour or hazelnut butter to speed up the process? I actually have both. So it would be just taking the flour and adding the oil to it and go from there, or taking the hazelnut butter, adding the other ingredients and going from there…..
Just trying to speed up the process so I can have this now instead of ordering organic hazelnuts
I made this for the chocolate torrone recipe which I’m making next week. This tastes incredible! I’ve never tasted Nutella, but my daughter, who loves it, says this is perfect! She says it has more hazel nut flavor than the original. I think I’ll be making this a lot!
You say 6 servings, but how much is a serving? How many cups, Tablespoons, etc?
Thank you
Looks delicious!
It states serving size right in the recipe card, with the nutritional information.
I subscribed today, thanks…..but I didn’t get promised by you here “Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!”……could you please make sure I get it. Thanks. I like your recipes, by the way….you r a great cook!
If you used the form that says Secrets to Keto Baking, then you should start receiving it.
Can you use stevia as the sweetener?
I just made this today using black cocoa. I added a little espresso powder and omg, it’s awesome! I need to make a double batch next time.
This is to die for. I have started using this between layers of your ice cream that I am processing in my Creami machine. I have little bread baking pans, and I’ll put down a layer of ice cream and then pour this on top, and add another layer of ice cream. Maybe more layers depending on how much I made. VERY interested in any recipes you come out with for the Creami. My fingers are crossed. You have the best keto desserts in the entire world. Thank you.
Thanks for another great recipe!
Was missing Nutella on my bagels. Mixed up a batch of Sugar-free Nutella. started by powdering granulated non-sugar sweetener in blender. Added Almond Butter (nuts plus oil), cocoa powder, vanilla, and salt. Tastes great.