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
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- 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
- ¾ cup roasted hazelnuts (see notes for toasting)
- 3 tablespoon hazelnut oil can sub avocado oil
- 2 tablespoon cocoa powder
- 2 to 3 tablespoon powdered Swerve Sweetener
- 3 tablespoon collagen protein powder (optional)
- ½ teaspoon 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
Dilek says
Another amazing recipe! So far, your recipes never failed me!
Susan says
I don’t do well with Swerve. Any suggestions for a substitution?
Vicki K says
allulose
Ruby says
Any suggestion on how to make it white chocolate hazelnut spread ? I currently buy it from ChocZero but would really love a cleaner version!! I don’t like chocolate. Thank you for all you do, I have tried quite a few recipes and every single one is delish.
Carolyn says
White chocolate is made mostly of cocoa butter, sweetener, and vanilla. You could play with that!
Mary Lee says
I love your recipes! If there’s anyone out there that is going keto and struggling with good food to eat, I highly recommend your web site. Thank you so much and I hope you keep up the good work!
Carolyn says
Thank you so much!
Beth says
Delicious! It’s a keeper.
Lynette says
Looking forward to trying this recipe.
April says
OMG I’m in love. I love Nutella, but it has sooooo much sugar. This is such a great substitute – tastes just like it!
katerina @ diethood.com says
Homemade nutella is the BEST!! I love that its low carb!! YUM!
Agnes says
Oh yum! I just made liege waffles and I feel like this would’ve gone PERFECTLY with them!
N says
What is the quanity of of final product ?
Ty
Carolyn says
6 servings x 2 tablespoons per serving = 12 tablespoons. Which is the equivalent of 3/4 cup.
Joyce says
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. Going to make the candy recipes when I get the hazelnut extract. I love having the right tools and would like to know which model Blendtec blender you use. I started with my Vitamix and it just threw the mixture to the sides. I continued scraping the sides and added the oil but could not get it smooth. Added the other ingredients and a little more oil and it still did not come together in a smooth consistency. Transferred the mixture to my smaller older Oster blender and it is now smooth and tasty and in the fridge. Anyway, it would be much easier to make it in a blender that can make nut butters with less drama. Thanks for your help.
Sonogal says
tastes great! a little meally, but I’m guessing this is because i did not grind nuts long enough. used Lakanto powdered monkfruit as I think it has less aftertaste. also used the hazelnut oil. Yum!
ciggy h says
How can there be more calories from fat than there are calories? “Calories 158 Calories from Fat 164”
Carolyn says
Hi… that seems to be a glitch with the recipe card. I don’t put in a “calories from fat” section so I don’t know how it’s arriving at that.
milton krug says
Can I use hazel nut flour in this recipe?
Bernadette says
Could walnuts be used instead of hazel nuts?
Carolyn says
Sure.
Megan Williams says
Do you recommend stevia or monk fruit as an alternative sweetener? Any difference in taste? Thanks! Looking forward to trying.
Carolyn says
I don’t recommend either for this recipe, to be honest.
Rosemarie says
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!
Michaja Tate says
I ❤️❤️❤️ every recipe I made of yours! Thank you so much for sharing your wonderful creative gift!
Question:
We pretty much do Keto. To loose weight, wondering if you suggest counting just carbs or macros. I’m trying to figure out what is really the best way.
Thanks so much!
Carolyn says
Well I am not your best advisor on this, since I count carbs only to control my blood sugar. If you aren’t losing weight, you may need to cut back a bit on fat and calories too. It is possible to overeat on keto!
Jan says
You guys I made this tonight and accidentally left my spatula in the Vitamix and turned around and hit the on button. Ruined the recipe and my favorite spatula. 🙄
Carolyn says
So sorry to hear it!
Anu says
This is so delicious! I have a powerful Indian style mixer grinder so was able to make a very smooth hazelnut butter quite easily, had to roast and shell the hazelnuts as I just had raw hazelnuts at hand. For the sweetener I used powdered allulose and a bit of powdered stevia and monk fruit sweetener to taste. I only used half the recommended amount of melted coconut oil, but I need to see how this keeps in the fridge, in terms of consistency. I made a double batch this time, and used some to fill choux pastry keto doughnuts. Yum! Definitely a recipe to repeat often. Thanks!