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
- 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.
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I have always loved this recipe of yours!
Sugar-free?! This sounds like a dream come true! I can’t wait to try it!
Oh no! A healthy Nutella??? I will eat this so fast! It’s perfect!
Just thought I’d share a variation I think people might enjoy. I used hazelnut oil instead of coconut, in order to keep it in more of a liquid state, then I added heavy cream powder (hard to find in stores but Amazon has it) to give it a bit more of a milk chocolate taste. I experimented and found I liked a proportion of one half teaspoon powder to 1 tablespoon pseudtella, but of course everyone is different. I found more than this detracts too much from the hazelnut flavor but I may try adding extract to see how that turns out. I doubt this would work with coconut oil since the powder thickens the mixture more.
Sounds good!
I WOULD LOVE TO SEE YOU HOST A “FOOD NETWORK” TYPE SHOW FOR LOWCARB/GF/KETO I LOVE YOUR PRESENCE ON SCREEN… AND ALL YOUR RECIPES!!!!
Thanks so much, Chris.
is it unsweetened cocoa powder? Thanks
I’ve never seen sweetened cocoa powder. yes it’s always unsweetened.
I have used clarified butter (or butter, I just always have clarified butter on hand) just a bit which gives it the perfect consistency once refrigerated. Cocao butter does the same and is another option. Oils don’t solidify in the fridge (except coconut oil, but I don’t want my nutella tasting of coconuts) so I find butters a better option.
What kind of coco powder and vanilla do you ya? I didn’t see any links for either!
Well it sort of depends on what’s on sale sometimes! But I love Rodelle for both cocoa powder and vanilla extract.
Thanks for sharing your recipe. I made mine exactly as you did, but noted that the coconut flavor from the coconut oil really dominates the taste and does not allow the spread to taste much like hazelnut. I also noted that the amount of powdered erythritol used here was not as sweet as the real thing (which I understand is the challenge we face when we want to make something commercially made). I turned my batch into tea cookies.
So next time I will use hazelnut or avocado oil and will make it a bit sweeter.
If (just if) you decide to replace this video with another updated one, may I suggest doing one of those fast videos with ingredient name written? Many Thanks
I had the same result as you — the coconut oil was just wayy too strong. It didn’t taste like Nutella at all or even very pleasant. I want to try with another oil as well. Did you get any better results with hazelnut oil or avocado oil?
I wonder what kind of coconut oil you are using because I can barely taste it in mine. I have used Avocado oil many times and it’s great but it’s goopier.
Thanks, Carolyn! Good point that it may be the coconut oil…we buy it in bulk and it’s not high quality. I bought some good hazelnut oil and just tried again a few minutes ago, and it’s REALLY good!! If I do it again with coconut, I’ll get a higher quality, but I’m happy with the hazelnut oil results!
I like it with hazelnut oil or avocado oil too but it gets really drippy!
Sorry I left my comment on the wrong post!
What’s your Blendtec capacity? I have 9 cup food processor (Cuisinart). Would it be too big to make this recipe? Thanks!
This is exactly what I need!
I never buy Nutella because it is so sugary, now I still don’t have to and I can indulge to my hearts desire! Thanks for the great recipe and cool back-story too. You’re OG girl!
So simple! We love hazelnut spread in our house!
I seem to have mended a lot more oil. I forgot to dehusk as a result a slightly bitter taste not sure why I needed extra oil though. I’ll try again as this was my first try thanks for all the sweet low carb recipes I use Vitafibre so always on the look out for protein powder and Vitafibre recipes to help me stick to diet and stop me eating high carb versions.
The husks could easily be why you needed extra oil, since they add a dryness to the whole thing.
I couldn’t find them at our Trader Joes. I did find roasted hazelnuts on nuts.com. I understand that you don’t have to get all of the husks off, but I am having a hard time getting much of the husks off at all. Any other tips?
If they are already roasted then there probably isn’t much you can do. Try grinding them up!
Sugar-free nutella? Oh man, I can’t wait to try it myself, must be delicious!! Thank you so much for sharing it!