Sugar-Free Keto Nutella Recipe
This homemade Sugar-Free Nutella recipe is your ticket to enjoying that iconic chocolate hazelnut spread without the sugar crash. It's great for keto followers or anyone cutting down on sugar, using natural ingredients to whip up something truly delicious.
Servings: 38 Tablespoons
Calories: 42kcal
Ingredients
- 200 g roasted hazelnuts 1.5 cups
- 1 tablespoon vanilla extract
- 3 tablespoons cocoa powder
- 3-4 tablespoons sweetener of choice I used stevia erythritol
- 2 tablespoons hazelnut oil, avocado oil, or light olive oil
- 4 tablespoons unsweetened almond milk
- Pinch of salt
Instructions
Roast Hazelnuts (optional):
- Begin by roasting the hazelnuts if needed. You can do this in the air fryer at 300°F/150°C for 12 minutes, OR in the oven at 350°F/175°C for 13-15 minutes, OR roast them in a pan on the stove for 6-8 minutes over medium-low heat. When they're golden and the skins start to fall off, they're ready.
- Remove the skins from the hazelnuts once they’re cool enough to handle by rubbing them between your fingers. It’s okay if some of the skins are stubborn and stay on.
Make Nutella:
- Blend the peeled roasted hazelnuts in a food processor until it is hazelnut butter. This will take about 10 minutes, starting at a medium speed, and increasing to full speed for the last 3 minutes. Occasionally stop and scrape down the sides and under the blades as you blend. It will be the consistency of creamy peanut butter when it’s ready.200 g roasted hazelnuts
- (Optional) Blend your sweetener with a hand blender in a jar until it is a fine powder.3-4 tablespoons sweetener of choice
- Add the sweetener, vanilla, cocoa powder, and salt to the food processor with the hazelnut butter.1 tablespoon vanilla extract, 3 tablespoons cocoa powder
- Blend for 5 minutes on medium-high speed.
- Add the oil and blend for another 3 minutes. The mixture may become a little tough and sticky. That’s okay.2 tablespoons hazelnut oil, avocado oil, or light olive oil
- Drizzle in the milk and blend on high power for another 3 minutes.4 tablespoons unsweetened almond milk
Notes
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- Texture control: Adjust the consistency by playing with the amount of oil and milk. More liquid makes it runnier, great for drizzling!
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- Sweetness to taste: Depending on your sweetener, you might want more or less. Taste as you go and adjust.
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- Quality matters: The better the cocoa and hazelnuts, the tastier your Nutella will be.
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- Nut allergies: If you're allergic to hazelnuts, consider a seed-based version with sunflower seeds.
- Food processor: You need to use a high-speed blender or food processor for this. It doesn't need to be fancy - my food processor is a Braun from the 1990s and it does the trick!
Storage Instructions
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- Airtight container: Store your homemade Nutella in an airtight container to keep it fresh. I use an old Nutella glass jar for mine!
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- Refrigerate: It’s best kept in the fridge, where it can last for up to 2 weeks.
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- Room temperature: If you prefer it a bit softer for spreading, you can leave it out at room temperature for a few hours before use, or zap it in the microwave for 30 seconds.
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- Stir before use: Natural oils can separate, so give it a good stir if you notice any separation.
Nutrition
Serving: 1tablespoon | Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.3mg