Learn how to make healthy Nutella with just 3 ingredients and ready in minutes! Sugar free and dairy free, it’s perfect on its own or enjoyed as a spread!
Want to healthify something classic? Make this sugar free Nutella.
Growing up, we ate Nutella straight from the jar and while delicious, did not know how much sugar and dairy we were consuming. Since watching our carbs, we’ve switched to making a homemade version and now we’re never turning back!
It’s creamy, full of chocolate hazelnut flavor and best of all, completely sugar free. It’s also so much healthier than the traditional kind: no palm oil, no dairy, and no artificial ingredients.
For a healthier version, it certainly doesn’t taste any different! With just 3 ingredients needed to make it, you’ve got no excuses!
- Roasted hazelnuts. Use unsalted and raw hazelnuts. Carefully check the packets, as sometimes, even ‘natural’ ones have additives to it.
- Granulated sweetener. Coconut sugar and uncut sugar are great or keep it sugar free by using allulose.
- Cocoa powder. For the chocolate hit! Sift your cocoa powder if there are clumps.
How to make sugar free Nutella
Making homemade Nutella (or any nut or seed butter) is ridiculously simple, but DOES require patience. All you need is a good quality high-speed blender or food processor, and you are ready. Here’s the basic idea of how to make it:
Step 1: Toast your hazelnuts. Preheat the oven to 180C/350F. In a single layer, place your hazelnuts on a single layer on a lined baking tray. Bake for 12-15 minutes, or until some of the skin peels naturally.
Step 2: Remove the loose skins. Once the hazelnuts have cooled down, place them on a dish towel, and fold up each of the corners to avoid any of them falling out. Using one of your hands, press and toggle the hazelnuts together, causing them to break from their skins. Do this for 2-3 minutes. Open up the dish towel and most of the hazelnuts should now be removed from their skins. If there are several with skins still attached to them, remove those individually.
Step 3: Blend the hazelnuts. Place your hazelnuts in a high-speed blender or food processor. Blend your hazelnuts for 2-3 minutes until a flour-like consistency remains. Using a rubber spatula, give the ground-up hazelnuts a good stir. Continue blending in one-minute bursts, scraping down the sides regularly. Blend well until smooth.
Step 4: Add the cocoa powder and sugar substitute. Once the blended hazelnuts have become smooth and drippy, add your cocoa powder and sugar substitute.
Step 5: BLEND. Blend again until the chocolate hazelnut spread is smooth and drippy. It should drip beautifully off a spoon.
Step 6: Transfer your homemade chocolate spread into a jar. Pour your smooth chocolate hazelnut butter into a jar or shallow container, ensuring it is covered.
Wondering what is the best way to store healthy Nutella? Here are best practices for Nutella storage:
- Up to one month: Store Nutella in an airtight container at room temperature.
- One month or more: Did you know homemade Nutella keeps well in the refrigerator, too? Let it sit at room temperature for several minutes before spreading it.
- Up to 6 months: Place the Nutella in a shallow jar and store it in the freezer for up to 6 months.
Ways to use this spread
Besides the usual ways to eating Nutella (with a spoon), here are some other ideas to try:
- On toasted bread, including keto bread, low calorie bread, or a 90-second English muffin.
- With breakfast foods, like pancakes, waffles, bagels, or crepes.
- Melted over ice cream, including coconut ice cream, oat milk ice cream or keto ice cream.
- As a frosting over a chocolate cake, cupcake, or donuts.
Frequently Asked Questions
Per serving, homemade Nutella contains 97 calories, 9 grams of healthy fats, 3 grams of fat and zero grams of sugar.
Allulose is the best keto sweetener to use as it dissolves like actual sugar. Monk fruit sweetener and erythritol will work, but you risk the Nutella being gritty.
For those who don’t enjoy the taste of hazelnuts or want an alternative to it, you can make it with either peanuts or almonds.
Preheat the oven to 180C/350F. Line a pan with the hazelnuts in a single layer, and toast for 12-15 minutes.
Allow hazelnuts to cool completely. Transfer to a large dish towel, and wrap up the corners. Using one hand, press and shake the hazelnuts together roughly, to remove the skins. Do this for 3-4 minutes.
Open up the dish towel and the skins should easily fall off the hazelnuts.
Place the skinned hazelnuts into a high-speed blender or food processor. Blend for 4-5 minutes, until a flour-like consistency remains. Stir through using a rubber spatula, and blend until smooth and creamy.
Add your cocoa powder and granulated sweetener and continue to blend until fully combined and silky smooth.
Transfer your chocolate hazelnut spread into a jar or container.
TO STORE: Store Nutella in an airtight container at room temperature.
TO FREEZE: Place the Nutella in a shallow jar and store it in the freezer for up to 6 months.
Serving: 1serving | Calories: 98kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Sodium: 1mg | Potassium: 112mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg | NET CARBS: 1g