Are you looking for a sugar-free Nutella chocolate spread? Discover my secret recipe that doesn't use hazelnuts?
5 simple ingredients and my simple 1-step-method.
And if you LOVE churros, I've got a keto recipe for that too.
How much sugar is in Nutella?
There is 20g (5 teaspoons) of sugar in 2 tablespoon (37g) of Nutella. That's over 50% sugar.
Nutritional values from cronometer.com
Once you learn what's in traditional store-bought Nutella, you will soon learn it is pretty much closer to a dairy milk chocolate bar than a healthy chocolate nut spread.
And trying to find nutrition data is difficult, to say the least. All the nutrition panels only show per serving size, not per 100g. So it is difficult to judge how much you are spreading on your morning toast.
What's in Nutella?
Let's talk a look at the per 100g values. Nutella is pretty much on par with Cadbury's hazelnut bar.
In fact, Nutella has got less protein and more sugar.
Here's a wonderful quick video to watch if you ever wanted to know what is in Nutella.
In 2 tablespoons of Nutella, there are 5.5 hazelnuts, palm oil, cocoa powder, milk powder, and a whopping 21 grams of sugar, which almost equates to the 2 tablespoons of Nutella in the first place - to put it bluntly, Nutella is spreadable sugar.
Now I'm not telling you not to eat Nutella, it is absolutely your choice, but make no mistake "It is spreadable candy and does not make for a nutritious breakfast."
Would you sprinkle 5 sachets of sugar on your children's morning toast? Hmm, hopefully not.
And ever wondered why Nutella removed their health claims? It's because this amazing mother took on Nutella and won. She was so shocked that she had been misled. "Nutella is basically a candy bar melted into a jar". I love reading one of the settlement conditions was to remove the phrase “An example of a tasty yet balanced breakfast” and replace it with “Turn a balanced breakfast into a tasty one”.
So by adding Nutella you are actually turning your balanced breakfast into a not-so-balanced breakfast? Wow, maybe that should be in front of packaging?
Homemade Chocolate Spread
I was thrown down a challenge on Facebook to create a sugar-free Nutella (see recipe at the end of this post). Well, all the healthy versions I saw were way too complicated and long-winded for me. This has 5 ingredients and 1 step!
That's right, no roasting hazelnuts (in fact there are no hazelnuts- read below why) no peeling off roasted hazelnut skins, no honey or coconut sugar (they're still sugar), and no palm oil.
Anyhow, on with the recipe.
As this is completely my version of a sugar-free Nutella, my chocolate nut spread contains walnuts, not hazelnuts. Why? Because they are easier to find and don't require any roasting or peeling skins.
You only need 5 simple pantry ingredients:
- Walnuts - a lovely high fat low-carb nut that gives the chocolate spread its smooth and creamy texture
- Coconut oil - this is what gives the chocolate spread its melt in the mouth ability.
- Unsweetened cocoa - do not buy drinking chocolate with added sugars.
- Sweetener - use the sugar replacement you prefer. I like to use erythritol, stevia, monk fruit and other low-carb approved sweeteners.
- Vanilla - vanilla essence or vanilla extract.
By using walnuts and a simple blender method, it will make this chocolate spread recipe more realistic and made quickly by busy families. By all means, use hazelnuts, it will just take a few extra steps and time.
Storage And Tips
The consistency of the sugar-free chocolate spread will vary with each season. The coconut oil becomes more liquid in summer and more solid in winter.
Stor ein an airtight container for up to 2 weeks in the pantry, 1 month. inthe frudge and 3 months in the freezer.
If you are only cooking for 1 or 2, store the sugar-free chocolate in ice cube trays and defrost 1 or 2 as required.
What to serve with chocolate spread?
Recieps that use sugar-free chocolate spread
- 1-minute "Nutella" mug cheesecake (egg-free)
- Keto cinnamon churro chaffles
- Almond flour bread
- Keto sheet pan pancakes
Please rate this recipe
- Place all the ingredients in your mini food processor that attaches to your stick blender or small blender with sharp blades.
- Blitz until smooth. This will probably take a minute or two. The coconut oil doesn't even need melting as it softens with the warmth of the blades rotating.
- Store in the fridge if you would like it to be a firm spread in the summer, or store in an airtight container in the winter.