The easiest sugar-free Nutella copycat recipe. You only need 5 ingredients and it's made in the blender in less than 1 minute. Only 1g net carbs per tablespoon.
It's the best chocolate hazelnut spread that doesn't actually use hazelnuts!
There are so many ways you can enjoy this sugar-free Nutella recipe. Try it spread on a slice of low-carb bread, or if you feel extra festive, enjoy it with these keto churros!
The delicious sugar-free Nutella recipe is gluten-free, palm oil free, dairy-free, low-carb, and with no added sugar.
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This homemade keto Nutella recipe is so delicious and so easy to make you'll never miss store-bought Nutella chocolate hazelnut spread.
How much sugar is in Nutella?
There is the same amount of sugar in Nutella as there is in a hazelnut candy bar.
In fact, Nutella has got less protein and more sugar than a candy bar.
What's in Nutella?
There are approximately 50 hazelnuts in each jar of store-bought Nutella along with cocoa powder, vanilla, and skim milk, plus over 50% added sugar. They are ground together to make a smooth paste.
Here's a wonderful quick video to watch if you ever wanted to know what's in Nutella.
"It's 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.
Homemade Nutella ingredients
This dairy-free keto chocolate hazelnut spread doesn't contain any hazelnuts.
Roasted hazelnuts are expensive and you need to get the skins removed which is very fiddly and time-consuming. Walnuts, however, don't need roasting or peeling and makes a smooth and creamy chocolate spread.
This sugar-free Nutella recipe uses walnuts and 4 simple pantry ingredients:
- Walnuts - a lovely high fat low-carb nut that gives the chocolate spread its smooth and creamy texture.
- Coconut oil - is what gives the chocolate spread its melt-in-the-mouth texture. You will use melted coconut oil to make this low-carb spread.
- Unsweetened cocoa - do not buy drinking chocolate with added sugars. Just pure, 100% unsweetened cocoa powder.
- Sweetener - use the sugar replacement you prefer. I like to use erythritol, stevia, monk fruit, and other low-carb-approved sweeteners.
- Vanilla - either vanilla essence or vanilla extract.
Find the exact quantities and recipe instructions in the homemade sugar free Nutella recipe card at the bottom of this post.
How to make homemade Nutella
This homemade version is such an easy recipe.
Simply add all your ingredients to a blender or food processor, then blend it up! It may take a minute or two to get a smooth texture since the coconut oil will need to melt, but just keep blending until it's smooth.
Storage
Store your homemade Nutella in an airtight container for up to two weeks in the pantry, one month in the fridge, and 3 months in the freezer.
If you are only cooking for one or two people, store the sugar-free chocolate in ice cube trays and defrost one or two cubes as required.
Substitutions
If you like the taste of hazelnuts in a chocolate hazelnut spread, you can use them instead of walnuts. You will have to deal with peeling off the skins, but it can be done.
By using walnuts and this simple blender method, it is much more realistic for busy families to quickly make this chocolate spread recipe. By all means, use hazelnuts if you prefer, it will just take a few extra steps and time.
Either way, you will have a homemade Nutella that kids (and adults) will love!
Recipe tips
The consistency of the sugar-free chocolate spread will vary with each season. Coconut oil becomes more liquid in summer and more solid in winter, due to the temperature.
Recipe FAQs
If you don’t see your question in this list, please leave it in the comments.
There are sugar-free chocolate hazelnut spreads that you can buy, but they are not under the name Nutella. Or, just make this simple recipe!
No, you cannot eat classic Nutella on a low-carb diet. It has far too much sugar in it. But this version of "Nutella" is absolutely fine with just 1 net carb!
No, it really isn't. Nutella has a lot more sugar than peanut butter does.
When you use walnuts instead of hazelnuts, you can make this recipe in a blender, not a food processor.
Chocolate hazelnut spread is not low-carb and is not sugar-free so is not suitable for diabetics. Homemade sugar-free Nutella recipe however is only 1g net carbs so this sugar-free version is suitable.
How to serve keto Nutella
There are so many delicious and low carb-friendly ways to enjoy keto chocolate hazelnut spread. My favorite way is to simply spread keto Nutella on low-carb bread. It's one of those healthy recipes that taste delicious.
- 1-minute "Nutella" mug cheesecake (egg-free)
- Keto cinnamon churro chaffles
- Sugar-free coffee walnut bars
- Almond flour bread
- Keto sheet pan pancakes
- The 21 best sugar-free chocolate recipes
📖 Recipe
Please rate this recipe.
Sugar-Free Nutella Recipe (Keto Nutella)
Recipe Video
Calculate ingredients
Ingredients
- 150 g (1 ¼ cups) walnut halves/pieces
- 1 teaspoon vanilla extract
- 4 tablespoon cocoa powder (unsweetened) unsweetened
- 4 tablespoon coconut oil
- 4 tablespoon granulated sweetener of choice or more, to your taste
Instructions
- Place all the ingredients in your mini food processor that attaches to your stick blender, small blender, or food processor.
- 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.
Notes
5-INGREDIENTS COOKBOOK
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COOKBOOKS - MEAL PLANS - PANTRY
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Ally
Hi, is there another option instead of coconut oil? My children don't like coconut or anything flavoured like coconut. When I made this they could still taste the oil.
Libby Jenkinson
I use neutral coconut oil so there is no coconut taste. You could try using butter instead, however, I have not tried this variation yet so cannot say with confidence the end results. I imagine it would be delicious, smooth, and creamy. If you use butter, you would have to keep it refrigerated.
Kiki
What size is your tablespoon? 15ml or 20ml?
Thanks.
Libby www.ditchthecarbs.com
I tend to use my 15ml tablespoon.
Jacqui Wilkins
Just made this ... absolutely divine !! Who needs sugar laden products when you can have recipes like this! One question: I am the only one in my house that eats Keto - I made two small jars- do you think I can freeze one? Thanks ?
Libby www.ditchthecarbs.com
Absolutely! You could even go so far as to freeze it into ice cube trays so you have portion-controlled sugar-free chocolate spread at the ready!
Amanda
Is the weight swap from Walnuts to Hazelnut like for like? Thx
Libby www.ditchthecarbs.com
Yes, but with all nuts, they do actually vary slightly from batch to batch with fat and fibre content so you may need to slightly adjust and adapt how much of the other ingredients you add so it is still a smooth and yummy chocolate spread.
Heather
I'm super excited to try this. Nutella is my downfall but I always feel guilty/sick after all the sugar and I am disappointed because there isn't enough hazelnut taste. A lot of the off-brand or similar spreads are in the same boat--high sugar and made with palm oil too. At least with this recipe we can control what goes in it and how sweet it is.
Thank you!
Suzie
Would almonds work as well as walnuts do you think? Just found your website /Instagram. I think you are my new favourite person!
Libby www.ditchthecarbs.com
Yes, that would work but you would have to grind the almonds down a lot further until they made almond nut butter. The reason I used walnuts is that they turn into nut butter so rapidly. And bless you, what a wonderful compliment to receive 🙂 xxx
Avelina Accad
Do the walnuts (or any other nuts) need to be roasted or left raw?
Libby www.ditchthecarbs.com
I leave them raw - easy peasy!
CL
Can you use liquid sweetener instead or would this change consistency?
Libby www.ditchthecarbs.com
That would work brilliantly.
Zaden
Is it possible to swap an ingredient in this to make it more runny so it can be used as a flavouring for milk or something?
Libby www.ditchthecarbs.com
I fear the nuts will sink to the bottom 🙁
Yvonne
made it today. loved it. I will also try it with hazelnuts!! thanks for this great recipe!
Christy
Hazelnut extract works too without the added cost or carbs!
Amie
I usually love your recipes but this one is bitter. I think maybe too much cocoa or not enough sweetener. I'll use it in my smoothies, but I didn't like the taste raw.
Libby www.ditchthecarbs.com
I always state "sweetener to your taste" as we are all on such different paths to sugar freedom. Maybe add a little more next time.
Nanabella
You could melt it a bit in the micro then put back into the blender to mix in a bit more sweetness to your liking...
Sara C
Really excited to try with my leftover walnuts I didn't put in my Thanksgiving stuffing, but I'm out of coconut oil -- do you think butter or vegetable oil would work?
Libby www.ditchthecarbs.com
Butter might work but not the vegetable oil, it needs to set like 'nutella'. Come back and let me know how it tastes. I imagine it would be extra creamy.
Jenny
I just made this in my food processor with a mix of half walnuts and half pecans. I had to blitz it for a bit, but it has come together and tastes amazing. My 5 year-old is very impressed! My kids have never tried Nutella so don't have anything to compare it to 😉
Randal F Kilgo
I have a bag of hazelnut flour in the fridge. I am going to make mine w/ that.
Robin Taylor Delargy
That's what I just did. It's delicious!
Ana
Thanks!! Do you have an idea, how many carbs are on it???
Libby www.ditchthecarbs.com
The nutrition panel above states 13.3g carbs per 100g. So 1 tablespoon (15g) of my sugar free nutella would equate to about 2g carbs. I calculated per 100g so you can see how low carb this is compared to the real stuff per 100g.
Emily
Hello! - My kids and I have just made this (which I am very excited about!) - However, I would say that this is not as smooth as nutella and also quite a bit darker/more bitter than nutella. What would we need to do to improve the consistency? - More oil?
Libby www.ditchthecarbs.com
My stick blender manages to make it pretty smooth, but nothing will be as smooth as Nutella as it only contains a few nuts, not even a handful. If it is not sweet enough for you, adjust how much sweetener you are adding. With all my recipes I state "sweetener of choice, to taste" as this is the number one variable. Each of us will be on a slightly different sugar free journey and some will still have a sweet tooth, whilst some of us have pretty much lost it and so require less. Each time you make it, adjust the sweetness, and possibly even the cocoa powder. I like mine pretty dark, but maybe you need to add a little less. It will be interesting as time goes on, how much these quantities will vary as your taste buds change. 🙂
Jennifer
I just made this. I don't have a stick blender, but I put mine in a regular blender. Mine was not smooth at all, I'm assuming because I don't have a stick blender. However, in the end, I added about a quarter cup of butter and a dash of salt. The outcome tasted a bit like chocolate peanut butter. LOL not what I expected, but still pretty good. Oh, also I only added 2 tablespoons of cocoa powder, because I don't like a very very chocolatey taste.
Dee
How long will this keep?
Libby www.ditchthecarbs.com
I keep mine for a week in the fridge. It could possibly keep for longer, but it gets eaten too quickly 😉
kaitlin
Hi there,
Can I use hazelnut meal instead of walnuts?
Libby www.ditchthecarbs.com
Sure, that would be incredible. You may need to add more coconut oil you as the flour will be more absorbent.
polona
Just love it and kids too, no more Nutella in our house. Made it with Sukrin-erythrol and tastes great.
angie
can coconut cream or milk replace coconut oil??
Libby www.ditchthecarbs.com
No sorry, they really are totally different ingredients.
Carla
Thank you very much for all the wonderful recipes I find here. But I have one silly question, what do you mean by vanilla? Vanilla extract? Not the sugar I suppose 🙂
Libby www.ditchthecarbs.com
I use vanilla paste. I don't specify which type in my recipes as there are so many variations and I will get hundreds of questions as to each reader's vanilla in their pantry. I stay away from vanilla extract as it tastes too fake for me, so I find the paste works and has an insignificant amount of sugar (mainly alcohol) so I don't worry. Here is a selection of similar
vanilla paste
to the one I use.Gladys
I viewed a documentary earlier this summer...on a Toronto tv station. The investigative reporter had Nutella analyzed.
The jar that is about 280 grams contains a total of 2.5 whole hazelnuts. Yes, less than 3 nuts per jar! What expensive garbage! Your reporting above is correct!
Your recipe with walnuts sounds amazing! I am going to try it!
Thank you!
Andi
This is a great idea to use walnuts to make the recipe easier. I'm going to try this as my kids love nutella and it's so easy to use for a quick breakfast. However I'm not even going to tell them about the change in nuts. I don't think they will even be able to taste a difference!
Unterderlaterne
the magic of Nutella is the combination of Hazelnuts and chocolate . It is a very unique flavour combination. In MHO the the hazelnuts are irreplaceable ! I never purchase Nutella as I am a ferocious label reader . I prepare my own sans sugar.
Lou Price
would cocoa butter work here instead of coconut oil?
Libby www.ditchthecarbs.com
I have never used cocoa butter, purely down to price. You could try but may have to experiment with the quantities.
patstar5
Could I use pure stevia in this? It is very strong, probably only need 1/2 tsp or less.
Libby www.ditchthecarbs.com
ABsolutely. I always say "sweetener of choice, to taste" as the choice and amount of sweetener everyone uses is just so different. Enjoy x
Michelle
Can I use Xylitol instead of Stevia in your recipes?
Libby www.ditchthecarbs.com
Sure. I always say "or sweetener of choice" as everyone has their own personal choice and taste. Just be guided by how much you would normally add to a similar recipe or volume, and always add according to taste. You can always add more but you can't take it out. Enjoy some healthy nutella 🙂
Emilicious
Looks tasty. Would this work with raw cacao instead of cocoa?
Libby www.ditchthecarbs.com
Yes that would be amazing. Depending on how bitter your cacao is, you may need to adjust how much sweetener you use.
Sanja
I just made it with hazelnuts. I put it the jar, and "cleaned" the rest in the bowl with bread (lchf of course)... and it's yummy! Great recipe, and very easy. Only, I just mixed all the ingredients so my cream is a bit crunchy, I suppose because I just grounded hazelnuts with regular grinder machine (english is not my native language, so I'm not sure I'm using the right terms for cooking devices), I suppose if I put it in the blender, blades would've made it smoother. Do you agree? I will try that next time. It's still delicious.
Rachel
THANK YOU! I have been trying to find an easy recipe without all the sugar "Alternatives" haha! And haven't been able to find hazelnuts anywhere!
However I am thinking of using macadamias as I can get them free (Woop woop for father in laws! He grows them so I can take some whenever I want lol) Do you think I will still have to roast them or should they be okay to throw straight in? Thanks 🙂
Libby www.ditchthecarbs.com
Oh my word you are the luckiest person. Macadamias are the best nut to eat because of their fabulous fat profile, but sadly are just so darn expensive - and you get them free!!! They would be amazing in this recipe. Yes toasting them would be wonderful if you have the time, if not, just throw them in and I'm sure it would still be amazing (I try and cut out every unnecessary step, as you can tell in all my recipes). Enjoy 🙂
thehomeschoolingdoctor
Another must try!
Libby www.ditchthecarbs.com
Your list of recipes must be growing by the day - lucky kids 😉
Amanda
Thanks Libby 🙂 will have to try this with hazelnuts in this house as is the only nut my son can eat. X
Michelle Poh
Hi, may i know, the coconut oil is the liquid form right?
Libby www.ditchthecarbs.com
Coconut oil is liquid in the summer and solid in the winter, it really depends on the room temp. Mine comes in a 1 litre tub. It's winter here right now so I scoop it out with a spoon and weight it then there is no confusion depending on whether it is liquid or solid.
Michelle Poh
Thanks! Guess mine is in liquid form because I am living in a all year round summer country. May I ask a general question on Stevia, is it a replacement for caster sugar on the same amount? say 1 tsp of stevia equals to 1 tsp of castor sugar? or I have to read the indication on the bottle of stevia? I followed you in getting this: https://www.amazon.com/Natvia-Natural-Sweetener-Canister-Ounce/dp/B00BM6K00Q/ref=sr_1_1?s=grocery&ie=UTF8&qid=1438304264&sr=1-1&keywords=natvia
Libby www.ditchthecarbs.com
Always read the label of each brand of stevia, but most that are granulated either measure spoon for spoon. Natvia for example measures spoon for spoon instead of sugar but I find I use far less because I don't have such a sweet tooth anymore.
Thandi
Thanks so much for this - I love being able to show my kids pictures of all the nasties in the things they want to eat!
Libby www.ditchthecarbs.com
Thanks Thandi. I love showing them little video clips too. Such a great way to get the message across visually 🙂
Vanny
Hi, I've been a fan of your website for awhile! I was wondering if you would replace walnuts with pecans, as I am not a huge fan of walnuts. Thanks!
Libby www.ditchthecarbs.com
I'm sure you could, this recipe is so adaptable. Give it a go and play around with the stevia and cocoa amounts. I just like the walnuts as they are so creamy when blitzed. Cashews might also work but they are higher in carbs (yet no where near Nutella) Hey and thanks for the compliment Vanny, you are always welcome here 🙂