This Keto Nutella Recipe is made with 5 wholesome ingredients and tastes just like the real thing, just without carbs or any palm oil!
Ready in 5 minutes in your food processor, it is a clean, dairy-free, gluten-free, paleo, and vegan Chocolate Hazelnut Spread!
Is Nutella Keto-Friendly?
No, Nutella is not keto-friendly. Quite far from it actually! Nutella brings about 21 grams of net carbs per serving. This is mostly due to the fact that the very first ingredient of Nutella is sugar and that it also contains a lot of skim milk.
So a single serving of 2 tablespoons of Nutella would probably take you out of ketosis!
How to make keto-friendly Nutella?
Like the classic Nutella spread, this keto Chocolate Hazelnut spread recipe is creamy, chocolaty, rich, and easy to spread on toast.
Let’s have a look at what you need to make them!
Ingredients for a Keto Nutella
All you need to make this recipe are 5 wholesome ingredients:
- Raw Hazelnut: Hazelnuts are fantastic nuts. They taste great, and they are full of healthy fats, vitamin E to protect against free radicals, but also manganese, magnesium, and many other minerals!
- Unsweetened Cocoa Powder: Note that is a raw version of cocoa that has a stronger flavor. If you love then is a great option.
- Erythritol: Some other keto sweeteners might work in this recipe, including allulose or monk fruit erythritol blend. But watch out as some sweeteners give a bitter taste to the spread!
- Coconut Oil: It’s important to measure your coconut oil once it has melted, for precision. To melt, just warm up a few seconds in the microwave as coconut oil is liquid above 76F/24C.
- Hazelnut Extract: to boost the hazelnutness of this Keto Nutella recipe, don’t hesitate to add a touch of Hazelnut extract!
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How to make Keto Nutella?
There’s nothing simpler than making this recipe! Scroll down to the recipe card below for the short version of the instructions!
1. Roasting the Hazelnuts
Roasting the hazelnut is the necessary step to release their delicious signature flavor and it also helps process the hazelnuts.
If you were to make your chocolate hazelnut spread from raw hazelnuts, you would lose quite a bit of the taste.
It would however have about the same nutrient content.
To roast your Hazelnuts, place them on a baking sheet for 8 to 10 minutes in an oven preheated to 320°F (160°C).
Then when their skins start to naturally peel from the heat, take them out and rub them in a clean towel to take all the skin off.
2. Turning Hazelnuts into Hazelnut Butter
To turn your roasted hazelnut into butter, you need a high-speed food processor with quite a bit of power.
Be aware that a low-quality processor might fail from processing hazelnuts.
Process them for 3 to 5 minutes to get a smooth butter.
3. Blending other ingredients
Once the Hazelnuts have been turned into butter, it is time to add all the other ingredients and process again.
Storing the Homemade Keto Nutella
This Keto Hazelnut Chocolate spread stores really well in a jar for up to one month in the pantry.
I don’t recommend freezing it though as it would be impossible to thaw properly.
After a few days or weeks in the pantry, you might see a natural separation between the oil from the hazelnut and the rest.
Just give the jar a good stir to combine everything again!
Other Keto-friendly spreads
If you’ve enjoyed this keto-friendly hazelnut chocolate spread recipe, you might love the following:
Homemade Keto Nutella Chocolate Spread
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- Preheat oven to 320°F (160°C).
- Spread the hazelnuts on a baking sheet and roast the hazelnuts for 8-10 minutes until the skin starts to peel off and the hazelnuts are fragrant.
- Place the hazelnuts into a clean towel and shake/rub them to peel off the nuts' skin.
- Transfer the skinless roasted hazelnuts into a food processor and process at high speed for 3-5 minutes. The time depends on your food processor speed.
- Stop the food processor every minute, scrape down the sides of the bowl with a spatula, and process again until it turns into soft hazelnut butter.
- Add the unsweetened cocoa powder, sweetener, coconut oil, and hazelnut extract.
- Blend for about 1 minute to combine all the ingredients and create a smooth, consistent chocolate spread.
- Transfer to a glass jar, and store in the refrigerator for one hour to thicken.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.