Keto Nutella – Hazelnut Chocolate Spread

Rich, chocolatey, and silky smooth, this homemade keto Nutella is the sugar-free chocolate hazelnut spread you’ve been craving, without the sugar crash. Whether you’re spooning it over cottage cheese ice cream, spreading it on keto toast, keto pancakes, waffles or sneaking a spoonful straight from the jar (no judgment), this homemade version of low carb hazelnut spread delivers all the flavor of the store-bought version with clean ingredients and no added sugars.

Each 2-tablespoon serving of the keto nutella recipe has 143.6 calories, 1.6g net carbs, 2.6g protein, and 14.6g fat.

Why You’ll Love This Recipe

• Two ways to make homemade sugar free Nutella – from scratch or with store-bought hazelnut butter (extremely easy).
• Deep chocolate hazelnut flavor that rivals store-bought Nutella.
• Naturally low carb with no added sugars or artificial sweeteners.
• Made in a food processor – easy, quick, and no stovetop needed.
• High in healthy fats, perfect for fat bombs or keto desserts.

Ingredients

• Raw hazelnuts – roasted for deep nutty flavor and creamy texture.
• Unsweetened cocoa powder – adds rich chocolate flavor.
• Powdered allulose – the sugar substitute for smooth sweetness without spikes.
• Coconut oil – gives it that silky, spreadable texture.
• Vanilla extract (sugar-free) – rounds out the chocolate flavor.
• Sea salt – just a pinch to balance the sweetness and enhance taste.

Instructions

 Method 1: From Scratch with Hazelnuts

• Roast 1 cup raw hazelnuts at 350°F (175°C) on a baking sheet for 10–12 minutes.
• Let the nuts cool slightly, then rub the skins off with a towel.
• Add to a food processor or high powered blender and blend until you get a smooth paste (scrape sides as needed).
• Add cocoa powder, allulose, coconut oil, vanilla, and sea salt.
• Blend again until smooth and creamy. That’s your homemade keto Nutella!

Method 2: Shortcut with Hazelnut Butter

• Use ¾ cup store-bought hazelnut butter (look for one with no added sugars or oils).
• Add it to a bowl with cocoa powder, powdered allulose, melted coconut oil, vanilla, and sea salt.
• Mix with a spatula or use a stick blender for a smoother finish.
• Done in under 5 minutes!

Expert Tips

• For a silkier texture, add a few drops of MCT oil.
• Make sure the hazelnuts are roasted and cooled before blending for best flavor.
• Use a glass jar or a mason jar for storage to preserve freshness.
• If your spread thickens in the fridge, let it sit at room temperature before using.

Ingredient Swaps

• Swap allulose for monk fruit extract or powdered erythritol (adjust for sweetness).
• Use macadamia nut butter or almond butter instead of hazelnut for variety.
• Try avocado oil or hazelnut oil instead of coconut oil for a different mouthfeel.

Storage Tips

• Store in an airtight container or glass jar in the fridge for up to 3 weeks.
• For longer storage, freeze in an ice cube tray and pop out single servings.

What to Serve With

Spread on low carb bread like Keto Almond Flour Bread or Cottage Cheese Pancakes.

Keto Recipes With Nutella Spread

• Keto Nutella Cottage Cheese Ice Cream
• 3 Ingredient Keto Nutella Cookies

Conclusion

This gluten free keto chocolate hazelnut spread is my go-to treat when I want something indulgent but still low carb. It’s rich, creamy, and feels like a luxurious dessert—but made with clean ingredients. Whether you go with the full scratch version or the shortcut, you’ll love how simple it is to make at home.

🫶 If you try this recipe, don’t forget to pin it, tag me, or share how you used it in your favorite desserts!

More Keto Recipes to Try

• Keto Chocolate Hazelnut Protein Balls
• Keto Strawberry Chia Jam
• Cottage Cheese Chocolate Mousse
• Keto Ice Cream Collection

FAQ

Q: Can I use hazelnut butter instead of whole hazelnuts?

A: Yes! That’s the shortcut method, just make sure your hazelnut butter is unsweetened and smooth.

Q: How do I get it ultra-smooth like store-bought Nutella?

A: Use a high-powered food processor, blend long enough, and consider adding a little sunflower lecithin for emulsion.

Q: How long does homemade Nutella last in the fridge?

A: Up to 3 weeks in a sealed glass jar. Let it soften at room temperature before using.