Avoid the sugar-bomb of store-bought Nutella and make this delicious refined sugar-free version thats adaptable for Paleo and Keto diets.
- 2 1/2 cups dry roasted hazelnuts
- 7 tbsp cocoa powder
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- 3/4 tsp sea salt
- 1/8 tsp cinnamon
- sweetener of preference – remember to start small and add incrementally.
- liquid Stevia drops (start with 20 drops and build from there)
- granulated Stevia (start with 2 tsp and build from there)
- granulated Monkfruit (start with 2 tsp and build from there)
- coconut sugar: (start with 2 tbsp and build from there)
- *raw honey (start with 1 tbsp and build from there)
- *pure maple syrup (start with 1 tbsp and build from there)
*I’ve found that using liquid sweeteners like maple syrup and honey have a tendancy to aggressively thicken the nutella very quickly, especially if they are added in cold compared to the warm nuts, so use them sparingly. If you find that your mixture is too thick, slowly add warm water to the mixture while it blends, 1 tbsp at a time, until it’s reached your desired consistency.
- Preheat your oven to 300 degrees F (150 C). Line a baking sheet with parchment paper or a silicone baking liner.
- Although the hazelnuts are pre-roasted, I like to roast them a 2nd time to deepen the flavor and help them break down better when processed into nut butter. Roast for 10-15 minutes or until they are beginning to turn golden and fragrant.
- Remove the hazelnuts from oven and transfer to a thin towel while they’re still warm. Rub the towel-wrapped hazelnuts firmly by hand to remove any excess skin the hazelnuts may have. Don’t worry about getting every last bit, a few pieces here and there won’t matter.
- Transfer the skinned hazelnuts to your food processor. Pulse until the nuts begin to break down into a nut butter.
- Add cocoa powder, coconut oil, vanilla extract, sea salt, and cinnamon. Pulse until well-combined.
- Sweeten to taste using your preferred sweetener. I’ve included several Keto-friendly and Paleo-friendly options above as well as suggested amounts to start with. I suggest you start small and incrementally add more, pulsing as each increment is added until it’s reached your desired sweetness level.
- Continue pulsing until smooth.
- I prefer to store mine in a glass Weck jar or glass Snapware container in the refrigerator so that the mixture stays thick and spreadable. I’ve had good success keeping this Nutella recipe for up to one month if stored this way. The spread will thin and become drizzle-worthy at room temperature, but I do not suggest you store it at room temperature as it will significantly shorten the shelf life.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
For the nutrition count below, I used 30 drops of liquid Stevia as my sweetener of choice.
- Serving Size: 2 tbsp (sweetened with liquid stevia)
- Calories: 151
- Sugar: 1 g
- Sodium: 117 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 4 g