Homemade Nutella that’s actually healthy, sugar-free, dairy free, low carb and made with only 5 ingredients!
Most everyone knows what Nutella is right? That hazelnut chocolate spread that you can buy pretty much purchase at any market. Commercials even advertise it as a great breakfast option on toast, really??!! I could never give it to my kids for breakfast it’s so full of sugar and one bite is surely addictive I tell ya! Talk about a sugar crash immediately after ingesting!
Before I became sugar free over 10 years ago now, I would buy the store bought brand and eat a spoonful a day, I’d finish off a jar a week! To say I wasn’t addictive is a lie for sure. The taste is unmistakable and there really isn’t anything else to compare with it. Today I can honestly say I have no interest to ever buy store bought Nutella again and making my homemade version is the next best thing. Knowing it’s sugar free, without preservatives and additives makes me super happy and you could most certainly have it for breakfast with some toast!
It’s super creamy with the addition of some coconut oil!
Yes it is a bit messy, but that’s the fun of it all! No need for refrigeration, it can stay at room temp for up to a week, if it even lasts that long.
May not be as perfectly smooth as the store-bought kind, but for a homemade healthy sugar-free version there is no denying, it’s amazing!
- If you’d prefer a thicker texture start with only 1/4 cup coconut oil melted and then add more for the consistency you’d like. I prefer it to be more spreadable and loose and used the amount below in the recipe.
- If you don’t have powdered stevia I would recommend using more liquid stevia, about 1/2 teaspoon. The hazelnut flavor is fantastic here.
- If you prefer to leave all sweeteners out you can also do that and it will be more like a peanut butter that has no sugar in it.
- You could also substitute any other favorite sweetener, but that will be up to you on how much. Start small, blend, taste and adjust as needed.
- FYI: Because you are using melted coconut oil here it will look looser in texture once made, but set aside for a little while on counter or even refrigerate for 30 minutes and you will notice it thickens up. If you do refrigerate too long it will harden and not be spreadable so I suggest keeping it on the counter in a covered container.
- Serves: 24
- Serving size: 1 tablespoon
- Calories: 162
- Fat: 16.4g
- Saturated fat: 5.2g
- Carbohydrates: 4g
- Sugar: .7g
- Sodium: 47mg
- Fiber: 2.5g
- Protein: 2.8g
- Cholesterol: 0mg
- In a dry skillet, toast your hazelnuts until fragrant, about 4-5minutes over medium heat.
- Place on a clean kitchen towel and allow to cool.
- Once cool rub towel over them to loosen and remove as much of their skins as possible.
- Place in a food processor or high powdered blender and process until fine crumbs.
- Add remaining ingredients and blend until smooth.
- Taste and adjust salt and stevia if needed.
- Makes 12 ounces.