This Homemade Nutella is 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 13 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! I love making easy spreads like this in my Food Processor! One appliance to clean and your work is done in the kitchen! Other No Bake Recipes my family loves that can easily be made in your food processor are:
- No Bake Chocolate Protein Bites
- No Bake Coconut Cashew Protein Bars
- No Bake Chocolate Fudge Protein Bars
Yes it is a bit messy, but that’s the fun of it all!
Here’s my video showing how easy this is!
No need for refrigeration, it can stay at room temp for up to a week, if it even lasts that long.
Here are some other recipes you will enjoy using this homemade Nutella:
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!
Brenda’s Notes:
- If you’d prefer a thicker texture use 1/4 cup coconut oil melted. I prefer it to be more spreadable and loose so I used more oil. If you prefer thinner texture as in my pictures above use 1/2 cup coconut oil.
- The hazelnut flavored stevia is fantastic here, but feel free to use any sweetener you prefer to taste.
- 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.
- 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.
- This recipe was originally posted in April of 2014 but I felt a short video was needed to bring this awesome recipe out of the archives!
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Sugar-Free Homemade Nutella
Ingredients
- 2 cups hazelnuts
- 1/4 cup coconut oil melted
- 6 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2-1 tsp liquid hazelnut stevia
Instructions
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In a dry skillet, toast your hazelnuts until fragrant, about 4-5minutes over medium heat.
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Place on a clean kitchen towel and allow to cool.
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Once cool rub towel over them to loosen and remove as much of their skins as possible.
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Place in a food processor or high powdered blender and process until fine crumbs.
-
Add remaining ingredients and blend until smooth.
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Taste and adjust salt and stevia if needed.
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Makes 12 ounces.
Recipe Notes
Net Carbs: 1g
Amy @Very Culinary says
April 10, 2014 at 7:25 amSugar runs through my veins (thanks, Dad!), but I would have no problem eating this version, too!
Brenda says
April 10, 2014 at 12:12 pmStill just as chocolatey and sweet tasting. 🙂
Paula - bell'alimento says
April 10, 2014 at 7:47 amI’m intrigued. We are absolutely nutty for Nutella.
Brenda says
April 10, 2014 at 12:13 pmThanks, hope you’ll try it.
Nutmeg Nanny says
April 10, 2014 at 8:27 amHomemade is always better than store bought! This looks delicious!
Brenda says
April 10, 2014 at 12:13 pmThank you!
Carolyn says
April 10, 2014 at 8:31 amI love me some good homemade nutella!
Brenda says
April 10, 2014 at 12:13 pmThanks, it has finally been crossed of my foodie to do list!
Angie says
April 10, 2014 at 8:39 amWhat a great idea to make homemade Nutella!
Brenda says
April 10, 2014 at 12:14 pmIt precedes many more recipes coming that include it this homemade recipe. 🙂
Andy says
April 10, 2014 at 8:53 amWOW! You have made my day and this chocolate lover very happy! Thanks for sharing!
Brenda says
April 10, 2014 at 12:14 pmThanks Andy!
Olena@iFOODreal says
April 10, 2014 at 9:14 amOn my list to make. Got a bag of hazelnut meal fro mBob’s Red Mill. Already less work for my food processor.:) Pinned.
Sabrina says
August 17, 2017 at 10:50 amDid using the hazelnut meal work out okay?
Rebecca {foodie with family} says
April 10, 2014 at 9:25 amWhat a great solution to healthi-fy Nutella! 😀
Brenda says
April 10, 2014 at 12:14 pmFor me, it’s the only way I can enjoy “nutella”.
jelena says
April 10, 2014 at 8:58 pmThis just might be a perfect treat for my kids, but since they were all recently diagnosed with candida, I was wonderding whether cocoa is allowed their list? Thanks
Heather @ The Soulful Spoon says
April 10, 2014 at 10:08 pmMy goodness I need this in my life! I LOVE hazelnut stevia- love it! Plus anything with coconut oil and chocolate is a win:) THANKS FOR THE RECIPE!
Dawn Lopez says
April 10, 2014 at 11:19 pmWow, I am seriously impressed! What an awesome recipe. This could definitely cure a craving or…. ten, love that it’s something I can enjoy without the guilt.. or ruining my strict diet. I pinned this yesterday for safe keeping. YUM!
Joelen says
April 10, 2014 at 11:29 pmOh, this would be dangerous info at my house! I can’t wait to try this out so I can have Nutella all.the.time lol!
Andrea says
April 13, 2014 at 6:53 pmWhat other sweetner can I used besides stevia? Would honey or maple syrup work?
Brenda says
April 14, 2014 at 6:04 amof course, use whichever you like. You’ll have to add a small amount and taste and adjust to your liking.
Susan says
May 23, 2018 at 10:42 amI used 1/2 cup of Swerve Confectioners. It is sweet because my daughter likes it that way, you could try less if you like. It worked well. – I also added 1/2 tsp vanilla essence.
Christine |Taste of Divine says
April 20, 2014 at 12:07 pmHi Brenda!
I know! I can’t believe they advertise nutella as being a healthy breakfast choice for your children! I loved it as a kid though, and that’s why I make it homemade now. I have a recipe on my site that is very similar to yours, but I use either honey or pure maple syrup and it comes out great!
Those gloopy gooey nutella-y pictures look sooooo good!
Tianna says
May 6, 2014 at 1:45 amWill you taste the coconut oil? I simply dislike that taste and am wondering if you will taste it do you have any suggestions for a substitute?
Brenda says
May 6, 2014 at 6:19 amNo not at all, the hazelnuts overpower the oil.
Eileen says
October 28, 2017 at 2:56 amWhat if allergic to coconut? Do you have a replacement suggestion?
Brenda says
October 28, 2017 at 8:50 amMaybe use butter instead or avocado oil.
Michelle M says
July 29, 2014 at 12:26 pmLooks amazing!!!!! But I can’t have coconut oil is there anything that you can substitute it with to make this deliciousness??
Joyce H says
November 4, 2014 at 7:48 pmSomeone mentioned using hazelnut flour….will that work okay?
Brenda says
November 5, 2014 at 7:30 amI’ve never used hazelnut flour so I can’t say for sure, sorry.
andrea says
January 25, 2015 at 8:30 amThis came out horrible.
There is too much salt in it, I ended up throwing it to the bin.
Keleigh Thompson says
February 3, 2015 at 4:21 pmMine was super dry tasting and the hazelnuts were way overpowering. I used the exact same ingredients, plus a little extra coconut oil because it was too thick. Does anyone have a fix?
Sonali says
February 26, 2019 at 7:15 amI recommend blending just the hazelnuts until the natural oils are released and it becomes a loose paste, about 3-5 min. For me it doesn’t come out dry 🙂
katrina boyt says
February 8, 2015 at 12:32 pmHello, I want to make this for my daughter and she doesn’t need to be sugar free, what quantity of sugar or glucose or something else would you suggest as a sub for the Stevia? Many thanks x
Claire T says
June 3, 2015 at 1:08 pmLove love love this stuff! Admittedly, not as smooth as Nutella but nowt wrong with Chunky Nuttella .
roman says
September 28, 2015 at 4:37 pmIf you boiled hazelnut in baking soda for few min- few min than skin will come off very very easy.
roman says
September 28, 2015 at 4:43 pmI’m also adding 1 tbs of amaretto (just for extra flavor)
Loretta says
November 1, 2015 at 7:33 amMy daughter is allergic to anything coconut. What other oil can I substitute? Would Grapeseed oil work? OR ??
Thank you…can’t wait to make this for her…hey…for us too! 🙂
Norma says
January 10, 2016 at 11:05 pmHave you tried mixing your favorite nut butter with NuNaturals Cocoa Syrup? It makes a great chocolate spread and SO easy. https://www.nunaturals.com/product/665
Jacques says
October 18, 2016 at 8:50 pmI am addicted to chocolate. Unfortunately I just became diabetic. This is a great option! Thank you
Linda Popovich says
December 10, 2016 at 6:15 pmOh, my gosh, mine turned out chalky. I have five pounds of hazelnuts to process for Christmas gifts. What am I gonna do??!! I made my first batch of 2 cups and it is really not satisfactory? Any suggestions?
Brenda says
December 11, 2016 at 7:48 amI’m not sure why the chalky texture. Maybe you need a bit more coconut oil. Did you remove the skins after toasting them?
Linda Popovich says
December 12, 2016 at 2:36 pmYes, I did remove the skins. I actually think that I toasted them too long. They ended up being pretty dry. I don’t know why I thought that the recipe would magically change that. I am going to try, again, today, and be more careful about the toasting process. Thanks.
anna says
March 31, 2017 at 2:37 pmI made too much, can you freeze this?
Brenda says
March 31, 2017 at 2:39 pmsure
Gloria says
August 17, 2017 at 8:56 amHi BRENDA!! This looks great but where do you buy HAZLENUT LIQUID STEVIA?? Thx!
Brenda says
August 17, 2017 at 10:49 amThe link to buy it on Amazon is right in the ingredients list, just click that.
Susan says
August 17, 2017 at 12:20 pmQuick question – your notes say “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.” I’m confused because the recipe lists 1/4 cup coconut oil. Is that the amount you used for the looser version, or is that the amount I should use for a thicker texture? Thank you! Can’t wait to try this!
Brenda says
August 17, 2017 at 12:32 pmSorry about that if you want a looser texture use up to 1/2 cup coconut oil.
Silvia says
August 22, 2017 at 7:03 pmI have some ground hazelnut already ground with the peels on it, can I use that or not?
Brenda says
August 23, 2017 at 6:56 amyes
Lana says
September 2, 2017 at 5:42 pmHow long is the shelf life for this?
Brenda says
September 2, 2017 at 7:01 pmI kept mine refrigerated for 2 weeks and just microwaved it for 20 seconds to be able to spread.
Marilyn Colman says
September 3, 2017 at 4:57 pmHello! Can I use sugar free hazelnut syrup in place of hazelnut stevia? Thank you
Brenda says
September 4, 2017 at 7:20 amYou could but not sure how much, just add a small amount and taste and adjust.
Marilyn Colman says
September 4, 2017 at 7:46 pmTHANKS! All I have to do is buy the hazelnuts now. I’ll let you know how it turns out. 😋
Rebecca S says
March 23, 2018 at 7:28 amDo you know if the same measurement applies if you use cacao instead of cocoa? Thanks so much!
Brenda says
March 23, 2018 at 4:28 pmYes same measurement.
Antje Wall-Craig says
May 31, 2018 at 7:20 pmI made this. It is awful. I followed the instructions to the letter. It is so bitter! I added Hazelnut Stevia, I added plain Stevia. I even added a touch of vanilla. It is still awful. Any suggestions? I miss Nutella and I want this to work.
Brenda says
June 1, 2018 at 6:59 amIf it’s still bitter, your taste buds require more sweetness. You could add some confectioners Swerve and the same amount of stevia, which might help balance the flavors for you.
Tom says
October 14, 2018 at 10:01 amNothing short of dreadful. What a waste of time and effort. The stevia leaves such a horrible aftertaste and the consistency is like damp sand. In fact, I think sand may taste better. Straight to the bin…
Ian Kirkup says
January 21, 2019 at 10:09 amI agree Tom utterwaste of ingredients. Gritty and awful. I added oil and heated it to soften the nuts. Nowt helped. Not only that I laminated the recipe it looked fine! Doublewaste.