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Learn how to make healthy Nutella with just 3 ingredients and ready in minutes! Sugar free and dairy free, it’s perfect on its own or enjoyed as a spread!
Want to healthify something classic? Make this sugar free Nutella.
Growing up, we ate Nutella straight from the jar and while delicious, did not know how much sugar and dairy we were consuming. Since watching our carbs, we’ve switched to making a homemade version and now we’re never turning back!
It’s creamy, full of chocolate hazelnut flavor and best of all, completely sugar free. It’s also so much healthier than the traditional kind: no palm oil, no dairy, and no artificial ingredients.
For a healthier version, it certainly doesn’t taste any different! With just 3 ingredients needed to make it, you’ve got no excuses!
Ingredients needed
- Roasted hazelnuts. Use unsalted and raw hazelnuts. Carefully check the packets, as sometimes, even ‘natural’ ones have additives to it.
- Granulated sweetener. Coconut sugar and uncut sugar are great or keep it sugar free by using allulose.
- Cocoa powder. For the chocolate hit! Sift your cocoa powder if there are clumps.
How to make sugar free Nutella
Making homemade Nutella (or any nut or seed butter) is ridiculously simple, but DOES require patience. All you need is a good quality high-speed blender or food processor, and you are ready. Here’s the basic idea of how to make it:
Step 1: Toast your hazelnuts. Preheat the oven to 180C/350F. In a single layer, place your hazelnuts on a single layer on a lined baking tray. Bake for 12-15 minutes, or until some of the skin peels naturally.
Step 2: Remove the loose skins. Once the hazelnuts have cooled down, place them on a dish towel, and fold up each of the corners to avoid any of them falling out. Using one of your hands, press and toggle the hazelnuts together, causing them to break from their skins. Do this for 2-3 minutes. Open up the dish towel and most of the hazelnuts should now be removed from their skins. If there are several with skins still attached to them, remove those individually.
Step 3: Blend the hazelnuts. Place your hazelnuts in a high-speed blender or food processor. Blend your hazelnuts for 2-3 minutes until a flour-like consistency remains. Using a rubber spatula, give the ground-up hazelnuts a good stir. Continue blending in one-minute bursts, scraping down the sides regularly. Blend well until smooth.
Step 4: Add the cocoa powder and sugar substitute. Once the blended hazelnuts have become smooth and drippy, add your cocoa powder and sugar substitute.
Step 5: BLEND. Blend again until the chocolate hazelnut spread is smooth and drippy. It should drip beautifully off a spoon.
Step 6: Transfer your homemade chocolate spread into a jar. Pour your smooth chocolate hazelnut butter into a jar or shallow container, ensuring it is covered.
Storage info
Wondering what is the best way to store healthy Nutella? Here are best practices for Nutella storage:
- Up to one month: Store Nutella in an airtight container at room temperature.
- One month or more: Did you know homemade Nutella keeps well in the refrigerator, too? Let it sit at room temperature for several minutes before spreading it.
- Up to 6 months: Place the Nutella in a shallow jar and store it in the freezer for up to 6 months.
Ways to use this spread
Besides the usual ways to eating Nutella (with a spoon), here are some other ideas to try:
- On toasted bread, including keto bread, low calorie bread, or a 90-second English muffin.
- With breakfast foods, like pancakes, waffles, bagels, or crepes.
- Melted over ice cream, including coconut ice cream, oat milk ice cream or keto ice cream.
- As a frosting over a chocolate cake, cupcake, or donuts.
Frequently Asked Questions
Per serving, homemade Nutella contains 97 calories, 9 grams of healthy fats, 3 grams of fat and zero grams of sugar.
Allulose is the best keto sweetener to use as it dissolves like actual sugar. Monk fruit sweetener and erythritol will work, but you risk the Nutella being gritty.
For those who don’t enjoy the taste of hazelnuts or want an alternative to it, you can make it with either peanuts or almonds.
Healthy Nutella (3 Ingredients!)
Video
Ingredients
- 2 cups raw hazelnuts
- 3 tablespoons allulose
- 2 tablespoons cocoa powder
Instructions
- Preheat the oven to 180C/350F. Line a pan with the hazelnuts in a single layer, and toast for 12-15 minutes.
- Allow hazelnuts to cool completely. Transfer to a large dish towel, and wrap up the corners. Using one hand, press and shake the hazelnuts together roughly, to remove the skins. Do this for 3-4 minutes.
- Open up the dish towel and the skins should easily fall off the hazelnuts.
- Place the skinned hazelnuts into a high-speed blender or food processor. Blend for 4-5 minutes, until a flour-like consistency remains. Stir through using a rubber spatula, and blend until smooth and creamy.
- Add your cocoa powder and granulated sweetener and continue to blend until fully combined and silky smooth.
- Transfer your chocolate hazelnut spread into a jar or container.
Sounds perfect…just replacing the sweetener ,as we don’t find like this around
Will definitely make. Thanks for the recipe.
Can you use maple syrup for the sweetener?
Yes!!
arman arman arman please please please make your videos easy to find, and to hold onto. i need to see a lot of this stuff… its a big help to SEE what that batter looks like before baking… or, in the case of this Nutella– what those hazelnuts should look like once they’ve been ground sufficiently. I don’t get anything near a goopey, drippy something with these 3 ingredients. Your recipes are sooo tempting and i try a lotof them. buti neverget it right the first time and have tokeep adjusting. Probably because i live in a different country — sea level, temperature, etc… all very different. So a good video is such a big help! Many thanks.
Most tasty mate cheers great recipes
Regards Cookie
Tytenenergy
I made this for the first time & it turned out very thick & would have been just right for truffles. But I wanted a spreadable consistency & cannot fathom what I did wrong for I went step by step with the recipe however, I had some plant based double cream (elmlea) to use up & added this to the mix, it has come out exceedingly scrumptious going have some on afternoon cuppa pancake thanks for an easy recipe without any palm oils it’s a real winner
— Thank You Arman!!! I WILL !!
– HI Arman,
– I have been “following” you and your recipes which ALL LOOK DELICIOUSLY WONDERFUL ;)) I soon am going to try some of them but I do have a question though about this “Healthy Nutella” recipe; I am French & living in France and I’m wondering if I can replace “ALLULOSE” by someting else because we cannot seem to carry that in this country…Any suggestion..???
You can try maple syrup 🙂
I’d give this 6 stars if i could. I’ve tried a couple of other nutella recipes using pecan, hazelnut, and almonds. This is by far the best I’ve ever tasted including and especially vs purchased from specialty boutique stores and mass products like the branded nutella. The only annoying thing about this recipe is this popup that keeps blocking my view of what I’m typing on my phone. I bet a lot of ultra positivefeedback were aborted because of this.
What’s your thoughts about using pecans? I love hazelnuts but the bags at the store are kind of small?
For sure! Just lightly toast them first
How it becomes creamy and there is no liquid in the recipe?
Lots of blending!
i wanna try this. how much is one serving? 2 tbsp or 1?
2 tablespoons
Hi,
Unfortunately the instruction manual of my blender says that I am not allowed to put nuts in it. Can I use ground hazelnuts instead or won’t they turn into butter?
I haven’t tried- You’ll need to experiment and see!
Hi! I just Realized i have cacao powder and not cocoa powder! Is that okay or will the flavor be too bitter?
I’m not a fan of cacao, but you can balance it out with extra sweetener.
Thanks for a better nutella! We are keto now and like a treat that won’t have too many carbs. I wanted to also comment that a Nutella serving is 2 tablespoons for 200 calories. So, it seems that would be the same serving size for your improved version. Thanks again!
Easiest and most delicious Nutella ever. Huge fan of Nutella but hated the store bought brand. Way too much ingredients with preservatives. I have tried other recipes, none compares. So easy and delicious. Thank you.
You are so welcome, Ruby!
Holy crap. I have never commented on a recipe before but damn, this is the best thing I’ve ever tasted. Everyone run to make this, now!!
You are a gem!
Thank you, I’ll give it a try.
This look amazing!!!
We’ve omitted sugar and sugar substitutes from our diet altogether. Can I use a little raw honey instead, like 2 tablespoons?
Hi! I’d recommend maple syrup and add until it reaches your desired level of sweetness!
If possible, what would be the ratio of pre-made nutella to this recipe. Thanks for all that you do. Love your recipes
Dodie
Hi Dodie, it depends on the combination of ingredients. Enjoy!
I’ve tried this recipe on almonds, pecan, and hazelnuts. They all turn out excellent but my fave is pecan. For those who are getting just “dough” or some other non-gooey substance.with their blender , you either need to spend more time with your blender (when i use a 500w nutribullet, it takes i think 30 minutes or more to get it liquefied) or get a food processor which will cut down on liquefaction time dramatically. With a Cuisinart 550w food processor, it takes less time (15 to 25mins max if i recall correctly) and I’m able to double the amounts easily. Ps, i go by weight when using nuts other than hazel. Good luck.
Hi, If I bought roasted hazelnuts without skins can I just skip the oven or do they need to be warm in the food processor?
Thanks!
Hi! I’d recommend still toasting them lightly, as they help the blender/food processor get moving 🙂
I have a vitamix and after ten minutes I still just had dough I used Marco a almonds so I didn’t hear them at all. I ended up adding protein powder and turning them into protein fat bombs. Any idea what I did wrong? I did add all ingredients at once instead of making the nut butter first.
Can you just mix the cocoa powder and sweetener with fine almond flour in a blender?
Not that I’ve tried
Can I used mariani blanched whole almonds? Do I still roast them?
Ohhh I haven’t tried that so feel free to experiment and see
I made this recently. It is very delicious. I omitted the sweetener completely. It was sweet enough for us.
Great recipe. Thanks
Great to hear that, Fareeda!
Hi Arman – thank you for your alternative Nutella recipe! I am allergic to walnuts, almonds, hazelnuts, and peanuts. If I use cashew nuts, do I toast them first? Thank you! Lafrida
Hi Lafrida! Sure do 🙂
Made this yesterday, it’s genuinely so easy with barely any ingredients and tastes so good. This is going to be my pantry staple. My next batch will be much bigger, filling up a pretty big mason jar or something! 😀
LOVE IT!!! 🙂
Alright I’ll try that. Turned out delicious!
Hi Arman! I was wondering if you could tell me exactly how much one serving is. I have my hazelnuts roasting in the oven right now and can’t wait to try this! Thanks
Hi Calley! It really depends on how smooth or thick your nutella ends up being- I just divided my portion by what is listed in the recipe card and provided that information. 🙂
This nutella looks so creamy and delicious!! I would love to have this on pancakes 🙂