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Learn how to make healthy Nutella with only 3 ingredients, and you’ll never buy it at the store again. It’s smooth, chocolatey, and SO easy to make!
Craving more homemade spreads? Try my almond butter, granola butter, and honey peanut butter next!
I’m sure most of us can relate to eating Nutella straight from the jar. As kids, we could finish a jar in a couple of days, but we had NO idea how much sugar and dairy we were consuming.
Since I started healthy-fying my childhood treats (looking at you, protein rice krispies!), making healthy Nutella has been high on my list. Well, friends, I think I nailed it!
Table of Contents
Why I love this recipe
- 3 ingredients. All you need are roasted hazelnuts, sweetener, and cocoa powder.
- Customizable. You can use any sweetener of your choosing to keep it low-carb or all-natural.
- Healthier than store-bought Nutella. There is no palm oil, no dairy, and no artificial flavors. It’s also gluten-free and safe for vegans!
- It’s so quick and easy. Roasting the hazelnuts is the most time-consuming part, but I promise it’s SO worth it.
★★★★★ REVIEW
“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 purchased from specialty boutique stores and mass products like the branded Nutella.” – Eric
Ingredients needed
- Hazelnuts. Use unsalted and raw hazelnuts. Carefully check the pack; sometimes, even ‘natural’ ones can have additives.
- Granulated sweetener. I used coconut sugar, but white sugar, brown sugar, or a sugar-free sweetener like allulose are all great options.
- Cocoa powder. I used sifted Dutch-processed cocoa powder, which has a mild, more well-rounded flavor. I would avoid using raw cacao powder as it can be quite bitter.
Find the printable recipe with measurements below.
How to make healthy Nutella
Step 1- Roast. Preheat the oven to 180C/350F, line a pan with the hazelnuts in a single layer, and toast until fragrant.
Step 2- Remove outer skins. Allow the hazelnuts to cool completely. Transfer them to a clean kitchen towel and wrap up the corners. Using one hand, press and shake the hazelnuts together to remove the skins.
Step 3- Blend. Place the hazelnuts in a blender or food processor. Blend until a flour-like consistency remains. Stir through using a rubber spatula and blend until creamy.
Step 4- Finish. Add cocoa powder and sweetener. Continue blending until smooth. Transfer to a container.
Ways to use this spread
Besides the usual ways to eat Nutella (with a spoon), here are some other ideas to try:
- Serve with fresh strawberries
- One toasted dairy-free bread or a microwave English muffin
- Spread over eggless banana bread, raspberry bread, or healthy chocolate zucchini bread
- Drizzled over healthy banana pancakes, oatmeal waffles, or coconut flour crepes
- As a frosting over healthy chocolate cake or healthy donuts
- Use it in peanut butter Nutella cookies or no bake fudge cookies
Arman’s recipe tips
- Save time. Buy roasted hazelnuts with the skins already removed.
- Be patient. The hazelnuts take a while to blend, so take your time, pause often to scrape down the sides of the blender, and blend at a low speed to prevent the blender from overheating.
- Adjust the sweetness. While I like the sweetness of this recipe, you can add more or less sweetener until it’s perfect.
- Make it creamier. If you prefer a thinner consistency, add a splash of milk or use liquid sweeteners, like agave or maple syrup. Just note if you use milk, you’ll need to refrigerate the spread.
- Enhance the flavor. Add a pinch of salt or a splash of vanilla extract for an extra flavor boost.
Storage instructions
Up to one month: Store chocolate hazelnut butter in an airtight container at room temperature.
One month or more: Store in an airtight container and refrigerate for up to 2 months. 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.
Frequently Asked Questions
Per serving, homemade Nutella contains 97 calories, 9 grams of healthy fats, 3 grams of fat, and zero grams of sugar.
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.
More recipes using chocolate hazelnut spread
3-Ingredient Healthy Nutella
Video
Ingredients
- 2 cups raw hazelnuts
- 3 tablespoons coconut sugar or any granulated sweetener of choice
- 2 tablespoons cocoa powder
Instructions
- Preheat the oven to 180C/350F. Line a pan with the hazelnuts in a single layer, and toast for 7-8 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.
- 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 2-3 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.
Notes
Nutrition
Originally published June 2022, updated and republished June 2024
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 am so excited to try this! Has anyone tried it with dark cocoa or cacao and Lakanto? I’m going to use cacao and see how it goes! Thanks for the recipe!
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.
Hi,can I use brown sugar instead? And if I can will it be the same amount as the coconut sugar?
Yes it will!
I made this today. It was awesome and went much faster then your recipe recommended but I have a large powerful food processor. I didn’t need to wait for the hazelnuts to cool down completely. Waited only about 5 minutes after coming out of the oven to skin them and then run them into the food processor.
I half/half granulated and powdered erythritol and added one extra spoon of cacao. I also added one tbsp of coconut oil to make it fatter. Awesome recipe. I am going to use this in a keto cheesecake recipe later today to make Nutella cheesecake 🙂
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!