An easy recipe for homemade low carb Nutella. Sugar free and made with just a few wholesome ingredients, this low carb Nutella is actually healthy!
I adore this low carb Nutella. I might actually be a bit addicted to it… It’s rich, deeply chocolaty, and the hazelnut flavor really comes through.
But more often than not, I just eat this homemade Nutella with a spoon. 🙂
In a way, this low carb Nutella is better than the original. Don’t get me wrong, of course I think Nutella is amazing. But Nutella is basically frosting, mild and very sweet, with just a hint of hazelnuts. My low carb Nutella is darker, richer, more complex.
With just six ingredients, this low carb Nutella is also very easy to make. You won’t be working hard at all – your food processor will. You do need patience, though, because it takes a while for the toasted hazelnuts to turn into smooth, loose butter – I saw several recipes that said five minutes, but in my KitchenAid food processor, on high speed, it takes a full ten minutes.
Getting smooth, loose hazelnut butter – as shown in the video below – is the key to this recipe’s success and to preventing a grainy texture.
I sweeten this low carb Nutella with stevia glycerite. One tablespoon is needed here, because of the large amount of cocoa powder. I tried using just 2 teaspoons of stevia, and it was still very good, but a little too bitter.
I realize that not everyone likes stevia. If you wish, you can probably replace the stevia with 1 cup of Swerve Confectioners. I haven’t tried it myself, though. As for other sweeteners, I don’t know if they would work, but if you try and find success, I would love to know about it (HealthyRecipesBlog at gmail dot com).
I use avocado oil in this recipe because it’s a neutral tasting oil, and it’s a healthy oil (or at least it’s not harmful), unlike processed seed oil such as soybean oil, canola oil etc.
It’s best to use Dutch processed cocoa powder in this recipe (cocoa processed with alkali), because it is milder and not as acidic as regular unsweetened cocoa powder. However, if you prefer, it’s OK to use regular unsweetened cocoa powder.
I keep this low carb chocolate hazelnut spread on the counter, in an airtight container. It keeps well for about a week. It never lasts longer than that. 🙂
Watch the video:
- 2 cups 10 oz raw, blanched, unsalted hazelnuts
- 6 tablespoons 1 oz unsweetened Dutch processed cocoa powder
- 1 tablespoon stevia glycerite*
- 2 tablespoons avocado oil
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon Celtic sea salt
- Preheat oven to 350 degrees F. Spread the hazelnuts on a baking sheet in a single layer. Roast for 12 minutes, rotating the pan halfway through.
- Remove the hazelnuts from the oven and let cool for a couple of minutes.
- Add the still warm hazelnuts to your food processor. Process on high until the nuts turn into loose, fairly liquid butter, about 10 minutes, stopping to scrape the sides and bottom of the food processor bowl a few times during this process.
- Add the remaining ingredients to the food processor. Process on low for a few seconds, then process on high until very smooth, about 3 more minutes, scraping the sides and bottom twice.
- Transfer the low carb Nutella to an airtight container. It should keep on the counter for about a week.
*I use stevia glycerite in this recipe to keep it low carb. I like stevia glycerite because it lacks the bitter aftertaste typical to other stevia products. I believe that stevia is very safe, but in case you want to use another sweetener, here's a conversion chart. Please keep in mind that I only tested this recipe with stevia.