Got to love a keto nutella recipe. In the past I have made salted ones and mixed nuts but this time round I went for that real Nutella taste.
Super easy to make, but you will need a food processor of some sort and a little bit of patient mixing.
So let’s go through what you need and a few hot tips to make an amazing sugar free Nutella at home.
ingredients for keto nutella recipe
Here is everything you will need to make your own homemade low carb nutella. All the ingredients are readily available at most supermarkets.
You will need
Hazelnuts – you can purchased skin on or off hazelnuts. Skin off is easier for roasting and less messy but a bit more expensive.
Unsweetened cocoaor cacao – available in the gluten free/health food aisle in the supermarket. Check the carbs and ingredients lists to make sure you are getting unsweetened.
Sweetener – I recommend using a powdered sweetener so that there is not grittiness to the Nutella. I use Sukrin Melis which is basically an icing sugar replacement. You can buy other sweeteners and mill them in a high speed blender. Check out our article on Keto Sweeteners if you are unsure of what is best to use or buy from the supermarket.
MCT oilor coconut oil – any neutral tasting oil is fine to use. If you do only have the firm set coconut oil the keto nutella will firm up rather than be soft.
Vanilla extract – always check the ingredients of vanilla when purchasing. Some pastes have sugar in them and essence is not as good as extract.
how to make sugar free keto nutella
The first step in making a hazelnut butter recipe is to roast the hazelnuts. Roasting the nut gives a whole new dimension to flavour to the humble hazelnut.
Hazelnuts are available with skin on and skin off. While the ones with the skins off are more convenient they do cost a bit more. Removing skin from hazelnuts can be done through roasting or soaking in boiling water.
If you do prefer the boiling water method it is best done the day before and leave the nuts on a wire rack before roasting. You will need to allow more time for roasting as well to draw out the moisture inside the nut.
When mixing all the ingredients it is best to have a high powered blender to really get the hazelnut butter smooth. Just keep mixing until you get a smooth paste. Taste it and add any extra cacao or sweetener as needed.
tools to make homemade nutella
Just in case you need a hot new kitchen gadgets or tools. 😂 Here is what you can use to make a keto nutella at home.
Thermomix as you might have noticed I am a bit of a thermi fan. A Thermomix is one appliance that replaces many.
Food Processor a good food processor is essential in my opinion.
Baking Tray this is my fave baking tray.
Kitchen Towels good tea towels make drying up so much better. These are perfect for drying even your glassware. You will need a clean towel to for removing the skins off the hazelnuts..
Preserve Jars I have stacks of good preserving jars to store lots of “wet” keto foods.
Spatula silicone one piece spatulas are my fave. They are heat resistant, easy to clean and hygienic.
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Keto Nutella Recipe
So simple and easy you will love our Keto Nutella recipe. Oh and maybe you can fool the kids too 🤣
5 from 44 votes!
Prep Time: 12 minutes mins
Cook Time: 7 minutes mins
Total Time: 19 minutes mins
Course: Dips and Spreads
Cuisine: American, Australian
Recipe Category: Low Carb
Calories: 60kcal
Author: Megan Ellam
Servings: 40 serves (40 tablespoons)
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Ingredients
- 300 g (2.5 cups) hazelnuts See Note 1
- 3 tbsp (3 tbsp) unsweetened cocoa or cacao, See Note 2
- 4 tbsp (4 tbsp) powdered sweetener of choice, See Note 3
- 4 tbsp (4 tbsp) MCT oil or coconut oil, See Note 4
- 1 tsp (1 tsp) vanilla extract
OPTIONAL
- 2 tsp (2 tsp) sunflower lecithin See Note 5
- 2 tsp (2 tsp) micellar casein See Note 5
Instructions
CONVENTIONAL METHOD
Preheat oven to 160°C. Line a baking tray with baking paper.
Place hazelnuts onto prepared baking tray. Roast for 10-15 minutes, turning them after 5 minutes.
Transfer hazelnuts to a clean kitchen towel. Enclose in the towel and rub back and forth on the kitchen counter to rub the skins off. Most of the skin should come off but if there are some still covered just rub between your fingers. Skin that won’t come off is fine anyway.
Place hazelnuts into a food processor and pulse until it turns to a meal.
Add remaining ingredients and process on high speed in 3 minute spurts. Scrape down the sides of the bowl and continue to mix until the hazelnut spread is smooth and glossy.
THERMAL METHOD
Preheat oven to 160°C. Line a baking tray with baking paper.
Place hazelnuts onto prepared baking tray. Roast for 10-15 minutes, turning them after 5 minutes.
Transfer hazelnuts to a clean kitchen towel. Enclose in the towel and rub back and forth on the kitchen counter to rub the skins off. Most of the skin should come off but if there are some still covered just rub between your fingers. Skin that won’t come off is fine anyway.
Place hazelnuts into mixer bowl and mill 5 sec/speed 10.
Add remaining ingredients and mix 3 min/speed 6. Scrape down the sides of the bowl and continue to mix in 3 minute spurts (and scraping down the sides of the bowl) until the hazelnut spread is smooth and glossy.
Notes
- Hazelnuts can be purchased already with skin off.
- Unsweetened cacao or cocoa can be used. I used cacao in my mixture that is pictured. As you can see it is very light in colour. Unsweetened cocoa will result in a darker colour.
- Sweetener, I used Sukrin Melis. Add more or less sweetener to your hazelnut spread to suit your personal taste.
- MCT oil is available in supermarkets and through our link. Any liquid coconut oil or neutral flavoured oil can be used. If using firm set coconut oil or coconut butter this will result in a firm set chocolate spread.
- Lecithin is traditionally used in Nutella as an emulsifier. Micellar casein is used in place of milk powder (of the original recipe).
- Store the Keto Nutella in the fridge. If left out in the pantry it will mould after time.
Your Own Notes
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Nutrition
Serving: 1serve (1 tbsp) | Calories: 60kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | Magnesium: 14mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!
