Sugar-Free Nutella Recipe

Introduction

This sugar-free Nutella offers a rich, creamy chocolate-hazelnut spread without any added sugar. Using wholesome ingredients and natural sweeteners, it’s perfect for those looking to enjoy a classic treat in a healthier way.

Ingredients

• 2 cups raw, unsalted hazelnuts
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend
• 1/4 cup Dutch processed cocoa powder
• 1 cup sugar-free dark chocolate chips (optional, but recommended for thick spreadable consistency)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil (optional, helps thicken)
• 1/8 teaspoon sea salt

Instructions

1. Step 1: Preheat your oven to 400°F (177°C) and line a baking sheet with parchment paper.
2. Step 2: Spread the hazelnuts in a single layer on the baking sheet and roast for 8–10 minutes until browned and fragrant.
3. Step 3: Transfer the hazelnuts to a container with a lid. Shake vigorously to remove loose skins. Repeat as needed, or rub the nuts inside a folded towel to remove skins.
4. Step 4: Place the skinned hazelnuts in a high-powered blender or food processor. Process for 1–3 minutes, scraping down the sides as needed, until the nuts release their oils and form a smooth butter.
5. Step 5: Melt the chocolate chips either in the microwave in short bursts or using a double boiler.
6. Step 6: Add the powdered monk fruit blend, cocoa powder, melted chocolate, vanilla extract, coconut oil, and sea salt to the nut butter. Process for another 1–2 minutes until smooth and glossy.
7. Step 7: Allow the spread to cool; it will thicken as it cools. Refrigerate for a thicker, more spreadable consistency before serving.

Tips & Variations

• Use roasted hazelnuts for a deeper flavor or toast them yourself for a fresher nutty taste.
• If you prefer a thinner spread, reduce or omit the coconut oil.
• For a sweeter spread, adjust the monk fruit sweetener to taste or add a pinch of cinnamon for warmth.
• If you don’t have a high-power blender, pulse in a food processor and be patient to achieve a smooth butter.

Storage

Store your sugar-free Nutella in an airtight container in the refrigerator for up to 2 weeks. Stir before each use as natural oils may separate. For a softer spread, let it come to room temperature or warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of hazelnuts?

While hazelnuts give the classic Nutella flavor, you can experiment with almonds or cashews. Keep in mind the taste and texture will differ from traditional Nutella.

Is the coconut oil necessary?

The coconut oil is optional but helps achieve a thicker, more spreadable consistency. You can leave it out if you prefer a looser, more natural nut butter texture.

Sugar-Free Nutella Recipe

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★★★★★

4.8 from 101 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: About 2 cups 1x
• Diet: Low Calorie

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Description

This homemade Sugar Free Nutella recipe offers a deliciously rich and creamy chocolate hazelnut spread without any added sugar. Using roasted hazelnuts, sugar-free sweeteners, and optional sugar-free dark chocolate chips, this spread is perfect for those looking to enjoy a classic treat while keeping it sugar-free and healthier. It’s easy to make, uses simple ingredients, and results in a smooth, thick spread perfect for toast, baking, or snacks.

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Ingredients

Scale 1x2x3x

Nutella Spread

• 2 cups raw, unsalted hazelnuts
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend
• 1/4 cup Dutch processed cocoa powder
• 1 cup sugar-free dark chocolate chips (optional but recommended)
• 1 tsp vanilla extract
• 1 tbsp coconut oil (optional, helps thicken the spread)
• 1/8 tsp sea salt

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Instructions

1. Preheat and Prepare Hazelnuts: Preheat your oven to 400°F (177°C) and line a baking sheet with parchment paper. Spread the hazelnuts evenly in a single layer on the sheet.
2. Roast Hazelnuts: Roast the hazelnuts for 8-10 minutes until they turn golden brown and emit a fragrant aroma. This enhances their flavor and eases skin removal.
3. Remove Hazelnut Skins: Transfer the warm hazelnuts to a large container with a lid and shake vigorously to loosen and remove the skins. Repeat as necessary or alternatively rub the nuts inside a folded towel to peel off the skins, setting aside those already skinned.
4. Make Hazelnut Butter: Place the peeled hazelnuts into a high-power blender or food processor. Blend for 1-3 minutes, stopping to scrape down the sides as needed. Continue until the nuts release their natural oils and form a smooth, creamy nut butter.
5. Melt Chocolate Chips: In a small bowl, gently melt the sugar-free dark chocolate chips using a microwave in short bursts or a double boiler on the stovetop. Stir until fully melted and smooth.
6. Combine Ingredients and Blend: Add the powdered Monk Fruit sweetener, Dutch processed cocoa powder, melted chocolate, vanilla extract, coconut oil (if using), and sea salt to the hazelnut butter. Blend for an additional 1-2 minutes until the mixture becomes smooth, glossy, and well-incorporated.
7. Chill and Thicken: Transfer the Nutella to a container and let it cool. Refrigerate to thicken the spread further for a creamier, more spreadable texture. Stir before serving.

Notes

• Using raw hazelnuts is recommended for optimal flavor and texture.
• Removing the skins improves the smoothness of the spread and reduces bitterness.
• Coconut oil is optional but helps achieve a thicker consistency.
• If you prefer a completely smooth texture, continue blending until ultra creamy.
• Store the Nutella in an airtight container in the refrigerator for up to two weeks.
• Adjust sweetness by varying the amount of Monk Fruit sweetener to taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Spread
• Method: Baking
• Cuisine: American

Keywords: Sugar Free Nutella, Healthy Nutella, Sugar-Free Chocolate Spread, Homemade Nutella, Low Calorie Nutella, Hazelnut Spread