Low Carb, Homemade and healthy!
Never live another day without a jar of the famous hazelnut spread, Nutella, at home. Making it at home is surprisingly easy and very satisfying. To start, you’ll need a bag, or 2 cups, of hazelnuts. But which hazelnuts? If you have raw hazelnuts, we would strongly suggest roasting them first. Roasting nuts brings out their rich, nutty flavors much more than leaving them raw. In this recipe, we roast our nuts and we’ll show you how! If you choose to buy roasted hazelnuts, try to buy ones with their skins already off. The fewer skins you put in your homemade Nutella, the better the consistency will be.
In this recipe, we included two different versions of the spread, each of which turned out amazing! The different versions of the ingredients can be found in the sidebar. The keto version has ingredients that are higher in fat and lower in carbs, such as erythritol. The paleo version omits the dairy and leaves the sweetener up to you! You can use a number of things in place of traditional and processed white sugar. Your paleo options range from honey, coconut sugar, agave or maple syrup, medjool dates, bananas to Stevia… you can find a list of sweeteners and their glycemic indexes here and some more info here.
While you’re making this recipe, you may notice the homemade Nutella heats up in your food processor or Nutribullet. This happens because of the prolonged blending time and friction and is totally normal. If you find that your device itself is heating up, you may want to give it a little break in between blending.
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Let’s make some homemade Nutella!
| Servings: servings |
- 2 cups hazelnuts
- 6 tbsp cocoa powder
- 1 tbsp coconut oil
- 1/4 cup heavy cream
- 1/4 cup water
- 1 tsp vanilla extract
- 1/2 cup So Nourished erythritol sweetener
- 10 drops liquid stevia
- 1/4 tsp salt
- Preheat your oven to 325ºF.
- Take a dry cookie sheet and spread your hazelnuts evenly on it in one layer. When your oven is hot enough, place the cookie sheet in the oven and roast for about 10-15 minutes. You'll see the hazelnuts becoming a little browner and the skins becoming almost black.
- After the time's up, take the nuts out and let them cool just a bit. While they're cooling, dampen a kitchen towel and place it on your counter top. Pour the nuts onto half the towel and spread them out a little. Then fold over the other half of the towel and start to rub vigorously.
- Once most of your nuts have their skins off, pick the nuts off the towel and drop them, into a food processor, or in our case, Nutribullet. Blend the hazelnuts for a few minutes- until it starts to look like peanut butter.
- If you see your hazelnut butter starting to stick to the sides and miss the blades, you can add a tablespoon of coconut oil, or any other mild tasting oil. You may also want to stop the blender/processor a few times to make sure to scrape the sides down and incorporate everything into the mixture.
- Add in the rest of the ingredients, paleo or keto! See both variations in the right sidebar. Keep blending and scraping the sides. Once your spread looks like the real thing, you're done! Now all that's left is to decide what to spread your homemade Nutella on!
Replace 1/4 cup heavy cream and 1/4 cup water with 1/2 cup almond milk to make the paleo version.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our desserts to learn to make more delicious and healthy meals that take no time to prepare!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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What did I do wrong? I used all the proper ingredients and equipment. It turned out very granular in texture, didn’t taste great (been on keto for 5 weeks, so used to the erythritol taste, and the coconut oil separated from the chocolate substance. I had to throw it away. Tasted nothing like the real thing. Sugguestions?
What kind of blender were you using? Did you let the Nutella blend for enough time? It takes a little while for some blenders to reach that buttery consistency.
Could this be turned into a ganache? Maybe added cream?
I think that’d be a great idea! A bit of cream or even almond milk to thin it out into a spreadable consistency. It’s quite thick, as you can imagine.
I love this recipe! I need to try it asap!
Thanks for this recipe!!
Il un France and we don’t have stevia drop. But I have granular stevia ans granular erythritol. How can I replace it?
You can definitely use granular. Try this conversion from liquid to granular stevia and let us know how it works out 🙂
I’m toasting the hazel nuts now and just realized I don’t have coconut oil – only coconut butter. Can I use that as a replacement1 for 1? If so – do I leave out the cream? I also have coconut cream if that would be a better substitute. Let me know what you think.
I think regular butter can work as a 1:1 replacement. Make sure to lower the heat in the oven a bit as butter can burn. Don’t use coconut butter and don’t leave out the cream.
Can we make this with powdered erythritol, or should we use granular? If we use powdered, is it the same amount? Can’t wait to make this today!!!
You can use powdered erythritol! But you will need to use less since it’s denser in the measuring cup. About half the granulated amount should suffice 🙂
amazing recipe! everyone were in lovee 🙂
Yay! We love it too 🙂
OK so I’ve been kind of stalking/ randomly stumbling on your blog for the past few weeks and I am officially in love! Nutella is one of those things that I have really missed and I don’t know why I never thought of ketofying it! Thank you!
Thank you! Enjoy the Nutella 🙂
Great recipe really want to try this although I’m dairyfree, is there a substitute for the cream?
Thank you:)
We’ve been using coconut cream with success, you can try that!
For how long does it keep well for? And do you keep it in the fridge or countertop? Thanks!
I’d keep it in the fridge since there’s heavy cream in there. I’d estimate 2 weeks!
How much does this yield?
About a cup and a half of homemade Nutella!
Just made this!!!!!:))
Tastes better than the actual thing!
Thank you! :* xxx
You’re very welcome! Enjoy!
SHARE with someone? I don’t think so!!! I think this is best served directly into my mouth 😉
Keep them all! We won’t judge! 🙂