Ingredients
Scale
- 1 ½ cups (about 200g) raw hazelnuts
- ¼ cup unsweetened cocoa powder
- 3–4 tablespoons sugar-free sweetener (e.g., erythritol or monk fruit blend), to taste
- 2 tablespoons melted coconut oil (or neutral oil like avocado oil)
- 1 teaspoon vanilla bean paste
- ¼ teaspoon sea salt
- 2–4 tablespoons unsweetened almond milk (optional, for consistency)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Spread hazelnuts in a single layer on a baking sheet. Roast for 10-12 minutes, stirring halfway through, until fragrant and skins are slightly cracked. Remove from oven and transfer hot hazelnuts to a clean kitchen towel. Rub vigorously to remove as much skin as possible (some skin is okay). Let them cool completely.
- Step 2: Place the cooled, mostly skin-free hazelnuts into a high-speed food processor. Process for 8-15 minutes, scraping down the sides occasionally. The hazelnuts will go from crumbs to a thick paste, then eventually a creamy, runny butter as their natural oils release. Be patient, this step is crucial for smoothness.
- Step 3: Add the unsweetened cocoa powder, sugar-free sweetener, melted coconut oil, vanilla bean paste, and sea salt to the food processor with the hazelnut butter.
- Step 4: Process again for another 2-3 minutes until all the ingredients are thoroughly combined and the mixture is smooth and glossy. Taste and adjust sweetness if desired, blending again briefly.
- Step 5: If the Nutella is too thick for your preference, add unsweetened almond milk one tablespoon at a time, processing after each addition, until your desired spreadable consistency is reached.
- Step 6: Transfer the homemade sugar-free Nutella to an airtight jar or container. Store at room temperature for up to 1 week, or in the refrigerator for up to 2-3 weeks (it will thicken in the fridge).
Notes
- Keep your homemade Nutella in an airtight jar; it’s good at room temp for a week, or in the fridge for up to 3 weeks where it will firm up beautifully.
- Should your fridge-chilled spread be too firm, a quick 10-15 second microwave zap or a warm water bath for the jar will bring back its lovely smooth, dippable texture.
- This versatile spread is perfect on warm keto pancakes, swirled into oatmeal, paired with sliced apples, or even enjoyed straight from the spoon for a guilt-free indulgence.
- The secret to that incredibly smooth, store-bought texture lies in patience during hazelnut processing; resist the urge to add other ingredients until your hazelnuts are truly a runny, glossy butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 160
- Sodium: 25mg
- Fat: 16g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Protein: 1g