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Yes! Refined sugar free. No agave. No funky syrups. No honey, maple syrup, or white sugar. And it still tastes like the real deal. How? Meet my Sugar Free Nutella — a rich, glossy chocolate hazelnut spread you can whip up in minutes.
This sugar free nutella recipe blends toasted hazelnuts, cocoa, and a clean sweetener into a silky sugar free hazelnut spread with zero compromise. Five ingredients, one blender, and spoon-worthy results. Spread on crepes, swirl through yogurt, or enjoy straight from the jar — quite possibly the best sugar free nutella you’ll make at home.
What Makes This Recipe Work
This Sugar Free Nutella nails real-deal flavor by blending deeply toasted hazelnuts into creamy nut butter, letting natural oils create a silky base. Removing most skins keeps the cocoa clean and balanced, with a pinch of salt and vanilla to round it out.
Allulose or powdered erythritol melts smoothly for a glossy sugar free hazelnut spread with no grit. Warm milk emulsifies to the perfect scoop-and-spread texture, so this sugar free nutella recipe earns its place as your best sugar free nutella.
What Goes Into Sugar Free Nutella
You only need a few staples to make glossy, spoonable Sugar Free Nutella at home.
- Hazelnuts: Freshly toasted and mostly skinned nuts create a naturally silky base with real hazelnut flavor.
- Cocoa Powder: Unsweetened cocoa gives deep chocolate notes. Dutch process for mellow, natural for brighter.
- Powdered Sweetener: Allulose melts smooth for a grit-free sugar free hazelnut spread. Powdered erythritol or a monk fruit blend also works. Adjust to taste.
- Milk Of Choice: Warm milk loosens and emulsifies the blend so this sugar free nutella recipe stays glossy and spreadable.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Sugar Free Nutella
- Preheat and Toast: Preheat the oven to 176°C | 350°F. Spread hazelnuts on a tray and roast 10 to 15 minutes until fragrant and lightly golden.
- Cool and Peel: Tip nuts onto a clean towel and cool briefly. Rub to remove most skins, then transfer the peeled hazelnuts to a food processor.
- Process to Butter: Pulse, then blend until the nuts release oils and turn into smooth hazelnut butter, scraping the bowl as needed. Keep going through floury, clumpy, then creamy stages.
- Add Dry Flavor: Add cocoa powder, powdered allulose or powdered erythritol, vanilla, and a pinch of salt. Blend until evenly combined and thick like a fudgy paste.
- Emulsify and Adjust: With the motor running, drizzle in warm milk and the hazelnut oil until glossy and spreadable. Taste and adjust sweetness or cocoa, adding tiny splashes of milk for texture.
- Jar and Store: Spoon your Sugar Free Nutella into a clean jar and let cool 5 minutes before sealing. Refrigerate 2 to 3 weeks, then soften at room temperature before serving.
Here are delicious pairings that let Sugar Free Nutella shine. Spoon it over Strawberries and Cream Crepes or stack it high on Quick And Easy Pancakes. Try a thick swipe on Banana Bread French Toast, or sandwich a dollop between Soft Peanut Butter Cookies. For bakes, swirl through Peanut Butter Chocolate Chip Banana Bread or drizzle over Fudgy Flourless Hazelnut Brownies (Low Carb).
Recipe FAQ’s
Allulose gives the glossiest finish and zero grit. Powdered erythritol or a monk fruit blend also works for a smooth sugar free hazelnut spread. Avoid granulated sweeteners unless you powder them first.
Yes. A food processor works if you blend longer, scrape often, and start with warm toasted nuts. Add warm milk slowly to help it emulsify.
For drizzle, blend in tiny splashes of warm milk. For thicker spread, chill briefly or add a little extra cocoa. Go slow so your Sugar Free Nutella does not turn runny.
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Refined Sugar-Free Nutella Spread
Ingredients
- 2 cups hazelnuts blanched and skin off or Organic
- 2/3 cup coconut sugar or sugar of choice, adjust to your taste
- 2 tablespoons hazelnut oil or any vegetable oil
- 1/2 cup milk of choice – I used reduced fat milk, but both almond milk or coconut milk work
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 176℃ | 350℉. Spread the hazelnuts (both skinless or Organic) onto a baking tray in an even layer and roast for 10-15 minutes, or until fragrant and beginning to turn golden in colour. (You will smell a beautiful nuttiness coming out of your oven door.)
- When toasted, remove and place them on an old towel (if peeling. Skip this step if using already peeled Hazelnuts). Allow to cool for a couple of minutes; rub hazelnuts onto the towel until skins have been removed (this takes about 5-10 minutes). Transfer the skinless hazelnuts into your food processor bowl.
- Process until the hazelnuts release their natural oils, while scraping down the sides of the bowl in between processing if needed, until they form a paste. (They will form a floured texture first, then lump together, and finally a paste. Don’t worry if this happens, it’s normal! Keep processing!)
- Add the coconut sugar, hazelnut oil, milk, cocoa powder, vanilla and salt. Process again for a further 5 minutes, or until the heat of the hazelnuts softened the coconut sugar, and the spread is smooth and glossy.
- Transfer to a jar with a tight-fitting lid (or an airtight container), and allow to cool for 5 minutes before sealing. Can be stored in the refrigerator for a month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I made this and turned out great 🙂 just wondering how many serving it makes?
It makes about a small jar of it but it won’t last long;)!!