Home » spreads 'n such » Unbelievable Nutella (Hazelnut Spread!) 🍫 gluten free, keto & paleo

Unbelievable Nutella (Hazelnut Spread!) 🍫 gluten free, keto & paleo

This homemade paleo and keto nutella hazelnut spread is truly unbelievable! Ultra rich and chocolatey, its taste is so spot on that you’ll never miss the store-bought version again (for real!).

Pouring paleo & keto nutella hazelnut spread
Paleo & Keto Nutella Hazelnut Spread

Paleo & Keto Nutella Hazelnut Spread

Totally Unbelievable!

This keto Nutella is a recipe from our Keto Speedy Comfort Foods eCookbook (and definitely a favorite of mine!). And I’m sharing it asap on the blog as, aside from being an epic spread on toast (or biscuits or as a dessert pizza!), I have big (very big!) plans for this gem of a recipe base. i.e. stay posted!

A little history. Italians have been making this glorious hazelnut-chocolate spread (i.e. gianduja) since Napoleon’s regency in the 1700s. And it’s super easy and ultra nutritious to whip up at home (with little effort and few ingredients that is!).

Plus, this wholesome version carries a big nutrition punch courtesy of both the hazelnuts and the cocoa (think plenty of healthy fats and nutrients), surely making it breakfast-worthy!

Hazelnuts are stellar little nuts! Aside from tasting totally ahhh-some, they pack a whole load of nu-trition punch. Think of them as a killer source of healthy fats, high in the antioxidant vitamin E, a single serving provides nearly all your daily requirement of manganese, they’re super rich in magnesium… and too many more to name in this tiny square! So yup, think of this healthy hazelnut spread as a fat bomb supreme!

Freshly roasted hazelnuts
Paleo & Keto Nutella Hazelnut Spread

Cocoa vs. Cacao

Both work great, just know that quality really matters here. My favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world.

But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your nutella will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.

Keto nutella spread on a gluten free biscuit
Paleo & Keto Nutella Hazelnut Spread

The Sweetener

Pick your poison: xylitol (non-corn to avoid tummy problems), erythritol (some slight cooling aftertaste) or allulose (need to add 30% more). But the sweeteners must be powdered.

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

And if paleo, or not restricted by sugars, your best bet is maple syrup or raw honey

Fun fact: it might also be our taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So we cannot recommend enough that you don’t use stevia-based sweeteners here (unless you’re immune to it of course!).

And if using xylitol, make sure to be careful if you have a pup (or kitty) around the house, as it’s highly toxic to the little guys!

Creamy sugar free & keto nutella hazelnut spread
Paleo & Keto Nutella Hazelnut Spread
Gluten free & keto nutella pizza
Paleo & Keto Nutella Hazelnut Spread

A Little Preview!

Pouring paleo & keto nutella hazelnut spread

Paleo & Keto Nutella Hazelnut Spread

This homemade paleo and keto nutella hazelnut spread is truly unbelievable! Ultra rich and chocolatey, its taste is so spot on that you'll never miss the store-bought version again (for real!). 
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
4.94 from 15 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Fat Bombs, Spreads
Cuisine American, European
Servings 32 tablespoons
Calories 86 kcal



  • Preheat ovento 300°F/150°C. Place the hazelnuts in a rimmed baking tray and toast them until lightly golden and fragrant (10-14 minutes). While still warm, wrap them in a kitchen towel and rub vigorously to remove the skins (some bits will remain, worry not!).
  • Transfer hazelnuts to a food processor and process until it begins to form into a paste, add avocado oil and continue until smooth (about 10-14 minutes). How smooth you get the hazelnut butter will depend on how powerful your blender/processor is (and how sharp the blades still are!). Add cocoa, powdered sweetener and salt to taste.
  • Pour homemade nutella onto a mason jar (or airtight container) and refrigerate until set (will keep well for roughly a month!).


*Make sure you use a powdered sweetener (I simply run it in my bullet/blender until powdered!). 
Top tip: feel free to use a store-bought hazelnut butter (Biona’s is really good to speed up the process (or if you don't have a powerful food processor/blender).


Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 0.6g | Sodium: 113mg | Potassium: 116mg | Fiber: 1.7g | Sugar: 0.5g | Vitamin A: 80IU | Vitamin C: 1.3mg | Calcium: 19mg | Iron: 0.8mg
Keyword keto, low carb, paleo, sugar free
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

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  1. Carolyn Archer says:

    This was da bomb! Now I need ideas for what to eat it on! I used to love eating Nutella on apples and bananas, but alas! What does everyone else eat it on?

  2. Meredith says:

    5 stars
    This is AMAZING!!! I only had enough hazelnuts for a 1/4 batch, but I think a whole batch would be too tempting to keep around. This will definitely be made sparingly and for those special occasions when you want to share in a celebration, but stick to your food goals. Thank you!!

  3. elsa ruiz says:

    5 stars
    I did this one with my lovely Thermomix, and WOW. My office (5 of us) ate the whole thing in 1hour.

    I was wondering, how would you do the white chocolate one? 😀

  4. Jill says:

    Can we use store-bought hazelnut flour instead of grinding whole hazelnuts? Would it be the same weight of hazelnut flour as whole hazelnuts?

  5. Amy says:

    Hello! Been a long time follower of your awesome recipes.
    I tried my hand at this one as I LOVE nutella but I’m still rolling laughing at the results! Everything was coming together beautifully as expected, I then decided to add a 1/2 tsp of vanilla and another 1/4 c of powdered erythritol (I think that’s where I messed up) then BAM! EVERYTHING balled up and it was leaking oil like an old beat up car.
    What did I do!? Lmao I am resilient so I turned around and made truffles out of the gloppy mess because that’s the EXACT texture I got.
    Any ideas on what went wrong? I know it was my error and not a recipe issue.
    Too much erythritol by chance? Thanks!

  6. Jean Chandler says:

    5 stars
    I am a super novice when it comes to baking and making sweets of any variety – keto or otherwise – and this recipe was so straightforward and simple that I will happily make it again and again! I just finished making this and have been sharing the remainder of the scrapings from the container with my kids after storing the jars away in the fridge, haha.

    This will go amazingly well with cream cheese pancakes, chaffles, and whatever else I can think of! If I’m not just licking some off a spoon in the middle of the night, sshhhh. I posted my results on my instagram and tagged you in it! I can’t wait for you to see it. It’s not as pretty looking as so many others’ photos out there, but I have a lot of fun doing it! My Instagram name is milk_chai_tea.

    See you there!

    • Jan says:

      Hi! I’m super excited to try this out. Quick question, how much hazelnut butter should I use? I got the biona hazelnut butter as suggested! I have a bottle of 170 grams!


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