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

Course: Dessert, Fat Bombs, Spreads
Cuisine: American, European
Keyword: keto, low carb, paleo, sugar free
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 32 tablespoons
Calories: 86 kcal

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.

Print

Ingredients

Instructions

  1. 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!).

  2. 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.

  3. Pour homemade nutella onto a mason jar (or airtight container) and refrigerate until set (will keep well for roughly a month!).

Recipe Notes

*Make sure you use a powdered sweetener (I simply run it in my bullet/blender until powdered!). 

Nutrition Facts
Paleo & Keto Nutella Hazelnut Spread
Amount Per Serving (1 tablespoon)
Calories 86 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 0.6g 3%
Sodium 113mg 5%
Potassium 116mg 3%
Total Carbohydrates 3g 1%
Dietary Fiber 1.7g 7%
Sugars 0.5g
Protein 2g 4%
Vitamin A 1.6%
Vitamin C 1.6%
Calcium 1.9%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

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17 comments

  1. Cat says:

    I sooo need to make this for my daughter! She is a Nutella addict 😂 Can the blanched roasted hazelnuts be used to make this? Removing the skin makes such a mess! 😉

    Thanks!

  2. Kingi says:

    Two questions: first, do you grind the allulose as well for this recipe? It is already pretty finely ground. And second, how do you feel about using store-bought hazelnut butter for this recipe? It is much less work than starting with raw hazelnuts…

    • Paola says:

      I would still regrind it otherwise it might not dissolve (I learnt the hard way!). Store-bought hazelnut butter would surely speed up the process (but a bit more pricey!). xo!

  3. Elaine says:

    Love your recipes, Paola! Does it have to be a food processor or would my Vitamix blender work better? (I do have a food processor, as well.)

  4. Millie says:

    any particular reason for the avocado oil, specifically? Any thoughts on using coconut oil?

    I love what you are doing!!!!

    • Paola says:

      It’s just more neutral-tasting, can use coconut oil too (I’ve even used olive oil and the bitterness works with the chocolate)

  5. Martha says:

    Second recipe we made from your terrific book and can vouch for it! We now make a weekly batch for the entire family, kids and all!

    • Paola says:

      Hi Yvonne! (melted) coconut oil and olive oil both work too! I made it with olive oil this week as I ran out of avocado and it was slightly bitter but also wonderful xo!

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