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 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert, Fat Bombs, Spreads
Cuisine American, European
Servings 32 tablespoons
Calories 86 kcal

Ingredients
 
 

Instructions
 

  • 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!).

Notes

*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).

Nutrition

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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58 comments

  1. Laura Brito says:

    Paola, mine came out super thick. I toasted mine in my air fryer lightly, they were very nice all by themselves this way, crunchy but not soft. My house smelled wonderful. I only had 300 grams of them, and I used the same ingredients for everything else. My only difference was I put in 2 tablespoons Erythetol and 2 tablespoons of Allulose. Mine came out very dry, I almost decided to use coconut oil instead but I did use the Avocado after all. It was very close to your recipe, but I cannot figure out why mine came out so thick. It doesn’t look smooth like your picture and I do have a very high powered food processor. I also live in Mexico, in Morelos (we are neighbors!)

  2. Rachel says:

    Your recipe worked like a dream!! 😀 Super creamy and delicious. We added a little extra cocoa powder because my son LOVES chocolate and used coconut sugar (we pre-ground in the blender).

    Thank you for sharing!! This was my paleo kid’s 1st time eating Nutella and he loved it.

  3. Sally says:

    I’ve been on keto for about one year and really missed Nutella hazelnut spread, until I came across your recipe.. oh my! It’s amazing! It tasted better than Nutella! I had it on my boring keto chocolate microwave cake and it gave it a great luxurious taste, I can’t thank you enough for this recipe! Just a small thing, mine became very liquid, although I followed the recipe exactly, why do you think this happened?

    • Angelique says:

      Hi Paola!! It took me some time to get to the Ferrero Rochers recipe but I finally did! 😛 One question that I noted was already asked I didn’t see answered anywhere below was with regards to the texture being too liquidy.
      I might have been a bit too heavy handed on the oil (no avocado on hand, used a dash of MCT plus coconut); any idea how to thicken it – without making a whole other batch?? Thanks, you absolute keto rockstar! xo

      • Michelle Vandamme says:

        But Paola did mention this at the bottom that u can use store bought past too, and she did not mention to use less, so i will use the full amount required. I did not see it in time, before putting my comment in. I “hate” it when people don’t read or look what she’s saying, and now i’m doing it myself. 😉 I want chocopasta with a waffle! nom nom nom…

  4. Marsha says:

    Hi! Thank you for all your wonderful recipes! Just a question tho – could I use monkfruit (Lakanto) for this recipe?

  5. Tina D Adkison says:

    I am wondering if you could use dates for the sweetener? Also could you add powdered egg whites to increase the protein?
    Thanks

  6. Misty Whitehead says:

    Made this today using half Lakanto and half maple syrup (so my kids will eat it too 😁). Interestingly it was blending beautifully and liquid until the last step; when I added the maple syrup it seized into a “peanut butter” type texture and wouldn’t smooth out again. I thought maybe once the maple syrup warmed up it would be fine but that didn’t happen. Maybe there is a chemical reaction? It’s still yummy as a spread!

  7. Jen says:

    This tastes delicious but is liquid. Any suggestions on thickening it up? Do you think just spending time in the fridge will do it?

  8. Cindy says:

    Where can you buy quality hazlenuts? I got mine in the bulk section at Kroger… tasted so so bitter!!! Waste of $15!!

  9. Julie says:

    Hi, I bought my nuts Roasted and peeled, put them in the blitzer and then added all dry stuff with the coconut oil…I added some water because it was to dry…maybe i needed to warm up the nuts first…it’s still great though…x

  10. Kenneth Paul Madere says:

    Cannot have the store shelf Nutella. This was very good. I had a problem getting the erythritol to the powdered form, thus the end result was slightly grainy. But not a big problem.

  11. Angela P. says:

    Hi Paola, can I use pre-roasted and husked hazelnuts or should I just buy whole and roast + husk them myself?

    Also, did you really mean to process the oil with nuts for 10 to 14 minutes? (just wanted to make sure that was correct)

    Thank you, I cant wait for Nutella!! Once I make it I will def come back and rate it (I am sure it will be 5 stars, I love your recipes!!)

  12. Cat says:

    Let me start by saying I am not a Nutella fan, I have never cared for hazelnuts in any shape form or fashion. I did make two jars of this for my mom and daughter for Christmas and they both said it tasted even better than Nutella. Evidently this stuff is amazing on your fluffy waffle recipe, at least according to the two Nutella fans in my family 😊. I did use the blanched and roasted hazelnuts so I wouldn’t have to remove the skins, and roasted them a bit more (about 15 minutes at 300F).

  13. Kristina Decock says:

    This stuff is amazing. Even more amazing when spread on your pecan snowball cookies!
    Thank you for putting out the best recipes!

  14. Jeanie Rouse says:

    I tired to make this today and it won’t get smooth or liquify like the picture. Mine is staying like the consistency of play dough. Not sure what I did wrong?

  15. 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!

  16. 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…

  17. 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.)

    • 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)

  18. 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!

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