This homemade paleo and keto Nutella-style hazelnut spread is rich, creamy, deeply chocolatey, and wonderfully satisfying. It has the classic hazelnut-chocolate flavor you expect from a good spread, but it is made with simple ingredients and without added sugar. If you love chocolate hazelnut spread on toast, biscuits, pancakes, or spooned straight from the jar, this low-carb version is a delicious recipe to keep on hand.
Paleo & Keto Nutella Hazelnut Spread
A Rich Sugar-Free Chocolate Hazelnut Spread
This paleo and keto Nutella hazelnut spread is the kind of recipe that feels indulgent while still fitting into a low-carb lifestyle. It is smooth, nutty, chocolate-forward, and easy to make at home with roasted hazelnuts, cocoa, a powdered keto-friendly sweetener, a little oil, and salt. The result is a spoonable spread that works beautifully as a dessert topping, breakfast spread, or quick fat bomb-style treat.
Chocolate hazelnut spread has a long history, often associated with gianduja, the Italian combination of hazelnuts and chocolate. The pairing works so well because roasted hazelnuts bring a naturally sweet, buttery flavor, while cocoa adds depth and a slight bitterness that balances the richness. Making it at home gives you control over the sweetness, texture, and ingredients, which is especially helpful for keto, paleo, gluten-free, and sugar-free eating.
Hazelnuts are a wonderful base for this recipe. They are naturally high in fat, have a round and toasty flavor, and blend into a creamy nut butter when processed long enough. They also pair exceptionally well with cocoa, creating a spread that tastes luxurious without needing many ingredients. The key is to roast the hazelnuts first, then rub away as much of the skins as you can. A few bits of skin may remain, and that is completely fine.
Cocoa vs. Cacao
Both unsweetened cocoa powder and raw cacao powder can be used in this keto hazelnut spread. Cocoa powder generally gives a darker color and a more familiar chocolate flavor, while raw cacao may create a lighter, slightly reddish spread with a more intense natural cocoa note. Whichever option you choose, use an unsweetened powder and choose the best quality available to you, because the chocolate flavor is one of the main features of the recipe.
If you prefer a darker, smoother, dessert-like flavor, cocoa powder is a great choice. If you enjoy a more rustic chocolate taste, cacao powder will also work well. The recipe is flexible, but the quality of the cocoa or cacao will make a noticeable difference in the final flavor.
The Sweetener
For the smoothest texture, the sweetener must be powdered. Granulated sweeteners can make the spread gritty, so it is worth taking the extra step to process your preferred keto sweetener in a completely dry blender or food processor until fine and powdery. Let the dust settle for a few moments before opening the lid.
Xylitol, erythritol, and allulose can all be used, though each behaves slightly differently. Erythritol may add a mild cooling effect, while allulose is typically less sweet and may require a little more. If you are making a paleo version and are not avoiding sugars, maple syrup or raw honey can be used instead. Add sweetness gradually and taste as you go, because the ideal amount depends on the cocoa powder and your personal preference.
Stevia-based sweeteners are not ideal for everyone in chocolate recipes, as the aftertaste can become more noticeable when paired with cocoa. If you are sensitive to stevia, choose another sweetener for this spread. Also, if you use xylitol, keep it safely away from pets, as it is highly toxic to dogs and cats.
How to Get the Best Texture
The final texture depends on the strength of your food processor or blender. Hazelnuts need time to move from chopped nuts, to coarse meal, to paste, and finally to a smoother nut butter. Stop occasionally to scrape down the sides and give the machine a short rest if needed. Adding a tablespoon of avocado oil helps loosen the mixture and encourages a creamier finish.
If your machine is not powerful enough, or if you want to make the recipe more quickly, you can use ready-made hazelnut butter as the base. This shortcut still gives you a delicious sugar-free chocolate hazelnut spread with much less processing time.
Paleo & Keto Nutella Hazelnut Spread
Ingredients
- 400 g hazelnuts
- 1 tablespoon avocado oil
- 50 g unsweetened cocoa powder
- 2-6 tablespoons powdered xylitol or powdered erythritol or allulose
- 1/4-1/2 tsp kosher salt
Instructions
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Preheat the oven to 300°F/150°C. Spread the hazelnuts on a rimmed baking tray and toast until lightly golden and fragrant, about 10 to 14 minutes. While they are still warm, wrap them in a clean kitchen towel and rub firmly to remove as much of the skins as possible. A few remaining skins are fine.
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Transfer the hazelnuts to a food processor. Process until they begin to turn into a paste, then add the avocado oil and continue processing until the mixture becomes as smooth as your machine allows, about 10 to 14 minutes. Scrape down the sides as needed.
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Add the cocoa powder, powdered sweetener, and salt. Blend again until fully combined. Taste and adjust the sweetness and salt to your preference.
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Spoon the homemade keto Nutella into a clean mason jar or airtight container. Refrigerate until set. Store chilled for roughly one month.
Notes
Top tip: Store-bought hazelnut butter can be used to speed up the recipe or to avoid overworking a less powerful food processor.
Nutrition
Calories: 86 kcal |
Carbohydrates: 3 g |
Protein: 2 g |
Fat: 8 g |
Fiber: 1.7 g |
Sugar: 0.5 g
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