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sugar-free homemade nutella
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Sugar-free Homemade "Nutella"

Learn how to make sugar-free homemade Nutella with hazelnuts, cocoa, and coconut oil. A healthy chocolate spread without refined sugar.
Course sauce, spread
Cuisine homemade
Keyword chocolate, cocoa, dessert, gluten free, lactose free, spread, sugar free
Prep Time 10 minutes
Blending time 5 minutes
Total Time 15 minutes
Servings 8 portions
Calories 113kcal
Author missblasco

Equipment

  • Blender
  • Convection oven

Ingredients

  • 3/4 cup toasted hazelnuts skins removed for a smoother texture
  • 1/4 cup unsweetened dark cocoa powder
  • 1/2 cup unsweetened almond milk or whole milk
  • 2 tbsp erythritol or monk fruit
  • 2 tbsp coconut oil melted
  • 1/4 tsp vanilla extract
  • 1 pinch sea salt

Instructions

  • Place the toasted hazelnuts into a high-speed blender or food processor. Pulse until they begin to release their oils and turn into a paste. Add the cocoa powder, milk, xylitol, melted coconut oil, vanilla, and salt.
  • Blend on high for several minutes. The longer you process the mixture, the smoother and more "commercial" the texture will become. If you prefer a "crunchy" style spread, stop a bit earlier.

Notes

  • Yield and Serving Size: This recipe makes approximately 1 cup (9 oz) of cream. A standard serving for a slice of toast is about 2 tablespoons, meaning this recipe provides roughly 8 servings.
  • Dairy-Free Options: To keep this recipe strictly lactose-free, stick with almond, hazelnut, or cashew milk.
  • The Role of Coconut Oil: Coconut oil is essential here as it provides a silky "mouthfeel" and helps the spread firm up slightly in the fridge. If you do not have coconut oil, melted unsalted butter is the best substitute.
  • Consistency Control: If the mixture is too thick, add an extra tablespoon of milk at a time until you reach your desired consistency. If it is too runny, add a few more ground hazelnuts to give it body.
  • Equipment Matters: The final texture depends heavily on the power of your food processor. A high-powered blender will yield a professional, silky cream, while a standard processor may result in a slightly more rustic, grainy texture, which is equally delicious.

Nutrition

Calories: 113kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 26mg | Potassium: 118mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg