This sugar-free Nutella paste recipe is one you’ll love if you miss Nutella on your healthy lifestyle. This sugar-free Nutella paste has 0g of net carbs per tablespoon, but tastes so yum! It’s a perfect spread to add some happiness to your pancakes, bagels, waffles, or keto bread.
If you take a closer look at the ingredient label of the original Nutella, the first ingredient is sugar. One portion of 15 grams has an astonishing 8.4 grams of sugar and 8.6 grams of carbs. This recipe, however, has zero net carbs and zero grams of sugar per portion.
The ingredients for this hazelnut paste
Roasted hazelnuts: The basis of this hazelnut paste is of course hazelnuts that I turn into a paste with a food processor. You can choose to use roasted hazelnuts from a bag as I did for convenience.
Or you can also roast hazelnuts yourself. In that case: Preheat the oven to 300° F or (150 °C). Place a baking sheet on a baking tray and assort the hazelnuts. Then place them in the oven. Let them bake for 10-15 minutes. Then take the hazelnuts out of the oven and place them on a kitchen towel. Close the kitchen towel and rub the skin of the hazelnuts. Some skin will still remain, that is not a problem.
Raw cacao powder: Raw cacao powder is unsweetened and in the purest form. This way, you can avoid any extra additives that are often found in most chocolate.
MCT oil: To give this hazelnut paste a nice smooth texture I added in MCT oil. Which is a Medium Chain Triglyceride oil usually made from coconuts. I prefer to use C8 MCT oil because it goes straight to the liver and pumps up ketone production, which gives this hazelnut paste some extra health benefits.
If you don’t have MCT oil, you can also use avocado oil.
Erythritol: I like to use erythritol as a sweetener for my keto recipes. You can also replace this sweetener with any other keto-friendly sweetener of your likings like monk fruit (only in the US) or stevia.
Salt: Celtic or Himalayan salt.
How to store this sugar-free Nutella paste
You can store the prepared paste in a glass jar for up to 2-3 months in a cool dry place.
- 500 g roasted hazelnuts
- 1/3 cup raw cacao powder
- 3 tablespoons MCT oil
- 7 tablespoons erythritol
- 1/2 teaspoon salt
- Put the hazelnuts and MCT oil in the food processor and blend them until they turn into a smooth paste. This can take between 10-20 minutes. (Use a spatula in between to clear the edges of the food processor.)
- Add the rest of the ingredients to the paste and mix for another 1-2 minutes.
- Transfer the paste to a clean glass jar.
Tools used in this recipe
Disclaimer: This post contains affiliate links that help keep this content free.