Sugar-Free Nutella – Keto, Creamy, and Better Than the Jar

I used to mourn Nutella. Like, eat-it-by-the-spoonful and miss-it kind of mourning. But this homemade keto version gives all the roasted-nut depth, cocoa hit, and smooth spoonable luxury—without the 21g of sugar per serving that the original brings. 🙅‍♀️

💡 What Makes This Feel Like Real Food

Store-bought keto “Nutella” often tastes chalky or oily because they skip real hazelnuts or overload it with cheap sweeteners. This one?

• Real roasted hazelnuts
• Cocoa, not just flavoring
• Optional collagen for protein boost + smooth body
• Allulose- or Swerve-sweetened so it’s actually low-carb

🧾 Ingredients That Kept It Keto

• 3/4 cup roasted hazelnuts (90g) – The base; deeply flavorful, naturally fatty
• 3 tbsp hazelnut oil (or avocado oil) – Helps it blend smooth; avocado oil is neutral if hazelnut oil’s too strong
• 2 tbsp cocoa powder – Real chocolate flavor with fiber and richness
• 2–3 tbsp powdered Swerve – Powdered keeps it smooth; allulose or BochaSweet work too
• 3 tbsp collagen powder (optional) – Adds protein + improves texture (and it does make it creamier)
• 1/2 tsp vanilla extract – For that mellow, nostalgic Nutella vibe
• Pinch salt – Vital to bring out both the nut and cocoa notes

🔁 Custom Tweaks I’ve Tried

Ingredient	Swap	Notes
Hazelnut oil	Avocado oil	Subtle flavor, more neutral result
Swerve	Allulose or BochaSweet	Allulose makes it smoother but less sweet
Collagen	Whey isolate	Not quite as smooth, but adds protein
Cocoa powder	Cacao powder	More bitter, more antioxidant hit

⚠️ What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Gritty texture	Nuts not blended long enough	Be patient—process in intervals
Too thick	Not enough oil added	Add oil 1 tsp at a time until silky
Not sweet enough	Sweeteners vary in power	Taste after blending and adjust

👩‍🍳 How to Make It (Step-by-Step)

1. Toast hazelnuts if they aren’t already (350°F for 10 mins), rub to remove most skins.
2. Blend nuts in a food processor until they clump into a paste.
3. Add 2 tbsp oil and keep blending until creamy.
4. Add cocoa, sweetener, collagen (if using), vanilla, salt, and 1 more tbsp oil.
5. Blend until silky, scraping down as needed. Adjust sweetness and oil for texture.
6. Store in a sealed glass jar in the fridge—it’ll firm up but spread easily at room temp.

Macro hack: I log this as 2 tbsp = 169 calories | 17g fat | 9g protein | 3.9g carbs – 2.3g fiber = 1.6g net carbs

🧠 Tricks That Made This Work Better

• Toasting the hazelnuts matters. It deepens the flavor and makes them blend smoother.
• Use powdered sweetener—granular doesn’t fully dissolve and adds grit.
• If your blender starts to struggle, pause and scrape often. You want patience, not heat.

🧊 Keeping It Keto-Friendly All Week

• Fridge life: Up to 2 months in a sealed jar.
• Room temp: Okay for short periods but will get oil separation. Stir before using.
• Texture tip: If it firms up too much in the fridge, let it sit out 10–15 mins before spreading.

❓ Real Keto Questions, Real Answers

Will this taste like real Nutella?
Close, but deeper and nuttier (in a good way). Less sweet, no artificial aftertaste.

Is the collagen necessary?
Nope. It helps with creaminess and adds protein, but skip it if you prefer a pure nut butter texture.

Can I freeze it?
Technically yes, but texture may suffer. It stores long enough in the fridge without needing to freeze.

🧮 Full Nutrition Facts (Per 2 tbsp Serving – Approximate)

Nutrient	Amount
Calories	169 kcal
Total Fat	17g
└ Saturated Fat	~1.5g
Cholesterol	0mg
Sodium	~25mg
Potassium	~115mg
Total Carbohydrates	3.9g
└ Dietary Fiber	2.3g
└ Sugars	0g (no added sugar)
Net Carbs	~1.6g
Protein	9g (with collagen)
Calcium	~15mg
Iron	~1.3mg

Check out More Recipes:

• Sugar-Free Chocolate Mug Cake – 1 Minute, 3g Net Carbs, No Regrets
• Sugar-Free Chocolate Cupcakes – Rich, Low-Carb, and Totally Keto-Approved
• Sugar-Free Protein Balls – Peanut Butter Chocolate & Packed with Protein