Sometimes you just need something warm and chocolatey. This sugar-free hazelnut spread satisfies that craving without the sugar crash. It is creamy, rich, and better than store-bought versions. You can whip this up in your own kitchen today.
This recipe is a great choice for a healthy reset. It uses simple ingredients that you likely have in your pantry. Your family will love the deep, roasted flavor of real nuts. It is the perfect way to start your morning right.
Why This Recipe Is a Winner
You will love how this sugar-free hazelnut spread tastes so decadent. It is perfect for busy mornings when you need a quick treat. Kids love the chocolate flavor, and you love the nutrition. It fits perfectly into a vegan or low-carb lifestyle.
Making your own spread means you control every single ingredient. There are no hidden fillers or artificial preservatives in this jar. It is a budget-friendly way to enjoy a gourmet treat at home. Your kitchen will smell like a dream while the nuts roast.
Simple Method
Making this spread is surprisingly simple for any home cook. You just roast the hazelnuts and blend them until they turn liquid. A high-speed blender does all the heavy lifting for you. Even if you are a beginner, you can master this silky texture easily.
The secret is patience during the blending process. It takes a few minutes to reach that perfect, glossy finish. Adding the coconut oil at the end ensures a smooth emulsion. You will feel like a pro once you see it come together.
Ingredients You’ll Need
This recipe relies on fresh nuts and a few pantry staples for the best flavor.
- 2 cups raw hazelnuts
- 1/3 cup unsweetened cocoa powder
- 2/3 cup granulated monk fruit sweetener
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons melted coconut oil
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and roast hazelnuts on a baking sheet for 10 minutes until skins begin to crack.
- Transfer warm nuts to a clean towel and rub to remove skins; discard skins and cool nuts slightly.
- Process hazelnuts in a high-speed blender for 5-8 minutes until they reach a liquid butter consistency.
- Add cocoa powder, sweetener, vanilla, and salt to the blender.
- Process on medium speed until the sweetener is fully integrated and the texture is glossy.
- Stream in coconut oil while processing to reach the desired emulsion and smoothness.
- Transfer to an airtight glass container and store at room temperature.
Best Ways to Enjoy It
Serve this spread warm on a slice of whole-grain toast. It is also wonderful as a dip for fresh summer berries. You can even swirl it into your morning oatmeal for a treat. Pack it into small containers for a kid-approved lunchbox snack.
Set the table for a leisurely weekend brunch with the family. Pair it with sliced bananas or crisp apple wedges. This spread makes any simple meal feel a bit more special. Everyone will be asking for the recipe before the meal is over.
Keep It Fresh
Store your spread in a glass jar at room temperature. It will stay soft and perfectly spreadable for up to two weeks. Do not put it in the fridge, or it will harden. If it does get too firm, let it sit out. You can also give it a quick stir before using.
Tips for Best Results
- Don’t skip the roasting step because it releases the natural oils.
- Avoid leaving the hazelnut skins on as they can taste quite bitter.
- Use a high-speed blender to ensure the smoothest possible texture.
- Measure your monk fruit carefully to keep the sweetness balanced.
- For a holiday gift, double the batch and use decorative jars.
- Add a pinch of espresso powder to deepen the chocolate flavor.
Ways to Switch It Up
- Swap the monk fruit for erythritol if that is what you have.
- Add a dash of cinnamon for a warm, cozy fall flavor.
- Use almond oil instead of coconut oil for a more neutral taste.
- Stir in some chopped roasted nuts at the end for crunch.
Common Questions
Can I use pre-roasted hazelnuts?
Yes, you can use pre-roasted nuts to save some time. Just make sure they are unsalted and have the skins removed. Give them a quick warm-up in the oven to help the oils blend.
How do I know when it is done blending?
The mixture should look glossy and flow easily like a thick syrup. If it still looks grainy, keep blending for another minute. Your sugar-free hazelnut spread should be completely smooth to the touch.
Will my kids actually eat this?
Most kids cannot tell the difference between this and the store version. The monk fruit provides a clean sweetness that children really enjoy. It is a great way to reduce their daily sugar intake.
I hope this creamy spread brings a little extra joy to your breakfast table. It is such a simple way to eat better while still enjoying your favorites. Happy blending!
— Alex
Healthy Homemade Sugar-free Nutella (Low-Carb & Vegan)
Ingredients
- 2 cups raw hazelnuts
- 1/3 cup unsweetened cocoa powder
- 2/3 cup granulated monk fruit sweetener
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons melted coconut oil
Instructions
- Preheat oven to 350°F (175°C) and roast hazelnuts on a baking sheet for 10 minutes until skins begin to crack.
- Transfer warm nuts to a clean towel and rub to remove skins; discard skins and cool nuts slightly.
- Process hazelnuts in a high-speed blender for 5-8 minutes until they reach a liquid butter consistency.
- Add cocoa powder, sweetener, vanilla, and salt to the blender.
- Process on medium speed until the sweetener is fully integrated and the texture is glossy.
- Stream in coconut oil while processing to reach the desired emulsion and smoothness.
- Transfer to an airtight glass container and store at room temperature.
