There are certain foods that occupy a place of deep emotional attachment in people’s culinary lives — foods so intertwined with childhood memories, comfort, and pleasure that giving them up when transitioning to keto feels genuinely difficult. Nutella is one of those foods. That impossibly smooth, deeply chocolate-hazelnut spread that has graced breakfast tables across the world for generations is one of the most beloved food products ever created — and unfortunately, one of the most sugar-laden, with 21 grams of sugar per two-tablespoon serving. Keto Chocolate Hazelnut Spread recreates that exact experience — the smooth, glossy, intensely chocolate-hazelnut flavor and the silky, spreadable texture — using only real hazelnuts, quality cocoa, coconut oil, and a keto-friendly sweetener, delivering the full Nutella experience with under 2 net carbs per serving and ingredients that are dramatically more nutritious than the original. It is the condiment that makes keto bread, keto pancakes, keto muffins, and keto desserts infinitely more exciting — the kind of recipe that once made, gets made on permanent repeat.
The secret to achieving Nutella’s characteristic smooth, glossy texture at home lies in processing the hazelnuts long enough. When raw or roasted hazelnuts are processed in a food processor, they go through several distinct stages — first crumbly and dry, then clumpy and paste-like, and finally — after 8 to 10 minutes of continuous processing — a completely smooth, glossy, liquid hazelnut butter that flows easily and has a depth of natural hazelnut flavor that is dramatically more complex and interesting than the commercial product. This hazelnut butter base is what gives the finished spread its characteristic richness and depth — the cocoa and sweetener simply complete the flavor profile that the hazelnuts themselves already begin.
Roasting the hazelnuts before processing is non-negotiable for achieving the deepest, most authentic chocolate hazelnut spread flavor. Raw hazelnuts have a relatively mild, slightly bitter flavor that processing alone does not improve significantly. Ten minutes in a hot oven transforms them — releasing the natural oils, intensifying the flavor compounds, and creating the warm, toasty, slightly sweet hazelnut character that makes Nutella so compulsive and irresistible. The roasting process also loosens the hazelnut skins, making them easy to remove — important because hazelnut skins contain bitter compounds that can make the finished spread taste astringent rather than smooth and pleasantly nutty.
Why You Will Love Keto Chocolate Hazelnut Spread
Tastes exactly like Nutella — Roasted hazelnuts, dark cocoa, and keto sweetener create a flavor profile so accurate to the original that the difference is virtually undetectable in blind taste testing.
Under 2 net carbs per serving — Each two-tablespoon serving delivers complete Nutella satisfaction with minimal carb impact — spread generously without any macro guilt.
Made from real, wholesome ingredients — Unlike commercial Nutella which lists sugar as its first ingredient and contains palm oil and skim milk powder, this version is made from real hazelnuts, quality cocoa, and coconut oil with no additives or fillers.
Ready in 10 minutes — Toast, peel, process, add remaining ingredients, blend. The entire recipe from raw hazelnuts to finished, jar-ready spread takes just 10 minutes of active work.
Versatile condiment for dozens of keto recipes — Spread on keto bread, swirl into yogurt, drizzle over pancakes, use as a fruit dip, fold into fat bombs, or eat directly from a spoon — this spread enhances virtually every keto sweet application.
Ingredients You Will Need
This recipe makes approximately 1.5 cups of chocolate hazelnut spread.
For the spread
- 2 cups raw whole hazelnuts — about 10 ounces
- 3 tablespoons unsweetened dark cocoa powder — Dutch process preferred for the deepest, smoothest chocolate flavor
- Quarter cup powdered keto sweetener — allulose produces the smoothest, most Nutella-like sweetness
- 2 tablespoons coconut oil — melted, adds smoothness and helps achieve the right spreading consistency
- 1 teaspoon vanilla extract
- Half teaspoon salt — essential for bringing out the chocolate and hazelnut flavors
- Optional 1 ounce melted sugar-free dark chocolate — adds extra depth and glossiness
For serving suggestions
- Keto bread or almond flour toast
- Keto pancakes or waffles
- Fresh strawberries for dipping
- Keto muffins or banana bread
- Swirled into Greek yogurt
Step-by-Step Instructions
1. Roast the hazelnuts
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Spread the raw hazelnuts in a single layer on a rimmed baking sheet. Roast for 10 to 12 minutes until the skins are cracked and the hazelnuts are fragrant and lightly golden — you will smell them becoming toasty and aromatic as they approach perfect roastedness. Watch carefully in the final 2 minutes as hazelnuts can go from perfectly roasted to burned very quickly. Remove from the oven and let cool for 3 to 4 minutes.
2. Remove the skins
Transfer the warm roasted hazelnuts to a clean kitchen towel. Wrap the towel around them and rub vigorously for 30 to 45 seconds — the friction removes most of the papery skins. Unwrap and separate the peeled hazelnuts from the loose skins — do not worry about removing every last bit of skin, a small amount remaining will not significantly affect the finished flavor. Allow the peeled hazelnuts to cool completely before processing — warm hazelnuts process into butter more quickly but produce a slightly less stable finished spread.
3. Process into hazelnut butter
Transfer the peeled, cooled hazelnuts to a food processor fitted with the blade attachment. Process continuously, stopping every 2 minutes to scrape down the sides of the bowl. The hazelnuts will progress through distinct stages — first coarsely chopped, then fine crumbs, then a clumpy ball of paste, and finally — after 8 to 10 minutes of total processing time — a completely smooth, glossy, liquid hazelnut butter. Be patient during this process — the transformation from paste to smooth butter happens seemingly suddenly after several minutes of apparently unchanged progress. Do not add any liquid during this stage — the hazelnuts will release their natural oils and create the smooth texture independently given sufficient processing time.
4. Add remaining ingredients
Once the hazelnut butter is completely smooth and glossy, add the dark cocoa powder, powdered allulose, melted coconut oil, vanilla extract, and salt to the food processor. Process for another 2 to 3 minutes until everything is fully incorporated and the spread is completely uniform in color and texture — deeply dark brown, silky, and smooth. Add the optional melted sugar-free dark chocolate and process for another 30 seconds for extra depth and glossiness.
5. Taste and adjust
Taste the spread and adjust to your preference — add more cocoa for deeper chocolate intensity, more sweetener for extra sweetness, more salt to enhance the flavors, or more coconut oil for a looser, more pourable consistency. The spread will be slightly warm and very pourable at this stage — this is normal and the correct texture for transferring to jars.
6. Transfer and store
Pour the finished chocolate hazelnut spread into clean glass jars using a spatula. The spread will thicken as it cools to room temperature and thicken further in the refrigerator — it will reach the classic Nutella-like spreading consistency after approximately 30 minutes at room temperature or 1 hour in the refrigerator.
Flavor Variations
Dark chocolate almond spread — Replace hazelnuts with almonds for a chocolate almond butter variation that is slightly less sweet and has a different but equally delicious nuttiness.
Mocha hazelnut spread — Add one teaspoon of instant espresso powder to the final blend for a coffee-chocolate hazelnut combination that is particularly sophisticated.
White chocolate hazelnut spread — Omit the cocoa and add melted sugar-free white chocolate for a pale, sweet hazelnut cream spread that is unique and beautiful.
Spiced hazelnut spread — Add a pinch of cinnamon, cardamom, and cayenne for a warmly spiced variation inspired by Mexican chocolate flavors.
How to Fit This Into a Keto Plan
- Net carbs: About 1 to 2 grams per two-tablespoon serving, primarily from hazelnuts and cocoa
- Fat: Very high from hazelnut natural oils and coconut oil — excellent for keto macro support
- Protein: About 2 to 3 grams per serving from hazelnuts
This spread is one of the highest-fat, lowest-carb condiments available for a ketogenic diet — making it genuinely valuable for anyone who struggles to hit daily fat targets while keeping carbs low.
Meal Prep and Storage
Room temperature: Store in a sealed glass jar at room temperature for up to 2 weeks. Stir if the coconut oil separates slightly.
Fridge: Store for up to 1 month. The spread will firm significantly when cold — remove from the fridge 10 minutes before use or microwave for 10 seconds and stir.
Gifting: Poured into a beautiful glass jar with a label, this spread makes an extraordinary keto gift that looks professional and tastes incredible.
Tips for Perfect Keto Chocolate Hazelnut Spread Every Time
- Roast hazelnuts properly — this single step creates the authentic Nutella flavor that raw hazelnuts cannot produce.
- Remove most of the skins — hazelnut skins add bitterness that affects the final flavor.
- Be patient during processing — 8 to 10 minutes is genuinely necessary for smooth hazelnut butter.
- Use allulose sweetener — produces the most authentic sweetness without cooling aftertaste.
- Use Dutch process cocoa — smoother and less bitter than natural cocoa for the most Nutella-like result.
