There is something deeply nostalgic about chocolate hazelnut spread. It lives in toast corners, spoonfuls straight from the jar, and late-night cravings you pretend are for “just a taste.” This Sugar Free Nutella delivers that exact comfort without leaning on refined sugar or strange fillers.

Instead of trying to imitate the real thing, this version focuses on what actually matters. Deeply toasted hazelnuts, rich cocoa, controlled sweetness, and a texture that spreads smoothly without feeling oily or dry. It is indulgent, balanced, and surprisingly easy to pull off at home, which is why it earns its place as the best sugar free nutella when cravings hit.

Refined Sugar-Free Nutella Spread on a bread - 1
  • What Makes This Recipe Work
  • What Goes Into Sugar Free Nutella
  • Optional Add Ins and Smart Swaps
  • How To Make Sugar Free Nutella
  • Pro Tips That Actually Help
  • Recipe FAQ’s
  • Refined Sugar-Free Nutella Spread Recipe

What Makes This Recipe Work

This sugar free nutella recipe works because every step is intentional, from the way the hazelnuts are handled to how the sweetness is built.

  • Toasted Hazelnuts: Roasting the hazelnuts first deepens their flavour and releases natural oils, which creates a naturally creamy base for this sugar free hazelnut spread.
  • Unsweetened Cocoa Powder: Cocoa brings the chocolate backbone without overpowering the nuts, keeping the flavour rich but balanced instead of bitter.
  • Powdered Sugar Free Sweetener: Using a powdered sweetener prevents graininess and helps the spread stay smooth and glossy.
  • Warm Milk: Adding warm milk gradually allows everything to emulsify properly, giving you a spreadable texture instead of a thick paste.
  • Vanilla and Salt: A small amount of both sharpens the chocolate flavour and keeps the sweetness from tasting flat.

What Goes Into Sugar Free Nutella

Flat lay photo of ingredient shot of hazelnuts, coconut sugar, hazelnut oil, coconut milk, unsweetened cocoa powder, pure vanilla extract, salt - 2

You only need a few staples to make glossy, spoonable Sugar Free Nutella at home.

  • Hazelnuts: Freshly toasted and mostly skinned nuts create a naturally silky base with real hazelnut flavor.
  • Cocoa Powder: Unsweetened cocoa gives deep chocolate notes. Dutch process for mellow, natural for brighter.
  • Powdered Sweetener: Allulose melts smooth for a grit-free sugar free hazelnut spread. Powdered erythritol or a monk fruit blend also works. Adjust to taste.
  • Milk Of Choice: Warm milk loosens and emulsifies the blend so this sugar free nutella recipe stays glossy and spreadable.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Optional Add Ins and Smart Swaps

Once you have the base right, this sugar free nutella recipe is easy to customise without ruining the balance.

  • Espresso Powder: A small pinch enhances the chocolate flavour without making it taste like coffee.
  • Coconut Milk: A good option if you want a dairy free sugar free hazelnut spread with a slightly richer mouthfeel.
  • Extra Roasted Hazelnuts: Finely chopped and stirred in for a little crunch.
  • Cinnamon: Adds warmth and works especially well if you plan to use this as a dessert filling.

How To Make Sugar Free Nutella

Preheat the oven to 350 Fahrenheit. - 3
  1. Preheat and Toast: Preheat the oven to 176°C | 350°F. Spread hazelnuts on a tray and roast 10 to 15 minutes until fragrant and lightly golden.
Remove the skin of the hazel nut and transfer the peeled hazelnuts to a food processor. - 4
  1. Cool and Peel: Tip nuts onto a clean towel and cool briefly. Rub to remove most skins, then transfer the peeled hazelnuts to a food processor.
Pulse and blend the nuts turning it into a smooth hazelnut butter. - 5
  1. Process to Butter: Pulse, then blend until the nuts release oils and turn into smooth hazelnut butter, scraping the bowl as needed. Keep going through floury, clumpy, then creamy stages.
Add cocoa powder, powdered allulose, vanilla and a pinch of salt. Blend evenly. - 6
  1. Add Dry Flavor: Add cocoa powder, powdered allulose or powdered erythritol, vanilla, and a pinch of salt. Blend until evenly combined and thick like a fudgy paste.
Drizzle the warm milk and hazel nut oil until glossy and spreadable. - 7
  1. Emulsify and Adjust: With the motor running, drizzle in warm milk and the hazelnut oil until glossy and spreadable. Taste and adjust sweetness or cocoa, adding tiny splashes of milk for texture.
Soften the Sugar Free Nutella at room temperature before serving. - 8
  1. Jar and Store: Spoon your Sugar Free Nutella into a clean jar and let cool 5 minutes before sealing. Refrigerate 2 to 3 weeks, then soften at room temperature before serving.

Here are delicious pairings that let Sugar Free Nutella shine. Spoon it over Strawberries and Cream Crepes or stack it high on Quick And Easy Pancakes . Try a thick swipe on Banana Bread French Toast , or sandwich a dollop between Soft Peanut Butter Cookies . For bakes, swirl through Peanut Butter Chocolate Chip Banana Bread or drizzle over Fudgy Flourless Hazelnut Brownies (Low Carb) .

Pro Tips That Actually Help

  • Be patient with the hazelnuts: They take time to release their oils. Keep blending and scraping until they turn creamy.
  • Use warm milk, not cold: Cold liquid can cause the mixture to seize and become thick instead of silky.
  • Start with less sweetener: You can always add more, but too much will dull the hazelnut flavour.
  • Store in a sealed jar: This sugar free nutella thickens slightly when chilled and softens again at room temperature.

Allulose gives the glossiest finish and zero grit. Powdered erythritol or a monk fruit blend also works for a smooth sugar free hazelnut spread. Avoid granulated sweeteners unless you powder them first.

Yes. A food processor works if you blend longer, scrape often, and start with warm toasted nuts. Add warm milk slowly to help it emulsify.

For drizzle, blend in tiny splashes of warm milk. For thicker spread, chill briefly or add a little extra cocoa. Go slow so your Sugar Free Nutella does not turn runny.

Refined Sugar-Free Nutella Spread in a jar - 9 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

  • ▢ 2 cups hazelnuts blanched and skin off or Organic
  • ▢ 2/3 cup coconut sugar or sugar of choice, adjust to your taste
  • ▢ 2 tablespoons hazelnut oil or any vegetable oil
  • ▢ 1/2 cup milk of choice – I used reduced fat milk, but both almond milk or coconut milk work
  • ▢ 3 tablespoons unsweetened cocoa powder
  • ▢ 1 teaspoon pure vanilla extract
  • ▢ 1 pinch salt

Instructions

  • Preheat your oven to 176℃ | 350℉. Spread the hazelnuts (both skinless or Organic) onto a baking tray in an even layer and roast for 10-15 minutes, or until fragrant and beginning to turn golden in colour. (You will smell a beautiful nuttiness coming out of your oven door.)
  • When toasted, remove and place them on an old towel (if peeling. Skip this step if using already peeled Hazelnuts). Allow to cool for a couple of minutes; rub hazelnuts onto the towel until skins have been removed (this takes about 5-10 minutes). Transfer the skinless hazelnuts into your food processor bowl.
  • Process until the hazelnuts release their natural oils, while scraping down the sides of the bowl in between processing if needed, until they form a paste. (They will form a floured texture first, then lump together, and finally a paste. Don’t worry if this happens, it’s normal! Keep processing!)
  • Add the coconut sugar, hazelnut oil, milk, cocoa powder, vanilla and salt. Process again for a further 5 minutes, or until the heat of the hazelnuts softened the coconut sugar, and the spread is smooth and glossy.
  • Transfer to a jar with a tight-fitting lid (or an airtight container), and allow to cool for 5 minutes before sealing. Can be stored in the refrigerator for a month.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Refined Sugar-Free Nutella Spread in a jar - 11

Refined Sugar-Free Nutella Spread

Ingredients

  • 2 cups hazelnuts blanched and skin off or Organic
  • 2/3 cup coconut sugar or sugar of choice, adjust to your taste
  • 2 tablespoons hazelnut oil or any vegetable oil
  • 1/2 cup milk of choice - I used reduced fat milk, but both almond milk or coconut milk work
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt

Instructions

  • Preheat your oven to 176℃ | 350℉. Spread the hazelnuts (both skinless or Organic) onto a baking tray in an even layer and roast for 10-15 minutes, or until fragrant and beginning to turn golden in colour. (You will smell a beautiful nuttiness coming out of your oven door.)
  • When toasted, remove and place them on an old towel (if peeling. Skip this step if using already peeled Hazelnuts). Allow to cool for a couple of minutes; rub hazelnuts onto the towel until skins have been removed (this takes about 5-10 minutes). Transfer the skinless hazelnuts into your food processor bowl.
  • Process until the hazelnuts release their natural oils, while scraping down the sides of the bowl in between processing if needed, until they form a paste. (They will form a floured texture first, then lump together, and finally a paste. Don’t worry if this happens, it’s normal! Keep processing!)
  • Add the coconut sugar, hazelnut oil, milk, cocoa powder, vanilla and salt. Process again for a further 5 minutes, or until the heat of the hazelnuts softened the coconut sugar, and the spread is smooth and glossy.
  • Transfer to a jar with a tight-fitting lid (or an airtight container), and allow to cool for 5 minutes before sealing. Can be stored in the refrigerator for a month.

Notes

Nutrition

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