This homemade paleo and keto Nutella-style hazelnut spread is genuinely exceptional. Rich, deeply chocolatey, and satisfyingly smooth, it tastes so close to the classic store-bought versions that you’ll likely prefer making it at home.
Paleo & Keto Nutella Hazelnut Spread
Decadent, Simple, and Versatile
This recipe also appears in the Keto Speedy Comfort Foods eCookbook and is one of our favorite quick treats. It makes an amazing spread for toast, biscuits, or even as a topping for a dessert-style pizza. It’s a fantastic base recipe to customize—keep an eye out for variations and ideas.
Quick history: The hazelnut-chocolate spread tradition (often called gianduja) dates back centuries in Italy. Making it at home is surprisingly straightforward and rewarding—you control the ingredients, sweetness, and texture.
This healthier version delivers more than great flavor: hazelnuts and cocoa bring healthy fats, antioxidants, and minerals, making this spread a satisfying option for breakfast or a snack.
Why hazelnuts? These nuts are delicious and nutrient-dense. They provide healthy monounsaturated fats, vitamin E, manganese, magnesium, and other micronutrients. Think of this spread as a flavorful, nutrient-forward treat.
Cocoa or Cacao: Which to Choose?
Both unsweetened cocoa and raw cacao powder work well; the main thing is quality. Dutch-processed cocoa will produce a darker, more mellow chocolate flavor, while raw cacao tends to be brighter and slightly more bitter with a reddish hue. Either is fine—use what you prefer or have on hand.
Choosing a Sweetener
Choose a powdered sweetener for the smoothest texture. Xylitol, erythritol, or allulose are popular low-carb options—each has a slightly different taste and mouthfeel (allulose may require a bit more by volume). If you prefer a paleo approach and aren’t restricting sugars, maple syrup or raw honey can be used, though they will thin the spread slightly.
To powder granulated sweeteners, pulse them in a dry blender or spice grinder. Make sure the appliance is dry, and let the dust settle before opening. Note: avoid stevia-heavy blends if you dislike stevia’s aftertaste with chocolate; the herb can be pronounced when mixed with cocoa. Also, take caution with xylitol if there are pets in the home—xylitol is toxic to dogs and some other animals.
A Quick Preview
Paleo & Keto Nutella Hazelnut Spread
If you prefer cups instead of grams, the recipe supports a quick unit conversion option.
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Ingredients
- 400 g hazelnuts
- 1 tablespoon avocado oil
- 50 g cocoa (unsweetened)
- 2-6 tablespoons powdered sweetener (xylitol, erythritol, or allulose)
- 1/4-1/2 tsp kosher salt
Instructions
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Preheat the oven to 300°F (150°C). Spread the hazelnuts on a rimmed baking sheet and toast them until lightly golden and fragrant, about 10–14 minutes. While warm, wrap the nuts in a clean kitchen towel and rub to remove most of the skins—don’t worry if small bits remain.
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Place the toasted hazelnuts in a food processor. Pulse and then process continuously until the nuts release their oils and turn into a paste, 10–14 minutes depending on your machine. Add the avocado oil and blend until silky smooth. Stop to scrape down the sides as needed.
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Add the cocoa, powdered sweetener, and salt to taste. Blend again until fully combined and smooth. Transfer the spread to a jar or airtight container and refrigerate until slightly firm. It will keep well in the refrigerator for about a month.
Notes
Tip: If your blender or processor isn’t very powerful, you can use a high-quality store-bought hazelnut butter to speed things up—just stir in the cocoa and sweetener to taste.