Copycat Nutella refined sugar free, low carb

If you have a Nutella lover in your life, save them from the loads of sugar and surprise them with this copycat, healthier low carb Nutella. You can use monkfruit syrup to keep this recipe low carb and keto, or use maple syrup as your sweetener if you follow a paleo diet.

If your Nutella lover prefers more of a “milk” chocolate flavor, feel free to add a little more of your favorite unsweetened nut milk to the food processor. Taste and make it your own- you might find you like more or less sweetener too. That is the fun of cooking and of replacing well-loved condiments with healthier versions.

If you like this copycat recipe, try my Copycat Bitchin’ Sauce recipe. Use this Copycat Nutella on this Keto Flaxseed Bread, this Nut and Seed Bread or slather it on this Paleo Banana Bread.

Why You’ll Love This Recipe For Copycat Nutella

Just 7 ingredients are needed to create this rich and creamy Copycat Nutella which is way healthier than store-bought.

Ingredients to make Nutella

• Cacao powder – I used one cup of cacao powder. You can also use unsweetened cocoa powder if you don’t have cacao powder on hand.
• Raw hazelnuts – I used 2/3 cup of raw hazelnuts though cashews, although not traditional, work just as well and you don’t have to peel or soak them.
• Monkfruit syrup – I used 2/3 of a cup of monkfruit syrup. You can also use maple syrup. Taste test the copycat Nutella to see how much sweetener to add based on your taste preference.
• Coconut oil – I used 1/2 cup of melted coconut oil. I prefer coconut but it is possible to make this recipe with avocado oil too- I have tried both!
• Nut milk – I used 2 tablespoons of unsweetened cashew milk.
• Vanilla – I added 1/2 teaspoon of vanilla extract.
• Sea salt – I added a pinch of sea salt to enhance the overall flavor.

Equipment

• food processor
• 1 16 ounce jar

How To Make Nutella

• If you are using hazelnuts, you will need to peel them. There are two ways of doing this:
• 1. Toast the hazelnuts in a 400° oven for 8-10 minutes. Allow them to cool and then place them in a jar or other airtight container and shake the skins loose!
• 2. Soak the hazelnuts overnight and in the morning, rub the loose skins off.
• Alternatively, if your Nutella lover is not a purist, use cashews! No peeling required.

In the food processor

• Add all 7 ingredients and process until very smooth- this will take about 8 minutes. Stop the food processor now and then to scrape the sides down and pulse until smooth.
• Store your Copycat Nutella in a jar and enjoy!
• This recipe will make 13 ounces of Copycat Nutella.

Storage

You can store this Copycat Nutella in a jar in the pantry for a few weeks. If you think it will take you longer than that to use it up store it in the fridge. I do not recommend freezing this Copycat Nutella.

Pro Tips

Here are a few things you can do to make sure your Copycat Nutella turns out well each time:

• Make sure your hazelnuts are fresh for the best flavor.
• If you don’t want the Nutella to have a coconut flavor choose unflavored coconut oil. Regular coconut oil will impart a slight coconut flavor.

FAQs

How is this homemade Copycat Nutella different from store bought Nutella?

This homemade version of Nutella does not contain any palm oil or additives. It may taste slightly different from store bought however you’ll rest assured knowing it is freshly made and with clean ingredients.

Does homemade Nutella need to be refrigerated?

Since the Nutella does not contain any dairy products it doesn’t need to be refrigerated. However, nuts do go rancid after a while so if you think it may take some time to finish the jar of Nutella you can refrigerate it. When you want to use it you’ll have to take it out of the fridge a few minutes beforehand so it will spread easily.

Did you make this recipe? If you did, please tag me and share on Instagram!