Is Nutella Keto? Not when you buy it from the store! But with this Keto coconut Nutella in your recipe arsenal, chocolate hazelnut bliss is in reach, and it won’t knock you out of ketosis! There are a lot of recipes out there that try to replicate the creamy texture of store bought Nutella but this one has a secret weapon, coconut milk. The non-dairy milk adds the creaminess you’ve been missing without the sugar that you don’t want. Don’t let the ingredient list deter you, the additions are worth it and the spread comes together in a flash once the hazelnuts are toasted.
Where Does Nutella Come From?
Nutella was invented in Italy in the early 1960s but it’s roots are much older.
When Nutella was first invented it was called Pasta Gianduja. Gianduja is a form of chocolate, which is mixed with hazelnuts to make it last longer during a shortage. It was invented in Italy in 1806. Pasta Gianduja was a first attempt at making a spreadable version of that traditional treat. It was sold in a blok which was solid at room temperature.
After extensive reworking of the recipe, Pasta Gianduja was renamed Supercrema. This version was closer to the Nutella we know today, creamy and spreadable at room temperature.
Finally, the recipe was modified to be shelf stable, so that it could be transported around Europe and eventually the world. That’s when the familiar Nutella we know today was born!
Three Ingredient Swaps from Store Bought to Homemade
- Milk powder – Some people eat dairy and follow a Keto diet, but there are good reasons to avoid it. We replace milk powder with coconut milk for the same creamy texture.
- Sugar – Sugar is out if we want to keep this spread Keto. We suggest stevia, erythritol, or a combination of both and leave it up to you how much to add.
- Soy – Just like dairy, there are good reasons to say goodbye to soy. Store bought nutella uses soy lecithin as a stabilizer but this homemade recipe can easily do without.
More Low-Carb Recipes Featuring Chocolate and Hazelnut
If you can’t get enough of this tasty spread, check out some of our other Keto-friendly recipes that make use of this popular flavor pairing. It’s chocolate and hazelnut heaven, no sugar added!
Or, check out all of our Keto chocolate recipes. You are sure to find a decadent treat that you’ll love.
This creamy Keto take on nutella will have you jumping for joy.
- Preheat oven to 325 F (160 C).
- Place the raw hazelnuts on a baking tray and roast in the preheated oven for 10 minutes. You want the skins dark brown but not burnt. Remove from the oven, and when cool enough to handle, dampen some paper towels and rub the skins off.
- Blend the nuts and 1 Tablespoon of the MCT oil into a butter using a high-speed blender. Add the remaining ingredients and blend into a creamy nutella consistency.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 0 g
- Serving Size: 2 Tablespoons
- Calories: 157
- Sugar: 0 g
- Fat: 15 g
- Carbohydrates: 3 g
- Fiber: 3 g
- Protein: 2 g