Healthy Homemade Nutella (sugar free, low fat, low calorie, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

Nutella is a chocolate-hazelnut spread that is creamy, rich, chocolatey and oh so delicious.  Though, sadly, it’s full of sugar, artificial flavoring and palm oil…  not so appetizing.  So I made a healthy homemade version!  No nasty ingredients whatsoever.  This all-natural Healthy Homemade Nutella has all the taste, texture and richness of the storebought stuff without the excess calories, sugar and fat.  You will eat this by the spoonful!

Healthy Homemade Nutella (sugar free, low fat, low calorie, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

You can use this Healthy Homemade Nutella in any way you’d use the storebought version, but there’s no guilt involved.

   It’s perfect spread on some whole grain toast.

   It makes every boring bowl of oatmeal come alive with flavor.

   It’s delicious spooned over Vanilla Frozen Yogurt.

   And when it’s paired with sliced apples, strawberries or bananas you’ll shout “Mmmmm!!

I could go on listing more and more ideas but I should probably just give you the recipe, huh?  I’m sure you know what you’ll do with a jar this chocolate-hazelnut magic.

Dive in head first, right?  ;)

Healthy Homemade Nutella [reduced fat, sugar free, dairy free and vegan!]

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2+1/2 cups

Serving Size: 2 tbs

Calories per serving: 91

Fat per serving: 7.3g

Healthy Homemade Nutella [reduced fat, sugar free, dairy free and vegan!]



  1. In a stand mixer bowl with whisk attachment, add the hazelnut butter, milk and stevia. Mix on low.
  2. Add the erythritol, then the cocoa powder and salt.
  3. Give it a taste, add more stevia/erythritol or salt if you like.
  4. Scoop into a jar, seal tightly and refrigerate to store.


This recipe is: no bake, sugar free, low carb, low fat, high fiber, gluten free, vegan!

This recipe uses organic stevia and all-natural erythritol as sweeteners instead of white sugar and high fructose corn syrup, so you can feel good about serving (and eating!) this.  Storebought Nutella’s first ingredient is sugar…  not so great.

Below I compare Nutella’s nutrition label with my Healthy Homemade Nutella’s nutrition label.  Nutella’s nutrition label is on the left, the Desserts with Benefits nutrition label is on the right:

Unhealthy Nutella nutrition label - Healthy Dessert Recipes at Desserts with Benefits  Healthy Homemade Nutella (sugar free, low fat, low calorie, gluten free, dairy free, vegan) nutrition label - Healthy Dessert Recipes at Desserts with Benefits

Wow, what a HUGE difference!  For the same amount of chocolatey goodness my recipe has 110 less calories, 5g less fat (with less saturated fat too) and 21g less sugar (that’s nearly 2 tablespoons)!

You know what that means, right?

You can have DOUBLE the amount of my Healthy Homemade Nutella for less calories than the storebought stuff.  Ohhh yeeeahhhh  :)

Healthy Homemade Nutella (sugar free, low fat, low calorie, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

This recipe might be light on calories and light on fat, but it sure isn’t light on flavor!  It’s seriously rich, totally creamy, incredibly chocolatey and perfectly hazelnutty.  Yeah, I know that’s not a word but I don’t really care because I have a jar of healthy Nutella sitting in my kitchen calling my name   ;)


Healthy Homemade Nutella (sugar free, low fat, low calorie, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

Labels: 5-Ingredients-or-Less, Chocolate, DIY, Erythritol, Gluten-Free, Hazelnuts, High-Fiber, Icings-Frostings-and-Spreads, Low-Carb, Low-Fat, No-Bake, Nutella, Nutrition-Label, Sugar-Free, Vegan

4 Trackbacks/Pingbacks

  1. Pingback: Desserts With Benefits on June 13, 2014
  2. Pingback: Desserts With Benefits on September 28, 2014
  3. Pingback: Desserts With Benefits on October 15, 2014
  4. Pingback: Protella: protein Nutella | Freud and Fries on December 8, 2014

Comments (45)

  1. Laila: April 15, 2014

    This recipe is amazing, I will definitely try it out and tell how it goes ^_^

  2. Phoebe Lapine @FeedMePhoebe: April 15, 2014

    This recipe is a game changer…I can’t believe you managed to make Nutella with half the calories, AND it looks just as yummy as the original.

  3. shandra: April 15, 2014

    Can’t wait to try! I use chocolate covered katie’s nutella recipe as my guide when making nutella but this looks way better.

  4. dessertswithbenefits: April 15, 2014

    Awww thanks Shandra! Hope you like the recipe :)

  5. Irina nsanity: April 15, 2014

    Can’t wait to try all your recipes containing peanut flour once i get it ^_^

  6. dessertswithbenefits: April 15, 2014

    Irina nsanity-
    YAYAYAY!! I hope you love em :D

  7. Lila: April 16, 2014

    How long will this keep for in the fridge? (I’m worried it wont keep for long because it has nut milk in it)

  8. dessertswithbenefits: April 16, 2014

    I thought the Nutella wouldn’t last very long too, but surprisingly, it does! I’ve had a small jar in my fridge for about 2 weeks and it’s still fine, just make sure it’s in a tightly sealed jar, like a mason jar or jam jar :)
    It also helps to use a brand new carton of almond milk. I use Silk Pure Almond from the refrigerated section at Costco.
    Hope you like the recipe!! :)

  9. edna: April 18, 2014

    oh my goodness………..i’m diabetic and now i can have nutella which i used to just love…..
    thanks a million

  10. dessertswithbenefits: April 18, 2014

    No problem, Edna! I hope you like the recipe :)

  11. Shonalika: April 23, 2014

    Mmm, this looks just amazing! Glad to hear about it keeping before – I’ve made some delicious nutella before, but I had to go away unexpectedly for just under a week and by the time I got back it had mould all over it despite being kept in a tightly closed jar! :( What a waste. Your longer-keeping variety sounds very appealing.

    Just about the vanilla stevia extract – I’ve never come across it, or any liquid varieties of stevia at all, actually, and would generally rather not use stevia just due to personal preferences. Do you have any ideas of a good sub for it? :)

  12. dessertswithbenefits: April 23, 2014

    Oh no! Moldy Nutella! Sorry to hear that :( I’m really happy this Nutella keeps well in the fridge :)
    As for the stevia, I’m afraid there isn’t a good substitute. 1 tsp of stevia has the same amount of sweetness as ~1 cup of sugar. Adding 1 cup of a sweetener (dry like sugar/sucanat or liquid like honey/maple syrup) will affect the texture and flavor. A dry sweetener won’t dissolve and might stay “crunchy” and a liquid sweetener will make the Nutella drippy and goopy. This Nutella has a similar texture/flavor to storebought so I am hesitant to change it up.
    The stevia I use (SweetLeaf) is organic and non-GMO, in case you are concerned :)
    Hope this helps!
    PS: I just posted a recipe for Nutella Frozen Yogurt! ;)

  13. Shonalika: April 23, 2014

    Got it! I thought that particular brand of stevia wasn’t available in the UK, turns out it is – very expensive, but then again you only need to use a tiny amount per recipe… And nutella is kind of worth it:p Thanks!

  14. dessertswithbenefits: April 23, 2014

    YES! IT IS! :)

  15. PawLee: May 6, 2014

    Wow!! this seems to solve all my vegan-nutella-either-nuts-only-or-cocoa-and-lots-of-fat problems :D
    only have to say…. I do not agree it’s healthy just because it’s low in calories… usually I prefer sugar (brown sugar/cane sugar) to any surrogate whatever the calories…. somehow feels more natural…

    but nevermind – I have to try this recipe!! Thanks x

  16. Sara Molina: May 14, 2014

    So, where do I find all of these unique recipes???? Help!!

  17. dessertswithbenefits: May 14, 2014

    Hi Sara!
    Which recipes are you referring to? :)

  18. Gina: May 15, 2014

    Hi, Cant wait to try this recipe!
    Can I replace Stevia with the Erythritol? If yes, how much should I use? Thanks

  19. dessertswithbenefits: May 16, 2014

    The erythritol helps provide the Nutella with a super smooth texture (kind of like how powdered sugar affects frosting), so I can’t be 100% sure if it can be replaced. However, if you want to go the stevia route, I would recommend using 3/4 tsp :)
    Hope you like the recipe!

  20. josie2: June 13, 2014

    Can I substitute hazelnut butter with almond butter? It looks delicious by the way! ;)

  21. dessertswithbenefits: June 16, 2014

    Yup, almond butter will replace the hazelnut butter just fine! It just won’t taste like authentic Nutella, but that’s okay :)
    Hope you like the recipe!

  22. Skylar: August 5, 2014

    Hello, this recipe looks and sounds amazing! I hope to be able to test it out sometime if I can somehow find all the ingredients at my store, (and if my parents take me haha). But I was curious if you could use a hand mixer or whisk it by hand, since my family doesn’t own a stand mixer?

    Thank you!!

  23. dessertswithbenefits: August 6, 2014

    Oh TOTALLY! A hand mixer will work just fine. I just use a stand mixer because every time I use a hand mixer every ingredient possible flings out of the bowl and all over the counter, haha :)
    It helps to buy the ingredients online (I buy almost everything off of because it’s way cheaper than in stores)
    I hope you like the recipe!!

  24. Selma: September 27, 2014

    Hi! Is the Erythritol very important in this recipe? Like what does it too? (I’ve never heard of it before) I just bought a large pack of Truvia and I’m just wondering can I use it in this recipe :) I hope you understand my writing – there can be some mistakes in the text cause English isn’t my motherlanguage :-D

  25. dessertswithbenefits: September 29, 2014

    Erythritol is a natural sweetener that takes the place of refined white sugar (that’s in storebought Nutella). You can try using Truvia, but it’s 2x as sweet as sugar so you’ll need less. Start out with 1/4 cup, give it a taste, then add more if you feel it needs it.
    Since Truvia is granulated and I used a powdered sweetener, I would recommend blending the Truvia in a food processor for a few minutes, or until it’s powdery, and then add it to the recipe :)
    PS: Your English is great! :D

  26. Devyn: October 15, 2014

    Super yummy!

    Great recipe!

    I would highly recommend following Jessica’s recipes by using a kitchen scale instead of a cup measurement. You’ll get much better results.

  27. dessertswithbenefits: October 15, 2014

    Thanks Devyn!! Thank you for trying out the recipe and I’m so glad you liked it! :)

  28. Gina: November 10, 2014

    I commented before about trying to make the Nutella. This time I tried it again but using Earth’s Pride Organics Organic Stevia. It came out awesome and I loved every bite of it!! Thanks for such an awesome recipe. Anyways, I just had a quick question regarding the nutrition label on the sugar. Do you subtract the sugar alcohol from the carb content like usual, or since this is a mix of stevia and erythritol, you dont do that? I just didnt see the sugar alcohol listed in the ingredients so I wasnt sure. I am just trying to add everything up. Thanks!

  29. Gina-
    YAY I’m so glad you tried the recipe again! And I’m so glad you loved it!! I made a giant batch of this last week and probably visit my fridge a couple times a day to grab a spoonful ;)
    As for the nutrition label, I include only the contributable calories and carbohydrates in the nutrition label (80g of erythritol contains 20 calories and 5g carbs). Stevia doesn’t contain any calories, but erythritol does. A very small amount, but still.
    I hope this helps Gina! :)

  30. Alice @ Honestly Fitness: November 10, 2014

    Mmm, must try this recipe!!! Are there any places you can recommend for the hazelnut butter? I can probably get it in Whole Foods but they’re always so expensive lol.

  31. Alice @ Honestly Fitness-
    Yes! This recipe is a must-try :D
    As for the hazelnut butter, I used to buy some at Whole Foods but I’ve only seen it in ONE location! I just make my Hazelnut Butter at home (it’s a lot cheaper than buying the pre-made stuff).
    However, if you want to buy it prepared you can try this one from Amazon:®-Roasted-Hazelnut-Butter-Container/dp/B001NAW0VS/ref=sr_1_4?ie=UTF8&qid=1416015344&sr=8-4&keywords=hazelnut+butter
    I haven’t bought it before but they seem to sell a ton of nut butters!
    Hope this helps Alice! :)

  32. Gina: November 11, 2014

    Thanks for the quick response. I think I may have worded the question wrong. I was just wondering if you know the answer to this: when using the Earths Pride Organic Stevia Sugar, which contains Erythritol, if I subtract the 3 grams of carbs that are listed on the nutritional label from the sugar alchohol? So therefore, there would be zero carbs in this sugar? Thanks!

  33. Gina-
    I’ve used Earth’s Pride Organic Stevia before (love it!). The 3g of carbs on the label are sugar alcohols, which don’t contribute any usable carbohydrates or calories. Still, though, erythritol is the main ingredient in that sweetener so 80g of it will have ~20 calories and ~5g carbs :)

  34. Renee: November 26, 2014

    This looks great. Could I roast 1 cup of hazelnuts and grind them in a food processor? Would the Nutella be gritty then? Thanks!

  35. Renee-
    Yup, feel free to roast the hazelnuts first! The Nutella shouldn’t be gritty even after roasting the hazelnuts. Just make sure to grind the mixture really well (give it a sample taste to make sure it’s smooth).
    Hope you like the recipe :D

  36. leesers: December 7, 2014

    This recipe looks great! I would only ask you help me with a few substitutions. First, my doctors have ordered me to follow the Modified Atkins Diet. (MAD is similar to the ketogenic diet. Like Atkins, but with extra fat, & a much lower allowance of daily carbs.)

    I have at my disposal measurable Splenda, KAL pure stevia extract (unflavored), and regular half & half (although I am supposed to only use whole cream.)

    Any ideas?

  37. Leesers-
    Thanks so much! I hope you get to try out the recipe and LOVE it :D
    I haven’t tried this using any substitutions but I’m sure regular stevia and half and half (or cream) will work just fine. Just note the expiration date on your dairy… I’d use a brand new container so the Nutella keeps for as long as possible. Otherwise you can halve the recipe if you’re afraid you won’t finish it in time.
    Here is the adapted recipe:
    256g (1 cup) Raw Hazelnut Butter (you can use roasted if you like)
    1 cup Half and Half or Cream (preferably organic)
    1 tsp Stevia Extract
    1/2 tsp Pure Vanilla Extract
    3/4 cup Splenda (use more/less to taste)
    60g (3/4 cup) Dutch Processed Cocoa Powder (unsweetened)
    1/16 tsp Salt (or to taste)
    Hope you like the Nutella!! :)

  38. mar: December 9, 2014

    Hi! Is it possible to replace the powdered erithrytol with powdered stevia? I can’t find erithrytol anywhere. And what would be the proportion to use? Thank you! :)

  39. Mar-
    I haven’t tried this recipe using only stevia so I can’t be sure about the flavor or texture (the erythritol helps soften the Nutella while blending).
    I’ve also never used powdered stevia before, only liquid. But, if 1 tsp of powdered stevia has the sweetness of 1 cup of sugar, then you should use ~1.5 tsp of stevia, and OMIT the liquid stevia and erythritol.
    I hope this works out okay! :)

  40. Leila: December 25, 2014

    Oh my god, this is too freaking amazing!! I haven’t eaten nutella in years and I didn’t think I ever would until today when I followed this recipe. How have I not thought of this myself before! You are freaking genius for coming up with this!! Maybe less so to the average sweet-tooth but I’m so flabbergasted at how much it tastes like nutella. I didn’t end up using all the erythritol or adding any stevia, it was sweet enough. Can’t reasonably access raw hazelnut butter here so I used roasted but I think that’s what gave it such an authentic nutella/ferrero rocher taste. I didn’t realise that it would thicken to the consistency of nutella after being chilled — was amazed for a second time! Lovers of both nutella and health may rejoice!! Thank you!! Thank you!! You are amazing!

  41. Leila-
    YESSSS!! I’m so glad you like the recipe!! :D
    This totally just made my day. Good idea with the roasted hazelnut butter. I can’t find the roasted hazelnut butter I used to buy anymore and I’m too lazy to roast my own hazelnuts so I’ve never tried that before. I sure have to though.
    Thanks so much for letting me know how this turned out for you :)

  42. Britney: February 1, 2015

    I only have normal liquid stevia (not vanilla) am I able to throw some vanilla extract in the mix, or is it a make it or break it ingredient? :oo

  43. Britney-
    Nope, regular stevia and vanilla extract will work just fine! I’d recommend using 1 tsp of each :)
    I hope you like the “Nutella”

  44. Colleen Provens: March 8, 2015

    can I substitute something for the powdered eryth… However you spell It. I’m not big on processed fake sugar. Agave nectar? Thanks!!! :)

  45. Colleen Provens-
    Erythritol isn’t fake, it’s all natural and can be purchased in non-GMO and organic varieties. However, you can still replace it if you like, just note that you won’t get the same flavor or texture as I did. Agave nectar can work, you’ll need ~1/3-1/2 cup (to taste). Since this is a liquid, your spread will be slightly runny.
    Hope this helps Colleen! :)

Post A Comment

%d bloggers like this: