How to Make Healthy Homemade Nutella | Sugar Free, Dairy Free, Vegan

Healthy Homemade Nutella

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.

You can use this Healthy Homemade Nutella in any way you’d use the storebought version!

It’s perfect spread on some whole grain toast.

It makes every 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?  😉

This recipe might be light on calories and light on fat, but it sure isn’t light on flavor!

This Healthy Homemade Nutella is 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.  SEE YA!

Nutty Velvet Spread (Healthy Homemade Nutella) - From the Naughty or Nice Cookbook, by the Desserts With Benefits Blog

Healthy Homemade Nutella (sugar free, low carb, low calorie, low fat, gluten free, dairy free, vegan) -- Recipe in the Naughty or Nice Cookbook: The ULTIMATE Healthy Dessert Cookbook – Jessica Stier of the Desserts With Benefits Blog (
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Healthy Homemade Nutella

Servings: 20 servings
Prep Time: 20 minutes
Total Time: 20 minutes
This Healthy Homemade Nutella is seriously rich, totally creamy, incredibly chocolatey, and perfectly hazelnutty.



  • In a blender (I used my NutriBullet), add the hazelnut butter, almond milk, and stevia extract.  Blend until smooth.
  • Add the erythritol, cocoa powder, and salt.  Blend again.  Serve immediately, or store in a tightly sealed container in the fridge for ~1 week.
Nutrition Facts
Healthy Homemade Nutella
Amount Per Serving (1 serving = 2 tbs)
Calories 90 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 25mg1%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 0.5g1%
Protein 2g4%
Calcium 40mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side
Cuisine: Nut Butters
Keyword: Dairy Free, Gluten Free, Keto, Low Carb, Low Fat, Paleo, Sugar Free, Vegan

Recipe republished with permission from the Naughty or Nice Cookbook!


Here’s a video I filmed showing you how fast and easy it is to make this Homemade Nutella!



Be happy.

Live fully.

Feel naughty, eat nice.


– Jess


82 comments on “Healthy Homemade Nutella”

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

  2. 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. 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. Irina nsanity

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

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

    • Lila-
      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!! 🙂

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

  7. 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? 🙂

    • 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 brand) is organic and non-GMO. Hope this helps!
      PS: I just posted a recipe for Nutella Frozen Yogurt! 😉

  8. 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!

  9. Wow!! this seems to solve all my vegan-nutella-either-nuts-only-or-cocoa-and-lots-of-fat problems 😀
    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

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

    • Gina-
      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!

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  12. Can I substitute hazelnut butter with almond butter? It looks delicious by the way! 😉

  13. 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!!

    • 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!!

  14. 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 😀

    • Selma-
      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! 😀

    • I don’t know if this makes you feel better but my husband has brain cancer and we work with a holistic healer,

      She said is fine to use in moderation as long as birch derived and GMO free,

      The stevia used here is exactly what the healer says is safe to use anytime.

      I hope that helps,

      God Bless

      • Kim, I am so sorry to hear about your husband. However, I am incredibly proud of you for trying to go BEYOND traditional medicine and doctors to improve your husband’s health. Organic, non-GMO stevia is a fantastic replacement for sugar (a huge no-no for anyone with cancer). I wish you and your husband all the best, and best in health <3

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  16. 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.

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  18. Hi,
    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!5 stars

    • 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! 🙂

  19. 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.

  20. 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!

    • 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 🙂

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

  22. 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?

    • Leesers-
      Thanks so much! I hope you get to try out the recipe and LOVE it 😀
      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!! 🙂

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  24. 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! 🙂

    • 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! 🙂

  25. 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!

    • Leila-
      YESSSS!! I’m so glad you like the recipe!! 😀
      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 🙂

  26. 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

  27. Colleen Provens

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

    • 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! 🙂


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  30. OMG looks amazing! Can’t wait to try…just a question, do you think it’s ok to substitute the Powdered Erythritol with Xylitol? And in what proportion?

    • Christine-
      Thanks so much Christine! I don’t do so well with xylitol so I don’t have much experience with it, but you should be able to substitute it for the erythritol at a 1:1 ratio, so you can simply keep the measurement the same. I hope you like the “Nutella” 😀

  31. Hi Jessica,
    Help! I would like to do a dairy free Nutella ice cream, I thought to use this homemade Nutella recipe as a base, but I really don’t know what to do to make it an ice cream, I have na ice cream machine so that would not be a problem.


  32. Any way to get the sodium down as well?
    I know a 5 mg difference doesn’t seem like much, but when watching intake, it adds up at the end of the day.

  33. Where can I find the recipe for the homemade nutella?  

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  35. I made this with one mistake, one adjustment, and one compromise…and it is still delicious!  I look forward to making it perfectly right next time.  Really yummy!  I will make it with whole milk for my son.  He liked it, too!5 stars

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