Nutella just got a healthy protein upgrade! Made with real hazelnuts, cocoa, and protein powder, this creamy, protein chocolate spread satisfies your sweet tooth without the sugar overload. With fewer calories and more protein, it’s perfect for toast, oats, or straight off the spoon!
Protein: 2 grams per tablespoon
(half the calories of the original, double the protein!)
This protein-packed chocolate spread gets its protein from chocolate hazelnut protein powder and sweet whey powder, giving it a high nutritional value while keeping it creamy and delicious. Roasted hazelnuts add healthy fats and a rich nutty flavor, while milk powder and milk protein help create a smooth texture. I’ve made this spread several times, and it’s my go-to for a quick, satisfying snack—especially when I’m craving something sweet but want to stick to my protein goals!
Contents
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Why you will love this recipe
- Rich flavor: A perfect blend of chocolate, hazelnuts, and vanilla for a delicious taste.
- High protein: Packed with protein powder and milk protein to support daily intake.
- Less sugar: Sweetened with a powdered sweetener of choice for fewer calories.
- Smooth texture: Creamy and spreadable, just like your favorite hazelnut spread.
- Versatile: Perfect on toast, rice cakes, or mixed into yogurt and smoothies.
- Easy to make: Simple ingredients and a food processor are all you need.
Key ingredients and substitutions
- Roasted hazelnuts: The base of the spread, providing a rich, nutty flavor and healthy fats. You can swap them for almonds or peanuts for a different twist.
- Chocolate hazelnut protein powder: Adds protein and enhances the chocolatey, nutty taste. If unavailable, use chocolate whey protein concentrate.
- Cocoa powder: Deepens the chocolate flavor. Fat-reduced cocoa powder works great for fewer calories.
- Powdered sweetener: Keeps the spread sweet without added sugar. Erythritol, monk fruit, or allulose are great options.
- Vanilla extract: Enhances the flavor with a natural sweetness. Natural vanilla flavoring or vanilla bean paste also work.
- Olive oil (optional): Helps with texture, making the spread smoother. You can also use coconut oil, sunflower oil, or rapeseed oil.
- Filtered milk: Helps blend everything together. Use skim milk, almond milk, or any high-protein milk alternative.
- Pinch of salt: Balances the sweetness and enhances the chocolate flavor.
How to make protein chocolate spread
- Roast the hazelnuts: Use an air fryer at 150°C for 12 minutes, an oven at 200°C for 6-8 minutes, or toast them in a pan on the stove for 6-8 minutes.
- Remove the skins: Once the hazelnuts are cool enough to handle, rub them between your fingers to remove the skins. It’s okay if some bits stay on.
- Blend into hazelnut butter: Add the peeled hazelnuts to a food processor and blend. Start at medium speed, then increase to full speed for the last few minutes. Scrape down the sides as needed. This will take about 10 minutes until it reaches a creamy consistency.
- Powder the sweetener (optional): If your sweetener isn’t already powdered, blend it in a jar with a hand blender until fine.
- Add dry ingredients: Mix in the protein powder, cocoa powder, vanilla extract, and salt. Blend for about 5 minutes on medium-high speed.
- Drizzle in oil: Add the olive oil and blend for another 3 minutes. The mixture may become thick and sticky—don’t worry, that’s normal.
- Add milk gradually: Slowly drizzle in the filtered milk while blending on high power for another 3 minutes. The spread will turn creamy and smooth.
- Check consistency: If it’s too thick, add a splash more milk and blend again. If too thin, let it sit at room temperature—it will thicken slightly as it cools.
Recipe notes and tips
- Use fresh hazelnuts: The fresher the nuts, the better the flavor and texture of your spread. Stale nuts can give a bitter taste.
- Be patient when blending: It takes time for hazelnuts to turn into butter. Keep blending, and don’t add extra liquid too soon.
- Adjust sweetness: Taste as you go and add more sweetener if needed. Powdered sweeteners dissolve best.
- Texture control: For a thicker spread, reduce the milk slightly. For a runnier consistency, add a little more milk or oil.
Storage instructions
- Room temperature: Keep the spread in a sealed jar in a dry place for up to two weeks. Stir before using if separation occurs.
- Refrigerate for longer storage: Store in the fridge for up to a month. It may thicken, so let it sit at room temperature before spreading.
- Freezing option: Freeze in an airtight container for up to three months. Thaw at room temperature and stir well before using.
- Avoid direct sunlight: Keep it away from heat sources to maintain freshness and prevent oil separation.
Variations
- Nut-free option: Swap hazelnuts for sunflower seeds to make an allergy-friendly version.
- Peanut butter twist: Replace hazelnuts with peanuts for a chocolate peanut butter spread.
- Extra chocolatey: Add a handful of melted milk chocolate or white chocolate for a richer taste.
- Low-carb version: Use a keto-friendly sweetener and full-fat coconut milk or half and half instead of regular milk.
- Crunchy texture: Stir in chopped hazelnuts or cacao nibs after blending for added crunch.
- Flavored protein: Try vanilla or birthday cake protein powder for a unique twist on the classic chocolate flavor.
What to serve with this recipe
- Breads and toast: Spread it on your favorite breads, rice cakes, or low-carb toast for a quick snack.
- Yogurt and bowls: Swirl into Greek yogurt, protein shakes, or smoothie bowls for extra flavor and protein.
- Fresh fruit: Pair with sliced bananas, strawberries, or apple slices for a naturally sweet treat.
- Pancakes and waffles: Drizzle over pancakes, waffles, or even crepes for a delicious protein boost.
- Baking ingredient: Use as a filling for cakes, muffins, or stuffed cookies to make your desserts even better.
- Portion-controlled snacks: Spread on a spoonful of peanut butter or a square of dark chocolate for a quick, satisfying bite.
Frequently asked questions
Can I use a different type of protein powder?
Yes! Whey protein concentrate works best, but you can also use casein or a plant-based protein. Just note that different powders may change the texture slightly.
Why is my spread too thick?
If it’s too thick, add a little more milk or oil and blend again. The spread will also firm up as it sits, so letting it come to room temperature helps.
Can I make this without a food processor?
A high-powered blender can work, but a food processor gives the smoothest texture. If using a blender, stop and scrape down the sides frequently.
Does this taste like store-bought hazelnut spread?
It has a similar chocolate-hazelnut flavor but with a slightly different texture due to the high protein content and less sugar.
Is this spread low-carb?
It has fewer carbs than regular spreads, especially if you use a keto-friendly sweetener and low-carb milk.
How can I make it sweeter?
Add more powdered sweetener to taste or mix in a little melted chocolate for extra sweetness.
More sweet treats you will love
- Soft-Serve Vanilla Protein Ice Cream (Ninja Creami)
- Snickers Frozen Cottage Cheese Bark
- White Chocolate Raspberry Protein Ice Cream
- Healthy Banana and Chocolate Chip Muffins
- Pumpkin Protein Ice Cream
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Protein Nutella Recipe
Protein chocolate spread is a delicious and nutritious alternative to regular chocolate spreads. This homemade version is packed with real hazelnuts, protein powder, and cocoa, making it a great way to satisfy your sweet tooth while supporting your daily protein intake. With fewer calories and less sugar, it’s a perfect addition to your healthy lifestyle.
Ingredients
- 200 g roasted hazelnuts - (1.5 cups)
- 1 tablespoon vanilla extract
- 3 tablespoons cocoa powder
- 2 scoops chocolate hazelnut protein powder - 60g
- 2 tablespoons powdered sweetener of choice - I used erythritol
- 1 tablespoon olive oil - optional, helps with texture
- 8 tablespoons filtered milk - like fairlife or arla bob, skim
- Pinch of salt
Instructions
- Begin by roasting the hazelnuts. You can do this in the air fryer at 150°C for 12 minutes, OR in the oven at 200°C for 6-8 minutes, OR roast them in a pan on the stove for 6-8 minutes.200 g roasted hazelnuts
- Remove the skins from the hazelnuts once they’re cool enough to handle by rubbing them between your fingers. It’s okay if some of the skins are stubborn and stay on.
- Blend the peeled roasted hazelnuts in a food processor until it is hazelnut butter. This will take about 10 minutes, starting at a medium speed, and increasing to full speed for the last 3 minutes. Occasionally scrape down the sides and under the blades as you blend. It will be the consistency of creamy peanut butter when it’s ready.
- (Optional) Blend your sweetener with a hand blender in a jar until it is a fine powder, if it's not already powdered.2 tablespoons powdered sweetener of choice
- Add the rest of the ingredients except the milk and oil.1 tablespoon vanilla extract, 3 tablespoons cocoa powder, 2 scoops chocolate hazelnut protein powder, Pinch of salt
- Blend for about 5 minutes on medium-high speed, and then add the oil.1 tablespoon olive oil
- Blend for another 3 minutes. The mixture may become a little tough and sticky. That’s okay.
- Drizzle in the milk and blend on high power for another 3 minutes.8 tablespoons filtered milk
Notes
- Use fresh hazelnuts: The fresher the nuts, the better the flavor and texture of your spread. Stale nuts can give a bitter taste.
- Be patient when blending: It takes time for hazelnuts to turn into butter. Keep blending, and don’t add extra liquid too soon.
- Adjust sweetness: Taste as you go and add more sweetener if needed. Powdered sweeteners dissolve best.
- Texture control: For a thicker spread, reduce the milk slightly. For a runnier consistency, add a little more milk or oil.
Storage instructions
- Room temperature: Keep the spread in a sealed jar in a dry place for up to two weeks. Stir before using if separation occurs.
- Refrigerate for longer storage: Store in the fridge for up to a month. It may thicken, so let it sit at room temperature before spreading.
- Freezing option: Freeze in an airtight container for up to three months. Thaw at room temperature and stir well before using.
- Avoid direct sunlight: Keep it away from heat sources to maintain freshness and prevent oil separation.
Nutritional Information
Calories: 44kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 2mg | Potassium: 48mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 0.3mg
