zero-carb nutella butter mousse


Zero-Carb Nutella Butter Mousse is just what you need if you’re looking for a chocolate-y, hazelnut-y spread that’s super easy and has minimal carbs.

Nutella is a firm favourite around the world. And it’s pretty obvious why. Creamy, smooth and bursting with nutty flavour, it’s easy to slather on a baguette or dip some breadsticks into the jar for instant sweet pleasure.

But of course, whether keto , ketovore, or even S.A.D., Nutella is one of those manufactured wonders that has to be given a wide berth. For too many reasons.

My newest Nutella replica is now my absolute favourite. No home-made attempt will ever recreate the real Nutella, but this one comes close enough.

How to Make Zero-Carb Nutella Butter Mousse

Butter is the main ingredient. Hazelnut butter, a little cocoa powder, sweetener and a touch of vanilla, complete the ensemble.

Warm up the butter until your sweetener has dissolved, let it cool to semi-solid consistency, add the rest, and whip. It will lighten in colour and its volume will increase with the air that’s injected. You can then store the mousse at room temperature for a week, or longer in the fridge.

How to use it? Smear it over a slice of Zero-Carb Sweet Bread.  Spread it on a layer of sponge to make a Zero-Carb Swiss Roll. Spoon it straight into your mouth. The choice is yours.

zero-carb nutella butter mousse

Deliciously simple. And ready in minutes. Enjoy!

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zero-carb nutella butter mousse

Zero-Carb Nutella Butter Mousse

Not quite Nutella, but as close as it can be, ready in minutes with a few healthy ingredients.
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Course: Desserts, Make your Own, Sweet Bites
Diet: Gluten Free, Italian, Keto, Ketovore, Low Carb, No Oil, Sugar Free, Zero Carb
Keywords: chocolate, hazelnuts, nutella
Prep Time: 7 minutes
Cook Time: 3 minutes
Total Time: 10 minutes
Servings: 120 g



  • put butter and allulose in a saucepan and heat just until butter has melted and sweetener has dissolved.
    50 g unsalted butter, 30 g allulose
  • pour into a mixing bowl and stir in remainder of ingredients.
    10 g Callebaut 100% cocoa powder, 30 g hazelnut paste, ⅛ tsp vanilla extract
  • let cool to semi-solid, thick paste consistency, then use a stick whisk to whip until you obtain a paler, mousse-like, airy texture.
  • use a mini spatula to scoop the mousse into a sealable jar and store at room temperature in a dark location.


You may substitute allulose with powdered erythritol (U.S. option HERE), but you'll experience a grainy texture, as erythritol tends to crystallise.
120g Zero-Carb Nutella Butter Mousse = 3.2g net carbs
Consume within 7 days. It will last longer if refrigerated, but won't be spreadable.
Use Metric Scales to weigh accurately: 
Metric Scales UK
Metric Scales U.S.


Serving: 15g | Calories: 78kcal | Carbohydrates: 0g | Protein: 0.8g | Fat: 8g
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