Homemade Sugar-Free Hazelnut Extract

Martina SlajerovaUpdated 4 November 2025★★★★☆4.2 (66 ratings)

Ready in 28d
0.1 g net carbs
37 kcal
Serves 20

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Food extracts can be full of unwanted sugar and other additives such as propylene glycol. The good news is that it's very easy to make your own.

This recipe was adapted from PurpleFoodie. Instead of sugar, I used Erythritol, a healthy low-carb sweetener.

Roasting hazelnuts and infusing them in alcohol really works! Although the original recipe calls for 3-4 weeks, you will be surprised how much of amazing flavour you can get in just 2 weeks.

This hazelnut extract is such a great edible gift, especially if you put it in a cute jar or bottle. And here's a tip for a fun festive drink: Add some heavy whipping cream to transform this into a creamy hazelnut liqueur!

Here's what you'll need to make hazelnut extract at home:

jar with sealable lid
cheesecloth and sieve
small glass bottle with lid (~ 350 ml/ 11.8 fl oz)
blender

Note: Although carbs, fat and protein are at zero, don't forget there's also alcohol and most calories in this recipe come from alcohol.

Step-by-step

Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Toast the hazelnuts for 8-10 minutes.
2025 Update: This is an older recipe I shared years ago, and I now make it a little differently for better flavor and storage. I lightly roast the (peeled) nuts (skins can add bitterness), let them cool, then roughly chop and cover with alcohol to infuse. I don’t blend. After infusing for a few weeks (give the jar a shake now and then), I strain through a fine mesh/coffee filter and discard the solids. Skipping the blending keeps tiny bits out of the bottle, so the extract stays clear and keeps longer.
Cut the vanilla beans lenghtwise and scrape the seeds out. While the hazelnuts are still hot, transfer them into a glass jar and top with vanilla seeds. Add vodka and the vanilla beans to the jar.
Infuse for 2-4 weeks. The longer you leave it, the more intense the flavour will be. After 2-4 weeks, remove the vanilla beans and drain the hazelnuts. Reserve the extract.
Transfer the hazelnuts into a blender. Pulse 3-4 times until roughly chopped and place them into a pot. Add water and bring to boil for a minute. Remove from the heat and press the hazelnuts through a sieve, to remove any remaining fluids. Mix it with the rest of the extract.
Pour the extract through a sieve (ideally also cheesecloth) to remove any pieces left. You can discard the chopped hazelnuts. If you prefer the extract clear, you can use a cheesecloth on top of the sieve to remove even the smallest pieces. Don't push it through, just let it drip slowly.
Add low-carb sweetener of choice (if any) and mix in well. If you are using Erythritol, don't forget to powder it first. Erythritol does not dissolve well unless heated or powdered.
Pour the hazelnut extract into a glass jar that has been sterilised in hot water and seal well. Shake well before use just like vanilla extract. Store in the fridge up to 6 months.

Recipe