Homemade Sugar-Free Hazelnut Syrup (Easy & Quick Recipe)
Last updated on August 15th, 2025 at 03:50 pm
This week has been all about sugar-free syrups. Earlier, I shared my take on a rich and buttery Caramel Syrup, and now I’ve got hazelnut on my mind.
One problem I keep running into with store-bought sugar-free hazelnut, especially from the less reputable brands, but sometimes even the big names, is that the flavor can be… off.
Either it’s way too artificial, has that weird “diet” aftertaste, or it completely misses the warm, nutty profile you want in your cup.
That’s why I started making my sugar-free hazelnut syrup at home. It’s fresh, you control the sweetness, and you get that toasty, authentic hazelnut flavor every single time.
In this guide, I’ll walk you through everything: why it’s worth making from scratch, the tools and ingredients you’ll need, my step-by-step process, and the best ways to use it in drinks and desserts. So let’s start brewing!
Why Make Sugar-Free Hazelnut Syrup at Home?
There’s something oddly pleasing about pouring your own homemade sugar-free hazelnut syrup into coffee. I mean, you know it’s fresh, clean, and exactly how you like it.
Control Ingredients and Sweetness Level
You get to decide exactly how sweet you want it. I’ve bought “sugar-free” syrups before that still tasted like a sugar bomb because of the sweetener blend they used.
At home, you can use erythritol, allulose, monk fruit, or even a mix. Plus, if you like a stronger hazelnut punch, you can add more extract without paying extra for “premium” flavors.
Avoid Artificial Additives and Preservatives
Homemade lets you skip the weird stabilizers, colorings, and artificial flavor enhancers. All you really need is water, your sweetener of choice, and hazelnut extract.
Customize the Flavor to Your Liking
You can tweak your syrup so it’s your perfect blend. For instance, add a splash of vanilla for some extra warm note. Or, throw in a cinnamon stick while it simmers to give it a holiday flavor.
You can even make a toasted hazelnut version by using roasted extract. In other words, you don’t have the same level of control when you buy a bottle at a store.
Save Money Compared to Store-Bought Syrups
A single bottle of sugar-free hazelnut syrup from a popular brand can set you back $10–$15, not counting shipping.
Meanwhile, homemade costs about $2–$3 for the same amount, assuming you use good-quality ingredients. Over time, that’s a lot of latte money saved.
How to Make Sugar-Free Hazelnut Syrup (Step-by-Step)
Equipment
- Small heavy-bottom saucepan (1–2 qt)
- Heatproof whisk or silicone spatula
- Measuring cups & spoons
- Kitchen thermometer (optional, helpful)
- Fine‑mesh strainer + funnel
- Clean glass bottle or jar with tight lid (a pump bottle is great)
Ingredients
- Water – 1 cup (240 ml)
- Sugar-free sweetener – 1 cup (about 200–220 g): allulose, erythritol, or a monk fruit blend
- Hazelnut extract or hazelnut flavoring – 1 to 2 teaspoons
- Optional: vanilla extract – ½ teaspoon for warmth
- Pinch of salt – 1⁄16 to 1⁄8 teaspoon to round the flavor
Instructions
- Step 1) Measure & choose your sweetener: Allulose gives the silkiest keto hazelnut syrup (minimal re‑crystallizing in the fridge). Erythritol works, too. But expect some crystals unless we add a small helper later.
- Step 2) Combine water and sweetener: Add 1 cup of water and 1 cup sweetener to the saucepan off heat. Next, whisk until there are no dry pockets; this prevents gritty spots later.
- Step 3) Heat gently to dissolve: Set to medium heat and stir until completely clear, about 3–5 minutes. You want steam and tiny bubbles around the edge. So, no rolling boil, or the flavor can turn harsh.
- Step 4) Brief simmer for stability: Let it simmer 2–4 minutes (thermometer target 185–200°F / 85–93°C). You’re not caramelizing; you’re forming a stable syrup base that won’t separate as easily.
- Step 5) Flavor it off heat: Turn off the burner. Afterward, stir in 1 tsp hazelnut extract, taste, then bump up to 2 tsp if you want a bolder, roasted‑nut punch. You can add ½ tsp vanilla (optional) and a pinch of salt to round the sweetness.
- Step 6) Reduce crystallization (if needed): Using mostly erythritol? Whisk in 1–2 Tbsp allulose (if you have it) or 1 tsp vegetable glycerin. This small tweak keeps the low‑carb hazelnut syrup more pourable after chilling.
- Step 7) Cool, strain, and bottle: Cool 15–20 minutes. Next, strain through a fine‑mesh sieve into your bottle using a funnel. You should label the date; it looks small, but it saves you guesswork later.
- Step 8) Store correctly: Refrigerate up to 2–3 weeks. And remember to shake before each use. Some flavor compounds settle; that’s normal.
- Step 9) Dial in strength: Test ½–1 oz (15–30 ml) in a latte or cold brew. If the taste is too subtle, add ¼ tsp more extract to the next batch. If too bold, cut the extract by ¼ tsp and lean on the vanilla for softness.
Video
Notes
Quick Fixes
Grainy after a few days? Warm the bottle in a mug of hot water and shake. If too sweet, simply stir in 2–3 Tbsp hot water, whisk, and cool. And if not sweet enough, dissolve 1–2 Tbsp sweetener in a splash of hot water, whisk into the syrup, and re‑cool.Best Uses for Sugar-Free Hazelnut Syrup
If you’ve got a fresh bottle of sugar-free hazelnut syrup, here are my favorite ways to get the most flavor out of every drop.
Sweetening hot coffee, lattes, and cappuccinos
A splash of hazelnut syrup in your morning latte makes it taste like a fancy café drink without the sugar spike. I usually start with ½ ounce (about 1 pump) in an 8–10 oz drink and adjust from there.
Pro tip: stir it into the espresso before adding milk so the flavor disperses evenly.
Flavored iced coffee and cold brew
Cold coffee needs bold flavors because ice dilutes things fast. I like to mix the hazelnut syrup directly into my cold brew concentrate before pouring it over ice.
If you want a “dessert coffee”, add a splash of sugar-free vanilla syrup alongside the hazelnut.
Adding to hot chocolate or mochas
Hazelnut plus chocolate? Always a win. A teaspoon or two in hot cocoa gives it that nutty depth, and in a mocha, it’s downright addictive. I’ve even added it to white chocolate mochas for a creamy, Ferrero Rocher-style flavor.
Flavoring protein shakes or smoothies
A dash of hazelnut syrup in a chocolate or coffee-flavored protein shake makes it feel less like a workout chore and more like a treat. Since it’s sugar-free, it won’t mess with your macros.
Drizzling over pancakes, waffles, or low-carb desserts
You don’t have to stop at drinks. For this, warm up the syrup slightly and drizzle it over almond-flour pancakes, keto waffles, or even a sugar-free cheesecake. It soaks in like a glaze and adds instant café-style presentation without piling on carbs.
Last Thoughts
Have you tried sugar-free hazelnut syrup before? I’d love to hear if you’ve discovered a favorite way to use it or maybe you’ve learned a tip or trick that makes it even better.
Whether it’s in your morning coffee, drizzled over dessert, or something unexpected, share your go-to method in the comments. Your ideas might inspire someone’s next drink… and voilà!
