Homemade Sugar-Free Hazelnut Extract

Step 1Preheat 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.

Step 2Cut 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.

Step 3Infuse 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.

Step 4Transfer 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.

Step 5Pour 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.

Step 6Add 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.

Step 7Pour 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.