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–+ servings

Keto Low Carb Protein Bars

Serving Size: 12
Smash your chocolate cravings with these low carb keto protein bars in a dreamy chocolate hazelnut flavor.

Recipe by: Maya Krampf

Cook Times

Active Prep25
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time25 minutes
Recipe Serving Size12

Cooking Tools Required

8x8 inch glass baking dish, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, parchment paper, Saucepan, Sharp Knives

Ingredients

  • 1 1/4 cup blanched hazelnuts divided into 1 cup and 1/4 cup
  • 1 cup blanched almond flour
  • 2 tablespoon Dutch processed cocoa powder
  • 1/4 cup collagen protein powder
  • 1/2 cup powdered monk fruit allulose blend
  • 1/4 teaspoon sea salt
  • 2 tablespoon almond butter
  • 1 ounce cocoa butter melted
  • 1/2 cup sugar-free dark chocolate chips melted; optional, for drizzling

Instructions

  • Line an 8x8 pan with parchment paper, allowing it to hang over at least 2 sides.
  • Place 1 cup (120 g) hazelnuts into a food processor. Pulse until you get a fine meal-like consistency.
  • Add the almond flour, cocoa powder, protein powder, sweetener, and sea salt. Pulse a few times, just until mixed. Scrape the sides of the food processor and pulse again.
  • Add the almond butter and melted cocoa butter. Process continuously until a dough forms, pulls away from the center, feels firm to the touch, and leaves a fingerprint when pressed. It should be firm and shiny, not runny or crumbly. If it’s not uniform, you may need to manually stir and scrape the sides, then process more.
  • Press the protein bar dough tightly and evenly into the lined pan. Chop the remaining 1/4 cup (30 g) hazelnuts and press into the top. If desired, drizzle with melted chocolate (optional).
  • Place the pan in the fridge and chill for at least 1-2 hours, or until very firm. Run a knife along the edges of the pan if any part of the bars are touching the pan directly and not the parchment paper. Lift the bars out of the pan using the edges of the parchment paper, slide onto a cutting board, and cut into 12 bars, using a large chef’s knife with a straight down motion or rocking motion (do not see-saw, or bars may crumble).
  • Store bars in the fridge, between layers of parchment paper.

Nutrition

Calories: 199kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 53mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg