This easy Low Carb Keto Protein Bar recipe is a quick and nutritious snack, perfect for meal prep! Made with hazelnuts, almond flour, and collagen, these chewy bars have a rich chocolate flavor with a hint of crunch. You can customize them with your favorite nuts or a drizzle of sugar-free chocolate for extra indulgence!
Recipe Ingredients
- 120g (1 cup) blanched hazelnuts, divided into 90g (¾ cup) and 30g (¼ cup)
- 100g (1 cup) blanched almond flour
- 15g (2 tbsp) Dutch processed cocoa powder
- 25g (¼ cup) collagen protein powder
- 60g (½ cup) powdered monk fruit allulose blend
- ¼ tsp sea salt 30g (2 tbsp) almond butter (slightly runny)
- 30g (1 oz) cocoa butter, melted
- Sugar-free dark chocolate chips, melted (optional, for drizzling)
How To Make Low Carb Protein Bars
- Line the pan: Line an 8×8-inch (20×20 cm) pan with parchment paper, letting it hang over at least two sides.
- Process the hazelnuts: Place 90g (¾ cup) of hazelnuts in a food processor. Pulse until you get a fine, meal-like consistency.
- Mix dry ingredients: Add the almond flour, cocoa powder, collagen protein powder, powdered monk fruit allulose blend, and sea salt. Pulse a few times until combined. Scrape the sides and pulse again.
- Add wet ingredients: Add the almond butter and melted cocoa butter. Process continuously until a dough forms, pulling away from the sides. It should feel firm and leave a fingerprint when pressed. If it’s not uniform, scrape the sides and process again.
- Press into pan: Firmly press the dough evenly into the lined pan.
- Top with hazelnuts and chocolate: Chop the remaining 30g (¼ cup) of hazelnuts and press them into the top. Drizzle with melted chocolate if desired.
- Chill and cut: Refrigerate for at least 1–2 hours until very firm. If any edges are stuck, run a knife along the pan. Lift the bars out using the parchment paper, place them on a cutting board, and cut into 12 bars using a large chef’s knife with a straight-down motion (avoid a sawing motion).
Recipe Tips
- Use fresh hazelnuts: For the best flavor, toast the hazelnuts lightly before grinding them. This brings out their natural oils and makes the bars extra tasty.
- Don’t overprocess the dough: Blend just until the mixture comes together. Overprocessing can make it too oily and difficult to shape.
- Choose the right almond butter: Use a slightly runny almond butter for the perfect texture. Thick or dry almond butter can make the dough crumbly.
- Press the dough firmly: To avoid crumbly bars, press the mixture tightly into the pan with a spatula or the back of a spoon.
- Chill before cutting: Let the bars set in the fridge for at least 2 hours. This helps them hold their shape and makes slicing easier.
How To Store Leftovers?
- Refrigerate: Store the protein bars in an airtight container in the fridge for up to 2 weeks. Place parchment paper between layers to prevent them from sticking together.
- Freeze: Freeze the bars in a sealed container for up to 3 months. When ready to eat, thaw them in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 bar (out of 12)
- Calories: 178
- Total Fat: 16.2g
- Saturated Fat: 2.2g
- Cholesterol: 0.4mg
- Sodium: 50mg
- Potassium: 152mg
- Total Carbohydrate: 5.1g
- Dietary Fiber: 2.8g
- Sugars: 1.1g
- Net Carbs: 2.3g
- Protein: 6.5g
Check out More Recipes:
- Low Carb Keto Gingerbread Cookies (Sugar-free)
- Low Carb Keto Sherbet (Sugar-Free)
- Low Carb Keto Graham Crackers (Sugar-Free)
Low Carb Keto Protein Bars
Description
This easy Low Carb Keto Protein Bar recipe is a quick and nutritious snack, perfect for meal prep! Made with hazelnuts, almond flour, and collagen, these chewy bars have a rich chocolate flavor with a hint of crunch. You can customize them with your favorite nuts or a drizzle of sugar-free chocolate for extra indulgence!
Ingredients
Instructions
- Line the pan: Line an 8×8-inch (20×20 cm) pan with parchment paper, letting it hang over at least two sides.
- Process the hazelnuts: Place 90g (¾ cup) of hazelnuts in a food processor. Pulse until you get a fine, meal-like consistency.
- Mix dry ingredients: Add the almond flour, cocoa powder, collagen protein powder, powdered monk fruit allulose blend, and sea salt. Pulse a few times until combined. Scrape the sides and pulse again.
- Add wet ingredients: Add the almond butter and melted cocoa butter. Process continuously until a dough forms, pulling away from the sides. It should feel firm and leave a fingerprint when pressed. If it’s not uniform, scrape the sides and process again.
- Press into pan: Firmly press the dough evenly into the lined pan.
- Top with hazelnuts and chocolate: Chop the remaining 30g (¼ cup) of hazelnuts and press them into the top. Drizzle with melted chocolate if desired.
- Chill and cut: Refrigerate for at least 1–2 hours until very firm. If any edges are stuck, run a knife along the pan. Lift the bars out using the parchment paper, place them on a cutting board, and cut into 12 bars using a large chef’s knife with a straight-down motion (avoid a sawing motion).
Notes
- Use fresh hazelnuts: For the best flavor, toast the hazelnuts lightly before grinding them. This brings out their natural oils and makes the bars extra tasty.
Don’t overprocess the dough: Blend just until the mixture comes together. Overprocessing can make it too oily and difficult to shape.
Choose the right almond butter: Use a slightly runny almond butter for the perfect texture. Thick or dry almond butter can make the dough crumbly.
Press the dough firmly: To avoid crumbly bars, press the mixture tightly into the pan with a spatula or the back of a spoon.
Chill before cutting: Let the bars set in the fridge for at least 2 hours. This helps them hold their shape and makes slicing easier.
Low Carb Keto Protein Bars
