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Low-Carb Chocolate Hazelnut Bars 1

Low-Carb Chocolate Hazelnut Bars

  • Author: Anela Tripkovic
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 10 bars 1x
  • Category: Snack
  • Cuisine: Global


  • 1 cup hazelnuts, blanched and toasted
  • ¾ cup almond flour
  • 1 ½ tbsp. cocoa powder
  • 1/4 cup Keto Collagen – Chocolate
  • 1 ½ tbsp. hazelnut butter
  • 0.5oz. cocoa butter, melted
  • ¼ cup monk fruit sweetener blend (e.g. Lakanto)
  • 1 generous pinch of salt


  1. Reserve ¼ cup of the hazelnuts.
  2. In a food processor, process the rest of the hazelnuts until coarse.
  3. Add in the almond flour, cocoa powder, sweetener, and protein powder and process until just blended.
  4. Add the hazelnut butter and melted cocoa butter and process until you get a sticky dough (not runny).
  5. Transfer the mixture into a 6-inch pan lined with parchment paper.
  6. Press it gently and top with the reserved hazelnuts.
  7. Place into the fridge for 2 hours or until firm.
  8. Cut into bars and serve.


  • If you want to blanch hazelnuts yourself, bring 2 cups of water to a boil, add 3tbsp of baking soda, and boil the hazelnuts for around 2-3 minutes. Once done, drain the hazelnuts and transfer to an ice bath. The skins should be easy to peel off.
  • You don’t need to toast the blanched hazelnuts, but it does help bring out the hazelnut flavor more.
  • Store the bars in the fridge for up to 5 days or in an air-tight container in the freezer for up to a month.


  • Calories: 109
  • Sugar: 0.5g
  • Sodium: 12mg
  • Fat: 8.8g
  • Saturated Fat: 3g
  • Carbohydrates: 2.9g
  • Fiber: 1.2g
  • Protein: 6.2g
  • Cholesterol: 13mg