Ingredients
Scale
- 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
Instructions
- Reserve ¼ cup of the hazelnuts.
- In a food processor, process the rest of the hazelnuts until coarse.
- Add in the almond flour, cocoa powder, sweetener, and protein powder and process until just blended.
- Add the hazelnut butter and melted cocoa butter and process until you get a sticky dough (not runny).
- Transfer the mixture into a 6-inch pan lined with parchment paper.
- Press it gently and top with the reserved hazelnuts.
- Place into the fridge for 2 hours or until firm.
- Cut into bars and serve.
Notes
- 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.
Nutrition
- Calories: 109
- Sugar: 0.5g
- Sodium: 12mg
- Fat: 8.8g
- Saturated Fat: 3g
- Carbohydrates: 2.9g
- Fiber: 1.2g
- Protein: 6.2g
- Cholesterol: 13mg