Delicious Keto Low Carb Protein Bars Recipe

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We are sure you’ve never tried something like this before! It’s a perfect keto protein bars!

Smash your chocolate cravings with this low carb amazing protein bars recipe in a chocolate hazelnut flavor! These high protein low carb bars have just 2.5g net carbs + 8g protein.

Is it a snack or treat? It doesn’t matter with these low carb keto protein bars! My delicious keto protein bars recipe is both snack & treat.

Not only is it incredibly healthy (wait until you see the ingredients it’s made of!), but it takes just 15 minutes of prep time to make to make these high protein low carb bars.


Rep Time :15 minutes
Total Time :15 minutes
Servings :12 servings


  • 1 1/4 cups Blanched hazelnuts (divided into 1 cup and 1/4 cup)
  • 1 cup Wholesome Yum Blanched Almond Flour
  • 2 tbsp Cocoa powder1/4 cup Collagen protein powder
  • 1/2 cup Besti powdered monk fruit allulose blend
  • 1/4 tsp Sea salt
  • 2 tbsp Almond butter (the slightly runny kind)
  • 1 oz Cocoa butter (melted)
  • Sugar-free dark chocolate chips (melted; optional, for drizzling)


  1. Line an 8×8 pan with parchment paper, allowing it to hang over at least 2 sides.

  2. Place 1 cup (120 g) hazelnuts into a food processor. Pulse until you get a fine meal-like consistency.

  3. 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.

  4. 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).

  5. 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).

  6. Store bars in the fridge, between layers of parchment paper.

Serving size: 1 bar, or 1/12 of the recipe


Calories: 182 | Fat: 16g | Total Carbs: 6g | Net Carbs: 2.5g | Fiber: 3g | Sugar: 1g | Protein: 8g


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