Keto friendly protein bars are not all created equal! I happen to think this is the best keto diet approved protein bar, because not only does it fit as a balanced snack, but it’s also made with real, wholesome ingredients.
Smash your chocolate cravings with this low carb keto protein bars recipe in a dreamy chocolate hazelnut flavor! These high protein low carb bars have just 2g net carbs + 8g protein.
How To Make Keto Protein Bars
- Mix together the dough for keto approved bars. In a food processor, pulse blanched hazelnuts until they reach a fine meal-like consistency. Add in almond flour, cocoa powder, protein powder, Besti powdered sweetener, and sea salt. Pulse a few times to combine.
TIP: Blanched hazelnuts ensure a smooth texture in your bars. If yours have skins, roast them in the oven for a few minutes at 350 degrees until toasty, then rub between 2 sides of a kitchen towel to remove the skins before using in this protein bar recipe.
- Add wet ingredients. Add almond butter and melted cocoa butter to food processor and process continuously until a dough forms and starts to pull away from the center. When you are processing the bar dough, scrape down the sides frequently so that all of the ingredients are getting incorporated.
TIP: The dough should be firm and shiny, and feel firm to the touch.
- Form bars. Press the protein bar dough tightly into the lined pan.
TIP: Secure the edges of the parchment paper to the pan with clips. This helps the parchment paper from sliding around.
- Chill bars. Place the high protein low carb protein bars into the fridge until very firm.
- Cut and store bars. Lift the bars out of the pan and slice.
TIP: Don’t use a see-saw motion when cutting the bars, or they will crumble. Use a straight down or rocking motion instead.
Many traditional protein bars have sugar added and are simply a candy bar with protein added, OR they taste like sawdust. There are some that are keto, but they are often expensive.
This is why I created my own chocolate keto protein bar recipe, so it can still taste like chocolate without the added sugar. This one is 100% keto approved, with just 2g net carbs in each bar.
Store this keto friendly protein bars recipe in the fridge. They soften too much at room temperature.
If you want to take them on the go, here are some tips:
- Wrap the bars in parchment paper so that you can hold that while you eat them to avoid getting chocolate all over your hands.
- A small box for on-the-go storage is better than a bag, as they may get crushed easily.
- Another option to bring them on the go is to pack them with a small ice pack to keep them cool and firm.
You can freeze these high protein low carb bars. Let them thaw slightly before eating, so that they aren’t too hard.
If your low carb low sugar protein bars end up too runny to stay together after chilling, you can freeze them as a backup plan. This shouldn’t happen, but can be a side effect of almond butter being too runny.
Calories 182 kcal
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
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- 1 1/4 cups Blanched hazelnuts (divided into 1 cup and 1/4 cup)
- 1 cup Blanched almond flour
- 2 tbsp Cocoa powder
- 1/4 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 chocolate chips (melted; optional, for drizzling)
- Line an 8×8 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, Besti, 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.