These Keto and Low Carb “Nutella” Bars may be sinfully decadent and rich, but they’re perfectly acceptable on a keto or low carb diet! With 13g fat per bar, they’re definitely keto fat bombs and make an ideal dessert or snack.
(Hazelnuts not included in these calculations)
- 1 stick (1/2 cup) butter
- 6 tbsp Swerve Confectioners (reduce for a less intense sweetness)
- 1 tbsp cocoa powder
- 4 oz cream cheese (at room temperature)
- 1/2 cup Lakanto Suntella spread
- non-stick cooking spray or butter to coat the pan
- roasted and skinned hazelnuts (I used 1/2 cup), chopped
- Melt butter in a medium saucepan over low heat.
- When butter is melted, add Swerve Confectioners and cocoa powder and mix until combined. (Note: The resulting bars are very sweet; if you’d prefer a less sweet bar, use 4 or 5 tbsp Swerve.)
- Add cream cheese and Suntella spread. Stir every 30 seconds or so until melted and combined. (Note: If you’re having trouble getting the cream cheese completely incorporated, see the next step.)
- (if needed): If your mixture is still a bit lumpy, add it to a deep bowl and very carefully blend it to smooth with a hand mixer or immersion blender on low.
- Line the bottom of a small glass dish (I used a 6-cup rectangular dish, which is 8 1/2″ x 6 3/4″) with parchment paper. (Note: I used non-stick cooking spray because I had run out of parchment paper, and I had some minor sticking issues.)
- Pour mixture evenly into dish.
- Optionally, add chopped hazelnuts to the top. (Note: I added 1/2 cup chopped hazelnuts, which adds an additional 10.4g net carbs to the entire recipe, making each bar 2.1g net carbs each.)
- Cover the dish and place it in the freezer for at least two hours.
- Remove the pan from the freezer and lift the parchment paper with the bars out of the pan. Remove the parchment paper from the bars and place the bars on a cutting board. Cut into 12 pieces. Store in the fridge for softer bars or freezer for firmer bars.
- Enjoy! 😀
Source & Pictures: Morva for Flickr