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.
This post contains affiliate links, which means I’ll make a small commission if you purchase through one of my links (at no extra cost to you). Additionally, Lakanto provided me with a jar of Suntella, but all opinions are my own. Thank you for your support!
Keto + Low Carb "Nutella" Bars
Prep Time
5 mins
Cook Time
15 mins
Freeze time
2 hrs
Total Time
20 mins
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.
Course: Dessert, Snacks
Cuisine: American, Western
Keyword: hazelnut bars, low carb bars
Servings: 12
Calories: 137 kcal
Ingredients
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
Optional topping
roasted and skinned hazelnuts (I used 1/2 cup), chopped
Instructions
Melt butter in a medium saucepan over low heat.
When butter is melted, add Swerve Confectioners and cocoa powder and mix until combined. (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. (If you're having trouble getting the cream cheese completely incorporated, see the next step.)
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.
Pour mixture evenly into dish.
Optionally, add chopped hazelnuts to the top.
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.
Recipe Notes
Sugar alcohols have already been subtracted from total carb counts.