Description
These homemade keto protein bars deliver portable nutrition without compromise. Rich chocolate and nutty almond flavors combine seamlessly, offering protein-packed snacking perfection for health-conscious individuals seeking delicious low-carb alternatives.
Ingredients
Scale
Nuts and Flours:
- 120g (1 cup) blanched hazelnuts, divided into 90g (¾ cup) and 30g (¼ cup)
- 100g (1 cup) blanched almond flour
Powders and Sweeteners:
- 15g (2 tablespoons) Dutch processed cocoa powder
- 25g (¼ cup) collagen protein powder
- 60g (½ cup) powdered monk fruit allulose blend
- ¼ teaspoon sea salt
Fats and Optional Toppings:
- 30g (2 tablespoons) almond butter (slightly runny)
- 30g (1 ounce) cocoa butter, melted
- Sugar-free dark chocolate chips, melted (optional, for drizzling)
Instructions
- Prepare a parchment-lined square baking dish, ensuring overhang on at least two sides for easy removal, using an 8×8-inch (20×20 cm) pan.
- Transform 90 grams (¾ cup) of hazelnuts into a fine, powdery texture by pulsing in a food processor until they resemble a coarse meal.
- Incorporate almond flour, cocoa powder, collagen protein powder, powdered monk fruit allulose blend, and sea salt into the ground hazelnuts. Pulse intermittently to create a uniform mixture, pausing to scrape down the processor sides for even distribution.
- Introduce almond butter and melted cocoa butter to the dry ingredients. Process continuously until a cohesive dough emerges, pulling away from the processor walls and achieving a compact consistency that holds a fingerprint when pressed.
- Transfer the prepared dough into the parchment-lined pan, applying firm, even pressure to create a smooth, compact base layer.
- Enhance the surface by sprinkling and gently pressing the remaining 30 grams (¼ cup) of chopped hazelnuts across the top. Optionally, drizzle with melted chocolate for added decadence.
- Refrigerate the pan for 1–2 hours until the mixture becomes completely firm and set. Once chilled, carefully separate any edges clinging to the pan using a knife.
- Extract the entire block from the pan using the parchment paper overhang, position on a cutting board, and slice into 12 precisely measured bars using a sharp chef’s knife with a direct downward cutting motion.
Notes
- Toast hazelnuts to intensify their rich, nutty flavor before grinding, releasing those delicious natural oils that elevate the entire recipe.
- Select smooth, slightly runny almond butter to ensure your dough binds perfectly without becoming dry or crumbly.
- Mix ingredients gently and quickly, stopping just when the mixture comes together to prevent excess oil extraction and maintain ideal texture.
- Pack the dough firmly into the pan using a spatula or spoon’s back, creating compact bars that won’t fall apart when sliced.
- Refrigerate the prepared bars for minimum two hours, allowing them to set completely and develop a satisfyingly clean cutting edge.
- Prep Time: 10 minutes
- Category: Snacks, Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 178
- Sugar: 1.1g
- Sodium: 50mg
- Fat: 16.2g
- Saturated Fat: 2.2g
- Carbohydrates: 5.1g
- Fiber: 2.8g
- Protein: 6.5g
- Cholesterol: 0.4mg