These Keto Nutella Bars may be sinfully decadent and rich, but they’re perfectly acceptable on a keto or low carb diet! With 13g fat per piece, they’re definitely keto fat bombs and make an ideal dessert or snack.
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Ummm…. can we talk about those little pieces of heaven up there? I’m calling them Keto Nutella Bars, but you could also call them Keto Ferrero Rocher candies —they taste so much like both of those yummy treats. Plus, they’re decadent keto fat bombs with 13g fat per piece and only 2g net carbs. Maybe I should just call these “Happiness in a Pan”! These make for a fantastic Keto Fat Bombs as well.
Ingredients Needed to Make Keto Nutella Bars
Roasted, Blanched Hazelnuts
Hazelnuts that are already roasted and blanched are your best bet for this recipe. You can also roast and blanch raw hazelnuts if you prefer; I’ll show you how later in the post.
Dutch-Process Cocoa Powder
You can use regular cocoa powder, but I highly recommend Dutch-process cocoa powder because it has a more intense chocolate flavor (yum!) and is less bitter than traditional cocoa powder.
If you’re looking for a sugar substitute, you’ll love Swerve Confectioners! It uses (natural) sugar alcohols which have zero effect on blood sugar, meaning you can subtract them from the net carb count. (That gives Swerve zero net carbs.) It also measures just like sugar, so there isn’t any guessing about how much to use. I purchase the 48 oz. bags because they are convenient and a much better price per ounce than the 12 oz. bags.
- Cream cheese
- Vanilla extract
How to Make Keto Nutella Bars
Phase 1: Make Hazelnut Butter
The first thing you’ll need to do is make hazelnut butter with 2 cups of your hazelnuts and the vanilla extract. Don’t worry; it’s easy! You’ll simply put them in a food processor and process them for about 2 minutes until nut butter is formed.
TIP: This has to be done with roasted, blanched hazelnuts. If you’re working with raw hazelnuts, you’ll need to follow the “How to Roast and Skin Raw Hazelnuts” section below.
TIP: If you’d prefer to have bigger pieces of hazelnuts in your bars, you’re welcome to process them to whatever texture you’d like. If you want a chunkier texture, you’ll need to remove the hazelnuts before you proceed to Phase 2.
Phase 2: Make Your Bars
To the food processor, add the following ingredients in this order, processing to fully incorporate before adding the next ingredient:
- Butter, cut into several pieces for easier processing
- Cream cheese, cut into several pieces for easier processing
- Cocoa powder
- Swerve Confectioners
Next, 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.)
Spread evenly into the bottom of a pan. The mixture will be thick.
Chop the remaining 1/2 cup hazelnuts and add them to the top.
Place in the freezer, remove, and cut!
The result is this beauty…
How Big Should I Cut My Low Carb Nutella Bars?
For photography purposes, I cut larger pieces. But, these bars are VERY rich and you really only need to cut small pieces, like I did for my Keto Chocolate Dessert (aka Keto Chocolate Heaven), as shown below:
The nutrition facts for this recipe are based on cutting the bars into small pieces as shown above.
How to Roast and Skin Raw Hazelnuts
If you add hazelnuts to the top of your bars, I highly recommend purchasing hazelnuts that have already been roasted and skinned because it’s a lot easier. However, if you purchase raw hazelnuts with skins like I did, I’ll show you how to roast and skin them!
Step #1: Preheat oven to 360 degrees F, then add raw hazelnuts to a baking sheet in a single layer.
Step #2: Place baking sheet in oven. Roast for 10 minutes, removing them at the 5-and 10-minute mark to stir them. Keep a very close watch on them after 10 minutes and remove them before they start to burn. You’ll hear them roasting and sizzling on the baking sheet! I ended up removing mine after 11 minutes.
Step #3: Immediately remove them from the baking sheet and put them inside of a towel that has some texture to it (I used a microfiber cloth). Hold the cloth closed and rub those hazelnuts like crazy! You want the skins to rub off. Here is the process about 3/4 the way through:
Step #4: Once the skins are mostly off (they won’t be perfect), remove them from the towel and discard the skins. Then use them for recipes like these yummy bars…
Are Hazelnuts Keto?
You bet they are! They’re also rich in Vitamin E and have been shown to increase good cholesterol levels in some studies.
Nutrition Facts for Keto Nutella Bars
- 130 calories
- 13g fat
- 3g protein
- 2g net carbs
These bars pair beautifully with some keto iced coffee!
More Keto Low Carb Desserts
Making Keto Desserts is the most fun activity when you are on the keto diet. Here are some more options you may want to consider making:
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Nutella is the registered trademark of Ferrero SpA. (Yep, Nutella and Ferrero Rocher are owned by the same company!)
Keto Nutella Bars
- 2 1/2 cups roasted and blanched hazelnuts divided
- 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp butter softened and cut into several pieces
- 8 oz cream cheese softened and cut into several pieces
- 1 cup cocoa powder preferably Dutch process
- 1 cup Swerve Confectioners
Phase 1: Make Hazelnut Butter
- To a food processor, add 2 cups roasted, blanched hazelnuts and vanilla extract. Pulse a few times, then process until a nut butter forms (about 2 minutes).
Phase 2: Make Bars
- To the food processor, add the following ingredients in this order, processing to fully incorporate before adding the next ingredient:Butter, cut into several piecesCream cheese, cut into several piecesCocoa powderSwerve Confectioners
- 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.
- Spread mixture evenly into the bottom of the dish. The mixture will be thick.
- Chop remaining 1/2 cup hazelnuts and spread them evenly across the top.
- Cover the dish and place it in the freezer for at least an hour.
- Remove the dish 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 30 pieces. Store in the fridge for softer bars or freezer for firmer bars.
- Making the hazelnut butter has to be done with roasted, blanched hazelnuts. If you’re working with raw hazelnuts, you’ll need to follow the “How to Roast and Skin Raw Hazelnuts” section in the blog post.
- If you’d prefer to have bigger pieces of hazelnuts in your bars, you’re welcome to process them to whatever texture you’d like. If you want a chunkier texture, you’ll need to remove the hazelnuts before you proceed to Phase 2.
- For photography purposes, I cut the bars into larger pieces. The real size of each piece is much smaller, but I assure you, a small piece is all you need! These are VERY rich.
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
I am interested in trying this recipe… could another nut be used in place of the hazelnuts???
Hi Joy! Peanuts would be a good substitute texture-wise. Hazelnuts are what give the recipe its Nutella flavor so it won’t taste quite the same, but it will still be delicious. 🙂
This keto nutella bar recipe is amazing! Omg! I served this at a party and no one could even tell it was low carb.