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!
Ummm…. can we talk about those little pieces of heaven up there? I’m calling them “Nutella” bars, but I could probably call them three different names. Here’s why:
- They use keto “Nutella” that gives them a Nutella flavor.
- The optional hazelnuts on top make them like Ferrero Rocher candies.
- They also kind of taste like Cocoa Puffs.
Plus, they’re decadent keto fat bombs with 13g fat per bar and only 1.2g net carbs (2.1g net carbs if you add the optional hazelnuts). Maybe I should just call these “Happiness in a Pan”!
Ingredients Needed to Make Keto + Low Carb “Nutella” Bars
The star of the show is this AMAZING keto “Nutella” spread. You will be able to make two pans of these bars using one jar of Suntella, plus you will have a few tablespoons leftover for adding to low carb pancakes, low carb ice cream, or eating off a spoon. 😉 To take an extra 20% off your order, use coupon code FORGETSUGARFRIDAY! (Worried you won’t like the flavor? Don’t be! Check out the sales page for their “no risk” Suntella policy.)
Swerve Confectioners: 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
- Cocoa powder
- Non-stick cooking spray or more butter (to coat the pan)
- Roasted and skinned hazelnuts (hazelnuts that have already been roasted and blanched are easiest, but I’ll show you how to roast hazelnuts later in this post)
How to Make Keto + Low Carb “Nutella” Bars
Step #1: Melt butter in a medium saucepan over low heat.
Step #2: 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.)
Step #3: 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.)
Step #4 (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.
Step #5: 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.)
Step #6: Pour mixture evenly into dish.
Step #7: 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.)
Step #8: Cover the dish and place it in the freezer for at least two hours.
Step #9: 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.
The result is this beauty…
How to Roast and Skin Hazelnuts (Optional)
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…
Nutrition Facts for Keto “Nutella” Bars
- 137 calories
- 13g fat
- 1g protein
- 1.2g net carbs
(Hazelnuts not included in these calculations; see recipe card notes.)
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Nutella is the registered trademark of Ferrero SpA. (Yep, Nutella and Ferrero Rocher are owned by the same company!)
Keto + Low Carb "Nutella" Bars
- 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. (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.
NUTRITION FACTS DO NOT INCLUDE OPTIONAL HAZELNUTS; make sure to add hazelnuts (if any) to your nutrition calculations. I used 1/2 cup in the photos, which heavily covered the bars and made them very Ferrero Rocher-like. FYI: 1/2 cup hazelnuts adds 10.4g net carbs to the whole recipe, bumping each bar up to 2.1g net carbs (still super low in carbs!).
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.