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 bar, they're definitely keto fat bombs and make an ideal dessert or snack.
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.