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.
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.
Keto + Low Carb "Nutella" Bars Recipe
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.
Ingredients
Optional topping
Instructions
Recipe Adapted : Keto + Low Carb “Nutella” Bars (Fat Bombs) @ forgetsugarfriday
Keto + Low Carb "Nutella" Bars Recipe
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.
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 Adapted : Keto + Low Carb “Nutella” Bars (Fat Bombs) @ forgetsugarfriday
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