Description
Homemade keto protein bars provide a delicious low-carb snack packed with nutritional benefits. Protein-rich ingredients combine seamlessly, offering quick energy and satisfying hunger without compromising health goals.
Ingredients
Scale
- 1 cup (120g) blanched hazelnuts, divided into 0.75 cup (90g) and 0.25 cup (30g)
- 1 cup (100g) blanched almond flour
- 0.5 cup (60g) powdered monk fruit allulose blend
- 2 tbsps (15g) Dutch processed cocoa powder
- 0.25 cup (25g) collagen protein powder
- 0.25 tsp sea salt
- 2 tbsps (30g) almond butter (slightly runny)
- 1 oz (30g) cocoa butter, melted
- sugar-free dark chocolate chips, melted (optional, for drizzling)
Instructions
- Preparation: Line an 8×8-inch baking dish with parchment paper, creating an overhang for effortless removal.
- Pulverize Nuts: Pulse hazelnuts in a food processor until transformed into a fine, sandy consistency, creating a textural foundation for the protein bars.
- Combine Dry Components: Blend ground hazelnuts with almond flour, cocoa powder, collagen protein powder, monk fruit allulose blend, and sea salt in the food processor. Pulse intermittently to ensure uniform integration, stopping to scrape processor sides for even distribution.
- Form Dough: Introduce almond butter and melted cocoa butter to the dry mixture. Process continuously until the ingredients consolidate into a compact, moldable dough that holds its shape when pressed.
- Construct Base Layer: Press the prepared dough firmly and evenly into the parchment-lined pan, creating a smooth, uniform surface. Garnish with chopped hazelnuts and optional chocolate drizzle for textural complexity.
- Set and Chill: Refrigerate for 1-2 hours until the mixture achieves a completely solid state. Once chilled, carefully detach any adhering edges with a knife.
- Portion and Serve: Remove the entire block using parchment paper overhang, transfer to a cutting board, and slice into 12 precisely measured bars using a sharp chef’s knife with a clean, downward cutting technique.
Notes
- Chill for Perfect Texture: Refrigerate the bars for 1-2 hours to ensure a firm, solid consistency that holds together perfectly when cut.
- Pulse Nuts Carefully: Grind hazelnuts in short pulses to avoid turning them into nut butter, maintaining a coarse meal texture for optimal bar structure.
- Use Sharp Cutting Technique: Employ a clean, sharp chef’s knife with a straight downward motion to create precise, even bars without crumbling.
- Check Dough Consistency: Ensure the dough holds a fingerprint when pressed, indicating the right moisture and binding level for cohesive protein bars.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks, Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 195
- Sugar: 1g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg