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If there’s one thing I love about this time of year, it’s all the baking I get to do. The holiday season is upon us! (Does that sound cliche? I couldn’t help it.) Even though we don’t celebrate Christmas, this time of year still means baking (healthy versions of) delicious goodies. Like sugar-free Nutella bars, hmm?
My Other Low Carb Recipes:
My Other Low Carb Recipes:
My latest baking addiction is these rich, buttery chocolate hazelnut crumble bars. They’re so simple with just five ingredients, yet they taste absolutely decadent. By the way, they are also paleo, gluten-free, egg-free, sugar-free, and low carb – perfect for all kinds of food allergies. My friends with no food allergies love them, too. They’re just as good as cookies, but faster to prepare since you don’t have to scoop the batter into individual portions – just press into the pan and cut them up at the end.
Even when I’m not baking these bars, I’ve been totally obsessed with Chocolate Hazelnut Spread. It’s low carb, lacking any strange ingredients, and tastes just like Nutella. It’s sweetened with erythritol, which is my favorite sweetener because it can be found in nature, doesn’t spike blood sugar, and has no after taste or side effects. Love, love, love it. I can’t say that enough.
One day I was eating this decadent spread, and thought to myself, this would make a perfect dessert filling! And so, these sugar-free Nutella bars were born. You could easily substitute a homemade chocolate hazelnut spread, or even original Nutella if you don’t mind the sugar.
(Update: I now just make these with my homemade 5-ingredient sugar-free Nutella spread.) Your favorite nut butter, flavored or original, would also work, but you’d want to sweeten it first.
5-Ingredient Sugar-free Nutella Bars (Low Carb, Paleo):
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5-Ingredient Sugar-free Nutella Bars (Low Carb, Paleo)
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VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 350 degrees F (177 degrees C). Line an 9x9 in (23x23 cm) baking pan with parchment paper.
- In a medium bowl, stir together the almond flour and erythritol. Stir in the melted coconut oil and vanilla extract until well combined. Press 2/3 to 3/4 of the crumbly dough into the lined pan (use just enough to form a crust to cover the entire bottom of the pan, but reserve at least 1/4 to 1/3 of the crumbly dough which will be used for the topping later).
Bake for 10-15 minutes, until golden at the edges. Cool in the pan until firm to the touch.
- Heat the chocolate hazelnut spread slightly to make it more liquid. Drizzle over the crust, then spread evenly with the back of a spoon. Break up the remaining dough into crumbles and sprinkle on top.
Bake for 10-15 minutes, until the crumbles on top are golden. Allow to cool completely in the pan before cutting into 16 bars.
Serving size: 1 bar
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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