My no bake nutella bars are easy to make, delicious and, best of all, sugar free! Let me show you how to whip up a batch with only 5 minutes of prep.
Like most people, I grew up with a passion for Nutella. It was a special treat during childhood and I remember spreading it on toast, using it in baking and for treats and even eating it with a spoon straight from the jar!
After I started a sugar-free diet, sugar free nutella was one of the first recipes I created and shared on this website. No surprise, right?
As a food blogger, I love nothing more than playing around with ingredients. That's why the next logical step were no bake nutella bars!
I made this recipe with my second batch of sugar free nutella and first posted it on the blog in June 2016. It is one of my easiest sweet treats, alongside these sugar free nutella cookies.
In April 2024, I republished the post with more tips and tricks. The recipe itself is exactly the same.
Jump to:
Why This Recipe Works
Keto & Gluten Free. One serving is only 2.5g net carbs and my Type 2-diabetic mother-in-law can eat them without issues.
Simply Satisfying. This is a chocolatey, nutty, high fat treat that tastes a little like my homemade Ferrero Rocher. The bars have curbed my kid's afternoon sweet cravings. We have also enjoyed these as a simple dessert.
Easy & Quick. I prepped the bars in only 5 minutes. After that, all you need to do is let them chill in the fridge.
Ingredients
Here are the ingredients I used for my keto nutella bars:
- One batch of sugar free chocolate hazelnut spread - Must be at room temperature so it is soft. Homemade nutella tastes very different to "real" Nutella. It is more hazelnut-ty and more chocolatey. I know it's a big ask, but don't "try" it too many times or you won't have enough left for the bars! 😂
- Hazelnuts - Pulsed in a food processor so you have larger and smaller pieces. Adding the hazelnuts turns the nutella into a spreadable dough.
- Seeds - I used pumpkin seeds and sunflower seeds. Just like the hazelnuts, the seeds add crunch.
- Dark chocolate - The chocolate helps to firm up the bars. I used 90% Lindt, but you can also use sugar free chocolate chips or unsweetend chocolate.
See the recipe card for full information on ingredients and quantities.
Instructions
It is just a few simple steps to make these bars:
- STEP 1: Pulse the hazelnuts in a food processor until you have larger and smaller pieces.
- STEP 2: Melt the chocolate.
- STEP 3: Add the pumpkin and sunflower seeds, the nutella and the melted chocolate. Blend to combine.
- STEP 4: Spread the mixture on a baking sheet lined with parchment paper - it should be sticky and quite firm. I just formed it into a rectangle and pressed it down until it was about 2 centimetres thick.
- STEP 5: Cover with cling film and refrigerate about 30 minutes or until set.
- STEP 6: Cut into bars and enjoy!
Katrin's Top Tips
#1 Stir a few whole hazelnuts into the mixture at the end. They add extra crunch and make the bars look pretty.
#2 Toasted nuts and seeds add more flavor. You can toast them in the oven at 180C / 350F until golden brown. Or, dry-roast them in a frying pan over a low heat, stirring regularly.
#3 If the mixture is too soft to form, add a little more nuts or seeds. This will help it firm up.
Variations
Use different nuts. The recipe works with almonds, pecans or walnuts.
Swap out the seeds: Try desiccated coconut or hemp hearts instead of the seeds.
Cover with chocolate: Dip the bars into melted chocolate to cover them in a crisp chocolate shell.
Recipe FAQs
No, this would not work. Regular Nutella contains emulsifiers that keep it soft and spreadable even when it is chilled. The homemade nutella I use in the recipe turns hard when it is cold, which means the mixture firm up and can be cut into bars.
You can add 1-2 tablespoons of powdered sweetener. I recommend allulose, erythritol monk fruit blends or Bocha Sweet. All of these are zero carb sugar alternatives.
Storage
These no bake nutella bars must be stored in an airtight container in the fridge or they will become too soft. They stay fresh for 3-4 weeks.
It is also possible to freeze the bars for up to 3 months.
More No Bake Treats
- Chocolate Covered Blueberries25 Minutes
- Keto Snickers Bars55 Minutes
- Keto Peanut Butter Bars2 Hours 15 Minutes
- Almond Butter Bars30 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
No Bake Nutella Bars (Keto)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup sugar free nutella 250g, room temperature (make 1 batch)
- 1 cup hazelnuts 140g, blanched
- ¼ cup pumpkin seeds 32g
- ¼ cup sunflower seeds 35g
- 1.75 oz dark chocolate 50g, melted, or ¼ cup chocolate chips
Instructions
- Pulse the hazelnuts in a food processor until you have a mixture of larger and smaller pieces.
- Break the chocolate into squares. Melt it in the microwave in 30 second intervals - around 90 seconds in total. Stop once the chocolate is half-melted, then stir until it has melted fully.
- Add the pumpkin and sunflower seeds, the nutella and the melted chocolate into the food processor and blend to combine. The mixture will be sticky and firm.
- Spread the mixture into a parchment paper lined tray. I formed it into a rectangle and pressed it down until it was 2 centimetres thick.
- Cover with cling film and refrigerate about 30 minutes or until set.
- Cut into bars and enjoy!
Michelle
I just made this using what I had on hand, which was hazelnut flour (ground hazelnuts) and half-and-half instead of nut milk in the nutella recipe. I used unsweetened chocolate and the nutella was so sweet I didn't need any additional sweetener. I was a bit slapdash with the ingredient measurements for the bars but it turned out very well. Thanks for a great recipe, I've only recently found your site and am loving many of the recipes, especially as they are metric.
Katrin
Thank you for sharing your recipe tweaks! I'm glad the bars worked out - and I'm happy you're enjoying the website!
Joshua
These are amazing! Thank you for a great recipe!!