Low Carb Dark Chocolate Nut Bars | A Full Living | Food Photography
Low Carb Dark Chocolate Nut Bars
Prep Time
15 mins
Cooling time
2 hrs 30 mins
Total Time
2 hrs 45 mins

These Low Carb Dark Chocolate Nut Bars are rich and decadent. They're basically a healthy version of fudge! Eat it as a part of your breakfast, or a healthy snack or dessert. They are packed with plant based fats and nutrients, so this is a chocolate you don't have to feel guilt about eating! They perfect for the keto diet, and are also completely vegan and gluten free. 

Course: Dessert, Snack
Cuisine: American
Keyword: dessert, gluten free, keto, low carb, snack, sugar free, vegan
Servings: 12 people
Calories: 317 kcal
Author: Briana
  • 4 ounces cocoa powder
  • 4 ounces peanut butter powder
  • 1 tsp pink himalayan salt
  • 3/4 cup sweetener of choice
  • 2 packets single serve instant coffee (optional)
  • 2 ounces coconut oil
  • 6 ounces unsweetened nut milk
  • 2 tsp vanilla extract
  • 6 ounces raw pecans, chopped
  • 6 ounces raw walnuts, chopped
  1. Before you start, we would recommend putting your pecans and walnuts in your food processor and just pulsing them a few times, then setting aside. You could also chop the nuts by hand, we actually did this time! Either way you will be adding them to the mixture last so you don’t want the nuts to get cut up too small.

  2. Now, add in your sweetener if you’re using a powdered or granular form to your peanut butter powder, cocoa powder, and salt. If using a liquid sweetener, add later with the other liquids. Add in your instant coffee packets if using. We love the added punch of coffee flavor, but it’s up to you if you want to use it or not! 

  3. In this next step, it’s extra, but for us it allows us to ensure there’s enough liquid before adding the mixture to the food processor. It’s an extra step, you could just add everything to the food processor, but again, we feel that it helps us control the texture a little better.

  4. Add in your melted coconut oil, vanilla extract and unsweetened almond milk. Add 6 ounces of almond milk first before adding the rest. We ended up using 8 ounces, but we liked ours a little “chewier” and the texture can change quickly, so just keep an eye on it! If you’re using a liquid or syrup sweetener, add it at this time. Mix together, then use a rubber spatula to add mixture to the food processor. 

  5. Process for about 3 minutes, until the texture looks smooth and thick with few lumps. If you don’t have a food processor, we think a blender should work for this. We haven’t tried it ourselves but we assume it would work, especially if you have a high powered one like a Vitamix. 

  6. Spoon the batter back into your bowl, then fold in the nuts and mix well.  

  7. Next, using a rubber spatula, spread the mixture onto a baking sheet lined with parchment paper. Try to make it as even as possible. Now you’ll need it to cool for at least a few hours. We put it in the freezer for about two hours. We think it could have used more time actually, so just decide what works for you. 

  8. Once you feel the mixture is set to your liking, remove it from the fridge or freezer and cut it into equal pieces with a sharp knife on a sturdy cutting board. 

  9. Once you feel the mixture is set to your liking, remove it from the fridge or freezer and cut it into equal pieces with a sharp knife on a sturdy cutting board. 

Recipe Notes

Note: This recipe is a part of a social campaign that we did in partnership with Costco on Instagram. We were not required to share the recipe on our blog, but we wanted to. Costco supplied us with the ingredients to make this recipe. As you probably know, we shop regularly at Costco. It’s one of our favorite stores. You can order these items for two-day delivery here. Product availability may depend on region.

Macros: 12 servings per batch, 317 calories per serving, 30 grams of fat, 3 net carbs (5 grams fiber), 7 grams of protein.

We calculate our macros as a courtesy using MyFitnessPal. Macros will vary depending on brands used.