Vanilla Macadamia Keto Power Bars

These sugar-free vanilla protein bars are ideal for busy days when you just need to grab a quick and filling snack. Every ingredient used in this recipe has its purpose.

While almonds and collagen are a great source of protein, macadamia nuts will provide heart-healthy monounsaturated fats. Hemp seeds are one of the best sources of magnesium. Chia seeds help the bars set and are a good source of fibre and omega 3 fats. Finally, MCT oil powder which is ideal for making keto bars, will provide an extra energy boost.

These bars need to be kept refrigerated. You could make them room temperature stable if you add more cacao butter. Just keep in mind that while this works well in chocolate flavoured bars, more cacao butter in these vanilla bars could be too overpowering.

Hands-on Overall

Nutritional values (per bar)

Net carbs3 grams
Protein12.2 grams
Fat25.9 grams
Calories317 kcal

Calories from carbs 4%, protein 17%, fat 79%

Total carbs7.5 gramsFiber4.5 gramsSugars1.8 gramsSaturated fat7 gramsSodium16 mg(1% RDA)Magnesium88 mg(22% RDA)Potassium217 mg(11% EMR)

Ingredients (makes 16 servings)

Tip: you can even use my homemade roasted Almond & Cashew Butter, Macadamia & Brazil Nut Butter or any other nut & seed butter.


  1. Preheat the oven to 175 °C/ 350 °F. Place the macadamia nuts in a baking tray and transfer into the oven. Bake for 5 minutes, and then remove from the oven and place on a cooling rack.
  2. Meanwhile, in a small sauce pan, melt the cacao butter. Add the almond butter and cashew butter and mix until smooth and well combined. Pour into a mixing bowl.
  3. Measure out all of the remaining ingredients: MCT oil powder, collagen powder, powdered Erythritol, chia seeds, hemp seeds and vanilla powder.
  4. Add them to the bowl with the melted cacao & nut butter. Mix until well combined.
  5. Place the dough in a container (you can use a silicone square baking dish like this one). Flatten with a spatula and top with the roasted macadamia nuts. Transfer into the fridge for about an hour or until set.
  6. Using a sharp knife or a pizza cutter, slice it into 16 bars. Keep refrigerated for up to 2 weeks or freeze for up to 3 months.

Ingredient nutritional breakdown (per bar)

Net carbsProteinFatCalories
Macadamia nuts
0.4 g0.7 g6.3 g60 kcal
Cocoa butter, organic (cacao butter)
0 g0 g3.8 g33 kcal
Almond butter (organic, unsweetened)
1.2 g3.5 g9.4 g125 kcal
Nuts, cashew butter, plain, without salt added
1 g0.7 g2 g23 kcal
Gelatin powder, hydrolyzed (collagen)
0 g5.9 g0 g23 kcal
MCT oil powder (Perfect Keto)
0 g0.2 g2.6 g26 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Chia seeds
0.1 g0.5 g0.8 g12 kcal
Hemp seeds, hearts (hulled, natural)
0.1 g0.8 g1.1 g13 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Total per bar
3 g12.2 g25.9 g317 kcal
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  2. Martina Slajerova
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Martina Slajerova
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I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.