These are a healthy alternative to a store bought protein bar. These are very lightly sweetened. If you’re new to keto or like things sweeter you may want to add an additional tablespoon of Lakanto. I like the bar not too sweet since it also has the chocolate on the top.
Please read notes and the end of recipe.
Preparation time: 20 minutes
Cook time: 22 minutes
Makes 4 Bars
Ingredients:
• 1/4 Cup Crunchy Peanut Butter
• 2 Tbls. Lakanto Monkfruit Classic
• 2 Tbls. Butter or Coconut Oil, melted
• 2 Scoops Unflavored Vital Proteins Collagen
• 1/4 tsp. Baking Soda
• 1 Large Egg
• 1/4 tsp. Vanilla Extract
• 1/8 tsp. Salt
Chocolate Layer:
• 3 Tbls. Lily’s Semi Sweet SF Chocolate Chips
• 1/2 tsp. Coconut Oil
Instructions:
1.) Preheat oven to 350•.
2.) Place Parchment paper in a 8″ x 4″ loaf pan.
3.) Melt Butter or Coconut Oil in small saucepan on low heat.
4.) Stir everything including melted butter together in a Medium sized bowl. (Excluding Chocolate Layer)
5.) Pour into parchment lined loaf pan, and bake for 22 minutes.
6.) Let it cool for 10 minutes, then cut into 4 Bars.
7.) Melt Chocolate Chips with Coconut Oil in small saucepan on low heat. Once completely melted, drizzle on top of bars.
8.) Place in the fridge for a few minutes to harden the chocolate.
*Notes
per bar: 226 Calories/ 18.26 Grams of Fat/10.18 Grams Protein/ 8.43 Grams Total Carbs/4.39 Grams Fiber/2.04 Grams Sugar Alcohol/
{2 Grams Net Carbs}
– I’ve tried it with Butter and Coconut Oil and it tastes good with either one.
– These keep on the counter covered for 3 days and refrigerated for 5 days.
– You could leave chocolate off, but you will need to add more sweetener. I highly recommend you leave the chocolate on though.
– If you don’t want to make it into bars you could cut them into smaller squares this would make the macros smaller.
✨I ran this recipe through Keto Diet App. These were the macros. Your macros may be different depending on the brands you use.✨
