Keto Protein Bars
Equipment
- 1 freezer
- 1 microwave or double boiler
- 1 Rubber Spatula
- 1 Microwave-safe bowl to melt chocolate
- 1 Glass dish (5 x 7-inch)
- 1 Chef's knife
Ingredients
For the low-carb protein bars:
- 1 cup frozen mixed berries
- 2 oz whey protein powder sugar-free or low-carb, preferably berry flavor, but you can use coconut or vanilla flavor if you want (Use a plant-based protein powder for making this recipe vegan, or you can use collagen powder if you don't have whey protein at home.
- 2 cups unsweetened shredded coconut preferably the fine type
- ¼ cup coconut oil or coconut butter, melted
For the Chocolate Coating:
- 1 cup dark chocolate bar chopped (For making vegan protein bars, use vegan chocolate). Make sure to use good-quality chocolate that is 90% to 100% dark chocolate.
- 1 tablespoon coconut oil
Instructions
- Prepare the bars: In a food processor or high-speed blender, puree the berries until smooth. If it doesn’t get smooth, strain out the seeds. Add the protein powder and blend until homogeneous and smooth.
- In a bowl or food processor, mix together the shredded coconut, coconut oil, and berry puree to form a “dough”.
- Using a spoon or rubber spatula, spread and press the mixture firmly into a 5 x 7-inch glass dish, lined with wax paper overlapping the pan. Make sure to form an even layer.
- Freeze for at least 30 minutes. Lift the wax paper, transfer it to a flat surface, and cut it into 14 bars.
- Prepare the chocolate coating: Melt the chocolate chips and stir in the coconut oil until smooth (about 2 minutes). Using a fork, dip each bar into the melted chocolate until coated. Gently shake to remove excess chocolate.
- Refrigerate until set, about 5 minutes. Drizzle some remaining chocolate on top to form a pattern. If desired, crush some freeze-dried raspberries until forming a powder and then sprinkle a little on top to garnish the low-carb protein bars. Enjoy!
Recipe Video
Recipe Notes
Nutrition
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