These no-bake Keto Chocolate Bars have a creamy texture with a deliciously satisfying crunch. With no added sugar and only 2.8g net carbs, they will delight the whole family!
Ingredients
- 1/2 cup (125 g) peanut butter
- 3 ounces (85.05 g) unsweetened chocolate, chopped
- 3 tbsp (2 tbsp) avocado oil, (or coconut oil)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 to 1/2 cups (45.5 g) powdered sweetener, (sweeten to taste)
- 1/3 cup (33 g) collagen protein
- 2 1/2 cup (107 g) crispy protein cereal , (I used the cocoa cereal)
- 1/3 cup (66.67 g) hemp seeds
Cook Mode
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Instructions
- Line an 8×8 baking pan with parchment or waxed paper, with overhanging sides for easy removal.
- Place the protein cereal in a re-sealable bag. Use a kitchen mallet or a rolling pin to break up the cereal into smaller pieces. (You don’t have to hit it hard, it breaks up easily).
- In a heatproof bowl set over a bowl of barely simmering water, combine the peanut butter, unsweetened chocolate, and oil, stirring until smooth and melted.
- Remove the pan from heat and stir in the vanilla extract and salt. Then add the sweetener and collagen and whisk vigorously until smooth.
- Add the protein crisps and hemp seeds and stir to coat.
- Press the mixture in the prepared baking pan as evenly as you can. Refrigerate until firm, about 1 hour. Cut into 16 bars.
Notes
Storage Information: Store these bars in a covered container on the counter for up to 5 days, or in the fridge for a week. You can also freeze them for several months.