Diabetic-Friendly Chocolate Protein Ice Cream Bars
✅ Why it’s better for diabetes
- No added sugar
- Uses low-carb sweetener (like stevia/erythritol)
- Higher protein → helps prevent blood sugar spikes
- Lower net carbs than regular ice cream bars
🛒 Ingredients (6 bars)
For the filling:
- 1 cup Greek yogurt (unsweetened, full-fat or low-fat)
- ½ cup heavy cream (or coconut cream)
- 2 tbsp unsweetened cocoa powder
- 2–3 tbsp erythritol or stevia (to taste)
- 1 tsp vanilla extract
- Pinch of salt
For the coating:
- 100g dark chocolate (85% cocoa or sugar-free)
- 1 tbsp coconut oil
- Optional: chopped nuts (almonds/peanuts) for crunch
👩🍳 Instructions
- Make the filling
- Whisk together yogurt, cream, cocoa powder, sweetener, vanilla, and salt until smooth.
- Freeze
- Pour into silicone molds (or shape into bars on parchment).
- Freeze for 3–4 hours until solid.
- Prepare coating
- Melt dark chocolate + coconut oil (microwave or double boiler).
- Dip the bars
- Remove frozen bars and dip quickly into melted chocolate.
- Sprinkle nuts if desired.
- Set
- Place back in freezer for 10–15 minutes until coating hardens.
🍽️ Nutrition (approx per bar)
- Calories: ~120–150
- Net carbs: ~3–5g
- Protein: ~5–7g
- Sugar: ~1g or less
🔁 Tips for blood sugar control
- Choose 85–90% dark chocolate or sugar-free chocolate
- Keep portions to 1 bar at a time
- Eat after a meal (not on an empty stomach)
- Add protein (like nuts) to slow absorption
