Low Carb Protein Bars

16 bars per recipe; 124 calories; 12.3 g fat; (2 g fibre; no sugar); 3.1 g carbs; 2.5 g protein (These nutrition facts are based on the recipe without added protein. I have added 2 scoops of whey protein powder to the crust and eliminated the sweetener in the crust = 1/16 of 2 scoops adds the following:
15 calories; .25 g carbs; 4 g protein

SLPMGR @hollister44

Canada

Saved

Ingredients

16 servings

Crust:
3/4 cblend baking mix (1/4 c each ground golden flax, almond flour and coconut flour)
1/4 cmelted butter
Sweetened Condensed Milk:
1/4 cheavy cream
1/2 cupsweetener
2 tbspbutter
1egg yolk
Toppings:
1/2 cunsweetened coconut
1/2 csugar free chocolate chips or chopped 85% dark chocolate
1/2 cchopped nuts of your choice

Saved

Steps

1

Combine crust ingredients and press into the bottom of a 8×8 baking dish. Bake at 350 for 12 min. or until golden brown.
2

Meanwhile, you need to make my sugar free condensed milk. Bring the heavy cream, 2 T. butter, and sweetener to a gentle boil and cook stirring frequently until it is light golden brown and thick enough to coat the back of a spoon. Remove from heat. Either cool until room temperature before stirring in the egg yolk OR, if you are impatient like me, very slowly pour over the egg yolk while whisking like crazy. No one wants scrambled yolk in their magic cookie bars.
3

Now it is time to assemble. Sprinkle coconut, chocolate chips, and walnuts onto the crust. Drizzle condensed milk over the top. Bake at 350 for 20-25 min. until set and golden brown. Cool completely and chill in the fridge before serving or the crust can crumble.