Fudge Brownie Protein Bars
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These keto protein bars are an alternative to other protein bar brands on the market, but it comes with a sweet advantage. This recipe was created with the consumer’s desire for a better tasting bar in mind. With pleasant tasting sweetener kabocha extract you can create a great tasting bar from scratch — do it yourself (DIY) — right from the comfort of your own kitchen.

So we decided to go back to the kitchen to bring to you our ultimate protein bar recipe!

Fudge Brownie Protein Bars

 

Many keto protein bars available in stores and online are crafted for fitness enthusiasts and bodybuilders. A texture that many people love and enjoy. These keto protein bars adapted the same texture and consistency as popular brands by substituting with some healthier ingredients.  The featured ingredients in these bars are collagen protein powder, cacao powder, BochaSweet, almonds, coconut oil, shredded coconut, and tigernut flour.

INGREDIENTS

Fudge Brownie Protein Bars

Makes 9 bars

  • 1 cup tigernut flour
  • 1 cup almond flour
  • 4 scoops collagen protein
  • 1.5 tbsp cacao powder
  • 6 tbsp coconut shreds
  • 3 tbsp cacao nibs
  • 1/2 cup chopped almonds
  • 4 tbsp BochaSweet
  • 1 tbsp coconut oil
  • 2 tbsp almond butter
  • 3 tbsp water
  • 1/4 tsp vanilla
  • 1/8 tsp salt

 

Fudge Brownie Protein Bars

 

DIRECTIONS

  1. Add all ingredients into a food processor and process until a dough consistency starts to form. You may need to adjust and add more water as needed if too “dry”.
  2. Once you have the dough, mold into the shape of bars and add to a non-stick baking sheet. You may want to use food handling gloves to avoid the excess stickiness.
  3. Add to a freezer for 30 minutes or put in the refrigerator for a few hours until the bar is well formed.
  4. Enjoy these keto protein bars before a workout, after a workout, as a treat, snack, or even as a quick, nutritious meal for breakfast served with a side of coffee.

 

Fudge Brownie Protein Bars

Chocolate Chip Cinnamon Swirl Pancakes
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Feast on a diabetic-friendly and gluten-free pancake recipe that combines raw cacao chocolate chips with cinnamon swirl for a mouth watering flavor combination! There is not a store bought pancake batter used here.  Instead we mix three gluten-free flour sources that are then sweetened with zero calorie BochaSweet, a diabetic-friendly sugar substitute!

Chocolate Chip Cinnamon Swirl Pancakes

 

INGREDIENTS


Pancake Mix

  • 1/2 cup almond flour
  • 1/2 cup tigernut flour
  • 3 tbsp coconut flour
  • 2 eggs
  • 1/2 cup almond milk
  • 1 TBSP BochaSweet
  • 1 tsp baking soda
  • 3 TBSP cacao nibs

 Cinnamon Swirl

  • 3 TBSP coconut oil
  • 2 TBSP BochaSweet
  • 2 tsp cinnamon

  Icing

  • 1/4 cup dairy-free yogurt (coconut, cashew, or almond)
  • 1 TBSP BochaSweet
  • 1 tsp vanilla
  • 1/4 tsp salt

 

DIRECTIONS

  1. Coat a non-stick cast iron pan or skillet with coconut oil. Whisk all ingredients for the pancake mix in a medium sized bowl.  Set aside. In a small bowl whisk together the cinnamon swirl ingredients. Set aside. Repeat the same process for the icing in a separate bowl.
  2. Pour the cinnamon swirl into a pastry bag. In a separate pastry bag do the same for the icing.
  3. Using a 1/4 cup measuring cup mold out pancake batter onto skillet. Then take the cinnamon swirl pastry bag and squeeze in a circular motion on top of pancakes while cooking. Flip once it starts bubbling and cook through. Repeat for rest of batter.
  4. Add the icing on top of the finished pancakes, with some extra BochaSweet sprinkled on top and bananas (if desired).

 

 

 

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