Low Cal Protein Bar Recipe

Low Carb Protein Bars The Big Man's World

WEBDec 5, 2023 · In a large mixing bowl, mix the dry ingredients. Step 3- Combine the wet ingredients. In a microwave-safe bowl or stovetop, …

1. Line a deep 8 x 8-inch or 8 x 10-inch pan with parchment paper and set aside.
2. In a large mixing bowl, add your dry ingredients and set aside.
3. In a microwave-safe bowl or stovetop, melt your nut/seed butter with your sticky sweetener until combined. Mix your wet and dry ingredients and mix until a thick batter remains.
4. Transfer the protein bar dough to the lined pan and press firmly in place. Refrigerate.

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Homemade Protein Bars (Low Carb) Recipe Diabetes …

WEBSep 18, 2020 · Step 1: Measure all the ingredients. Line a small loaf pan with parchment paper and set aside (or use a non-stick loaf pan). Step …

Rating: 4.8/5(24)
1. Line a small loaf pan with parchment paper and set aside.
2. In a large glass or microwave-safe bowl, combine your nut butter with your sugar-free syrup. Heat it for 1 – 2 minutes in the microwave, mixing every 15 seconds until smooth and easy to mix together.
3. Add in the coconut flour, protein powder, and stevia powder and mix well.
4. Tip: How well the dough comes together depends on the brand of nut butter you use. You can add more coconut flour 1 tablespoon at a time if the dough seems to wet. Add a teaspoon or two of syrup more if the dough is too thick and not coming together easily.

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Keto Low Carb Protein Bars Wholesome Yum

WEBFeb 26, 2020 · Press the protein bar dough tightly and evenly into the lined pan. Chop the remaining 1/4 cup (30 g) hazelnuts and press into the …

Rating: 4.6/5(20)
1. Line an 8x8 pan with parchment paper, allowing it to hang over at least 2 sides.
2. Place 1 cup (120 g) hazelnuts into a food processor. Pulse until you get a fine meal-like consistency.
3. Add the almond flour, cocoa powder, protein powder, Besti, and sea salt. Pulse a few times, just until mixed. Scrape the sides of the food processor and pulse again.
4. Add the almond butter and melted cocoa butter. Process continuously until a dough forms, pulls away from the center, feels firm to the touch, and leaves a fingerprint when pressed. It should be firm and shiny, not runny or crumbly. If it’s not uniform, you may need to manually stir and scrape the sides, then process more.

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