How to Make Keto Chocolate Crunch Bars | Low Carb Fat Bomb

erythritol

🥗Healthier: stevia

💰Cheaper: monk fruit sweetener

Stevia is a natural sweetener with no calories.

unsweetened chocolate

🥗Healthier: cocoa powder

💰Cheaper: dark chocolate

Cocoa powder is lower in calories and still provides chocolate flavor.

sugar-free chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: regular chocolate chips

Regular chocolate chips can be used for a sweeter option.

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, while all-purpose flour is more budget-friendly.

Place a silicone mini loaf pan on a small baking sheet for stability.

Add 1 scoop of protein puffs into each cavity of the silicone mold and shake to even them out.

In a saucepan over low heat, add 3 tablespoons of butter, 3 tablespoons of coconut oil, and 1/8 teaspoon of vanilla extract.

Melt the butter and coconut oil together, then add 2 tablespoons of Swerve confectioner's and whisk until dissolved.

Once dissolved, turn off the heat and add 3 tablespoons of almond butter, whisking until fully incorporated.

Add 2 tablespoons of unsweetened dark cocoa powder to the mixture and whisk until smooth.

Pour the chocolate mixture over the protein puffs, starting at the edges and working towards the center.

Use a spatula or butter knife to poke around in each cavity to ensure the chocolate is well distributed and there are no dry patches.

Pat down the mixture to flatten it out in the mold.

Refrigerate for about 1 hour to set the bars.

After chilling, pop the bars out of the mold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens