Servings: 10

Protein Bar Mix: subheading: Protein Bar Mix:
750ml Full Cream 750ml Full Cream
100g Butter 100g Butter
2 tbsp Sugar free Maple Syrup (Queens Brand) 2 tbsp Sugar free Maple Syrup (Queens Brand)
50g Erythritol with Stevia Sweetener Powdered or Natvia Powdered or Monk Fruit Powdered 50g Erythritol with Stevia Sweetener Powdered or Natvia Powdered or Monk Fruit Powdered
120g Whey Protein Powder 120g Whey Protein Powder
3 tsp Banana Essence 3 tsp Banana Essence
⅛ tsp Yellow Food Colouring ⅛ tsp Yellow Food Colouring
 
Chocolate Bottom & Sides: subheading: Chocolate Bottom & Sides:
100g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ ) 100g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )
1 tsp Coconut Oil 1 tsp Coconut Oil
 
White Chocolate Topping: subheading: White Chocolate Topping:
80g Healtheries White Chocolate Bits No Added Sugar 80g Healtheries White Chocolate Bits No Added Sugar
1 tsp Coconut Oil 1 tsp Coconut Oil
 
Top Decoration: subheading: Top Decoration:
50g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ ) 50g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )

Making the Protein Mixture: subheading: Making the Protein Mixture:
Put a large pot on the element on medium-low heat (that's about level number 3) add the 750ml Full Cream, 100g Butter, 2 tbsp Sugar free Maple Syrup, 50g Erythritol with Stevia Sweetener, heat it all up and let it thicken, after about 30 Minutes make sure you keep stirring every 5 minutes, and stir well so it doesn't separate or burn on the bottom.
It will take about 30 mins for the caramel mixture to start coming together, cook for about 45 minutes, sometimes faster by turning the heat up but keep an eye on it as it will boil over, so be patient and wait for the colour change and the thickening to happen! Stir a lot, more so in the last 30 minutes, once it's thickening, keep stirring until your happy with it.
Once the caramel mixture has thickened, take off the heat and add the 3 tsp Banana Essence, ⅛ tsp Yellow Food Colouring, stir in well then add the 120g Whey Protein Powder, stir the protein powder in well until it's fully combined and thick.
Get your Silicone Mini Loaf Pan molds ready, then using a tablespoon, add 2 to 3 tables in 10 separate mini Loaf sections, smooth of the tops, place them in the fridge for 4 to 5 hours until they have set.
Once set, remove them from the silicon molds, place on a plate and put them back in the fridge while you are getting the melted chocolate ready.
Melting the White Chocolate: subheading: Melting the White Chocolate:
Turn the heat down to 50% on your Microwave if possible.
Get a microwave proof bowl, make sure there is no water drops in the bow, dry it thoroughly.
Add the 80 g White Chocolate Chips and 1 tsp coconut oil.
Cook for only in 30 seconds bursts in the microwave at a time, take it out and give it a stir, then give it another 30 second burst, take out again and stir and it should be done now. If not, give it another 15 to 30 second burst, but no more than that or it will burn or go glumpy.
White Chocolate Topping Coating: subheading: White Chocolate Topping Coating:
Get a bar and dip the tops of the bars into the melted white chocolate, then place them onto a plate, repeat for all the bars, place them in the fridge to set the white chocolate for about 30 to 60 minutes.
Melting the Dark Chocolate: subheading: Melting the Dark Chocolate:
Turn the heat down to 50% on your Microwave if possible.
Get a microwave proof bowl, make sure there is no water drops in the bow, dry it thoroughly.
Add the 100 g Keto Dark Chocolate Chips and 1 tsp coconut oil.
Cook for only in 30 seconds bursts in the microwave at a time, take it out and give it a stir, then give it another 30 second burst, take out again and stir and it should be done now. If not, give it another 15 to 30 second burst, but no more than that or it will burn or go glumpy.
Dark Chocolate Coating the Bars bottom and sides: subheading: Dark Chocolate Coating the Bars bottom and sides:
Get a wire rack ready with baking paper underneath it.
Get a bar and dip the the bottom and sides in the dark melted chocolate, place the bar onto a wire rack, repeat to all bars, then place them into the fridge to set for 2 hours, Keto chocolate takes a lot longer to set fully, so be patient.
Melting the Decoration Dark Chocolate: subheading: Melting the Decoration Dark Chocolate:
Turn the heat down to 50% on your Microwave if possible.
Get a microwave proof bowl, make sure there is no water drops in the bow, dry it thoroughly.
Add the 100 g Keto Dark Chocolate Chips, Cook for only in 30 seconds bursts in the microwave at a time, take it out and give it a stir, then give it another 30 second burst, take out again and stir and it should be done now. If not, give it another 15 to 30 second burst, but no more than that or it will burn or go glumpy.
Put the melted dark chocolate into a piping bag (Or a decoration squeezy bottle) or just use a teaspoon and and tickle over the tops whatever decoration you want, place the bars back in the fridge to set one more time. (Example in the photos.)
Once the chocolate is fully set, serve and enjoy.

Nutritional facts are: 4.1g Net Carbs Per Bar with Protein 10.5g  Nutritional facts are: 4.1g Net Carbs Per Bar with Protein 10.5g
You will need 2x Silicone Mini Loaf Pan Molds.  You will need 2x Silicone Mini Loaf Pan Molds.
These were created on 25/03/2023  These were created on 25/03/2023
Recipe made and created by © Phillips Keto Creations aka Phillip Hargreaves ♥  Recipe made and created by © Phillips Keto Creations aka Phillip Hargreaves ♥