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2024-10-05 08:59:38
Keto Kahlua Protein Bar
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Nutritional facts are: 3.2g Net Carbs Per Serving with 9.7g Protein
Servings: 10
Servings: 10
Ingredients
- subheading: Kahlua Protein Bar Mix:
- 750ml Full Cream
- 100g Butter
- 2 tbsp Sugar free Maple Syrup (Queens Brand)
- 50g Erythritol with Stevia Sweetener or Natvia or Monk Fruit
- 120g Whey Protein Powder
- 3 tsp Kahlua Essence
- ½ tsp Keto Dark Chocolate Chips (For Kahlua Colouring)
- subheading: Chocolate Coating:
- 150g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )
- 1 tsp Coconut Oil
- subheading: Decoration:
- Crushed Dried Raspberries
Steps
- subheading: Making the Kahlua 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 2 tsp Kahlua Essence, ½ tsp Keto Dark Chocolate Chips and stir in well, then add the 120g Whey Protein Powder, stir the powders in well until it's fully combined.
- 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.
- subheading: Chocolate Topping:
- 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 150 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.
- subheading: Chocolate Coating the Bars:
- Get a wire rack ready with baking paper underneath it.
- Using a fork, place a bar on top, then dip the bar into the melted chocolate, fully coat the entire bar.
- Place the bar onto a wire rack, Decorate the tops with Crushed Dried Raspberries, repeat with all bars, then place them into the fridge to set for 2 hours, this Keto chocolate takes a lot longer to set fully, so be patient.
- (If any of the bars is not covered in chocolate, just spoon some melted chocolate on those parts.)
- Once the chocolate is fully set, serve and enjoy.
Notes
- Nutritional facts are: 3.2g Net Carbs Per Serving with 9.7g Protein
- You will need 2x Silicone Mini Loaf Pan Molds.
- These were created on 31/03/2023
- ♥ © Phillips Keto Creations aka Phillip Hargreaves