https://www.copymethat.com/r/flFLFggeE/keto-granola-protein-bar/
117098594
3UyDltm
flFLFggeE
2024-05-17 06:54:57
Keto Granola Protein Bar
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Nutritional facts are: 4.8g Net Carbs Per Bar with 11.1g Protein.
Servings: 10
Servings: 10
Ingredients
- subheading: 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
- 150g Hubbards Keto Fix & Fogg Everything Butter Crispy Crunchy Granola
- subheading: Chocolate Bottom:
- 100g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )
- 1 tsp Coconut Oil
- subheading: Chocolate Decoration:
- 50g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )
- ½ tsp Coconut Oil
Steps
- subheading: Prep:
- Put the 150g Hubbards Keto Fix & Fogg Everything Butter Crispy Crunchy Granola into a processor and blend them down until you get a coarse mix or finer if you desire, set aside.
- 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, stir it well and often 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 to 55 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 150g Keto Granola, 120g Whey Protein Powder, then stir it all in well with a spoon until it's fully combined.
- subheading: Making the Bars:
- Get your Silicone Mini Loaf Pan molds ready, then using a tablespoon, add 2 to 3 tables in 10 separate mini Loaf sections, flatted down the tops with a teaspoon, set aside while melting the chocolate.
- subheading: Making the Chocolate Base:
- Turn the heat down to 50% on your Microwave if possible.
- Get a microwave proof jug or 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.
- Then pour the melted keto chocolate over the 10 bar bases, then place the molds 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 for decorating the tops.
- subheading: Chocolate Decoration:
- Turn the heat down to 50% on your Microwave if possible.
- Get a microwave proof jug or bowl, make sure there is no water drops in the bow, dry it thoroughly.
- Add the 50 g Keto Dark Chocolate Chips and ½ 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.
- Get a teaspoon and dip the spoon in the chocolate (I used a Squeeze Bottle), then sprinkle the chocolate over the bars in whatever pattern you want, then place the bars back in the fridge to set the chocolate decoration, best stored in a sealed container in the fridge, enjoy.
Notes
- Nutritional facts are: 4.8g Net Carbs Per Bar with 11.1g Protein.
- You will need 2x Silicone Mini Loaf Pan Molds.
- These were created on 9/05/2023
- ♥ © Phillips Keto Creations aka Phillip Hargreaves