Cookie Dough Protein Bars

You need a quality food processor for this recipe, and it has even tested mine. As the collagen and PB mix it gets so sticky it’s tough to keep it mixing. But these yummy keto friendly low carb bars are worth the food processor effort.

Check out how I make these yummy treats!

Ingredients:

*1 cup organic peanut butter (no added oils) I sometimes use homemade almond butter instead or a combination of the 2.

*2 1/2 cups of grass fed collagen powder (not gelatin)

* 1/2 cup organic coconut flour packed tight

*3/4 cup filtered water

*1 tsp vanilla extract

*3/4 tsp powdered pure monk fruit (no erythritol added) You can add more or less depending on your desired sweetness. I use this 25% Mogroside V monk fruit from Amazon.

*1/4 tsp sea salt. I buy my Redmonds Real Sea Salt from Thrive Market.

*1/4 to 1/2 cup chocolate chips. I am LOVING these chocolate chips from HU that are sweetened with dates. I buy them on Thrive Market typically as they are pretty expensive and they are the most affordable there so far.

Directions:

1. Dump your peanutbutter, collagen, coconut flour, and vanilla extract, and sea salt into the food processor and mix till thoroughly blended.
2. Add monk fruit a little at a time and taste test. Add as much as you like until you get the desired sweetness you are looking for. I use more if I plan on using chocolate chips with no sugar or sweetener. I add less if using Hu chocolate chips sweetened with dates because they aren’t quite as bitter.
3. Lastly add your water a little at a time until you reach your desired consistency. The bars will be way to dry if you don’t add any water. This is when my food processor struggles though, so I am sure to get my bars as sweet as I like before adding water in case my processor decides it’s too much to keep mixing. 😉
4. Stir in your desired amount of chocolate chips. Yum!
5. Scoop out your batter into an 8×8 glass Pyrex dish that’s lined with parchment paper.
6. These wont quite fill the full Pyrex dish. I use the parchment paper to shape the bars. I could fill it but they would be SUPER thin.
7. Place the bars in the freezer to harden a bit for cutting.
8. After an hour or so you can take the bars out of the freezer and cut them into your desired size. I store them in the freezer in a glass Pyrex dish but take them out to defrost a smidge before eating or they will be rock hard and difficult to chew. You could store them in the fridge as well but they will last longer in the freezer.
9. Enjoy!

There you have it, a super high protein packed bar with low carb count that will kick that sweet tooth right out of your mouth.

I’ve cut these into 16 bite sized bars and they have the following macros PRE chocolate chips. I didn’t count the chocolate chips since this will change the macros depending on which ones you use. Also, they are yummy even without chocolate so you could make them without as well.

1 bar (1/16 batch)

Calories: 131

Carbs: 5.2g

Fat: 6.3

Protein: 14.9

I hope you like these as much as I do. Let me know how you like them in the comment section below and let me know if you try any ingredient substitutions.

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