This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.
These low carb chocolate mint protein bars are moist and fudgey and seem way too decadent to be as healthy as they are. Compared to other low carb chocolate mint bars available on the market which have less than 10 g of protein each, these boast a whopping 34 g of protein per bar, have 16 g of healthy fats and are just a touch over 4 g of net carbs each! With macros like this, these bars are great to grab as a meal replacement on your Meal Plan.
These also travel very well in a lockable containers so they can go with you to the office, to the gym or tucked in a backpack …that is, if they don’t all get eaten first!
I’m not generally one to think of things in terms of “dessert” but these bars could easily make a super-healthy no-bake brownie, with 1/2 cup of chopped walnuts added and cut in squares!
For those who’d prefer a slightly firmer texture bar (similar to the two layer protein bars I posted previously), simply add an extra 2 Tbsp. of coconut flour where indicated in the recipe, below.
One the suggestions of someone on social media gave me after I created the two-layer protein bars was to use butter in place of coconut oil for the fat profile. These use clarified butter (ghee) and the taste is amazing! As always, I recommend using genuine flavouring; including natural vanilla extract and pure peppermint / mint extract and 100% almond butter (no added soybeans oil).
I do hope you enjoy these as much as I do!
To our good health,
Chocolate Mint Low Carb Protein Bars
1 cup flax meal, ground
6-8 Tbsp coconut flour
13 scoops whey isolate protein powder, unsweetened
6 Tbsp 100% cocoa powder, sifted
3 Tbsp Swerve® sweetener
1/2 tsp sea salt, ground
1 cup 100% pure almond butter, unsweetened
5 Tbsp ghee, melted
1 ½ tsp real vanilla extract
1 ½ tsp pure peppermint and mint extract
1 cup filtered water
Mix all dry ingredients together.
Melt the ghee over a low heat, until just barely melted.
Put the almond butter in a deep bowl and slowly stir in the melted ghee. Gradually stir in the water, stirring very well until completely blended and smooth, then add the vanilla extract and mint extract.
Pour the almond butter, ghee and water mixture into the dry ingredients and mix well with a large spoon, until it forms a dough. [Add a little extra coconut flour, if it’s humid outside or if you want a firmer texture bar.]
If making a firmer bar with added coconut flour, gather the ball together with your hands and knead as you would for a bread dough, to make sure all the dry ingredients are uniformly moist. With less coconut flour, simply stir very well, making sure there is no remaining unmixed ingredients at the bottom of the bowl.
Grease a 7 ½ x 11-inch baking pan (or line with plastic wrap) and gently press the dough into pan and place another sheet of plastic wrap on top).
Take a small, empty glass jar (or drinking glass) and use it like a rolling pin, to make the dough is flat.
Cover well with a plastic bag and chill in the refrigerator for at least 6 hours, or overnight.
When ready to serve, cut down the middle lengthwise and then across into 6 even pieces. Makes 12 bars.
You can follow me at: