Serving Size 1
Net Carbs 3 grams
Protein 19 grams
1/2 cup almond butter
3 Tablespoons coconut oil
1/2 teaspoon vanilla extract
1/2 cup chocolate collagen powder
6 Tablespoons Swerve Confectioner’s
1/4 cup cocoa powder
1 Tablespoon coconut flour
1/4 teaspoon salt
1 Tablespoon sugar-free chocolate chips (You may use Hershey’s Sugar-Free Miniatures if you like.)
1 Tablespoon chopped pecans (optional)
Line a 9×5 inch loaf pan with parchment or waxed paper and let edges overhang for easy removal.
Combine almond butter and coconut oil and melt on high in 30 second increments til they can be stirred together and stir in vanilla extract.
Add the collagen powder, sweetener, cocoa powder, coconut flour and salt and stir until well combined. Spread the mixture evenly into the pan and press the chocolate chips and nuts into the top.
Refrigerate til firm, at least 1 hour and lift out by the edges and cut into 6 bars.
These bars are best stored in the fridge but eaten after 15-20 minutes on the counter. When chilled, they are very hard, but quite soft at room temperature.