Best Keto Low Carb Protein Bars Recipe Wholesome Yum Recipes

LOW CARB KETO GRANOLA BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line an 8x8 inch (20x20 cm) baking dish with parchment paper.
• Place almonds into a food processor. Pulse intermittently just a few times, then add pecans. Pulse intermittently a few more times, until nuts are chopped into 1/4 inch pieces. Do not overmix.
• Transfer the nuts into a large bowl. Stir in pumpkin seeds, coconut, hemp seeds, Besti, and salt.
• In a small bowl, whisk together the almond butter, egg, and vanilla. Stir the mixture into the large bowl with the nuts.
• Use a spatula to fold in most of the chocolate chips and press them into the mixture. (Reserve about 2 tablespoons for the tops of the bars later.)
• Press the mixture firmly into the lined baking dish. Press remaining chocolate chips into the top. Place a piece of parchment paper flush on the top and press again firmly to compact very tightly.
• Bake for 15-18 minutes, until the edges turn darker golden brown.
• Cool completely in the pan. Once cooled, lift the parchment paper out of the pan and slice into bars.

KETO PEANUT BUTTER PROTEIN BALLS (5 INGREDIENTS)

Steps:

• Combine the peanut butter, protein powder, sweetener, and vanilla in a powerful blender or food processor. Process until uniform, scraping down the sides as necessary. The mixture should be very dense, but able to be pressed together. If it's too thin, you can add more protein powder and/or sweetener to taste.
• Freeze the dough for about 20 minutes to make the mixture firmer and less sticky.
• Use a small cookie scoop (or a spoon) to grab balls of dough. Roll into balls, preferably using cold hands (wash them with cold water first).
• Roll protein balls in chopped peanuts to coat the outside. You can enjoy them right away, or refrigerate for 20 minutes to make them firmer. Keep refrigerated.