Makes 4 bars
It’s best to weigh the ingredients, but you can use measuring cups.
2 tbs Truvia
2 tsp Vanilla Extract (or coffee extract for a toffee flavour)
1/4 cup Water
1 1/3 cup (124g) Isopure Zero Carb creamy vanilla protein powder
2/3 cup (80g) finely ground almond meal
2/3 cup (60g) Shredded unsweetened coconut (don’t sub flaked), plus more for coating parchment (optional)
Tear off a foot of parchment and (optional) sprinkle some shredded coconut on it.
In a small sauce pan add Truvia, extract, and water. Heat on low until warm and the truvia has dissolved. Stir in protein powder until it’s completely mixed through. It should be thick.. Then, working quickly, stir in almond flour and coconut. It’s going to be very thick and sticky, don’t be tempted to add more liquid or the finished bars will be very soft and tacky feeling and not good for taking on your workout. Immediately pour onto the parchment and sprinkle a little coconut on top, if desired. Shape into a square and allow to cool completely. Cut into 4 pieces and store in the fridge.
***Update*** The bars I made the day before yesterday had an extra TBS of water in them, and while they were sticky that day, last night when I pulled one out of the fridge, it had a nice soft, chewy texture. So, if you want to let them sit overnight and eat them from the fridge, go ahead and add an extra tbs of water. But, they probably won’t be suitable for taking with you anywhere, especially here in Texas, because they will get really soft and squishy in the heat.
***Update 2*** I’ve made some adjustments and the coconut on the parchment is no longer required, unless you like it, then cover them in as much coconut as you want!
Each bar contains 324 calories, 30g protein, 3.5 net carbs