Keto Chocolate Crunch Bars

These no-prepare Keto Chocolate Bars have a smooth surface with a scrumptiously fulfilling crunch. With no additional sugar and just 2.8g net carbs, they will enchant the entire family!

Why you ought to attempt this recipe

I had a more seasoned recipe for Keto Crunch Bars yet it depended on a crunchy keto oat that does not exist anymore. So I took it off my site while I looked for a reasonable substitution.

Since I cherished these bars so a lot, and on the grounds that perusers have been getting some information about them, I chose to take a stab at utilizing Enchantment Spoon cereal. They’ve been around for some time and they don’t appear as though they are going anyplace. Yet, for good measure, I have a couple of options for you!

Other than obtaining the crisps, these keto chocolate bars are so natural to make. Truly, they will take you all of around 10 minutes. And afterward you really want a little persistence to allow them to set and solidify.

What’s more, with the switch in grains, these bars additionally have practically 10g of protein. So they truly are a sound sweet treat!

Ingredients you need for Keto Chocolate Crunch Bars

Crispy protein cereal: I took the cocoa Magic Spoon cereal and crushed it up a bit for these bars.

Peanut butter: You can use creamy or crunchy, it’s up to you. I like Santa Cruz organic for recipes like this. You can also use another nut or seed butter.

Unsweetened chocolate: This is not the same as sugar-free chocolate. This is pure chocolate with no sweetener whatsoever. I usually use Guittard because it has a smooth finish and doesn’t seize as easily as others.

Oil: This helps thin out the mixture so you can whisk in the sweetener more easily. You can use coconut oil or avocado oil.

Sweetener: Make sure that you use a powdered sweetener so that the bars don’t end up gritty. I used Swerve Confectioners.

Collagen: This is technically optional but I recommend adding it, since it ups the protein and the health quotient. I used chocolate collagen protein. If you use plain you may want to add a little more sweetener.

Hemp seeds: These tasty little guys are a nutritional powerhouse and add lots of protein and additional crunch. If you skip them, you may want to use more of the crispy cereal.

Pantry staples: Vanilla and salt.

Step by step directions

1. Break up the crisps: Place the protein cereal in a re-sealable bag. Use a kitchen mallet or a rolling pin to break up the cereal into smaller pieces. (You don’t have to hit it hard, it breaks up easily).

2. Melt the chocolate and peanut butter: In a heatproof bowl set over a bowl of barely simmering water, combine the peanut butter, unsweetened chocolate, and oil, stirring until smooth and melted.

3. Sweeten the mixture: Remove the pan from heat and stir in the vanilla extract and salt. Then add the sweetener and collagen and whisk vigorously until smooth.

4. Add the crisps: Stir in the protein crisps and hemp seeds and stir to coat.

5. Spread in the pan: Press the mixture into a parchment-lined 8×8 inch baking pan as evenly as you can. Refrigerate until firm, about 1 hour. Lift the bars out by the edges of the parchment and cut into bars.

• Keto Lemon Cheesecake Bars
• Homemade Pupusas
•  Lemon Mug cake
• Gluten Free Brownies
• Traditional Beef Stew Recipe

Tips for success

Always melt the chocolate double-boiler style, to prevent it from seizing. Don’t let the water underneath boil or simmer too vigorously. You want gentle heat here and you want to stir frequently until smooth.

If you can’t use this particular crispy protein cereal, you have some other options. I came across these plain whey protein crisps on Amazon that are entirely free from soy, corn, and gluten. I have purchased some, and although I haven’t tried them out yet, I can’t see why they wouldn’t work.

You can also use crushed pork rinds. Try to get them as plain as you can, with perhaps just some salt and no other seasonings. And don’t add them to the chocolate mixture while it’s still warm, as they will soften and be less crisp.

You can sweeten this recipe with your favorite sweetener. Just make sure it’s powdered to avoid any residual grittiness. Some brands of allulose dissolve well enough that you can use them even if they aren’t powdered.

Notes

Storage Information: Store these bars in a covered container on the counter for up to 5 days, or in the fridge for a week. You can also freeze them for several months.