Ingredients:
Brown Sugar THM style: 1/3 cup Erythritol/Xylitol mix plus 6 heavy doonks Stevia and 2 tsp molasses
2 tsp Vanilla Extract
1/4 tsp Salt
3/4 Cup Almond Flour
1/4 Cup Oat Fiber
3 Scoops Protein Powder (Plan approved) I use Piping Rock
7 TBSP Refined Coconut Oil
2 TBSP Unsweetened Almond Milk
2 oz. Chopped Unsweetened Chocolate Bar (got mine at Aldi, and I used my Ninja to chop half the bar) or you could use sugar free choc.chips
Mixing Directions-
Blend ( I use my Ninja) the dry sweeteners and salt together, and pour it into mixing bowl. Add molasses and vanilla extract and mix well.
Pour in remaining dry ingredients and mix well.
Add Coconut Oil and mix well.
Add the Almond Milk and now, mix it all in well, with your clean hands. It forms a slightly crumbly/sticky dough. Finally, add the chocolate chips and mix again.
Drop it out onto a small cookie pan covered with parchment paper. Cover it with parchment paper and use rolling pin to push out the dough all the way to the edges. I used a 9x13 baking stone.
Place this into the freezer for about 15 minutes.
Now cut into 1.5 x 1.5 inch squares. Makes about 35 of these squares.
Each square has about 2.5 g protein, .6 net carbs and 3.5g fat
They are so sweet and chewy and delicious, but you probably won't eat 10! If you did, you would still be in THM-S territory, with only a total of 6 net carbs for the whole 10 bite size bars, and you would get 25 g protein!
Store these in the refrigerator.
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