How This Nourishes Your Body
How many recipes can I make with nut butter and collagen? Well, I haven’t run out of ideas yet;)
Check out some other favorites. . .
I love these because they are an amazing snack, side, or dessert that is loaded with healing fats and proteins. Something that will keep my hunger and hormones happy, without having a huge spike in blood sugar.
Notes for Keto Collagen Protein Bars
- I really like keeping these in the freezer. They won’t get so hard you can’t bite them. The texture is perfect, more so than keeping them in the fridge.
- You can use any granulated sweetener of choice – use Lakanto Monk Fruit Sweetener to make it sugar- free. You can also use coconut sugar.
- You can use any nut butter you like. I used sunflower seed butter or tahini to make it nut free but you can use peanut, almond, etc.
- You can use maple syrup, raw honey, or this Lakanto Maple Flavored Sugar-Free Syrup
- I like using Lily’s Dark Chocolate Chips because they are sweetened with stevia and sugar-free
Recipe Cooking Instructions
- Line a pan with parchment paper and set aside – an 8 x 8-inch pan or loaf pan work well!
- In a bowl combine coconut flour, collagen, and sugar
- Combine nut butter and maple syrup in pot and heat together on low until melted.
- Combine your wet ingredients with your dry ingredients and mix well. Depending on the nut butter you use, if the batter is too thin, add extra coconut flour. If the batter is too thick, add a little coconut or almond milk to thin out.
- Pour the batter into pan and press firmly into place. Make as thin or thick as you want your bars to be.
- Top with chocolate chips and refreeze until firm. Cut into whatever shape you want or roll into little balls! Keep in fridge or freezer.