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Saturday, February 2, 2013


Chewy, satisfying snack and so much cheaper than store-bought protein bars, plus you know the ingredients that go into it.  Sometimes I get a craving for protein bars.  They are a treat, but at the same time offer easily-assimilated protein without making one feel heavy in the tummy area as one sometimes does when one eats a steak, for instance.  Protein bars are great for carrying in one's purse while shopping.  I love having a cappuccino in the Mall, but often I feel a craving for something sweet and a protein bar is a very innocent way to stay on track and indulge my sweet tooth at the same time.  My peanut butter protein bar was quite popular, so I thought I'd dream up a new bar for fun.  Unlike the peanut butter protein bar, this one is chewy, which makes it quite satisfying, although I do like the peanut butter protein bar a lot and have made it again as well.

4 oz spreadable cream cheese (125 g)
Liquid sweetener to equal 1/2 Cup (125 mL)
 sugar (such as sucralose or stevia)
1/4 cup powdered erythritol (60 mL)
3 tbsp unsalted butter, melted (45 mL)
1 tsp vanilla extract (5 mL)
2 oz sugar-free chocolate chips, OR (60 g)
   unsweetened chocolate*, melted
21/4 cups vanilla whey protein (560 mL)
1/cup sugar-free chocolate chips (75 mL)

In food processor, process cream cheese.  Add liquid sweetener, powdered erythritol, butter and vanilla extract; process.  Add melted chocolate; process.  Add vanilla whey protein and process on slower speed.  Stir in chocolate chips.  Place in two 8 x 4-inch (1.5 L) loaf pans.  Press down with plastic wrap to spread evenly.  Mop surface with paper towel.  Freeze half an hour and cut into 6 bars per loaf pan.  Keep refrigerated until needed.  They can be kept at room temperature, but they will be softer and more moist.

Helpful Hints:  *If using unsweetened chocolate, you will have to increase the amount of sweetener used. An easy way to melt chocolate:  place chocolate in bowl and pour boiling water over it. When chocolate tests soft to the tip of a paring knife, pour off the water.  It may be necessary to do it twice.  Don't worry the chocolate will not seize.  Trust me on this one. :)

Yield: 12 bars
1 bar
168.1 calories
13.4 g protein
10.0 g fat
1.4 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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