LOW CARB PROTEIN BARS
1/2 cup softened unsalted butter
1 cup sugar free peanut butter
1 cup ground almonds or ground pecans
1 cup artificial sweetener ( or to your taste)
4 ounces dry non-dairy milk (you can also use 0 carb vanilla protein powder)
1 tsp. vanilla extract
In a medium saucepan, on low heat, using a wooden spoon, stir the butter until melted and remove from the heat.
In the same pan, add the peanut butter, ground nuts, artificial sweetener, dry milk, and vanilla. Stir until well blended.
Pour the mixture into a loaf pan sprayed with pam or use a non-stick loaf pan. cover with plastic wrap, and freeze overnight.
The next day, turn the pan over and lightly tap the bottom. Allow the loaf to fall onto a piece of parchment paper. If the loaf doesn't fall out, then fill your sink with hot water and place the bottom of the pan in the hot water to allow the loaf to fall out easily.
cut into 8 pieces and wrap them in a nonstick plastic wrap. Store bars in dry, airtight container
3 net carbs
*www.livingwell.com*
1/2 cup softened unsalted butter
1 cup sugar free peanut butter
1 cup ground almonds or ground pecans
1 cup artificial sweetener ( or to your taste)
4 ounces dry non-dairy milk (you can also use 0 carb vanilla protein powder)
1 tsp. vanilla extract
In a medium saucepan, on low heat, using a wooden spoon, stir the butter until melted and remove from the heat.
In the same pan, add the peanut butter, ground nuts, artificial sweetener, dry milk, and vanilla. Stir until well blended.
Pour the mixture into a loaf pan sprayed with pam or use a non-stick loaf pan. cover with plastic wrap, and freeze overnight.
The next day, turn the pan over and lightly tap the bottom. Allow the loaf to fall onto a piece of parchment paper. If the loaf doesn't fall out, then fill your sink with hot water and place the bottom of the pan in the hot water to allow the loaf to fall out easily.
cut into 8 pieces and wrap them in a nonstick plastic wrap. Store bars in dry, airtight container
3 net carbs
*www.livingwell.com*
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