Ingredients
Base Layer
- 1 cup almond flour
- ¼ cup vanilla protein powder
- ¼ cup melted butter
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of salt
Topping Layers
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans or walnuts
- ⅓ cup sugar-free chocolate chips
- ½ cup sugar-free condensed milk (or homemade low-carb version)
Instructions
- Preheat oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper.
- Mix almond flour, protein powder, sweetener, melted butter, vanilla extract, and salt until a crumbly dough forms.
- Press the mixture firmly into the bottom of the pan to create the crust.
- Sprinkle shredded coconut evenly over the crust.
- Add chopped nuts and sugar-free chocolate chips on top.
- Pour sugar-free condensed milk evenly over the layers.
- Bake for 25–30 minutes until the top is golden and set.
- Allow the bars to cool completely before slicing.
Nutrition Facts (Approx. per serving)
- Calories: 180 kcal
- Protein: 8g
- Net Carbs: 6g
- Fat: 15g
- Fiber: 3g
Storage Tips
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze individual bars for up to 3 months.
- Let thaw for a few minutes before serving.
Perfect for meal prep, a post-workout treat, or a guilt-free dessert craving! 🍫✨
