I really wanted to put together a treat that was highly satiating and less likely to create a desire to binge. This keto-friendly high-protein chocolate peanut butter bars recipe was the result of that desire. The key was to make it high in protein and fibre to make it highly satiating, while still giving you something to appease sweetness cravings. I used a full cup of protein powder and half a cup of ground flax to take care of that, while only using a small amount of sweetener while leaning into the natural sweetness that comes from peanut butter and coconut flour.
Vegan Keto High-Protein Chocolate Peanut Butter Bars Recipe
- ¼ cup coconut flour
- ½ cup almond flour (or ⅓ cup lupin flour for nut-free)
- ½ cup golden flaxmeal
- 1 cup vanilla-flavoured whey isolate (*Or vegan vanilla protein powder for vegan.)
- ¾ cup creamy natural peanut butter (*Or swap with cashew butter or any seed butter for nut-free.)
- ¼ teaspoon [fine sea salt](https://www.amazon.ca/gp/product/B078K9CZDV/ref=as_li_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B078K9CZDV&linkCode=as2&tag=westcoastjiuj-20&linkId=3d6ai5d9efca60c89336cec6943197aa6
- 2 tablespoons Lakanto granulated monk fruit sweetener
- ⅛ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract la
- ⅓ cup unsweetened coconut milk beverage(Or any non-dairy milk.) (Or any non-dairy milk)
- 2 oz unsweetened baker’s chocolate, chopped into smaller pieces
- 1 tablespoon extra virgin coconut oil
- 1 tablespoon Confectioner’s Swerve or other erithrytol-based sweetener powdered, (to taste)
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground black pepper
Line an 8x8 pan with aluminum foil or plastic wrap for easy clean up or use a silicon baking tray that's been oiled. Mix all dry ingredients for the base (not including the sweetener) in a large mixing bowl and stir until combined.
In a small sauce pan heat the peanut butter, non-dairy milk and sweetener until thoroughly combined, stirring occasionally. Remove from heat and stir in the vanilla.
Pour liquid mixture onto dry mixture using almond milk to add to mixture only until it forms a large dough ball (*Note: you may need less or more non-dairy milk depending on the ingredients you use.)
Press into lined pan until flat evenly distributed. Put it in the fridge to set for at least 30 minutes.
Now make the ganache. Melt all ingredients in a microwave safe bowl and stir until combined. Pour over dough mixture and tap the pan to eliminate air bubbles Put it in fridge to set for at least 1 hour. Cut into 16 squares and enjoy. Store in the fridge or freezer (*I prefer the consistency you get from latter, but either will work.)
Did you try this vegan keto high-protein chocolate peanut butter bars recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)