Ingredients
Units
Scale
- 1 package (8 oz) Baker's Unsweetened Chocolate, chopped
- 4 tbsp cocoa butter or coconut oil
- 6 x 5g creatine (one serving for each bar)
- 6 tbsp collagen powder or whey protein powder, sweetened or unsweetened (I used Naked Caramel Collagen powder)
- keto sweetener to taste
- 1 tsp vanilla
- pinch of salt
Instructions
- Add the chopped chocolate and cocoa butter (or coconut oil) to a microwave bowl and toss to coat the chocolate in oil. Add the bowl to the microwave for 45 seconds. Stir and repeat in 20 second bursts until chocolate has fully melted.
- Stir in the creatine powder, collagen (if using) vanilla, salt and 2-4 tbsp of sweetener. Taste and add additional sweetener to taste. Carefully spoon (or pour) chocolate mixture into each mold. Tap mold gently on the counter to settle the chocolate and remove air bubbles.
- Place in the fridge or freezer to firm.
Notes
- This is the mold I used and I placed 1-5 grams of creatine in each section
- Feel free to omit the collagen if you wish
- Feel free to add additional ingredients such as espresso powder, chopped nuts or any other additions.
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Using cocoa butter gives a firmer “Hershey-style” snap.
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Coconut oil creates a slightly softer melt but still firms well when chilled.
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Powdered allulose provides the smoothest texture and most milk-chocolate-like taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snack
- Method: No-Bake
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 small square
- Calories: 42
- Sugar: 0.6
- Fat: 3.6
- Carbohydrates: 1.2
- Fiber: 0.6
- Protein: 1
