Ingredients
Units
Scale
- 1 cup almond flour
- 1/4 cup pea protein powder (plain or vanilla)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil
- 1/4 cup white sugar substitute
- 1/4 cup brown sugar substitute
- 1 egg
- 2 tsp vanilla
- 1 - 2.5 oz The Good Chocolate sugar-free chocolate bar , broken into chunks
- 1/2 cup unsweetened coconut, shredded
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350 degrees F. Line an 9 x 5-inch loaf pan with aluminum foil (or an 8 x 8 -inch pan for thinner bars) and spray it well with cooking spray. Set it aside.
- In a large bowl, heat the coconut oil until melted. Whisk in the sweeteners and vanilla. Whisk the ingredients for about 1 minutes. Next, whisk in the egg.
- Stir in almond flour, cinnamon, salt, baking soda and baking powder until just combined. Stir in the collagen powder until fully incorporated. Fold in the coconut flakes and pecans and 2/3rds of the chocolate bar. Remove about 1/4 of the dough and set it aside.
- Press the remaining 3/4 of the dough into the baking pan. Sprinkle the leftover 1/3rd of the chocolate bar over the dough. Drop the remaining 1/4 of the reserved cookie dough over the top of the bars. Place the bars in the freezer for 10 minutes or in the fridge for 30 minutes.
- Bake the bars for 15-20 minutes or until the top is set but still jiggles slightly for gooey bars or is more firm for less gooey bars.
- Allow the bars to cool before slicing.
Notes
- You can replace the sugar-free chocolate bar with sugar-free chocolate chips. Use about 1/4 - 1/2 cup depending on taste
- To keep these bars "gooey" do not overbake
- replace the collagen powder with 1/4 cup almond flour and 1/4 tsp xantham gum
- Please read the post for more details.
- Prep Time: 10 minutes
- Cooling: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 2
- Fat: 23
- Carbohydrates: 5
- Fiber: 3
- Protein: 3.7
