Keto Joy Bars!

Oh yes, these will bring you joy.  I found the recipe over at Keto Diet blog after hearing Martina Slajerova on Jimmy Moore’s podcast.  She and her partner have a fabulous website, so I hope you travel on over there to go treasure hunting!  The nutritional info is provided by Martina, so I’ve added here for you too!

Today I am playing with “candy” that could double for a fat bomb.  The method was super easy and my entire family, Keto or not are enjoying the heck outta them!

I hope you do to. 

Preparation time

Hands-on 20 minutes
Overall 2 hours

Nutritional values (per bar):

Total Carbs 8.3 grams
Fiber 4.3 grams
Net Carbs 4 grams
Protein 5.7 grams
Fat 24.1 grams
of which Saturated 17.9 grams
Energy 267 kcal
Magnesium 45 mg (11% RDA)
Potassium 221 mg (11% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)

Ingredients (makes 12 bars):

Bars:
Chocolate coating:

I used dark chocolate because it’s low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener.

Instructions:

  1. Prepare the coconut cream a day before by following the instructions on How to Cream Coconut Milk.
  2. If you don’t have powdered Erythritol, place some granulated Erythritol in a food processor or a coffee grinder and pulse for a few seconds.
  3. Toast the coconut in the oven at 350 F/ 175 C for 5-6 minutes. Remove from the oven and let it cool down for 10 minutes.
  4. Mix the toasted coconut, Erythritol, vanilla, coconut cream and coconut oil. If the mixture is too sticky, place it in the fridge for 10-15 minutes before forming the bars.
  5. Using your hands, create 12 bars and place on a tray lined with baking mat or parchment paper. Place in the fridge for 30-60 minutes.
  6. Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, mix well and turn off the heat. Set aside to cool down before using it for coating.
  7. Use a wooden stick to hold the coconut bars so you can coat in dark chocolate mixture from all sides. Place on a tray lined with baking mat or parchment paper. Drizzle any remaining chocolate on top.
  8. Place in the fridge for 30-60 minutes before serving. Keep refrigerated, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature). Enjoy!

Cheers!

image

Rhonda 

#jimmymoore #ketoliving #ketofun #ketofatbombs #martinaslajerova

 

 

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