If you are anything like me, after you discovered keto and starting losing a bit of weight, there was renewed motivation to start exercising as well and that means I needed a keto protein bar!
Sure I had tried plenty of different exercise regimes before, but nothing stuck – usually out of frustration or boredom and not seeing results. It took many years for me to realise that no matter how hard you work out or how far you run, if you aren’t fuelling your body well, you won’t see the results you want.
Once I started lifting weights and exercising regularly, I found I needed to up my protein particularly after work outs. I’ve tried just about every protein bar out there, but a lot are expensive and many have sneaky preservatives and a host of other nasties in them.
Here’s my version – a mint choc chip protein bar. It uses a vanilla flavoured protein powder that was recommended to me by a previous personal trainer I used , Vega Sport performance protein (image below). You can use whatever protein powder you prefer, always check for added sugar and carbs of course!
This super simple recipe only takes a few minutes to make and uses coconut butter to enable it to be reasonably firm at room temperature. I spent a Saturday morning driving around Melbourne looking for coconut butter before I thought.. hang on a minute, can’t I just make it?? Sure enough, it was simple and cost effective. Save yourself $7 a jar and check out my Coconut Butter recipe here.
Keto Protein Bars
A quick and simple recipe to help you hit your protein macros while on the keto diet!
- 3 tablespoons coconut butter
- 3 tablespoons cream cheese
- 2 tablespoons Vanilla protein powder
- 1 drop green food colouring optional
- 1 teaspoon peppermint essence
- 10 grams 90% dark chocolate, chopped sugar free
Put the coconut butter and cream cheese in a microwave safe bowl.
Microwave on high for 30 seconds and then stir to combine. Microwave for a further 20 - 30 seconds or until the butter and cheese combine completely.
Add the protein powder and peppermint essence (and food colouring if using) and combine thoroughly, ensuring the colour is mixed right through.
Once almost completely cool, stir through the dark chocolate and shape into two small bars. Refrigerate until hard.
These are best eaten the same day. They are reasonably firm at room temperature but are best straight out of the fridge.