The key element is right here. These go by the name of Whey Protein Isolate Puffs and are particularly crispy. Although the taste is quite similar to the Nestle Crunch bar’s rice crispy crunch, these ingredients are more healthier for you.
These protein puffs come in two different flavors. Both chocolate and plain varieties are offered.
I chose to get the unflavored variety since I can add any flavor I want to it and I want to use it in a variety of dishes. I have not yet sampled the chocolate, so I cannot comment on its flavor.
Since there aren’t many crunchy meals on the keto diet, I miss the crunch the most. I can envision adding this to homemade keto shakes, chia pudding, smoothies, and even granola! You could probably even use these as salad croutons if you gave them a savory flavoring. Even after I mixed them with the warm, melted chocolate, the crunch remained.
Ingredients for a keto chocolate crunch candy bar
1 cup chocolate chips from Lily’s (or any sugar free chocolate chips you prefer)
1 teaspoon coconut oil
Whey Protein Isolate Puffs, half a cup
Formula for Keto Chocolate Crunch Candy Bars
- Melt the chocolate in a microwave-safe bowl by adding 1 cup of sugar-free chocolate chips and 1 tsp of coconut oil. The bowl of chocolate will be heated for 30 seconds increments to accomplish this. As soon as every 30 seconds, combine the components to achieve a smooth consistency. This outcome was attained in two cycles of 30 seconds.
- Stir the melted chocolate and 1/2 cup of Whey Protein Isolate Puffs together until the chocolate has completely covered the protein balls.
- Scoop out teaspoon-sized bites with a spoon and put them in a silicone mould. You can use the candy bar form or a mould that produces 1 inch squares, as seen in the photographs below. The tiny chocolate nibbles are my favorite! With this mixture, I was able to make 9 chocolate squares. The same quantity of ingredients can also be used to make them thinner and produce a 12 count. Create them in any thickness or size you like.
- Put them in the freezer to firm them more quickly or the refrigerator to cool and solidify them. In the freezer, this only needs 10 to 15 minutes.
- Enjoy!
Keto Chocolate Crunch Bars
Ingredients
- 1 cup Lily's Chocolate Chips or any other preferred sugar-free chocolate chips
- 1 teaspoon coconut oil
- Whey Protein Isolate Puffs, half a cup
Instructions
- Melt the chocolate in a microwave-safe bowl by adding 1 cup of sugar-free chocolate chips and 1 tsp of coconut oil. The bowl of chocolate will be heated for 30 seconds increments to accomplish this. As soon as every 30 seconds, combine the components to achieve a smooth consistency. This outcome was attained in two cycles of 30 seconds.
- Stir the melted chocolate and 1/2 cup of Whey Protein Isolate Puffs together until the chocolate has completely covered the protein balls.
- Scoop out teaspoon-sized bites with a spoon and put them in a silicone mould. You can use the candy bar form or a mould that produces 1 inch squares, as seen in the photographs below. The tiny chocolate nibbles are my favourite! With this mixture, I was able to make 9 chocolate squares. The same quantity of ingredients can also be used to make them thinner and produce a 12 count. Create them in any thickness or size you like.
- Put them in the freezer to firm them more quickly or the refrigerator to cool and solidify them. In the freezer, this only needs 10 to 15 minutes.
- Enjoy!
Notes
