Ingredients: 1 serving
1 3/16 tbsp Butter (17 grams)
7/8 tsp Stevia Sweetener (0.90 grams)
1/8 tsp Vanilla extract (0.42 grams)
1/4 ml Sweetleaf Liquid Stevia
1/20 tsp Cinnamon (0.065 grams)
13/16 tbsp Hemp Hearts (8 grams)
1/20 cup, whole Flaxseed (4.2 grams)
1/20 cup Pumpkin Seeds (2.8 grams)
1/20 cup, ground Almonds (2.4 grams)
5/8 tsp Almond butter (3.2 grams)
3/16 tbsp Shredded Coconut (1 grams)
1/20 tsp Sea Salt (0.20 grams)
2 3/8 chips Dark Chocolate Baking Chips (1.4 grams)
Directions (based on the original recipe of 10 servings):
1. Line bottom of 13x9 pan with parchment paper.
2. In medium pan over low heat, melt the butter. Stir in stevia, vanilla, and cinnamic. Remove from heat and stir in hemp hearts, seeds, almond butter, coconut and salt. If you want a chocolate flavored bar, add chocolate when mixture is hot, if you prefer chunks, then add after mixture has cooled in fridge for 15 minutes.
3. Pour mixture into the prepared pan, cover with another sheet of parchment paper, and use hands to press the mixture firmly into pan. Place in fridge for 2 hours.
Macros per serving: 250 Calories • 5g Carbs (3.1g Fiber) • 23.5g Fat • 5.4g Protein
WANT MORE DELICIOUS RECIPES LIKE THIS?
Get 100+ of our best keto recipes, 6-Weeks of Daily Proven Meal Plans, and next-level coaching in our 6-Week TeamKeto Challenge.
4. Remove from pan and cut into 10 bars. Store in airtight container for 2 weeks in fridge.