Keto Crunch Bars

These no-bake Keto Chocolate Bars have a creamy texture with a deliciously satisfying crunch. With no added sugar and only 2.8g net carbs, they will delight the whole family!

Course Dessert

Cuisine American

Keyword crunch bars, keto chocolate bars

Prep Time 10

Cook Time 5

Chill time 1

Total Time 15

Servings bars

Calories 160kcal

Ingredients

1/2 cup peanut butter
3 ounces unsweetened chocolate chopped
3 tbsp avocado oil (or coconut oil)
1/2 tsp vanilla extract
1/4 tsp salt
1/4 to 1/2 cups powdered sweetener (sweeten to taste)
1/3 cup collagen protein
2 1/2 cup crispy protein cereal (I used the cocoa cereal)
1/3 cup hemp seeds

US Customary - Metric

Instructions

Line an 8x8 baking pan with parchment or waxed paper, with overhanging sides for easy removal.
Place the protein cereal in a re-sealable bag. Use a kitchen mallet or a rolling pin to break up the cereal into smaller pieces. (You don't have to hit it hard, it breaks up easily).
In a heatproof bowl set over a bowl of barely simmering water, combine the peanut butter, unsweetened chocolate, and oil, stirring until smooth and melted.
Remove the pan from heat and stir in the vanilla extract and salt. Then add the sweetener and collagen and whisk vigorously until smooth.
Add the protein crisps and hemp seeds and stir to coat.
Press the mixture in the prepared baking pan as evenly as you can. Refrigerate until firm, about 1 hour. Cut into 16 bars.

Notes

Storage Information: Store these bars in a covered container on the counter for up to 5 days, or in the fridge for a week. You can also freeze them for several months.

Nutrition