Ketogenic Cocoa Bar


  • 1 teaspoon of coconut oil
  • 3 tablespoons of peanut butter with no added sugar
  • 2 tablespoons of raw cocoa
  • 1 teaspoon powder sweetener erythritol/stevia


In a deep saucepan, heat the coconut oil until the oil becomes liquid.

Add the peanut butter and cocoa and mix well to blend the ingredients.

Divide the mixture evenly into the silicone muffin tin, approximately 2 tablespoons.

Place the molds in the refrigerator/freezer when the mixture is warm.

Let the bars rest in the refrigerator for at least 30 minutes.

You should consume this legendary low-carb snack you have prepared after resting in the freezer for 30 minutes.

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