Keto bar
Homemade keto bar with lots of nuts and seeds. Wonderful as a snack for in between!
Preparation
- Let almond paste stand overnight at room temperature. Coarsely chop pumpkin seeds in blender, set aside. Chia seeds coarsely puree with a blender. Mix all ingredients except pumpkin seeds in a bowl and knead until homogeneous.
- Line a small baking dish (20 x 30 cm) with baking paper and pour in the mixture, smoothing it out. Put the mixture on the baking paper for 2 hours in the freezer, then cut into small bars (about the size of a finger). Put chopped pumpkin seeds on a plate and turn the bars in it. Keep in a cool place.
- Stir with a fork for 30 minutes until creamy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chia seeds | 100 g |
| Protein powder 88% unsweetened | 50 g |
| Almonds, ground | 60 g |
| Almond paste, Rapunzel | 70 g |
| Stevia erythritol powdered sugar | 30 g |
| Kanso KETO MCT Oil 100% | 20 g |
| Pumpkin seeds | 20 g |
| Bourbon vanilla | 1/2 TSP |
| Cinnamon | 1 knife tip |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
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