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IN: coconut free, gluten free, grain free, ketogenic, low carb, paleo, Recipes, Sweets and Snacks, tigernut flour

Chocolate Chip Collagen Protein Bites (Paleo, Keto, Low-carb)

February 21, 2021

While I’ve made a variety of baked goods with a splash of collagen here and there, never has a recipe stuck like today’s. This recipe has easily become my favorite to keep stashed in the freezer and cut into little pieces to dish out to my toddler whenever she is asking for a snack. They’ve become so common in our house that she frequently visits the fridge, pulls at the freezer door, and exclaims “please, please!” (which sounds more like peas at this point – lol). I’ve made a few different varieties, some with 1/3 cup of cocoa added for a brownie bar, as well as with tigernut in place of the almond flour. Regardless of these changes, they come out equally as delicious each time. I keep them in the freezer, not just because it makes them last longer, but also because they are naturally super dense and fudge-like. The high fat and collagen content make them nice and chewy, and I’ve found storing them below fridge temperature makes their texture exceptional. I choose to use Thrive Market’s collagen, not just because of its affordable price, but because it comes in a 20 oz pouch that lasts for quite a few rounds of these bars. I also use Lily’s chocolate chips to keep these yummy morsels low in sugars and rich in protein and fat. Overall, these collagen bites are not only super easy to make, they’re a great power-house snack for on-the-go adults or growing toddlers who seem to always be hungry.

Chocolate Chip Collagen Protein Bars

Ingredients

  • 1 cup Thrive collagen
  • 1 cup almond flour
  • 1/2 tsp sea salt
  • 1/3 cup stevia syrup
  • 1 tsp vanilla
  • 4 oz butter, melted
  • 2 eggs
  • 1/2 cup Lily’s chocolate chips

Process

  • Whisk together the dry ingredients in a bowl.
  • Crack eggs in the bowl one at a time, then add melted butter, stevia, and vanilla.
  • Stir until everything is evenly incorporated, then fold in the chocolate chips
  • Pour batter into a parchment lined 8×8 baking dish and bake for 20 minutes at 350 dg until golden on the top.

Notes

Substitute maple syrup for stevia and tigernut flour for almond flour.

1 Chronicles 16:11 “Look to the LORD and his strength; seek his face always.”

Filed Under: coconut free, gluten free, grain free, ketogenic, low carb, paleo, Recipes, Sweets and Snacks, tigernut flour

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