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Keto Peppermint Crunch Energy Bars Recipe


Atkins Keto Peppermint Crunch Energy Bars
0g
Glucides nets Atkins™
Prep Time:45 Minutes
Style:American
Cook Time:0 Minutes
Phase:Phase 1
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

0.2g

Protein

24.9g

Fat

0.1g

Fiber

226.7cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 10tablespoonUnsalted Butter Stick
  • 6tbspVirgin Coconut Oil
  • 0 1/4tablespoonCocoa Powder
  • 2tbspErythritol
  • 0 7/48pinchStevia
  • 0 1/16tspSalt
  • 6pieceStarlight Mints, sugar-free

DIRECTIONS

You will need peppermint extract for this recipe as well as 6 sugar-free starlight mints.  Powder the erythritol by measuring out 2 tablespoons, place in a blender (or powder with a mortar and pestle); pulse 3-4 times until powdered.  Crush peppermint stars by placing in a plastic bag and hitting with a hammer until crushed. 
 
  1. Combine butter and coconut oil in a small microwave safe bowl.  Heat at 10 second intervals until slightly melted. 
  2. Whisk in the cocoa powder, powdered granular sugar substitute, 3 pinches of stevia, peppermint extract and a pinch of salt (optional).  Whisk until all ingredients are incorporated.  
  3. Line a loaf pan with wax paper so it goes up the sides about 1 inch.  Pour mixture into pan, sprinkle crushed candies over the top then place in the refrigerator for at least 30 minutes or until hardened.  Once cold and fully set cut into 8 squares.  Alternatively, roll up into 8 equal balls once chilled then roll in the candies.
 
 

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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