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Ingredients
CRUST
⅓c.brown sugar Swerve
4scoopsunflavored collagen powder
¼c.egg white powder
1½c.almond flour
8tbsp.buttermelted
2tbsp.coconut oilmelted
CONDENSED MILK
4tbsp.butter
2¼c.heavy cream
¾c.powdered sweetener blend
6scoopsunflavored collagen powder
TOPPINGS
1c.Lily's Sugar-free chocolate chips
½c.pecanschopped
½c.walnutschopped
1c.unsweetened coconut flakes
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Instructions
Prepare sweetened condensed milk. Melt butter in a saucepan over medium heat, then add sweetener, collagen and heavy cream. Bring to a boil, stirring almost continuously.
Reduce heat and simmer for 35-45 minutes, stirring occasionally, until volume is reduced by half and mixture is a light toffee color.
Preheat oven to 350ºF. Prepare the crust. In a medium bowl, mix together dry ingredients until well blended.
Then add butter and coconut oil and mix until moistened.
Press the crust firmly and evenly into a glass 9"x13" baking dish. Bake at 350ºF for 12 minutes, until the edges are lightly brown. Let cool.
Pour ⅔ of condensed milk over the cooled crust and spread in one even layer. Sprinkle on chocolate, nuts and coconut flakes, then drizzle with remaining milk.
Bake at 350º for 25 minutes, or until lightly browned. Cool completely.
Notes
Nutritional information for Meal Replacement size: 431 calories, 38.6 grams fat, 9.3 grams carbohydrates, 7.1 gram fiber, 14.2 grams protein*Makes 16 meal replacement bars or 32 snack size bars.*