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Ingredients
- 2 ounces (55 g) bitter chocolate
- 8 ounces (225 g) butter
- 1/2 cup (100 g) polyol sweetener
- 1/2 cup (12 g) Splenda
- 2 eggs 1/2 cup (65 g) vanilla whey protein powder
- 1 pinch salt
Method
- Preheat oven to 350°F (180°C, or gas mark 4)
- In the top of a double boiler or in a saucepan over a heat diffuser set on lowest possible heat, melt the chocolate and the butter together
- Stir until they’re well combined
- Scrape this into a mixing bowl
- Add the polyol sweetener and stir well and then stir in the Splenda
- Next, beat in the eggs, one at a time
- Stir in the vanilla whey protein powder and salt
- Pour into an 8 x 8-inch (20 x 20-cm) baking pan you’ve sprayed well with nonstick cooking spray
- Bake for 15 to 20 minutes
- Do not overbake! Cut into 12 bars and let cool in the pan
- Store in a tightly covered container in the refrigerator
Makes 12 servings
- Each with 9 g protein; 2 g carbohydrate; 1 g dietary fiber; 1 g usable carb
- Carb count does not include polyol sweetener
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