These are quite rich and creamy chocolate bars that melt in your mouth. No glycerine or maltitol, not hidden carbs. No recommended for beginners on induction. They're quite low in carbs, but they may trigger cravings.

Ingredients:

• 1 square bakers unsweetened chocolate
• 3 tbsp whey protein
• 3 tbsp soy protein
• 1 tbsp psyllium husks
• 1 tbsp unsweetened coconut or almond meal
• 1 tbsp SugarTwin brown sugar
• 1 tbsp Splenda
• 5 drops Stevia
• 1/4 cup whipping cream
• 1 tbsp peanut butter
• 1 tsp vanilla extract
• 1 tsp mint extract (optional)
• 1/4 cup crushed pecans (optional)

Recipe:
In a microwave-safe plastic dish, microwave the chocolate square for 1 minute on high. It should almost melted or half-way through. Add peanut butter on top and microwave for 1 minute on high. Add cream and microwave for 1.5 minutes on high (make sure the cream starts boiling, it has to be hot, or the bars will become powdery).

Sprinkle the psyllium husks first on the hot mixture, this helps solidify the bars. Add the rest of the ingredients on top. Use a hand mixer to mix the entire mixture until uniform. This will be a hard mixture and may get stuck inside the mixers, just sccop it up with a spoon.

Use a square none-stick plastic plate (I use the top of a ziplioc disposable cover), about 5x5 inches, but any none-stick surface should do. Spread the mixture on top of it, and press with the bottom of a spoon to make it evenly spread.

Freeze for an hour, and then place in the fridge until ready to use. I cut it into 4 bars.

Note: If you don't have all the above sweeteners, use any sweetener you have to taste. Mixing different sweeteners intensifies the sweetening effect, and requires a lesser amount of the sweetner. (A tip I learned from Karen)

I'll figure the exact count soon, but I don't think it's more than 3 grams ECC per bar.