Candice’s Low Carb Peanut Butter and Strawberry ‘Jam’ Bars



For Bars:

2oz unsalted butter (1/4 cup)

1/2 cup + 2 Tablespoons Vanilla Whey Protein powder

1/4 cup + 2 Tablespoons Splenda

1/2 large egg *

1/2 cup + 2 Tablespoons Natural Peanut Butter**

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon vanilla extract



For Strawberry ‘jam’


1 cup sliced strawberries

2 Tablespoons Splenda

1/4 cup water



*1 whole egg is about 1/4 cup(4 Tablespoons). So in a small bowl or mug, mix up 1 whole egg with a fork, then measure out what is needed.

**Natural peanut butter has NO SUGAR added. Check your label if you are not sure. I like the Kirkland brand at Costco best, but any natural one will do.



Instructions:


Strawberry ‘jam’

In a small heavy bottom sauce pan, add strawberries, water, and splenda. Bring to boil then turn down to med/high for about 5 minutes till all liquid is reduced. Take off heat and cool.


Preheat oven to 350F


Line the bottom of a 8x8 baking dish with parchment. Grease bottom of parchment with a little butter.Set aside.

In a small bowl, mix whey, salt, and baking powder. Set aside.

In mixer with paddle attachment, cream butter and sugar till light and fluffy. About 2 minuets. Add egg & vanilla, then add peanut butter. Beat until fluffy, again about 2 minutes. With mixer on slow, add your whey/salt/baking powder. Mix till dough is coming together and crumple.


Press 3/4 of your dough evenly into your prepared 8x8 pan.

Spoon strawberry ‘jam’ on top and spread evenly.

Crumble remaining dough on top of the strawberries.


Bake on 350F for 18-23 minutes


Cool in pan. Then place in refrigerator for a few hours till cold.Cut in to 12 equal pieces.


Nutritional information for 1 bar:


Energy 140 kcal

Carbohydrate, by difference 3.98 g

Sugars, total 1.51 g

Fiber, total dietary 1.12 g

Protein 7.69 g

Total lipid (fat) 10.95 g

these are DELICIOUS!!!!

Oh, my, I just printed this out, Candice. Those look divine! I love bar cookies because they're done in one baking. And especially when they have fruit in them. Mmmm.

Okay, so this is the EXACT same recipe as the recipe before(strawberry).. Just that I doubled up, used a 13x9" pan instead of an 8x8", used blackberries instead of strawberries, and am going to cut these in to bars big enough for a meal(so like a protein bar). I wanted to post this because I ended up cutting all previous bars so small, like a snack/dessert servings, but end up eating 2 at a time for either breakfast or lunch. They really are super filling to be used as a meal replacement.

I really did enjoy this one more then the strawberry
http://candiceslowcarbrecipes.typep...y-jam-bars.html


Candice’s Low Carb Peanut Butter and Blackberry ‘Jam’ Bars




For Bars:

4oz unsalted butter (1/2 cup)

1 1/4 cups Vanilla Whey Protein powder (for me this equals 3 scoops/servings)

3/4 cup Splenda

1 large egg

1 1/4 cup Natural Peanut Butter*

1/2 - 1 teaspoon salt (depending on your taste, probably start off with only 1/2 teaspoon the first time you make and see if you want it saltier)

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract



For Blackberry ‘jam’


2 cup blackberries

1/4 cup Splenda

1/3 cup water



*Natural peanut butter has NO SUGAR added. Check your label if you are not sure. I like the Kirkland brand at Costco best, but any natural one will do.



Instructions:


Blackberry ‘jam’

In a small heavy bottom sauce pan, add blackberries, water, and splenda. Bring to boil then turn down to med/high for about 5 minutes till all liquid is reduced. Take off heat and cool.


Preheat oven to 350F


Line the bottom of a 13x9" baking dish with parchment. Grease bottom of parchment with a little butter.Set aside.

In a small bowl, mix whey, salt, and baking powder. Set aside.

In mixer with paddle attachment, cream butter and sugar till light and fluffy. About 2 minuets. Add egg & vanilla, then add peanut butter. Beat until fluffy, again about 2 minutes. With mixer on slow, add your whey/salt/baking powder. Mix till dough is coming together and crumple.


Press 3/4 of your dough evenly into your prepared 13x9" pan.

Spoon blackberry ‘jam’ on top and spread evenly.

Crumble remaining dough on top.


Bake on 350F for 18-23 minutes


Cool in pan. Then place in refrigerator for a few hours till cold.

Cut in to 12 equal pieces (OR if you want smaller servings like the previous recipe, cut in to 24 pieces)


Nutritional information for 1 bar:


Energy 281 kcal

Carbohydrate, by difference 7.67 g

Sugars, total 2.90 g

Fiber, total dietary 2.90 g

Protein 15.53 g

Total lipid (fat) 21.95 g

omg I just made this as a treat - soooooooooooooooo good. I had some hot out of the oven. Not sure it will get a chance to cool for me to try it cold!! I think I'll try it with almond butter next

Thanks for such a yummy recipe!
K x

Your welcome, glad you enjoyed!