Ingredients
Method
- Preheat oven to 180 degrees celsius or 350F
- Mix flour, protein powder and sweetener until well combined. Melt the butter and pour it into the flour mixture, mix until a wet crumble forms.
- To a lined pan (20cm x 20cm) add the base and pat down evenly, use your hands or the back of a spoon or glass cup. Bake for 12 minutes.
- In a small saucepan over low-medium heat add the light butter and monkfruit golden syrup and stir until the butter is melted.
- Add the skim condensed milk and continuously mix over low-medium heat for 10-12 minutes until it thickens and a slight colour change occurs. Quickly remove from the heat and pour over the base.
- Drop the heat down to 170 degrees celsius or 340F and bake for another 10 minutes. Remove from heat and let it cool down before adding the chocolate layer.
- Melt the chocolate and coconut oil in the microwave in 1 minute intervals, or over a bain-marie and pour over the caramel layer. Let it set in the fridge until firm for 2-3 hours.
- Cut into 16 slices (4x4) or 20 slices if you would like slightly smaller bars (4x5), and enjoy.
Nutrition
Notes
*store in the fridge for up to 7-10 days
*This recipe uses a zero calorie granulated sweetener Monkfruit Brown Sugar that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener.
*Protein Powder used: Salted Caramel Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours.
*Sugar Free Chocolate used: lindt sugar free milk chocolate but you can use normal milk chocolate or dark.
Monk Fruit golden syrup used: Lakanto brand, can use normal golden syrup or sf maple syrup.