This recipe has been adapted from the Meat Free Keto Website to follow the Keto-Vegan diet more closely. This can be found here with other recipes and ideas; http://meatfreeketo.com/keto-cheesecake-breakfast-bars
Ingredients
6 Ounces / 28g Coconut Cream
1/2 Cup / 170g Canned Coconut Milk (Mix It Well!)
1/4 / 85g Cup Erythritol (a 100% Natural, non-GMO certified sugar alternative) Or Similar Sweetener
2 Scoops (60g Total) Vanilla Protein Powder
2 Tbsp Coconut Flour
Toppers to Sprinkle on Top – e.g. Cinnamon, Chocolate Chips, Citrus Peel, Nuts (all sugar free)
Directions
1
Preheat oven to 350F.
2
Combined the cream and Swerve.
3
Stir in the coconut milk, and mix until thoroughly combined.
4
Stir in coconut flour and vanilla protein powder, until completely mixed in.
5
Grease a 8 x 8" baking tray to avoid the mixture sticking or line with parchment paper. Pour in the mixture and sprinkle the toppings on top.
6
Bake in the oven for 30 minutes or until the mixture has set.
7
Allow to cool for 30 minutes before slicing and serving.
