Keto ‘Bulletproof’ Lemon Vanilla Collagen Bars

Vanilla collagen bars keto

Last year I discovered the Bulletproof lifestyle and started elevating my morning coffee ritual. The combination of ghee, MCT oil and natures finest beverage make for a powerful start to your morning (if you even drink coffee to begin with).

While I was aware of the brands’ product line I had yet to try the vanilla collagen bars until a few weeks ago at Collision Conf in New Orleans. Let’s just say I was immediately hooked and went back for a dozen servings of samples (coffee included).

Unfortunately, procuring these bars for at-home consumption wasn’t as easy as I thought. None of the stores I went to in Toronto (Whole Foods included) carried them and when I checked Amazon, to my surprise they were +$50 CAD per box. It was around this time that I went Keto and realized that if I was going to eat them, it would be in minimal doses. That was when I decided to make my own.

While the ingredients combined are still expensive, DIY-ing these nutrient-packed treats meant I could tailor the recipe to better suit my nutritional needs. Since Cashews are higher in carbs, I opted to make macadamia nuts the dominant ingredient, since they contain less net carbs.

Keto ‘Shortbread’ Lemon Vanilla Collagen Bars (a Bulletproof Knockoff)

Serves: 20

Net carbs per bar: 5.2g 

What’s in it
1 c raw cashews
1 3/4 c raw macadamia nuts
¼ c monk fruit ‘sugar’
pinch salt
1 tsp ground vanilla
2 tsp lemon juice
1/2 tsp lemon zest
2 tbsp MCT oil
¼ c coconut oil, melted
1 c Organika collagen powder

Bonus: make them microdose medicated by adding 1 1/2 tsp Miss Envy infused coconut oil.

How to do it
Place ¾ c cashews in food processor, chop coarsely and set aside.
Add remaining nuts, monk fruit powder, salt, vanilla, MCT and melted coconut oil to processor and process until completely smooth. 
Briefly mix collagen powder in processor. Don’t leave it on for too long!
Use either a mould or parchment lined 8×8 baking dish and add a later of the coarsely chopped nuts at the base (this will add texture to the tops of the bars). Press firmly to ensure firmness of the compacted ingredients. This will hold bars together better.

Freeze for 2 hours or until hard. If using a baking dish, gently remove the frozen mixture by lifting parchment. Let sit at room temp for 15-20 minutes before slicing into squares. Eat immediately and store extra in fridge or freezer as they will get soft if left too long at room temp.

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