I used to be a big fan of those low-carb protein bars like Atkins and Pure Protein, washing one down every morning with a big travel mug o’ coffee in the car on the way to work. Yes, I eventually realized they were the reason I was ravenously hungry by 10 am (and had occasional heinous gas at unpredictable times), but hey they were quick and convenient.
They also had a weird aftertaste and over 50 — 50! — ingredients. And once I started testing my blood sugar I had to face up to the fact they also spiked my numbers.
Soooo … I’ll make my own, I thought. Back when I first began baking low-carb, I was big into coconut flour. I happened across a simple recipe that used it and coconut oil and maple syrup, all ingredients that by now I’ve either stopped using or have cut wayyyy back on. Why? Too much coconut flour makes me feel like I’ve swallowed concrete. And if you’re using coconut oil too, everything tastes, well, coconutty. Not always what I’m going for. And it may sound more natural than other sweeteners, but maple syrup does the same thing to my bod as plain old sugar. And it does much worse things to my wallet.
So at about my 20th time making these bars, I did this new 2.0 version using a touch of garbanzo bean flour for lightness and my new best friend monk fruit sugar. Oh, and I just happen to really like sesame seeds, so in they went. They’re nutty and sweet but not too sweet, and they don’t sit in my stomach like lead if I happen to eat a little too much of them.
With no further ado …
4 TBS butter, melted
1/3 cup + I TBS monk fruit sugar
2 teaspoons vanilla
2 eggs, beaten
1/4 cup milk
1/4 cup coconut flour
2 TBS almond flour
2 TBS garbanzo bean flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mini dark chocolate chips
2 TBS sesame seeds, toasted (reserve a little to sprinkle in top)
Preheat the oven to 350°. Mix everything together, then spoon into a greased 8″ x 8″ pan. Sprinkle reserved sesames on top and bake for 22-25 minutes. A toothpick coming out clean means they’re done. Easy, right?