Blueberry Coconut Breakfast Bars
Serves: 4
These bars are a great sweet treat to have with your morning coffee or tea. They would also make a healthy afternoon snack or dessert!
Fit Ingredients:
Base Layer:
- 18g natural whey protein (I used Biochem Sports)
- 2 tbs (14g) coconut flour
- 2 egg whites
- 1 tbs (6g) ground flax
- 1/4c fat free greek yogurt (could also use applesauce)
- 10 drops liquid stevia (1 tsp)
- 1/8 tsp cinnamon
Top Layer:
- 91g fat free, low sodium ricotta
- 1/4c (35g) frozen/fresh blueberries (you could use 1/2 c)
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 3g shredded coconut
- 2 egg whites
- 40 drops (1 tbs + 1 tsp) liquid stevia
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Bread loaf pan
non stick spray
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Directions:
Pre heat your oven to 350 degrees. Spray your loaf pan with non stick spray. Mix all your base layer ingredients together with an electric hand mixer. Pour batter into loaf pan and bake for 8 minutes. While batter is baking mix ricotta, coconut and vanilla extracts, shredded coconut, egg whites and stevia in a bowl. Fold in blueberries. When base layer is done, pour the ricotta mixture over the top. Bake for 20-22 minutes or until set. Let it cool and serve!
I ate mine for breakfast the next morning. I topped a slice with some goat cheese and it gave it an additional layer of flavor! A great tanginess…..plus I am obsessed with anything goat cheese right now!
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Nutrition: (per 1/4)
Calories: 82.0, Protein: 11.0, Carbs: 8.2g, Fat: 1.7g (1g Saturated), Sodium: 76mg, Fiber: 2g (Net Carbs: 6.2g)
