Keto Protein Bars (White Chocolate Macadamia)

1 cup raw macadamia nuts (divided - 10 nuts chopped, rest ground into butter) 1 cup unflavored whey protein isolate 1/2 cup almond flour (or 3 tbsp coconut flour) 1/3 cup Swerve Confectioners (powdered sweetener) 1 tsp vanilla extract 1/4 tsp salt 4-6 tbsp water (as needed) 1.5 oz sugar-free white chocolate chips (ChocZero brand recommended, divided) 1/2 tsp coconut oil

1. Line a 9×5 inch loaf pan with parchment paper, leaving overhang on sides for easy removal.

2. Finely chop 10 macadamia nuts and set aside.

3. Place remaining macadamias in food processor. Process until they become a nut butter consistency, scraping down sides multiple times. This takes several minutes.

4. Add protein powder, almond flour, Swerve Confectioners, vanilla extract, and salt. Process until well combined.

5. Add 1/4 cup water and process until mixture clumps together. Test by squeezing a bit in your palm - it should hold together. Add more water 1 tablespoon at a time if needed (up to 6 tbsp total).

6. Transfer mixture to a bowl. Stir in half the white chocolate chips and the chopped macadamia nuts.

7. Press mixture FIRMLY into prepared loaf pan, creating an even layer.

8. Refrigerate for 1 hour until firm.

9. Lift out using parchment overhang and place on cutting board. Using a very sharp knife (heating it helps), slice into 8 bars.

10. Melt remaining white chocolate chips with coconut oil (microwave 30 seconds, stir, repeat if needed). Drizzle over bars.

STORAGE: Can be stored at room temperature for several hours. For longer storage, keep refrigerated in covered container for several weeks.

NUTRITION (per bar): 239 calories, 13.7g protein, 6.5g total carbs, 4.5g fiber (2g net carbs), 17.5g fat

NOTES:

• Can substitute blanched almonds for some of the macadamias to reduce cost
• Can cut into 8 squares instead of bars if preferred
• Use powdered sweetener to avoid grittiness
• Collagen protein may require less water than whey protein isolate