Kim's Protein Kitchen

Here’s the recipe to the first one:

Recipe 👇
Dry ingredients:
- 3 scoops vanilla protein powder (90g)
- ½ cup Betty Crocker Oreo Truffle Mix (heat treated if you use the cake mix)(≈60g)
- ½ cup oat flour (50g)
- Pinch of salt

Wet
- 4 tbs butter, softened (56g)
- 1 tbs maple syrup (15g)
- 3 tbs half & half
- 1-3 tbs milk (add slowly stirring in between)

Instructions

Mix all dry ingredients in a bowl.
Add butter, maple syrup and half & half; mix until crumbly.
Add milk 1 tbsp at a time until dough is thick, soft, and pressable. You might not need 3 tbs depending on the brands you use.
Press firmly into a lined loaf pan. Place in fridge or freezer while you make the frosting.

Oreo Truffle Protein Frosting:
2 tbsp coconut cream (30g)
½ cup cottage cheese (120g)
2 oz reduced-fat cream cheese (56g)
1 scoop vanilla protein powder (30g)

Instructions:

Blend cottage cheese alone until completely smooth.
Add remaining ingredients and blend until thick and creamy.
Spread over chilled base.
Freeze 30 min before slicing.

Macros each bar (7 bars)
• Calories: ~274 kcal
• Protein: ~21 g
• Carbs: ~18 g
• Fat: ~11 g

Many more in my protein book ✨ Comment “book” and I’ll send you a discount link

Full Recipe to the Twix bars below 👇

Ingredients
Bottom Layer:
• 3 scoops protein powder (I used vanilla)
• 2.5 tbsp butter, softened or melted
• 1/4 cup maple syrup
• 3/4 cup oat flour
• 2–3 tbsp milk (add slowly to desired consistency)
Middle Layer:
• 1/4 cup peanut butter
• 1 tbsp maple syrup
• 2 tbsp milk
• 1 scoop protein powder
Top Layer:
• 3 tbsp dark chocolate chips
Directions
1. Prepare Bottom Layer:�In a bowl, combine the protein powder, butter, maple syrup, and oat flour. Slowly add milk, stirring until the mixture becomes doughy and can be molded (the amount may vary depending on your exact ingredients).�Line a loaf pan with parchment paper and press the mixture firmly into the bottom. Place the pan in the freezer while you make the middle layer.
2. Prepare Middle Layer:�In a small saucepan over low heat, stir together peanut butter, maple syrup, and milk until smooth and creamy.�Remove from heat, add the protein powder, and stir until the mixture is thoroughly blended and creamy.�Spread evenly over the bottom layer in the loaf pan.
3. Set Layers:�Freeze the pan for 20 minutes to allow the layers to firm up.
4. Prepare Top Layer:�Melt dark chocolate chips using short microwave intervals (stir between each) or in a double boiler.�Pour the melted chocolate over the middle layer. Tilt the pan as needed for an even coating.
5. Final Freeze & Serve:�Place the pan back in the freezer for another 20 minutes or until the chocolate sets.�Slice into bars and store in the fridge.

All in my ebook :). On sale!!
Comment “book” and I’ll send you the discount link 😊

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