BOOM. 🔥🔥🔥 I’m posting these Vanilla Protein Blackberry Crumble Bars in honor of the rebrand over at Equip Foods (formerly pureWOD), my favorite protein brand. These are made with Equip’s vanilla Prime Protein, which I love because it has only four ingredients: beef isolate, coconut milk powder, vanilla, and stevia. No gluten, dairy, whey, soy, hormones, antibiotics, fillers, artificial sweeteners, or preservatives.

These sweet, crumbly, berrylicious Vanilla Protein Blackberry Crumble Bars are a low-carb treat.Click To Tweet

Maybe the idea of putting beef in your Vanilla Protein Blackberry Crumble strikes you as a bit off. Don’t worry, Prime Protein doesn’t taste like beef at all! I personally think it tastes like sweetened condensed milk, which makes it an interesting ingredient to experiment with in baking.    

I won’t label these as keto per se, but they definitely did not kick me out of ketosis when I ate them. They’re as low in carbs as I could make them, using coconut flour, blackberries (6 grams of carbs per cup versus 17.4 grams in a cup of blueberries), eggs, oil, vanilla, lemon, and the sweetness of the stevia in the Prime Protein itself.

I even experimented with a coconut drizzle: 1/2 cup coconut butter + 4 tbsp coconut milk + stevia to taste. Really pretty in combination with extra lemon zest. 🍋 🍋 🍋

I honestly don’t know if this recipe will work with other protein powders. I have heard that plant-based protein powders perform very differently in baking than ones made of whey, or beef (such as Prime Protein). Prime Protein is actually the only protein powder I’ve ever tried to bake with, so, let me know if you try it with another kind of protein and it works well!

Vanilla Protein Blackberry Crumble Bars

Preparation 0:15 2017-10-17T00:15:00+00:00
Cook Time 1:00 2017-10-17T01:00:00+00:00
Total Time 1:15 2017-10-17T01:15:00+00:00
Serves 6     adjust servings

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup vanilla protein powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup coconut milk
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 lemon
  • 6-9 oz fresh blackberries

Instructions

  1. Preheat the oven to 350 F. Grease an 8" square cake pan, set aside.
  2. Combine the first four ingredients in a small bowl. Set aside.
  3. Zest and juice the lemon. Combine its zest and juice with the eggs, coconut milk, 2 tbsp coconut oil, and vanilla extract. Whisk until thoroughly combined.Β 
  4. Gently stir the dry ingredients into the wet ingredients. Reserve 1/3 cup of the batter, press the rest into the bottom of the greased cake pan. Blind bake in the preheated oven for thirty minutes, until browned and firm.
  5. Remove from the oven, and top with the blackberries. Spoon the remaining batter over and around the blackberries. Return to the oven, and cook for an additional 30 minutes, until browned.
  6. Slice and serve.

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Recipe Notes

1 review
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 188kcal Calories from fat 104
% Daily Value
Total Fat 12g 18%
Saturated Fat 9g 45%
Transfat 0g
Cholesterol 53mg 18%
Sodium 238mg 10%
Carbohydrate 13g 4%
Dietary Fiber 6g 24%
Sugars 5g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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