130g cacao nibs

80g desiccated coconut

1 scoop optimum nutrition double chocolate whey protein powder

120g boiling water

30g erithritol

1 tbsp whipping cream

1 tbsp sugar-free syrup


  1. Preheat your oven to 250F/120C, and line a 9×5 loaf tin with baking paper

  2. Pour your boiling water over your desiccated coconut

  3. While the coconut is soaking, grind your cacao nibs to a fine powder


  1. Once the cacao nibs have formed a powder, add the rest of the ingredients and blend, scraping down as you go. At this point, I needed to switch to a food processor since my blender couldn’t cope

  2. Pour the mixture into the prepared loaf tin and bake for 20 minutes

  3. Take it out of the oven and let cool in the pan for about 15 minutes until more solidified, then remove and cool on the baking paper or on a rack.

Macros and Micros

Calories 214.6 kcal

Fat 18.7 g

Total Carbohydrate 11.4 g Dietary Fiber 9.1 g

Sugars 1.2 g

Protein 8 g

Magnesium 77.95 mg 19.5%

Manganese 0.37 mg 18.3%


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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.

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