Kristin Lowell is incredibly inspirational.
This beautiful attorney from Minnesota is a marathon runner in the fall and a bodybuilder in the spring. Going keto has helped her excel in both her sports.
Listen as she explains the differences in her performance prior to going keto and after. And oh boy, what a difference it is 🙂
The protein bar she talks about is from Julian Bakery: https://julianbakery.com/shop/
Her favorite recipe is…
“Healthy Chocolate Peanut Butter Cups”
FOR THE CHOCOLATE:
1 cup dark chocolate, chopped
¼ cup coconut oil
1 tsp vanilla extract
FOR THE PEANUT BUTTER:
½ cup all-natural peanut butter (or you can use almond butter or walnut butter)
¼ cup honey (I half this to reduce the carbs)
2 tablespoons coconut oil
Line a muffin tin with liners.
In a bowl, add the dark chocolate and ¼ cup coconut oil
Microwave for 30 second intervals until melted, stirring each time.
Stir in vanilla extract.
Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half.
Freeze for 15 minutes.
In a bowl, add the peanut butter, honey and 2 T coconut oil.
Microwave 15 seconds or until slightly melted and pourable.
Pour mixture evenly into muffin tins.
Freeze for 5 minutes.
Pour remaining chocolate mixture on top of the PB layer.
Freeze until firm about 1 hour.
Store in refrigerator until ready to serve.