Crunch bar


Yield: 12 servings

Serving Size: 4 tablespoons (4 small pieces)






1. Melt the chocolate over a double boiler or in the microwave stirring often, ideally every 15 seconds.


2. Mix in the protein puffs or other crunchies, then spread in your silicone mold of choice or ice cube tray, or any container lined with wax paper or parchment, then let cool at room temperature or in the fridge for 20 minutes.



(If you want chocolates that stay crisp at room temperature, you'll need to temper the chocolate, check out this video for more info: How to Temper Chocolate)












































TPH Keto Crunch Bars (1 serving):

67 kcal / 1g net carb / 0g sugar / 5g fat / 3g protein

Full-Sugar Crunch Bars (1 serving):

200 kcal / 27g net carb / 22g sugar / 10g fat / 2g protein


These are estimates made using free software, please do your own calculations before deciding if the carb count is safe for your insulin sensitivity.


When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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