Brianafinger Bar for One
THM:S, low carb, sugar free, gluten/egg/dairy free (use coconut oil instead of butter in the crust and use a dairy-free protein powder to make my baking mix) // Click here for the full-size Brianafinger Bars recipe
Serves: 1
  • 1 T. refined coconut oil
  • 1 T. natural peanut butter
  • 1-2 tsp. THM Gentle Sweet***
  • 1 tsp. cocoa powder
  1. Combine the crust ingredients with a fork until evenly mixed and press into the bottom of a foil-lined mini loaf pan. Broil for a few minutes until the edges are toasty brown. Put the pan in the freezer to cool.
  2. Meanwhile, melt the topping ingredients together (I use a microwave) and whisk until smooth. When the crust is completely chilled, pour the topping on top and return it to the freezer until firm. Enjoy!
  3. It's important to let the crust chill completely before pouring the topping mixture on top or else the topping will soak down into the crust.
*If you use regular unsweetened coconut flakes, the crust will probably be more crumbly.
**You can substitute THM Baking Blend for my baking mix if you prefer.
***I can personally use 1 doonk of THM Pure Stevia Extract Powder in place of the Gentle Sweet for a more economical option, but most people will prefer the taste of Gentle Sweet.
For a non-coconut option, you can replace the coconut flakes with almond flour and add 2 tsp. water. This makes a softer crust than the coconut does.
Recipe by Briana Thomas at