Low Carb Protein Bars Recipe

This Low Carb Protein Bars Recipe is a chewy and dense recipe, which is made with whey protein powder and creamy almond butter. It’s the perfect post-workout snack, ready in about 35 minutes (including chilling time).

Low Carb Protein Bars Recipe Ingredients

• 1 cup creamy almond butter (unsweetened and drippy)
• 1/2 cup vanilla whey protein isolate
• 1/4 cup coconut flour
• 1/4 cup powdered keto sweetener (Erythritol or Monk Fruit)
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons unsweetened almond milk (as needed for texture)
• 1/3 cup sugar-free dark chocolate chips
• Pinch of sea salt

How To Make Low Carb Protein Bars Recipe

1. Mix the wet ingredients: In a large mixing bowl, combine the creamy almond butter, melted coconut oil, and vanilla extract. Stir until smooth and uniform. (If your almond butter is stiff, microwave it for 20 seconds first to loosen it up).
2. Add dry ingredients: Add the protein powder, coconut flour, powdered sweetener, and salt to the bowl. Stir with a sturdy spatula or wooden spoon.
3. Adjust the consistency: The mixture will be crumbly at first. Slowly add the almond milk, one tablespoon at a time, mixing and pressing the dough together. You want a texture that resembles thick cookie dough—moldable and not too sticky, but definitely not dry.
4. Add mix-ins: Fold in the sugar-free chocolate chips. You can use your hands to knead them in if the dough is too thick for a spoon.
5. Press and set: Line an 8×4 inch loaf pan (for thick bars) or an 8×8 inch pan (for thinner bars) with parchment paper. Transfer the dough to the pan and press it down firmly into an even layer using your hands or the back of a measuring cup.
6. Chill: Place the pan in the refrigerator for at least 30 minutes (or the freezer for 15 minutes) to allow the bars to firm up.
7. Slice: Lift the parchment paper out of the pan. Place on a cutting board and slice into 8 bars.

Recipe Tips

• Protein Powder Matters: This recipe works best with Whey Protein Isolate. If you use a plant-based protein (like pea protein), the bars may be dryer and require more liquid. If you use Casein, the batter will be very thick and absorb a lot of moisture.
• Why Coconut Flour?: Coconut flour is extremely absorbent. It acts as the binder that holds the oils and the protein together. Do not skip it, but do not swap it 1:1 for almond flour (you would need 3x the amount of almond flour).
• Sweetener Choice: Use a powdered sweetener rather than granular. Granular sweeteners can leave the bars tasting gritty since they are no-bake and the crystals won’t dissolve in heat.
• Drippy Butter: The almond butter needs to be natural and “drippy.” If you use the thick, dry stuff at the bottom of the jar, your bars will crumble.
• Custom Flavors: You can swap the almond butter for peanut butter (slightly higher carb but delicious) or cashew butter.

What To Serve With Low Carb Protein Bars Recipe

These are a grab-and-go snack, but they pair well with:

• A hot cup of black coffee
• A glass of almond milk
• Greek yogurt bowl
• Hard-boiled eggs (for a full meal)

How To Store Low Carb Protein Bars Recipe

• Refrigerate: Because these contain natural oils and no preservatives, they hold their shape best in the fridge. Store in an airtight container for up to 2 weeks.
• Room Temperature: They can be kept at room temperature for a day or two, but they will become softer and slightly oily to the touch.
• Freeze: Wrap individual bars in parchment paper and freeze for up to 3 months. Thaw on the counter for 10 minutes before eating.

Low Carb Protein Bars Recipe Nutrition Facts

• Calories: 220
• Total Fat: 16g
• Saturated Fat: 4g
• Cholesterol: 5mg
• Sodium: 120mg
• Total Carbohydrates: 8g
• Dietary Fiber: 4g
• Sugar: 1g
• Protein: 14g
• Net Carbs: 4g

Nutrition information is estimated per bar (based on 8 bars).

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