Best 2 Low Carb Protein Bars Recipes

No-Bake Low-Carb Protein Bars image

Provided by paphlovian

Time 5m

Yield 6 bars, 6 serving(s)

Number Of Ingredients 10

1/2 cup flax seed meal (grind whole flax in a coffee grinder)
2 tablespoons coconut flour
2 tablespoons sesame seeds
10 tablespoons protein powder (I use rice)
3 tablespoons carob powder
1/8 teaspoon stevia powder (or to taste)
1/3 cup almond butter
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 cup water (more or less, as necessary)

Steps:

1. Mix all dry ingredients well.
2. Mix together almond butter and coconut oil in a small cup (if the oven is warm (not hot!) I place it in there for a minute to soften it before stiring.
3. Add almond butter and oil to dry ingredients and mix WELL (I actually use my hands to do this). The mixture will be rather dry and crumbly.
4. Add vanilla extract and water (I'd recommend adding water gradually, starting with 1/4 cup, so you don't overdo it) and mix well.
5. Grease a 9x9 pan (or similar size) and press dough into pan. I press for a few minutes with my hand to create a consistent thickness.
6. Chill in the fridge for several hours to set, then cut into approximately 6 pieces. Wrap each one individually for a quick snack, or store them with wax paper in-between.

Low Carb Protein Bars Recipe - (4.5/5) image

Provided by aerin8

Number Of Ingredients 14

1/4 cup plus 2 tbsp. (1 1/2 ounces) almond flour or meal
1 cup (about 4 ounces) of almonds, pecans, walnuts, or a mixture
1/2 cup (1 ounce) unsweetened, flaked coconut
1/4 cup (2 ounces) of creamy nut butter, such as peanut or almond butter or seed butter, such as pumpkin butter or tahini paste
1/4 cup coconut oil or use part butter
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 tsp. sugar-free vanilla extract
1/4 cup (3 1/2 ounces) powdered erythritol
High-intensity sweetener, like stevia or sucralose, equal to 2 tbsp. of sugar
1/4 cup (1 ounce) sugar-free, vanilla whey protein powder
1 large egg, beaten with a fork
1/4 cup sugar-free, dried cranberries, chopped or snipped into pieces
1/4 cup (1 ounce) sugar-free chocolate chips or chopped chocolate candy bar

Steps:

Preheat oven to 325º F. Grease an 8- x 8-inch pan and sprinkle with 2 tablespoons of the almond flour or meal. Spread nuts and coconut on a shallow baking pan and toast for about 10 minutes, stirring once, until golden brown. Let cool. . While nuts are toasting, place nut or seed butter and coconut oil in a heat-safe bowl and microwave for about 30 seconds or heat in a small saucepan on stovetop until melted. . Remove from heat. Stir until smooth. Add salt, vanilla, and liquid sweetener. Whisk or sift dry sweetener, whey protein powder, and reserved nut flour or meal together until blended. Stir into nut butter and coconut oil mixture. . Place cooled nuts and coconut in bowl of food processor and pulse until roughly chopped, leaving some chunks for texture. Stir chopped nuts into batter. Add egg and mix thoroughly. Fold in cranberries and chocolate chips. . Press bar mixture evenly into pan. Bake at 325º F for about 15 to 20 minutes or until brown around the edges. Don't overcook. Any oil standing on the top should be absorbed as the bars cool. Sprinkle with a little more almond flour if necessary. . Let cool in pan and slice into 16 squares. For easier cutting, chill in refrigerator for 10 minutes. Store in an airtight container at room temperature or refrigerate for a firmer texture. Makes 16 servings. Per serving-Net carbohydrate: 3.3 grams; Protein: 4.7 grams; Fiber: 4 grams; Fat: 12.8 grams; Calories: 147