Low Carb Power (Protein) Bars
- General Information
- Nutritional Information
-
Yogurt Coating for Granola Bars @ theironyou.com
(07/22)
- Ingedients
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1/2 teaspoon gelatin (I used Great Lakes)
- 1/4 cup plain Greek yogurt
- 1 tablespoon honey
- Pinch salt
- 1 1/2 cup raw coconut palm sugar
- 1 tablespoon arrowroot powder
- Instructions
- Place coconut sugar and arrowroot in food processor; blend until powdered
- Combine the water and vanilla
- Sprinkle gelatin over the water, whisk with a fork, and let bloom
- In another bowl, whisk Greek yogurt, honey, and salt
- Microwave on high in 5-second bursts, stirring between each burst
- You want the yogurt liquidy and warm to the touch; do not boil
- Whisk gelatin mixture into yogurt mixture until completely dissolved
- Pour powdered sugar on top; whisk gently until a thick, pourable frosting forms
- Line a baking sheet with parchment paper
- Dip the bottom of a bar into the yogurt, allow excess to drip off
- Flip bars over so that the yogurt coating side faces up
- Place bar on the prepared baking sheet
- Let bars sit, uncovered, until dry to the touch (for at least 4 hours)
- Flip the bars upside down
- Drizzle the remaining coating over the bars
- Allow the bars to sit at least two hours, or overnight
- Store bars in an airtight container at room temperature
-
Chocolate Collagen Cookies @ donutworrybehealthy.com
(07/22)
- Ingredients
- 1/2 cup chocolate collagen
- 1 cup almond flour
- 1 egg
- 1/4 cup almond milk
- 2 tbsp stevia
- 1 tsp baking powder
- 1/4 tsp salt
- Chocolate chips, optional
- Instructions
- Preheat oven to 350 deg F
- Add all dry ingredients into a bowl and stir until combined
- Add wet ingredients; mix well
- Using a cookie scooper or tablespoon, create 20 balls of dough, flatten slightly
with fingers onto a cookie sheet lined with parchment paper
- Cook for 20 minutes, until edges start to brown and cookies feel firm but not too hard
-
Collagen Protein Cookies @ unboundwellness.com
(07/22)
- Ingredients for the cookie
- 1 cup coconut flour
- 3/4 cup + 1 tbsp coconut oil
- 2 tbsp honey
- 3 scoops collagen peptides
- 1/2 ground tsp cinnamon
- 1/4 tsp vanilla extract (alcohol free)
- 1/8 tsp baking soda, or 3/8 tsp baking powder
- Ingredients for the frosting (optional)
- 2 tbsp coconut oil (softened by not melted)
- 1 tbsp carob powder
- 1/2 tsp honey
- Instructions for the cookie
- Preheat oven to 350 F
- Lightly grease a parchment lined baking sheet with coconut oil
- Combine coconut flour and collagen in a mixing bowl
- Add the coconut oil and stir vigorously until well combined
- You want the coconut oil to be softened, but not melted
- Add the remainder on the ingredients and combine
- Form the dough into cookies (about 7-8 medium sized cookies) and place on the baking sheet
- Bake in the oven for about 8-10 minutes, being careful to not let them burn
- Expect the edges to crisp a bit
- Remove from the oven and allow to cool on a cooling rack for 5-10 minutes
- Instructions for the frosting
- Add the ingredients to a bowl and mixing vigorously
- Heat for just a few seconds to soften if needed, but don't allow it to melt
- Pour the frosting mixture into a piping bag or just a plastic bag with the tip cut off
and drizzle over the cookies
- The heat from the (warm) cookies should help melt the frosting over the cookies
-
Sugar Free Vanilla Coconut Collagen Cookies @ christinathechannel.com
(07/22)
- Ingredients
- 2 eggs
- 1/3 cup coconut flour
- 1/4 tsp salt
- 2 tbsp coconut oil
- 2 tbsp almond butter
- 1/2 tsp baking soda, or 1 1/2 tsp baking powder
- 1 tbsp vanilla
- 1/2 tsp cinnamon
- 1 scoop Vital Proteins Vanilla & Coconut Collagen Peptides
- 1/4 cup unsweetened coconut flakes
- Instructions
- Preheat your oven to 350 deg F
- Line a baking sheet with parchment paper
- Mix the coconut flour, sea salt, baking soda, Vital Proteins, and cinnamon in a bowl
- Add in the eggs, coconut oil, almond butter, and vanilla
- Mix everything thoroughly until it's all well-combined
- Mix in the coconut flakes until they're spread evenly throughout the batter
- Use a spoon or your hands to grab some dough and form cookies on the parchment paper
- You can press down a little to flatten them
- Cook for 10-12 minutes, or until the edges start to turn golden
- Remove from the oven and allow to cool for about 20 minutes
-
Chocolate TVP Cookies @ gourmandize.com
(07/22)
- Ingredients
- 1/2 cup TVP
- 1/4 cup almond flour
- 1 scoop chocolate protein powder
- baking soda & salt
- 1/4 cup sugar free maple syrup
- 1/4 cup unsweetened applesauce
- Instructions
- Preheat oven to 350 deg F
- Mix all ingredients and drop equal size amounts on a cookie sheet
- Bake for about 10 mins, until golden
-
No Bake Cookies @ carascravings.com
(07/22)
- Ingredients
- 1/4 cup natural creamy peanut butter
- 2 tablespoons coconut oil
- 1/4 cup unsweetened vanilla almond milk
- 1/2 cup NuNaturals Stevia MoreFiber Blend + 1/8 teaspoon NuNaturals pure powdered stevia
(equal to one cup of sugar)
- 3 tablespoons all-natural, unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1/2 cup plain oats
- 1/2 cup crisp rice cereal
- 1/2 cup TVP (textured vegetable protein)
- Instructions
- Line a baking sheet with parchment paper
- In a medium sized bowl, toss together the oats, crisp rice cereal, and TVP
- In a small saucepan, combine the peanut butter, coconut oil, almond milk, and stevia
- Heat over medium-high heat, stirring, until smooth, about 3-4 minutes
- Remove from heat and stir in the cocoa powder and vanilla extract
- Pour the peanut butter mixture over the oat mixture and stir to combine
- Drop heaping tablespoonfuls onto the parchment-lined sheet, and slightly flatten them
- Let cool until firm, about 1-2 hours
- Store cookies in an air-tight container
- Notes
- 12 cookies/recipe
- Each cookie has 90 calories, 4.5 carbs, and 4.0 grams protein
-
TVP Chocolate Mint Cookies @ vegweb.com
(07/22)
- Ingredients
- 1 cup textured soy protein
- 3 scoops vegan chocolate protein powder
- 1 cup granular sugar substitute (something like "Stevia")
- 2 teaspoons baking powder
- Egg substitute to equal 3 eggs
- 1 1/2 teaspoons mint extract
- 1/3 cup applesauce
- Approximately 1/4 cup water
- Instructions
- Preheat oven to 350 degs F
- In a food processor, whirr together textured soy protein and protein powder,
making sure to thoroughly ground the textured soy protein
- Add the sugar substitute, baking powder, and pulse together again
- Prepare the egg replacer and add it to the textured soy protein mixture
- Add the mint extract and applesauce
- Process this all together
- It should form an extremely foul looking mixture the consistency of play-dough
- While the processor is still running, add in water a bit at a time until a softer
dough forms. (The amount of water varies, depending upon how wet your egg replacer is).
- To form the cookies, take about a teaspoon’s worth of dough out and roll it into a ball
- Flatten the ball into a patty using your hands, then place on a greased cookie sheet
- Bake at 350 deg F for 7 minutes
-
TVP Honey Nuggets @ food.com
(07/22)
- Ingredients
- 1/2 cup TBP granules
- 1 tbsp honey
- Instructions
- Mix TVP and honey in a bowl; make sure it's well blended
- Spread out on a non stick cookie sheet and bake 300 degrees for 6 minutes
- Stir and bake another 1-2 minutes
- Let cool and transfer to an air tight container
- Notes
- This makes a great high protein topping
-
30-Second Protein Cookies @ recipes.sparkpeople.com
(07/22)
- Ingredients
- 4 tsp butter substitute
- 2/3 cups (2 scoops) vanilla or chocolate whey protein powder
- 8 tsp granular Splenda
- About 3 tsp water, or as needed
- Instructions
- In a small microwaveable bowl, heat the butter in the microwave about 20 seconds or until melted
- Stir in the whey powder and granular Splenda as well as you can; it will be very dry
- Gradually add some water, about 1/8 tsp at a time
- You want to form the mixture into a ball that isn't too sticky to handle
- Keep the dough ball in the bowl, and microwave on HIGH 15-30 seconds or until the dough puffs up
- Don't over cook it or it will come out very dry
- In my microwave it takes about 15 seconds or so
- Makes 4 cookies
- Notes
- If you microwave the cookie for about 15 seconds you'll get a more tender, chewy cookie,
but it won't be very big
- Microwaving it for closer to 30 seconds causes the dough to puff up almost twice as much,
but the cookie will be dry and crumbly
-
Almond Bliss Protein Cookies @ proteinpow.com
(07/22)
- Ingredients
- 1/4 cup of vanilla or unflavored whey
- 2 tbsps (15 g each) cashew nut butter or almond butter
- 1 tbsp Sweet Freedom, agave, or honey
- 1/8 cup almond milk
- 1 tbsp coconut flour
- 1/2 cup of ground almonds
- 1 tbsp orange zest or orange essence (optional – but delicious!)
- Directions
- Get a bowl out and chuck all the above ingredients in there
- Feel free to also add any walnuts, chocolate chips, etc
- Mix everything together until you get a soft cookie dough you can roll into balls with your hands
- Place on a cookie tray and flatten each ball using your fingers, a fork, or a cookie stamp
- Bake at 320 deg F for 6-10 minutes or until they're cooked through but aren't rock hard
-
Cherry Protein Macaroons by Nutracelle @ youtube.com
(07/22)
- Ingredients
- 1 1/2 Cup Unsweetened Shredded Coconut
- 1/2 Cup Vanilla NutraLean
- 1 Package Sugar-Free Cherry Jello
- 1/2 Cup Egg Whites
- Instructions
- Preheat oven to 300 deg F
- Mix dry ingredients together
- Add the egg whites and mix well
- Scoop onto a cookie sheet lined with parchment paper
- Bake for 20 minutes
-
Cherry Protein Macaroons @ nutracelle.com
(07/22)
-
Double Chocolate Fudge Protein Cookies @ nutracelle.com
(07/22)
- Ingredients
- 2/3 cup Chocolate Nutralean (whey protein)
- 1/4 cup coconut flour
- 2 cups granular stevia
- 3/4 cups + 2 tbsp. cocoa powder
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 4 large eggs
- 1 cup plain Greek yogurt
- Instructions
- Mix dry ingredients together in a bowl
- Mix wet ingredients together in a bowl
- Mix together wet and dry ingredients
- Spoon onto a cookie sheet lined with parchment paper
- Cook for 10-12 minutes at 350 deg F
-
High Protein Cookie Recipes @ trulyhuge.com
(07/22)
- Oatmeal Protein Cookie Recipe
- Ingredients
- 3/4 cup liquid egg whites (6 egg whites)
- 2 scoops of whey protein (either vanilla or chocolate flavored)
- 5 tbsp of oat flour
- Instructions
- Preheat oven to 350 degrees F
- In a large bowl, mix all the ingredients together
- If mixture is too thick add some water, but not too much
- Use non-stick spray on the cookie sheet or baking pan
- Drop tablespoon sized balls onto the cookie sheet or baking pan about 2" apart
- Flatten the cookies slightly
- Bake for about nine to ten minutes (until you will see a brown edge)
- Let them cool off a few minutes before removing them with a spatula
- You can eat them after they have cooled down, or when they are sill warm
-
Homemade Frosted Cinnasticks @ nutraclle.com
(07/22)
- Stick Ingredients
- 3 scoops of Vanilla Nutralean (vanilla whey)
- 4 large eggs
- 1/3 cup of coconut flour
- 1 cup of unsweetened coconut milk (almond or soy will work)
- 1/4 cup of coconut oil (melted and room temp)
- 1 tsp baking soda
- 1 tsp baking powder
- Cinnamon Sugar Ingredients
- 1 tbsp butter (melted)
- 1 tbsp cinnamon
- 2 tbsp baking stevia (Truvia)
- Frosting Ingredients
- 2 oz cream cheese
- 1/2 cup whipping cream
- Stevia drops to taste
- Instructions for Sticks
- Preheat your oven to 350 deg F
- Whisk together your eggs, milk, and coconut oil
- While stirring, add in Vanilla Nutralean, baking powder, baking soda, and cinnamon
- Line a cookie sheet with parchment paper and pour the batter onto the parchment paper
- Level the batter with your spatula and by gently dropping your baking pan on the counter
- Bake at 350 for 12-13 minutes
- Instructions for Cinnamon Sugar
- Brush on melted butter
- Sprinkle with cinnamon mixture
- Instructions for Frosting
- Whip cream
- Add in cream cheese and stevia
- Put mixture in a squeeze bottle or bag, and ice your cinnamon sticks
- Cut into bars, and enjoy
- Peanut Butter Meringue Cookies
- Ingredients
- 8 tbsp liquid egg whites (4 egg whites)
- 1/2 tsp cream of tartar
- 1 scoop peanut butter flavor whey protein powder
- 2 packets Truvia/stevia
- 1 tbsp flaxseed meal
- 3 tbsp water
- Instructions
- Preheat oven to 300 deg F
- In a bowl, whisk together the protein powder, stevia, flaxseed meal, and water
- The mixture should be the consistency of pancake batter
- If you do not have PB protein powder, you can substitute with vanilla protein powder,
adding 1-2 tablespoons of PB2 powder or natural peanut butter. You may need to add more water to
achieve the desired consistency (again, similar to pancake batter)
- In a separate bowl, use an electric mixer to mix together the egg whites and cream of tartar
- Beat on high speed until the egg whites begin to form stiff peaks
- Gently use a spatula to fold the peanut butter mixture into the egg whites, ensuring not to
over-mix the batter as it will deflate the meringue base
- Drop by spoonfuls onto two prepared baking sheets
- Bake at 300 deg F for 30 minutes, or until the edges of the cookies become golden-brown
- Recipe creates approximately 2 dozen cookies
- Double Chocolate Meringue Cookies
- 8 tbsp liquid egg whites (4 egg whites)
- 1/2 tsp cream of tartar
- 1 scoop chocolate flavor whey protein powder
- 2 tbsp cocoa powder
- 2 packets Truvia/stevia
- 1 tbsp flaxseed meal
- 3 tbsp water
-
Snickerdoodle Protein Cookies @ bodybuilding.com
(07/22)
- Ingredients
- 80 g vanilla whey protein powder
- 6 tbsp coconut flour
- 1/4 cup Pyure organic stevia blend
- 1/4 tsp baking soda
- 4 tbsp cashew butter
- 1/8 cup egg whites
- 1 tbsp sugar-free maple syrup
- 1/4 tsp vanilla extract
- 2 tbsp water
- 1/4 tsp butter extract
- 1/4 tsp salt
- Topping
- 1/4 tsp Pyure organic stevia blend
- 1/4 tsp cinnamon
- Instructions
- Preheat the oven to 350 degrees F
- Whisk together the dry ingredients in a small mixing bowl
- Mix in the wet ingredients and water until a thick dough is formed (You may need more
or less water depending on protein powder used)
- Lightly coat a baking sheet with cooking spray
- Roll the dough into balls of a rounded tablespoon each, and place them on a baking
sheet 2 inches apart
- Use a fork to flatten the cookies in a crisscross pattern, then sprinkle them with
sweetener and cinnamon
- Bake for 6-8 minutes until the edges are firm but the center is still quite soft;
cookies will set as they cool.
- Enjoy your cookies immediately, or store them at room temperature in an airtight
container for up to one week
- Coconut Vanilla Protein Bars
- Ingredients
- 1/2 cup Anthony's Almond Flour
- 1/3 cup Anthony's Coconut Milk Powder
- 1/3 cup Anthony's Collagen Peptide Powder
- 2 tablespoons Anthony’s Cane Sugar
- Stevia to taste
- 1/3 cup Anthony's Coconut Oil
- 1 teaspoon vanilla extract
- Instructions
- In a mixing bowl, combine the dry ingredients; mix well
- Add coconut oil and vanilla; mix well
- Form into a 1/2" thick rectangle on a cookie sheet lined with parchment paper
- Freeze until set
- Cut into bars
- Store in an airtight container in the refrigerator
-
Cookie Dough Collagen Bars @ nutritionistmom.com
(06/23)
- Ingredients
- 1/2 cup (60g) flavorless collagen protein powder
- 1/2 cup almond flour
- 1/2 cup calorie-free brown sugar
- 1/4 tsp baking soda, or 3/4 tsp baking powder
- 1/4 tsp salt, optional
- 1/3 cup creamy cashew butter
- 1/4 cup egg whites
- 1 tsp. pure vanilla extract, optional
- 1 oz. dark chocolate chips
- Instructions
- Preheat oven to 350 degrees F
- Whisk together dry ingredients (through salt) in a small mixing bowl
- Add cashew butter, egg whites, and vanilla and mix until smooth
- Stir in chocolate chips
- Lightly grease a 7"x5" or 8"x6" baking dish (or line with parchment)
- Spread batter over the bottom evenly using a spatula (batter should be thick almost
like a dough)
- Bake for 20-25 minutes until center is set but still gooey
- Cut into nine equal pieces and enjoy!
- Leftovers can be stored in the fridge in an airtight container up to one week,
or in the freezer up to one month
- Notes
- 1 bar has 134 calories, 1.8 carbs, 6 g fiber, 10 g protein, and 85 mg sodium
-
Collagen Protein Brownies @ nutritionistmom.com
(06/23)
- Ingredients
- 1 cup (120g) unflavored collagen protein powder
- 3/4 cup calorie-free sweetener (I used one that's twice as sweet as sugar)
- 1/2 cup unsweetened cocoa powder
- 6 tbsp. gluten-free baking flour, or 3/4 cup almond flour
- 1/2 tsp. baking soda, or 1 1/2 tsp baking powder
- 1/2 tsp. salt, optional
- 1/2 cup creamy almond butter
- 1/2 cup egg whites
- 1/4 cup unsweetened almond milk
- 2 tsp. vanilla extract optional
- 2 oz. dark chocolate chips optional
- Instructions
- Preheat oven to 350 degrees F
- Whisk together dry ingredients (through salt) in a small mixing bowl
- Add wet ingredients (through vanilla), and mix until smooth
- Stir in chocolate chips.
- Lightly grease an 8"x8" baking dish (or line it with parchment paper)
- Spread batter over the bottom evenly using a spatula (batter will be quite thick)
- Bake for 18-20 minutes until a toothpick or knife inserted in the center comes
out a little dirty
- Let cool for at least 15 minutes before cutting into 8 equal squares
(for best results, use a plastic knife)
- Leftovers can be stored in the fridge up to one week, or in the freezer up to one month
-
Collagen Protein Carrot Cake @ nutritionistmom.com
(06/23)
-
Mini Key Lime Protein Cheesecakes @ nutritionistmom.com
(06/23)
-
Peanut Butter Collagen Protein Blondies @ nutritionistmom.com
(06/23)
-
Rice Crispy Treats @ nutritionistmon.com
(06/23)
-
Sugar Cookie Collagen Protein Bars @ nutritionistmom.com
(06/23)
-
Carbsense Mix Bars @ bodybuilding.com
(07/22)
- Ingredients
- Dash of Cinnamon
- Splash of Vanilla Extract/Sugar Free (cal free) Syrup
- 4 Packets of Splenda
- 1 Cup Carbsense Mix
- 1.5 Cup Carb Solutions Fat-Free Milk
- 3 Scoops of Whey Protein
- 1 Cup Rolled Oats
- 1 Packet of Gelatin <==
- Instructions
- Combine in a bowl; mix until you get a paste
- Spray a pan with nonstick spray
- Put into the pan
- Cut into 6 bars
- Refrigerate or freeze
-
Chocolate Pudding Protein Bars @ butternutrition.com
(07/22)
- Ingedients
- 1 (13.5 oz) can coconut milk
- 4.5 tbsp pure cocoa powder
- 1/4 cup + 2 tb organic cane sugar (use 2 tbsp more for sweeter flavor)
- 1 tbsp gelatin collagen hydrolysate (green can; to add more protein) <==
- 1/4 cup gelatin (red can; to gel the pudding) <==
- 1/2 tsp powdered eggshell calcium (optional)
- 1/4 tsp salt
- 1 tsp vanilla extract
- Instructions
- In a blender, combine all the ingredients, except the gellatin
- Slowly add gellatin while the blender is running
- Put in saucepan over medium heat
- while stirring constantly, bring to a boil
- Immediately remove from heat
- Grease a small baking dish with coconut oil
- Pour gelatin mixture into pan
- Let it cool about 1-2 hours in the fridge, until firmly set
- Cut into protein bars, and store in the fridge
- New Protein Bar Recipe @ abcbodybuilding.com
(08/14)
- Ingredients for 1 BIG bar
- 3 scoops of Biotest Chocolate Advanced Protein
- 2 grams 160 bloom pure Gelatin (not jello)
- 1 tbsp Honey
- 1 tbsp milled Flax seed
- Boiling water
-
Chocolate Fudge Protein Bars @ sugarfreemom.com
(07/22)
- Ingredients
- 4 ounces raw unsalted sunflower seeds
- 4 ounces sunbutter or tahini
- 2 scoops chocolate protein powder
- 3 ounces unsweetened cocoa powder
- 3/4 cup Sukrin Melis (powdered sugar free sweetener)
- 1/2 tsp salt
- 8 tbsp softened coconut oil
- Optional Coating: 1/2 cup sugar free chocolate chips and 1 tbsp butter
- Instructions
- Place all ingredients into a food processor and blend until smooth
- Scrape down sides and blend again
- Taste and adjust sweetener if needed
- Pour batter into a parchment lined loaf pan
- Refrigerate for 30 minutes
- Slice into 8 bars then cut bars in half to make 16 bars
- Freeze for 30 minutes if you are planning on making optional coating
- If using optional coating, melt chocolate chips and butter in microwave for 1 minute,
or stove top
- Stir until smooth and no lumps
- Dip the bottom half of the bars into the melted chocolate and lay on a parchment
lined baking sheet
- Drizzle more chocolate on top of bars if desired
- Best if kept refrigerated
-
Homemade Keto Bars @ ketoconnect.net
(07/22)
- Ingredients
- 150 grams raw coconut meat
- 130 grams Unsweetened Bakers Chocolate
- 23 grams Unflavored Protein Powder
- 2.25 tbsp Butter
- 1.5 tbsp Water
- 3/4 tbsp Heavy Whipping Cream
- 18 grams erythritol
- 35 drops Liquid Stevia
- Instructions
- Preheat oven to 250 deg F
- Combine all the above ingredients into a food processor and combine
- Stop, and push all the ingredients down off the sides with a spatula, and process
again until all the ingredients are fully immersed
- Form into six bars on parchment paper or into bar molds
- Bake for 20 minutes
- Allow to cool prior to eating
- Store in fridge up to 3 weeks
- Homemade Keto Bricks @ livbreatheketo.com
(02/19)
- Ingredients
- 60 g Cacao butter
- 1 scoop (31 g) Isopure protein powder, vanilla
- 2 scoops (24 g) Perfect Keto MCT oil powder, vanilla
- 2 tbsp Flaxseed meal (finely ground)
- 22 g Cacao Nibs
- 1 tsp finely ground coffee beans
- 1/4 tsp finely ground Himalayan salt
- 1 mini brownie silicone mold
- Instructions
- Melt the cacao butter in the microwave, and set aside
- Grind the coffee, salt, and flax meal
- Add all the ingredients to the cacao butter
- Mix, mash, and stir until a dough forms
- If it is too dry, microwave the dough for 10 seconds at a time
(this will melt the cacao butter)
- The dough will not be sticky
- Use a 1 tbsp scoop to portion the dough into 8 cavities
- Put the silicone mold into the freezer
- Store the bombs in a plastic bag
- This will stay solid at room temperature
- You can store them in the frig or on the counter
-
Homemade Keto Protein Bar @ drjockers.com
(07/22)
- Ingredients
- 1 cup of nut butter (almond or cashew are most popular)
- 4 tbsp of coconut oil (melted)
- 2 scoops of vanilla protein
- 10-15 drops of vanilla stevia, or 1 tsp of powdered stevia or monk fruit
- 1/2 tsp of salt
- 4 tbsp of sugar-free chocolate chips or cacao nibs (optional)
- 1 tsp of cinnamon (optional)
- Instructions
- Mix together all ingredients and press into a loaf pan or baking dish
- Freeze until firm and cut into bars
- Store in the refrigerator or freezer
- One large bar has 280 calories
-
Paleo Pumpkin Protein Bars @ createdelicious.com
(07/22)
-
Protein Punched Joy Bars
(07/22)
- Bars:
- 1 1/2 cups unsweetened finely shredded coconut
- 2 scoops protein powder
- 1/4 cup melted coconut oil
- 2 drops natural coconut flavoring (a little goes a long way!)
- 2 Tablespoons honey
- 1/4 cup unsweetened almond milk (for extra coconut flavor, try unsweetened
coconut almond milk)
- Topping
- 1 cup dark chocolate chips
- 1/2 cup coconut oil
- 1/2 cup slivered almonds
- Coconut Whipped Cream
- Ingredients
- 2 parts coconut milk powder
- 1 part almost-boiling water
- Add sweetener to taste
- Instructions
- Whip with a mixer, the longer the better
- Keep in a covered dish in the frig
- This lasts a few days
-
Lemon Cranberry Lupin Protein Bars @ ketoshop.com
(07/22)
- Ingredients for Bar
- 14 tbsp (140gm) Lupin Flakes
- 75gm Ketogenics, Iso Whey Protein - Vanilla Cupcake
- 1 tsp Lemon extract
- 10gm Flour Replacement (Ketogenics recipe -- see below)
- 1/2 cup (100gm) Erythritol
- 1/4 tsp salt
- 30gm finely chopped Craisins (dried cranberries)
- 4 tsp (20gm) egg whites
- 3/4 cup Cashew milk (or similar milk replacement)
- Ingredients for Glaze
- 30gm Ketogenics Zero Carb Protein - Unicorn Vanilla Milkshake
- Water or lemon juice to thin
- 1 tsp lemon extract
- Instructions
- Mix all dry ingredients together
- Add liquids and mix well
- Fold in cranberries
- Press into a 9x9" parchment-lined pan
- Bake at 350 deg F for about 25 minutes, or until edges are lightly browned
- Glaze when cooled
- Notes
- Makes 12 bars
- Each bar: 88 calories, 12.5 g protein, 3.2 net carbs, 4.8 g fiber
-
Low Carb Flour Replacement @ ketoshop.com
(07/22)
- 2 scoops (55 grams) of Ketogenics unflavored Iso-Whey protein power
- 80gms (1 cup) Oat Fiber
- 112gms (1 cup) Coconut Flour
- 140gms of ground Flax meal (we used a defatted/low fat version)
- 8gms Xanthan gum
-
Lupin Flakes Protein Bars @ ketoshop.com
(07/22)
- Ingredients
- 20 tbsp (200 gms) Lupin Flakes
- 50 gms
Pea Protein Crisps (crunchy, but bitter)
- 140 gms Ketogenics Peanut Butter Cookie IsoPlant protein powder (around 3 3/4 scoops)
- 1/2 cup (100 gms) Erythritol sweetener (swerve)
- 35 gms Unsweetened Cocoa Powder
- 40 gms Peanut Butter Powder (PB2, PbFit, etc)
- 3/4 tbsp Aquafaba Powder Vegan & Plant Based Egg Substitute + 3/4 cup water
(or other plant-based egg substitute)
- 1.5 cup cashew, oat or almond milk
- Instructions
- Mix Aquafaba powder and water to an egg white consistency
- Mix Aquafaba/egg mixture together with all ingredients
- Spread mixture evenly on a greased 9x12" pan
- Bake at 400 F for 10 minutes
- Remove and cut in 20 even bars
-
Lupin Protein Power Bars @ thelupincompany.com
(07/22)
- Ingredients
- 2 tablespoons coconut oil/margarine
- 2 tablespoons golden syrup
- 2 tablespoons rice malt syrup, agave, or honey
- 13 tbsp (130g) TLC Lupin Protein Flakes
- 25g flaked almonds
- 20g puffed rice
- 30g cranberries, raisins or dried berries
- 10g sunflower seeds
- 10g desiccated coconut
- 10g pumpkin seeds
- Instructions
- Place coconut oil in a pan on a very low heat
- Add golden syrup and rice malt syrup
- While this is warming through, combine all of the dry ingredients
- When mix in the pan starts to bubble, stil for a few seconds
- Then add the dry ingredients
- Stir to combine thoroughly
- Press mix into a lined baking tray
- Bake at 160 deg C (fan oven 150 deg C) for 18-20 minutes, until brown
- Allow to cool, then slice into bars
- High Protein Pumpkin Pie Bars @ ashleydrummonds.com
- Ingredients
- 2 cups unsweetened vanilla almond milk
- Cinnamon (according to preference)
- Pumpkin Pie Spice
- 1 15-oz Can Pumpkin Puree
- 1/4 cup Baking Stevia
- 3 whole eggs
- 5 scoops Vanilla Whey Protein
- Directions
- Pre-heat oven to 350 degrees
- Bring 2 cups of unsweetened vanilla almond milk, cinnamon and pumpkin pie spice
to a boil in medium size pot on stove top
- As soon as ingredients begin to boil, pour into a large mixing bowl
- First add in Pumpkin Puree and stir until dissolved
- Next, simply add in 3 whole eggs, 5 scoops of Vanilla Protein and 1/4 cup stevia
and stir briskly until mixed as much as possible
- The batter will be VERY RUNNY and some of the protein may not completely dissolve,
but that's ok
- Spray large 10×10 Baking Dish
- Bake for 20 minutes or until top is golden brown and batter is set pretty solid
(it shouldn't be jiggly when you pull it out)
- Set on cooling rack for 20-30 minutes to cool then place in refrigerator for 1-2 hours
and keep refrigerated
-
Iced Pumpkin Protein Bar @ muscleforlife.com
(07/22)
- Ingredients
- 4 eggs
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 2 Tbsp. unsweetened almond milk
- 1 tsp. pure vanilla extract
- 3 scoops vanilla protein powder
- 1/3 cup coconut flour
- 2 Tbsp. ground flaxseed
- 2 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/4 tsp. sea salt
- 1/8 tsp. ground cloves
- Topping:
- 1 scoop vanilla (or chocolate) protein powder
- 1/4 cup pecans, chopped
- Directions
- Preheat the oven to 375 deg F
- In a medium bowl with a sturdy spoon, blend together eggs, pumpkin, maple syrup,
almond milk, and vanilla extract
- In a separate bowl, whisk together 2 scoops vanilla protein powder, coconut flour,
flaxseed, cinnamon, baking soda, nutmeg, salt, and cloves
- Add the dry ingredients to the pumpkin mixture until well combined, and let sit for
a couple minutes
- Line a baking sheet with parchment paper or a silicone mat, and separate batter into
9 parts, about 1/3 cup each
- Form the batter into nine rectangular bars by hand (think Clif bar)
- Bake for 22 to 25 minutes
- The bars will be golden brown on the bottom, and the top will be just beginning to crack
- Let cool for 5 minutes, and then transfer to a wire rack
- Once they are fully cooled down, prepare icing by slowly mixing room temperature water
into the remaining scoop of vanilla protein powder; it should be thick but smooth
- Place the icing into a plastic bag, and cut off the corner
- Pushing the icing out of the bottom of the bag, drizzle icing evenly over the top of
the baked pumpkin bars
- For best results, let icing set for an hour or more
-
Protein Pumpkin Bars @ monimeals.com
(07/22)
- Ingredients
- 4 egg whites
- 3/4 cup Pumpkin, canned is fine
- 1 tsp vanilla extract
- 2 tbs pure maple syrup
- 2 tbs of coconut sugar or Stevia, or sweetner of choice
- 1/4 cup oat bran
- 2 scoops of protein powder, I use Sun Warrior - vanilla
- 1/2 tsp of Cinnamon
- 2 tsp of Pumpkin Pie Spice
- 1/4 tsp baking powder
- 1/4 cup pecans or walnuts - divided, optional
- Whipped Topping, optional
- Directions
- Preheat oven to 350 F
- In one bowl, mix the egg whites, pumpkin, vanilla extract, and maple syrup
- In another small bowl whisk the sweetener of choice or sugar, oat bran, protein
powder, and all the spices along with the baking powder
- Now add this to the wet ingredients and stir well
- I add now 2 tbs of the nuts (if using) until well incorporated
- Pour mixture into a baking loaf pan (or can use a muffin tin) coated with cooking spray
- I add the last 2 tbs of nuts (if using) for the topping
- Bake about 20 min or until a toothpick comes out clean
- Pumpkin Chocolate Chip Protein Bars @ lindsaynulphfitness.wordpress.com
- Ingredients
- 1 1/2 scoops Vanilla protein powder
- 2 eggs
- 1 cup pure pumpkin
- 1/4 cup honey
- 1/2 tsp baking soda
- cinnamon (to your liking)
- dark chocolate chips (optional, can also use raisins or nuts)
- Directions
- Mix together eggs, pumpkin, and honey
- Stir in dry ingredients and then pour into a non-stick baking pan
- Bake at 350 degrees for 25 minutes
- Cut into squares and store in a sealed container or ziploc baggies
- Pumpkin Coconut Protein Bars @ nourish-and-flourish.net
- Ingredients
- 1 cup pumpkin puree
- 6 egg whites
- 2 tsp vanilla
- 2 scoops vanilla protein powder
- 4 Tbsp coconut flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1-2 tsp powdered stevia (such as Nu Naturals)
- Directions
- Mix wet ingredients (egg whites, pumpkin and vanilla); set aside
- In another bowl, combine dry ingredients
- Whisk dry ingredients into wet ingredients
- Mix with an electric mixer
- Pour mixture into a greased 8x8 baking dish
- Bake at 350 degrees for 20-30 minutes
- Makes 8 squares
-
Pumpkin Protein Bars @ darcybrinkley.bogspot.com
(07/22)
- Ingredients
- 1 cup canned pumpkin
- 1 cup egg whites
- 1 tsp vanilla
- 3/4 cup protein powder
- 4 tbsp coconut flour
- 1 tsp baking powder
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1/2 cup dark chocolate chips
- Directions
- Preheat oven to 350 degrees
- Grease and flour an 8x8 baking dish
- Mix first 3 ingredients together
- In a separate bowl, mix together next 6 ingredients
- Add the dry ingredients into the the wet and mix together
- Once all dry ingredients are incorporated into the wet, add your chocolate chips
- Bake for 25 minutes or until a toothpick comes out clean
- Let cool completely, then cut into 10 bars and individually wrap
- Store in refrigerator
- These bars stick to the pan
-
Protein Bars @ foodnetwork.com
(07/22)
- Ingredients
- 1 cup soy protein powder
- 1/2 cup oat bran
- 1/2 cup flour
- 1/4 cup wheat germ
- 1/2 tsp salt
- 1/2 cup raisins
- 1/2 cup dried cherries
- 1/2 cup dried blueberries
- 1/2 cup dried apricots
- 12.3 oz soft silken tofu
- 1/2 cup apple juice
- 1/2 cup brown sugar, packed
- 2 eggs, beaten
- 2/3 cup peanut butter
- Canola oil, for pan
- Instructions
- Line 13x9 glass baking dish with parchment paper; cloat with canola oil
- Preheat oven to 350 deg F
- Combine protein powder, oat bran, flour, wheat germ, and salt; set aside
- Coarsely chop the fruit, and place in a small bowl; set aside
- Whisk tofu until smooth
- Add apple juice, brown sugar, eggs, and peanut butter
- Add liquid mixture to dry mixture; stir well to combine
- Fold in the dried fruit
- Spread evenly in the baking dish
- Bake for 35 minutes
- Remove from oven and cool completely before cutting into squares
- Store in an airtight container for up to a week
-
Tofu Banana Protein Bars @ nutritionbyadena.com
(07/22)
- Ingredients
- 3/4 cup (6 oz) silken tofu
- 1/4 cup vanilla whey protein powder
- 1/2 cup oatmeal
- 1/2 cup milk
- 3 tbsp SF banana pudding mix
- Instructions
- Preheat oven to 325 deg F
- Put everything in the blender; process until smooth
- Spray a small loaf pan with non-stick spray
- Pour batter into the pan
- Bake for 20-30 minutes
- Allow the loaf to cool; slice into 4 bars
-
Tofu Protein Bars @ food.com
(07/22)
- Ingredients
- 1 cup milk
- 16 tbsp vanilla protein powder
- 12 oz silken tofu
- 1 cup oatmeal
- 3 oz pudding mix (Banana Cream)
- Instructions
- Blend all ingredients
- Pour batter into a pan
- Bake at 325 deg F for 15-20 minutes
-
Homemade Protein Energy Bars @ youtube.com
(07/22)
- Ingredients
- 2 Cups (160g) Rolled Oats (replace with TVP?)
- 4 Tablespoons (20g) Cocoa Powder
- 10 Teaspoons Instant Coffee (omit for caffeine-free version)
- 6 Scoops (180g) Chocolate Protein Powder
- 1/2 Cup (4 Ounces) Unsweetened Vanilla Almond Milk
- 2 Tablespoons Brown Rice Syrup (or Honey) (2 tbsp water and artificial sweeteners)
- 2 Teaspoons Vanilla Extract
- 16 Tablespoons (256g) Peanut Butter
- 2 Tablespoons (30g) Semi-Sweet Chocolate Chips
- Instructions
- Grind the Rolled Oats (or TVP) until they look like flour
- Combine the oat flour, Cocoa Powder, Instant Coffee, and Chocolate Protein Powder
into a large bowl and lightly mix those ingredients together
- Take out a stove top pan and turn your burner on Low Heat (around 2 or 3)
- Add in your Unsweetened Vanilla Almond Milk, Vanilla Extract, and Peanut Butter
- Stir those around until they are mixed together
- Slowly add in your dry ingredients while mixing everything together
- Pour your mix into a pan, and press the mix until it’s compacted
- Add your Semi-Sweet Chocolate Chips on top and press those in
- Cover your dish or pan, put it into the fridge so the mixture can harden
- Cut into bars
-
No-Bake Peanut Butter Soy Protein Bars @ food.com
(07/22)
- Ingredients
- 1/2 cup roasted soybeans (or soy nuts)
- 1 cup brown crisp rice cereal
- 1 cup TVP
- 1 pinch salt
- 1/3 cup peanut butter
- 1/3 cup brown rice syrup
- 2 tablespoons sugar (or sugar replacement)
- Instructions
- Line an 8-inch square pan with foil or parchment paper and spray with cooking spray
- Place soybeans in a food processor and pulse to chop
- Alternatively, you may leave them whole or crush them slightly in a bag
- Combine soy beans, brown rice crisp cereal and TVP
- Toss with salt
- In a microwave-safe mixing bowl, combine peanut butter, brown rice syrup and sugar
- Heat on high in microwave for 1 minute, stopping to stir halfway through
- Dump crunchy soy mixture into peanut butter mixture and stir until well coated
- Press mixture tightly into pan
- Chill for at least 2 hours or until firm
- Score into 8 bars
-
Pumpkin Gingerbread Protein Bars @ carascravings.com
(07/22)
- Ingredients
- 1 cup (30gm) brown rice cereal
- 1 cup (85gm) TVP
- 3/4 cup (75gm) shredded unsweetened coconut
- 4 scoops (120gm) all-natural vanilla protein powder
- 1 tablespoon pumpkin pie spice
- 1/3 cup molasses
- 1/2 cup pumpkin puree
- 50 drops liquid vanilla stevia
- Instructions
- Preheat oven to 350 deg F
- Line the bottom of an 8x8" baking dish with parchment paper
- Spray sides of the pan with cooking spray
- In a large bowl, mix together cereal, TVP, coconut, and protein powder
- In a small bowl, stir together pumpkin pie spice, molasses, pumpkin puree, and
stevia until smooth
- Pour the wet ingredients over the dry and mix thoroughly
- Scrape the mixture into the prepared pan and press into an even layer
- Bake for 15-20 minutes, until lightly browned and set
- Cool completely, then turn onto a cutting board and slice into 12 bars
- Wrap each bar individually in plastic wrap and freeze
-
TVP Bars @ recipes.sparkpeople.com
(07/22)
- Ingredients
- 2 cups TVP
- 2 scoops chocolate protein powder
- 1/4 cup splenda
- 4 tbsp PB 2 peanut butter (powdered peanut butter)
- 1/4 cup water
- 1/2 cup sugar-free syrup
- 1 tsp vanilla extract
- Instructions
- Combine dry ingredients
- Add in wet ingredients, stir until blended
- Press into square 8x8 pan that has been sprayed with pam
- Put in fridge several hours
- Cut into 10 bars
- Put bars into snack-size baggies
- Store in fridge or freezer
- TVP Granola Bars @ quailcovefarms.com
(07/22)
- Ingredients
- 3 cups Old Fashioned Oats
- 1 cup TVP OR 1 Cup of Crushed Nuts
- 2/3 cup organic peanut butter
- 1/3 cup Quail Cove Farms Virginia Honey
- 1 tbsp vanilla extract
- 1 tsp Real Salt
- 1 tsp cinnamon or nutmeg
- 1/2 cup milk
- 1/2 cup chocolate chips, carob chips or raisins (optional)
- 1/2 cup chocolate chips, melted, and for drizzle (optional)
OR
1/2 cup carob chips melted with 1 Tbsp coconut oil
- Instructions
- In a medium-sized mixing bowl, combine the oats with the TVP or crushed nuts; set aside
- Into a microwaveable spouted container, add the peanut butter, honey and vanilla
- Microwave for 30 seconds
- To the heated mixture, stir in the salt and any additional spice you’d like
(cinnamon, nutmeg, etc.)
- Add milk to the wet mixture and stir again
- If you’d like, you can add sweetener of any sort to the mix
- Pour the wet mixture over the oat mixture in the bowl and stir until evenly distributed
- If you’d like, you can throw in raisins or chocolate chips at this point
- You could probably increase the milk by a little bit if you needed to
- Line a small baking dish with a piece of waxed paper large enough to come up and
hang over all sides. (You can crisscross two pieces if necessary.)
- Mash the mixture down into the pan, being sure to evenly fill all corners
- Continue mashing until the mixture is densely packed and even
- Cover the baking dish and place in the refrigerator for 3 hours
- When chilled, remove the pan from the fridge and use the waxed paper overhang to
lift the rectangle out of the baking pan. It will come out as one big, pliable piece.
- Use a large knife to cut the rectangle into 16 snack-sized bars
- Keeping the bars on the waxed paper, you can melt chocolate chips or carob chips
to use for drizzling or dipping if you like, or you can leave the bars as they are
- Refrigerate uneaten bars in an airtight container or snack-sized Ziploc bags
- Collections of recipes
-
20 Healthy Protein Bar Recipes @ legionathletics.com
(07/22)
-
A Handful of Protein Bar Recipes @ ironmagazineforums.com
(07/22)
-
Protein Bar Recipe Thread @ bodybuilding.com
(07/22)
- Fudgey Caramel Protein Bars
- Ingredients
- 4 tbsp butter
- 1.5 tbsp unsweetened cocoa powder
- 2 tbsp DaVinci Chocolate SF syrup
- 2 cups Optimum Nutrition Chocolate Whey Protein
- 1 cup coarsely chopped nuts
- Instructions
- Melt butter in large bowl in microwave.
- Whisk cocoa in well, then SF syrup.
- Incorporate protein powder.
- Add chopped nuts
- Press into wax-paper-lined 9x9 pan & refrigerate.
- Caramel consistency, and much better than any of my old fudge recipes.
- Plus, no wasted calories. High Protein snack or dessert. Best cold.
- Fudgey-Nutty Bars
- Ingredients
- 2 1/3 cups vanilla protein powder
- 1 oz square unsweetened chocolate
- 1/2 cup butter
- 4 oz cream cheese
- 1 oz chopped almonds
- 1 tsp vanilla
- 1 tsp peanut butter
- 1/4 cup Splenda
- Instructions
- Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave.
- Mix together very well and then add splenda & vanilla, mixing well again.
- Add walnuts and protein powder and mix; it will be difficult and messy to mix
- Place in an 8x8 or 9x9 baking pan, flatten and refrigerate.
- When cooled and hardened, cut into 8 bars.
- Individual Recipes
-
Apple Cinnamon Protein Bars @ bodybuilding.com
(07/22)
-
Best 'Raw' Whey Protein Bars in the Galaxy @ proteinpow.com
(07/22)
- Ingredients
- 1 tbsp coconut oil
- 1/8 cup cocoa powder
- 1/4 cup whey protein concentrate (unflavored)
- 1 tbsp coconut flour
- 1/8 cup goji berries
- 1/8 cup almond milk (or coconut, hemp, or rice milk)
- 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below for subs)
- 1/8 cup of chopped hazelnuts (see Note 2 below for subs)
- Notes
- Note 1. You can sub the toffee flavdrops with your sweetener of course.
- Note 2. You can sub the hazelnuts for chopped almonds or, if you want to make the bars
nut-free, with coconut flakes or seeds.
-
Bonnie's Chocolate Coconut Nut Protein Bars @ genaw.com
(07/22)
- Ingredients
- 1 ounce sugar-free semi-sweet chocolate
- 2 tbsp butter
- 2 tbsp heavy cream
- 2 tbsp Da Vinci sugar free syrup, any flavor
- 4-6 tbsp granular Splenda
- 1 cup whey protein powder, chocolate flavor
- 4 ounces almonds, finely chopped, 1 cup
- 1/2 cup unsweetened coconut
- Instructions
- In a medium microwaveable bowl, melt the chocolate and butter on 40-50% power
about 1 minute or until melted.
- Stir until smooth and blended.
- Stir in the cream, syrup and Splenda; blend well.
- Stir in the protein powder, nuts and coconut.
- The mixture will be very stiff and sticky so you may want to work them in with your
hands which you have sprayed with cooking spray.
- Line a 6x8" baking pan with nonstick foil.
- Firmly press the mixture, evening the bottom of the pan using a piece of plastic
wrap to help keep it from sticking to your fingers.
- Chill at least 2 hours or until firm.
- Store in refrigerator or freeze.
- Makes 6 meal-size bars or 12 snack-size squares
- Can be frozen
-
Chocolate Chip Cookie Dough Protein Bars @ bodybuilding.com
(07/22)
- Ingredients
- 1/4 cup vanilla whey protein powder
- 2 tbsp natural peanut butter
- 1 tsp agave syrup
- 2 tsp water
- 1 square dark chocolate
- 1/2 tbsp coconut flour
- Instructions
- Using a spatula, mix all of the above ingredients together except for the water
- Add the water, one teaspoon at a time, until you get a doughy mix
- Shape that into four small rectangles
- If you batter is too sticky, add a bit more coconut flour
- If it's too dry, add water
- Once you've shaped your bars, leave them to set in the fridge for a couple of hours
-
Chocolate Chip Protein Bars @ carrotsncake.com
(07/22)
- Ingredients
- 1 cup vanilla protein powder
- 1 cup almond milk
- 1/4 cup melted coconut oil
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips
- Directions
- Preheat oven to 350 F
- Combine all ingredients in a large mixing bowl and blend well
- Pour batter into a greased 8X8 baking dish and spread evenly with a spatula
- Bake for 23-25 minutes until bars are cooked all the way through and the top begins to brown
- Remove from oven and allow to cool before cutting
-
Gluten Free Chocolate Coconut Protein Bars @ freecoconutrecipes.com
(07/22)
- High Protein Fudge Bars @ anaboliccooking.com
(12/18)
- 8 scoops chocolate protein powder
- 1 cup oatmeal
- 1/3 cup natural peanut butter
- 3 tbsp honey
- 1/2 cup 1% milk
- 3 tbsp crushed peanuts (coating)
- Homemade Chocolate/Coconut/Nut Protein Bars @ lowcarbfriends.com
(07/12)
- Ingredients
- 1 square of unsweetened chocolate OR one envelope of Choco-bake
- 2 tbsp butter OR 2 tbsp coconut oil
- 2 tbsp cream OR half and half OR CC OR just milk
- 3-4 tbsp Splenda OR 6 pkts of Splenda
- 1 cup Chocolate Whey Protein Powder
- 1 cup of chopped nuts
- 1/2 cup unsweetened coconut
- 2-3 tbsp SF Davinci syrup
- Optional: 3-4 tbsp flaxseed meal for the topping ... I mixed it with a bit of splenda
- Instructions
- Melt chocolate/butter or oil in microwave very gently
- Add Splenda and cream/milk and stir well
- Add protein powder, nuts, coconut and stir well ... It will be stiff
- Add your Davinci syprup, and stir well
- Now taste this ... if it is NOT sweet enough, add more sweetener.
- In either a bread pan OR an 8 x 8 pan that has been lined with Saran Wrap, spread out
the mixture and pat until even.
- Then sprinkle flaxseed meal with or without splenda on the top
- Press it down slightly so it will stick to the bars
- Cover the top of the bars with Saran Wrap ... and chill
- Approximate counts: 5-6 carbs/15 grams of protein per bar that is cut into 6ths
- The calorie count would be around 300 ... per bar
-
Lemon Protein Bars @ bodybuilding.com
(07/22)
-
Naked Vanilla Whey and Coconut Protein Bars @ proteinpow.com
(07/22)
Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on June 1, 2023
URL: http://www.bonniehill.net/pages/lcpowerbars.html
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