Easy to Make Keto Protein Bars Recipe: Your Ultimate Low-Carb Snack Guide
Indulge in a healthy, high-protein snack with our homemade Keto Protein Bars. Packed with nuts, seeds, and a hint of natural sweetness, these bars are perfect for a quick energy boost without the carb crash.
Servings 10
Calories 220kcal
Ingredients
- 1 cup almond flour 96g / 3.4 oz
- ½ cup vanilla whey protein powder 60g / 2.1 oz
- ¼ cup unsweetened shredded coconut 20g / 0.7 oz
- ¼ cup raw pumpkin seeds 30g / 1.1 oz
- ¼ cup chia seeds 40g / 1.4 oz
- ¼ cup almond butter 64g / 2.3 oz
- ¼ cup coconut oil melted (60ml / 2 fl oz)
- 2 tbsp erythritol or preferred keto sweetener 24g / 0.8 oz
- 1 tsp vanilla extract 5ml
- Pinch of salt
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine almond flour, whey protein powder, unsweetened shredded coconut, pumpkin seeds, and chia seeds.
- In a separate bowl, whisk together almond butter, melted coconut oil, erythritol, vanilla extract, and a pinch of salt until smooth.
- Pour the wet ingredients into the dry ingredients and mix until well combined and a sticky dough forms.
- Transfer the mixture into the prepared baking pan, pressing down firmly into an even layer.
Place the pan in the freezer for about 1 hour, or until the bars are set. - Remove the pan from the freezer, lift the bars out using the parchment paper overhang, and place on a cutting board.
- Using a sharp knife, cut into 10 equal bars.
Store the bars in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Nutrition
Calories: 220kcal | Carbohydrates: 10g | Protein: 14g | Fat: 18g | Fiber: 8g