Protein treats like cookies and bars taste incredible and are quite the treat these days with their chocolate coatings, crunchy bits and caramel centers. They even have protein chips now, would you believe? One thing I have noticed though is that after consuming a lot of these so-called healthy treats, my stomach would be a little upset with me afterwards. We’re talking bloating, gas, or indigestion. That’s because in an effort to keep the calories down, some companies will add all sorts of fillers and preservatives that look good, but aren’t necessarily healthy or easy on the digestive system. That’s why I prefer to make my own protein treats now.
This recipe lets you make enough to last a while too; you just need to portion and freeze some in an airtight container.
Go Far with This Low Carb Protein Bar
The first ingredient in the recipe today is chocolate whey protein powder. Use whatever brand of whey protein powder you like. The key here is to use one that you know agrees with your stomach. Maybe it’s a brand that has minimal ingredients, or one that already contains digestive enzymes to help it pass through more easily. Whatever your choice is, make sure the flavor is good because it will have a lot to do with how yummy this protein bar turns out to be!
Quick Tip: Make Your Own Almond Butter
The other essential ingredient in this recipe is almond butter. Gosh, almond butter is just delicious and doesn’t require any additives at all; it’s THAT good! It’s also high in healthy unsaturated fats, copper, magnesium, vitamin E, and more. Plus, it’s so easy to make your own at home. To make your own almond butter, you just need some raw (or roasted) almonds and a food processor. Simply blitz your almonds in your food processor until it releases its oils and starts to resemble a nut butter. It will take maybe 5-10 minutes depending on your appliance, so be patient and stir. Once it’s done, set it aside and wash your food processor before proceeding with the recipe.
Now that you’re ready with your homemade almond butter, you’ll want to combine your flaxseed meal, coconut flour, sweetener, chocolate protein powder, cacao powder and hemp seeds in your food processor. Flaxseed is a superfood that has many health benefits such as improved digestion, reduced risk of cardiovascular disease, reduced risk of stroke, and many more. It’s also shown to have properties that help regulate blood sugar levels, making it a good addition to those at risk fo diabetes or obesity. (1). Coconut flour is a great addition to this recipe as well because it contains good fats and tons of fiber, making it low-carb and nutrient-dense. It has a strong nutty flavor that pairs well with the almond butter and chocolate whey protein powder.
Hemp seeds may be related to Cannabis, but it no longer contains the psychotropic actions of marijuana. Instead, it provides significant health benefits and contains omega-3 fatty acids that have beneficial effects on cardiovascular health. (2)
Once that’s all combined, add your peanut butter, coconut oil, vanilla extract and water until they’re well combined. Add the liquids in slowly until it forms a cookie dough consistency. You don’t want it too runny because remember, these are going to be formed into bars. All that’s left to do is pour the dough into your dish and press it in with your fingers. This will help it settle and take form. Later, you can cut it up into a serving size of your choice. I prefer bars but you could also form these into balls or squares! There you have it—delicious low-carb protein bars that won’t break the calorie bank, or your teeth! Enjoy!
More Low Carb Snack Recipes:
The Best Low Carb Protein Bars Ever – Packed with Superfoods
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 16 1x
½ cup flaxseed meal
2 tbsp coconut flour
2 tbsp hemp seeds
½ cup chocolate protein powder
3 tbsp unsweetened cocoa powder
3 tbsp granulated Stevia or other low carb sweetener to taste
1⁄3 cup natural peanut or almond butter
2 tbsp melted coconut oil
1 tsp vanilla extract
6 tbsp water (more or less, as necessary)
- Line an 8×8 inch baking pan with parchment paper. Set aside.
- Place the flaxseed meal, coconut flour, sweetener, chocolate protein powder, cacao powder and hemp seeds in a food processor and pulse a few times to combine.
- Add the peanut butter, coconut oil, vanilla extract and mix to combine.
- Add the water gradually until the mixture holds together to form a cookie dough consistency.
- Press the dough into the prepared pan.
- Cover with plastic wrap and chill for 4-6 hours or until sets.
- Cut into bars and serve.
- Store in an airtight container in the refrigerator for up to a week or freeze.