Low Carb Protein Bars

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Okay. I have no idea what to actually call this recipe. My intention was to make a low carb protein bar, so I’m sticking with that. While I’d rather have “real”  food, I wanted a protein or meal bar on occasion for convenience. However, I don’t want the maltitol and glycerin that are found in commercial protein bars.  These bars will keep you full, plus they happen to be really, really delicious. Hence the confusion about the name. They are more like a dessert  or candy bar than they are a typical protein bar. Plus, they are super easy to make.



That was the good news. The not so good news is that one of the main ingredients in this recipe is a little pricey and I have only found them on the internet. I bought them at Netrition here. I have managed to rationalize this purchase in a way that may help you: protein seldom comes cheap, you get 3 pounds of the stuff, and you don’t need to use much at a time. They are completely unflavored, and could be used in sweet or savory applications. I love how crisp they are. I plan to use them in many more experiments. They add a crunchy texture that is hard to recreate in low carb dishes.

Low Carb Butter Pecan Protein Bar

1 stick of butter

1/4 cup heavy cream

12 drops EZ Sweetz (1/2 cup equivalent)

1/2 cup granular erythritol (or xylitol)

1/2 teaspoon vanilla

3 scoops whey protein crisps

1 cup chopped pecans

1/2 cup shredded, unsweetened coconut (optional)

Melt butter over medium heat. Add cream, erythritol, and EZ Sweetz. Mix thoroughly and stir until mixture simmers and sweetener is dissolved. Remove from heat and stir in vanilla. Add protein crisps, nuts, and coconut and mix well. Allow to cool for approximately 5 minutes. Spread on parchment paper. (I spread mine in a rectangular shape about 8 X 10 inches.) Refrigerate for at least 2 hours until mixture is firm to the touch. When mixture is set, cut into 12 pieces.  *Update: I’ve realized that the parchment paper is necessary to the process. Without it, the bars don’t seem to set properly. I actually wrap mine in the parchment while they sit refrigerator. It seems to remove just enough excess moisture to make them perfect.

Serves 12: NET carbs 2.5 each

I also made a Low Carb Vanilla Almond Protein Bar. I used the same amounts of butter, cream, sweeteners, and vanilla. I followed the same process to the point where you add the vanilla. At the end I mixed in 2 scoops of protein crisps, 1 scoop of vanilla whey protein, and 1 cup of sliced almonds. These were my absolute favorite! They are one of the best things I’ve ever made.

NET carbs 2.2 each


11 thoughts on “Low Carb Protein Bars”

    1. I prefer xylitol, but it will work with erythritol as well. I mention both because more people seem to have erythritol.

    1. OMG! Sorry, I didn’t see what you meant the first time. I can’t believe I did that. The measurement is for 1/2 cup. I think I should have my dosage checked.
      Thanks and I hope you enjoy. Anna

    2. No problem, I’m trying this this week. gonna use pecans, almonds, and hazelnuts with coconut. I’ll let you know how they turn out. Thanks Again!!

  1. Thanks for another great recipe. I made your almond version last week. The first time I added some finely diced dried cherries and it was simply delish. The second batch I added 1oz. of unsweetened chocolate (melted with the butter) and that too was quite a hit with the family. Feels so grand to have another good recipe that the whole family loves!

    Thanks again and again! 😎

    1. Thanks so much for the nice comment! I’m glad you all enjoyed the recipe and I’m glad I could help. Your additions sound awesome too.

  2. Those crisps are no longer available at Netrition. I ordered a different brand from Amazon. When you said add 3 scoops of the protein whey crisps–how much is that in cups/wise??? I just ordered all the ingedients but want to make it right.
    thanks—great recipe

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