Low Carb Homemade Chocolate Almond Protein Bars
Indulge guilt-free with these Low Carb Homemade Chocolate Almond Protein Bars, a wholesome, no-bake snack designed to keep you energized and satisfied without breaking your carb budget. Packed with nutrient-rich almond flour, unsweetened cocoa, chopped almonds, and high-quality whey protein isolate, these bars boast a perfectly balanced blend of flavor and texture. Sweetened naturally with erythritol and enriched by creamy almond butter and coconut oil, they’re bound together with smooth unsweetened almond milk and a hint of vanilla extract. Sugar-free dark chocolate chips add a rich, decadent twist to every bite. Quick and easy to prepare in just 20 minutes, these bars are ideal for post-workout fuel, mid-day cravings, or even dessert. Store them in the fridge for a convenient make-ahead treat that’s keto-friendly, gluten-free, and deliciously satisfying for any healthy lifestyle!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup unsweetened cocoa powder
- 0.5 cup whey protein isolate (vanilla or chocolate flavor)
- 0.33 cup chopped almonds
- 0.25 cup granulated erythritol or low-carb sweetener of choice
- 0.5 cup almond butter
- 2 tablespoons coconut oil
- 0.25 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.25 cup dark chocolate chips (sugar-free)
Instructions
In a large mixing bowl, combine almond flour, unsweetened cocoa powder, whey protein isolate, chopped almonds, and granulated erythritol. Mix well to ensure all dry ingredients are evenly distributed.
In a microwave-safe bowl, combine almond butter and coconut oil. Microwave on medium power for 30 seconds, or until the coconut oil is melted and the mixture is smooth. Stir well.
Add unsweetened almond milk and vanilla extract to the almond butter and coconut oil mixture and stir until smooth.
Pour the wet ingredients into the dry ingredients and mix with a spatula until a thick dough forms.
Fold the sugar-free dark chocolate chips into the dough until they are evenly distributed.
Line an 8x8 inch square baking dish with parchment paper, leaving some overhang for easy removal.
Press the dough evenly into the prepared baking dish, using a spatula or your hands to flatten and smooth the surface.
Refrigerate the mixture for at least 1 hour or until set.
Once the bars have set, lift them out of the baking dish using the parchment paper overhang and place them on a cutting board.
Cut into 8 equal bars and store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 19.8 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1322 mg | 102% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3322 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
