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TOPIC: Low carb Protein bar recipes?

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December 21, 2011 2:09 AM
Hey Guys,

I have been googling for ages!! But unable to find a recipe to make protein bars with a low carb. The ones I buy from the super market have 2-4 grams and 17grams of protein, I want to make my own with these soughts of stats, But unsure of how to do it and maintain low carbs :(

If you know any links or recipes I would appreciate that
December 21, 2011 2:20 AM
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 280.7
Total Fat: 14.1 g
Cholesterol: 30.0 mg
Sodium: 145.6 mg
Total Carbs: 13.5 g
Dietary Fiber: 8.9 g
Protein: 28.0 g

peanut butter fudge protein bar (clean eating)
Minutes to Prepare: 8Number of Servings: 4

-4 scoops chocolate protein powder

-2/3 cup flax seed meal

-4 tbsp natural peanut butter

-1/4 cup water

-stevia or natural sweetener (optional)

-2 tbspn coca powder (optional)

-makes 4 servings

-mix all ingredients in a large bowl and stir. At first it may not seem like it is enough water, but keep stirring and it will eventually become a sticky blob of dough. Add 1 tbsp of water at a time if needed.

-divide mixture into 4 equal portions and place in separate pieces of plastic wrap placing them into bars. It's easier to shape them by lying plastic wrap on one side of a small casserole dish, pressing the dough into the natural shape of the dish.

-store the bars in fridge or freezer. Once solid, enjoy.

Number of Servings: 4
December 21, 2011 2:29 AM
Sorry about that gave you wrong one

Pumpkin Cake Protein Bar

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 53.0
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 13.6 mg
Total Carbs: 6.5 g
Dietary Fiber: 1.2 g
Protein: 5.2 g

Ingredients1 cup oatmeal flour (grind old fashion oats in blender)
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
1/8 tsp ground nutmeg
1/8 tsp allspice
3 egg whites
14 packets stevia ( i use a few scoops of splenda)
1 cup of pure pumpkin
1/2 cup fat free Greek Yogurt
2 scoops vanilla whey protein powder

Preheat oven to 350 degress. Spray an 8 x 8 pan with non-stick spray.

In a large bowl, combine flour, cinnamon, baking soda, salt, protein powder & nutmeg. In a medium bowl, mix egg whites, stevia, yogurt & pumpkin until well combined. Add wet ingredients to the flour mixture & mix well.

Pour batter into baking dish and spread evenly. Bake 25 - 30 minutes or until a toothpick comes out clean. Allow to cool and cut into 16 pieces - 4 x 4.

Number of Servings: 16
December 21, 2011 2:31 AM

Cheers man! I might give it a shot tomorrow :) Might add some more protein powder into it so I can get some more protein in it :D
January 7, 2012 6:38 PM
so did anyone try this? How did it turn out?
I might give it a go later

How many grams in a packet of stevia usually? I just have a container of it
January 7, 2012 6:42 PM
January 7, 2012 7:01 PM
Peanut Butter Protein Bars

2 tablespoons no-sugar peanut butter
2 tablespoons butter, melted
1/2 teaspoon liquid artificial sweetener
1/4 cup Splenda
1 scoop Vanilla Praline Designer Whey protein powder*

Melt peanut butter and butter in microwave or double boiler. Mix in the sweeteners thoroughly. Add protein powder and stir until it forms a ball. (You may need to use clean hands to aid in the thorough mixing.) Roll up in ball and knead a bit; then separate into even portions, shaping as desired. Refrigerate until firm.

Makes 4 bars. Approx 2 carbs per bar.

Note: It's best to use the "scoop" that comes with the package, but in case it's lost (or you use another brand), this is approx. 1/3 of a cup (I have made this measuring at 1/3 cup and it works fine!)

Nutty Fudge Bars

2 1/3 cups vanilla protein powder
1 oz square unsweetened chocolate
1/2 cup butter
4 oz cream cheese
1 oz chopped walnuts
1 teaspoon vanilla
1 teaspoon peanut butter
1/4 cup Splenda

Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave and mix together very well. Add splenda and vanilla, mix well again. Now add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder disolves into the mixture. Now place in a baking pan, flatten and refrigerate. (Using a rectangular casserole dish works great here.) When cooled and hardened, cut into 8 bars.

Makes 8 bars. Approx 3.2 carbs per bar.

Fudge Walnut Bars

2 1/3 cups chocolate protein powder
1/2 cup butter
4 oz cream cheese
1/2 cup chopped walnuts
1/4 cup Splenda

Melt butter and cream cheese. Mix in designer protein and Splenda. This will be stiff and hard to stir (knead with clean hands if needed.) Add walnuts and mix again. Place in greased bread pan. (Sprinkle additional finely chopped walnuts on top if you like.) Cool. Cut into 8 servings.

Makes 8 bars. Approx 2.5 carbs per bar.

Pineapple Bars

1 1/2 cups soy protein isolate
3 Tablespoons whey protein
1 cup Splenda
1 1/2 Tablespoons liquid or granular lecithin *
1 1/2 Tablespoons glycerin **
3/4 cup heavy cream
3 Tablespoons coconut or almond oil
1 Tablespoon Jok n Al sugarfree pineapple preserves
OR - 2 Tablespoons finely chopped unsweetened fresh pineapple
1/2 teaspoon pineapple extract

Preheat oven to 350°F.

Combine soy, whey and Splenda in a food processor. Add remaining ingredients. Pulse on high until a soft dough forms. Remove dough and knead by hand for twenty-ish strokes. Press into an 8x5-inch pan and bake at 350°F for 10 minutes. Remove from pan and cut into bars while still hot. Allow to cool and store in airtight container.

Makes 6 bars. Approx 3 carbs per bar.

* Lecithin - both granular and liquid can be found in most health food stores. If you can't locate it, it can be ordered online.

** glycerin -- it's what makes these so chewy!
January 7, 2012 7:01 PM
Homemade Low-Carb Chocolate Bars

1 square baker’s unsweetened chocolate
3 tbsp whey protein
3 tbsp soy protein
1 tbsp psyllium husks
1 tbsp unsweetened coconut or almond meal
1 tbsp Sugar Twin brown sugar
1 tbsp Splenda
5 drops Stevia
1/4 cup whipping cream
1 tbsp peanut butter
1 tsp vanilla extract
1 tsp mint extract (optional)
1/4 cup crushed pecans (optional)
In a microwave-safe plastic dish, microwave the chocolate square for 1 minute on high. It should almost melted or half-way through. Add peanut butter on top and microwave for 1 minute on high. Add cream and microwave for 1.5 minutes on high (make sure the cream starts boiling, it has to be hot, or the bars will become powdery).
Sprinkle the psyllium husks first on the hot mixture, this helps solidify the bars. Add the rest of the ingredients on top. Use a hand mixer to mix the entire mixture until uniform. This will be a hard mixture and may get stuck inside the mixers, just scoop it up with a spoon.
Use a square non-stick plastic plate (I use the top of a Ziploc disposable cover), about 5x5 inches, but any non-stick surface should do. Spread the mixture on top of it, and press with the bottom of a spoon to make it evenly spread.
Freeze for an hour, and then place in the fridge until ready to use. I cut it into 4 bars.
Note: If you don't have all the above sweeteners, use any sweetener you have to taste. Mixing different sweeteners intensifies the sweetening effect, and requires a lesser amount of the sweetener.
January 7, 2012 7:02 PM

3 scoops vanilla protein powder
3 tsp baking powder
8 tsp Splenda
4 eggs
1/4 cup of Flax Seed oil (or olive oil)
1/4 cup water
1 cup cranberries
2 tsp vanilla extract
2 tsp lemon extract
2 tsp banana extract

Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts & beat well.
Add to dry ingredients to second mixture, combining well.
Add water and cranberries. Should be a wet consistency like a cake mix.
Pour into Pam-sprayed square cake pan.
Cook at 325 for 10-15 minutes until a toothpick comes out clean. Sometimes may take longer to cook, depending on type of protein powder used.
Cut into four squares. Each square has about 20 grams of protein, 4.13 grams of carbs.
January 7, 2012 7:03 PM

4 oz cream cheese
1 stick butter (1/4 lb)
1 cup Twinlab VegeFuel (isolated soy protein powder)
1 cup N-R-G Naturade Vanilla Protein Powder
1/2 cup DaVinci Sugar free Vanilla Syrup
1/4 cup DaVinci Sugar free Maple Syrup
1 tsp. vanilla extract

Melt cream cheese and butter (I did it in the microwave). Mix in protein powders.
Add syrups and vanilla extract and mix until consistency is like very thick cookie dough (may take more than specified amounts).
Put in 9x9 square pan & refrigerate until stiff and cut into 12 bars. Wrap bars individually and store in freezer.
Can either eat frozen or thawed.

I also freeze them, which makes them very hard. My co-worker doesn't and he has taken his on trips and they held up well.
I've also made these using soy-based "cream cheese" and that works fine too, for those who try to limit the amount of dairy they eat.


3 scoops vanilla protein powder
3 tsp baking powder
8 tsp Splenda
4 eggs
1/4 cup Flax Seed oil (or olive oil)
1/4 cup water
1/2 apple (chopped into tiny pieces)
1 Tbl vanilla extract
2 tsp lemon extract
1 tsp maple extract
1 Tbl cinnamon
1 tsp nutmeg

Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts. Beat well & then add to dry ingredients, mixing well.
Add water and apple.
Should be a wet consistency like a cake mix.
Pour into Pam-sprayed square cake pan.
Cook at 325 for 15-25 minutes until a toothpick comes out clean. May take longer to cook, depending on consistency of protein powder used.
Cut into nine squares.
Approximately 3-5 carbs per bar depending on the amount/type of fruit, spices, protein powder, etc.


These don't need refrigeration and THEY DON'T MELT IN YOUR PURSE!

2 Tbl butter
4 Tbl sesame tahini OR peanut butter
1 cup sesame seeds (preferably white sesame seeds)
3 pkts. Equal or equivalent
3 scoops Designer Protein (Vanilla Praline OR Vanilla or any other similar whey protein)
2 Tbl Sugar Free Torani Syrup (Hazelnut OR Vanilla Or Almond) OR 2 Tbls sugar free maple syrup

Melt butter and Tahini or peanut butter in microwave, about 1 minute.
Add protein powder, sesame seeds and Equal and mix to combine.
Add syrup and mix again. You may have to knead with your hands at this point, as mixture will be VERY stiff.
Line the a bread loaf pan with plastic wrap and press mixture evenly and FIRMLY into bottom of pan. Chill until firm. Unmold and cut into 6 bars.

4 grams carb/20 grams protein per bar


5 Branacrisp Crackers, crushed
1/2 cup flax seed meal (1/4 cup seeds, ground)
1 cup walnuts, coarsely chopped
2 scoops Chocolate Whey Protein Powder
2 scoops Soy Protein Powder
2 Tbl oatmeal
1/4 cup Splenda
20 drops Stevia (or just add any artificial sweetener to taste; start with the equivalent of 2 Tbl & add until sweet enough for you)
2 Tbl unsweetened coconut
1 Tbl unsweetened cocoa powder
1/4 cup cream
1/4 cup water
1/4 cup butter
2 Tbl Low-Carb Maple Syrup or cold coffee
1 tsp coconut extract (optional)
2 tsp almond extract (optional)

Crush crackers or whirl in food processor to grind fine, and then combine in bowl with other dry ingredients.
In microwave or on stovetop, melt together cream, water, butter and maple syrup (or cold coffee).
Remove from heat and add extracts at this time if using them, then whisk to make sauce smooth.
Pour hot mixture over dry ingredients and mix well.
Press into buttered 8x8" pan with buttered fingers. Chill and cut.
Wrap each bar in Saran or foil and keep in fridge or freezer. Keeping in freezer is no problem as they thaw in about 5 minutes.

9.8 carbs per bar, minus 5.9 fiber for 3.9 net each.
January 7, 2012 7:07 PM
Bump! xx
These sound amazing. (:
I need more protein, I will buy some powder soon, hopefully.
January 8, 2012 8:25 AM
January 10, 2012 10:41 AM
These do sound awesome. I'm not a fan of Splenda or other sweeteners....what could be substituted for it? And the protein it good for you? It kinda makes me nervous huh
January 10, 2012 1:11 PM

These do sound awesome. I'm not a fan of Splenda or other sweeteners....what could be substituted for it? And the protein it good for you? It kinda makes me nervous huh

I use stevia or honey for the sweeteners.............

And I use Jayy Robb protein powder, it is all natural and sweetened with stevia also.
January 10, 2012 1:17 PM
bumping tongue
January 10, 2012 1:59 PM
They all sound good. :0)
April 19, 2012 11:42 AM
These sound great! Thanks!
July 12, 2012 9:09 AM
July 12, 2012 9:49 AM
wow, nice recipes!
July 12, 2012 11:11 AM
I shared this recipe with a few members and make these from time to time:

Image not displayed

Maple Banana Hazelnut brownies (Optional: with Raspberry and Greek Yogurt glaze)
1 2/3 cup (150g worth of protein) milk protein isolate powder
1/3 cup flax seed meal
1 cup mashed banana
1/3 cup hazelnut flour (almond flour works, too)
½ cup Musselman's natural unsweetened applesauce
¼ cup water
1 tspn maple extract
¼ tspn salt
10 drops Liquid Stevia

Nutritional Info (with cream/glaze topping)
Calories=178 (201)
Fat=6g (6.5g)
Protein=20.75g (23.75g)
Carbs=7g (7.5g)
Sugar=3g (3.5g)

Optional Raspberry Cream Frosting
2 tbsp non-fat plain greek yogurt ½ T reduced-fat cream cheese
1 tbsp milk protein isolate powder
1 tbsp almond milk
½ tbsp vanilla extract
½ tbsp liquid stevia
½ cup raspberry glaze
*I simply heated fresh raspberries in microwave for 20 seconds to create raspberry sauce, which I stored in freezer to set. Defrost in microwave for a few seconds to soften before drizzling onto brownies.

Add protein powder, flaxseed meal, nut flour and salt into bowl and mix well.
In separate bowl, add mashed bananas, applesauce, maple extract and stevia and mix till smooth.
Pour dry ingredients into banana/applesauce mixture and gradually add water while mixing till batter is thick and slightly sticky.
Line 8x8 pan with wax paper and pour in batter. When done, store in freezer.
To make glaze, add greek yogurt, protein powder, room-temperature cream cheese, milk, vanilla extract and stevia. Whisk until mixture is thick and smooth.
Remove brownies from freezer and drizzle cream frosting and raspberry glaze. Set back in fridge for 2 hours. Cut into 4 x 2 squares, defrost in microwave and enjoy!

P.S. With this batch featured in the photo, I completely covered the brownie with the yogurt/cream glaze instead of drizzled.
Edited by geekyjock76 On July 12, 2012 11:13 AM


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