A quick and easy recipe for homemade strawberries and cream protein bars! Packed with protein and made with wholesome ingredients, these low carb healthy snack bars take less than 15 minutes to whip up! Keto, Paleo, Vegan, Gluten Free.
Strawberries Shortcake Protein Bars
As someone who regularly partakes in weight training and high-intensity exercise, being on top of my protein intake is mandatory. While I do ensure I get adequate amounts through protein shakes and with my meals, I also try to make sure my snacks are high-protein too.
When a recent package of freeze-dried strawberries found their way into my kitchen, I knew that I had to make a protein bar with them.
Unlike traditional protein bars, my homemade strawberry ones contain no fillers, artificial sweeteners or added preservatives. It’s a handful of wholesome ingredients. The best part is these no bake bars don’t even need the protein powder in them (but is optional!).
Strawberries and Cream Bars Ingredients
Coconut flour is a low carb and high fiber flour. When combined with the other ingredients, yields a soft and dough texture, perfect for a no bake protein bar recipe.
The almond butter helps add some healthy fats, along with a richer texture. You can substitute it for smooth cashew butter or peanut butter (will not be strictly paleo).
Keto Maple Syrup
A sticky sweetener is needed to hold the bars together, along with add some sweetness. This sugar free maple syrup is keto approved and low carb.
If you don’t follow a ketogenic diet, you can replace this with pure maple syrup or agave nectar.
Protein powder is not necessary, but you can use it for an additional protein boost. Add between 1 -2 scoops, and add extra milk of choice to compensate for it. My preferred protein powder brands are listed here.
Milk of choice
Milk (almond, cashew, coconut, etc) is needed to help form the bars together. The amount needed will depend on whether you used protein powder or not, and the brand of coconut flour you use.
Start with 1 tablespoon and add more as needed. Don’t be surprised if you find yourself needing way more than that.
Granulated Sweetener of Choice
Depending on how sweet you prefer your no bake bars to be, you may or may not choose to add some extra sweetness. I like to add a few tablespoons of monk fruit sweetener, as my protein powder is unsweetened and I find the maple syrup to not be overly sweet.
Freeze Dried Strawberries
Adding freeze-dried strawberries adds some strawberry flavor, and doesn’t need any fresh strawberries in them.
A small amount is only required, as they break up easily. It will have a very negligible carb increase.
How to make no bake strawberries and cream bars
Step 1: Line a loaf pan or square pan with parchment paper and set aside.
Step 2: In a large mixing bowl, add your dry ingredients and mix well.
Step 3: Add your smooth almond butter and keto maple syrup and mix well, until a crumbly texture remains. Using a tablespoon add milk of choice until a thick batter remains.
Step 4: Transfer your strawberries and cream bar batter to the lined pan. Top with freeze-dried strawberries and white chocolate pieces and press firmly into place.
Step 5: Cut into 12 bars and enjoy!
How to store homemade protein bars
Strawberries and cream protein bars (or protein balls!) will keep at room temperature, however, they are best stored in the fridge. They will keep firm and still be soft and chewy. Protein bars will keep well for up to 4 weeks.
Homemade strawberries and cream bars are freezer friendly and will keep well in the freezer for up to 6 months.
More homemade protein bar recipes
- 2/3 cup coconut flour
- 2 cups almond butter can sub for any nut or seed butter of choice
- 2/3 cup keto maple syrup
- 1-2 scoops protein powder of choice Optional
- 1 tbsp milk of choice * See notes
- 1-2 tbsp granulated sweetener of choice ** See notes
- 2 tbsp freeze dried strawberries
- 2 tbsp white chocolate pieces
- Line an 8 x 8-inch pan with parchment paper. Set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Add your nut/seed butter of choice and maple syrup and mix until a crumbly texture remains. Using a tablespoon, add milk of choice, one tablespoon at a time, until a thick dough remains.
- Transfer the batter to the lined pan. Top with freeze-dried strawberries and white chocolate pieces and press into the bars. Refrigerate until firm.
- Once firm, cut into 12 bars.