These low carb protein bars are the perfect wholesome snack or post-workout treat. Made with just 3 key ingredients, they pack 15 grams of protein per bar and less than 4 grams of net carbs!
We go through quite a few protein bars in our house. But when I’m particularly watching my carbs, I always make sure to keep some of these low carb protein bars on hand.
Table of Contents
- Easy to make. Just combine the ingredients, shape your bars, then let them chill in the fridge until they’re firm enough to slice.
- Totally gluten-free, keto, and sugar free. They also happen to be vegan and dairy free, too!
- 3 ingredients. Made without the chocolate chips (which is optional), these protein bars need just 3 simple ingredients.
- Made without protein powder. Whether you’re avoiding protein powder for dietary reasons or you happen to run out, you can still have a protein-packed treat.
Whether you’re new to the low carb lifestyle or a seasoned veteran, you’ll want to work these protein bars into your weekly routine! They’re my favorite pre or post-workout snack. Well, maybe they’re a tie with these low carb muffins and chocolate peanut butter balls.
All you’ll need is some almond butter and low carb baking staples to make these protein bars:
- Almond butter. Smooth almond butter with no added sugar or salt. This will form the bulk of the bars and add most of the protein.
- Keto maple syrup. To bind the ingredients together and add sweetness. I like to make my own, but you could use any storebought sugar-free sticky sweetener.
- Coconut flour. Our go-to flour for no-bake recipes since it’s naturally high in protein and fiber, and it absorbs moisture well. Almond flour could also work if you’re in a pinch.
- Chocolate chips. Optional, but I like to drizzle the bars in melted chocolate for a little extra flavor. I used sugar-free chocolate chips.
Find the printable recipe with measurements below.
How to make low carb protein bars
Step 1- Prep work. Line a deep 8×8-inch or 8×10-inch pan with parchment paper.
Step 2- Combine dry ingredients. In a large mixing bowl, mix the dry ingredients.
Step 3- Combine the wet ingredients. In a microwave-safe bowl or stovetop, melt the almond butter with maple syrup until combined. Add the almond butter mixture to the dry ingredients and mix until a thick batter remains.
Step 4- Shape the bars. Transfer the protein bar dough to the prepared pan and press firmly into place.
Step 5- Add chocolate and chill. Melt the chocolate chips in a microwave-safe container and drizzle over the bars. Refrigerate until firm, then slice into equal-sized bars.
Recipe tips and variations
- Make them nut-free. When I’m making these bars for someone with a nut allergy, I’ll swap the almond butter for sunflower seed butter or tahini.
- Leave some parchment paper sticking out. I can’t tell you how many times I’ve gone to slice my protein bars but made a mess because I couldn’t get them out of the pan! Now, I always make sure to leave an extra inch of paper sticking out to help them come out easier.
- Use a warm knife. My go-to tip for slicing no-bake bars is to use a warm (and sharp) knife. Simply run the knife under hot water, dry it off, then cut and repeat.
- Add mix-ins. Some of my favorite low carb extras include chopped nuts, dried fruit, or shredded coconut.
- Make chocolate protein bars. Add 2 tablespoons of cocoa powder and fold in half of the chocolate chips. I also like to fold in chopped hazelnuts for a Nutella-inspired protein bar, but perhaps that’s for another recipe!
To store: Leftover protein bars can be stored in an airtight container in the fridge for up to 1 month. I like to wrap the bars between layers of parchment paper so they don’t stick together.
To freeze: Transfer leftover bars to a freezer-safe container and freeze for up to 6 months. Allow frozen bars to thaw overnight in the fridge before enjoying.
Frequently asked questions
Absolutely! Low carb protein bars are one of the best snacks to incorporate into a low carb diet. Unfortunately, many store-bought bars are filled with unnecessary ingredients and may not even be low carb. That’s why it’s important to make your own protein bars!
More low carb snack recipes to try
- 1-minute brownie– The perfect single-serve brownie in a mug.
- Zucchini chips– Made with just 3 ingredients in the oven or air fryer.
- Keto crackers– Who knew almond flour and cheese could combine to taste this good?
- Chocolate coconut cups– My family prefers these to Reese’s!
- Trail mix– Easy to customize and straight-up addictive.
Low Carb Protein Bars
- Line a deep 8 x 8-inch or 8 x 10-inch pan with parchment paper and set aside.
- In a large mixing bowl, add your dry ingredients and set aside.
- In a microwave-safe bowl or stovetop, melt your nut/seed butter with your sticky sweetener until combined. Mix your wet and dry ingredients and mix until a thick batter remains.
- Transfer the protein bar dough to the lined pan and press firmly in place. Refrigerate.
- Melt your chocolate chips and pour over the bars. Refrigerate until firm.
Recipe originally published May 2018 but updated to include new information for your benefit.
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