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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.
Inspired by my classic protein bars and keto protein bars, we adapted these bars to be lower in carbs but still full of flavor. They’re also equally as easy to make and endlessly customizable!
Table of Contents
Recipe highlights
- 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.
Ingredients needed
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!
Storage instructions
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
Ingredients
- 2 cups smooth almond butter can sub for any nut/seed butter
- 1/2 cup keto maple syrup * See notes
- 3/4 cup coconut flour
- 2 cups sugar free chocolate chips Optional
Instructions
- 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.
Notes
Nutrition
Recipe originally published May 2018 but updated to include new information for your benefit.
How can this be 15 gram protein without the protein powder? also in the beginning it says 15 gram protein but in the nutritional breakdown it says 9 gram protein
Very easy to make and very yummy!
Thanks!
I’m not seeing the version with protein. It only shows the protein free option. What is the difference? How much protein powder? Thanks!
Hi Chaise! 1/2 cup protein powder.
Great foundation recipe that can be modified countless ways to suit taste and nutritional requirements. Better tasting and more filling than any commercial protien bar yet tasted. I have been looking to add more protien and slow release type carb snacks to my diet and this recipe fits those needs perfectly. Really appreciate your site as it provides badly needed dietary inspiration in light of my ever growing endocrine and other health conditions.
So I stumbled upon this recipe cuz it seemed simple. But I did change some things and have a few tips to share to anyone who might be using it. I used sugar free maple syrup so as to not add so much sugar to my diet (regardless if it’s refined or not, i don’t want it), all natural no sugar no salt added peanut butter, my regular pea protein powder which works fine, Kodiak protein oats for extra protein, and I add a layer of pecans that I press onto the top to add even more nutrition and protein. Make sure the peanut syrup mix is warm/hot when you mix it into the dry ingredients, it really helps. I end up using my hands to blend it all together which I found easier than using an electric mixer or a utensil. In an 8×8 it should make 20 small square servings of around 200 calories (maybe a little less). Also, don’t mix nuts into the mix, it won’t hold as well. Hope this all helps!
OMG these comments are actually insane. If you’re looking for a medical diet you should be talking to your doctor ffs.
Thanks for all the work you put into these, I love the creativity.
Hi, just wondering if it’s possible to use almond flour in place of all, or at least some, of the coconut flour. Thanks!
I don’t see why not!
My mistake, too, Arman. I put the two together. Ignore my comment sent earlier.
You advertise as KETO. Nothing about any version of this is keto! Please please, for the sake of people who are using a strict ketogenic diet for medical reasons, remove your keto advertising.
With all due respect, please see the recipe card, which has TWO options- the first one is 100% keto. Enjoy.
Not one is carb free. Why in the world would you advertise this?
None of my recipes claim to be carb free.
I am completely confused. Neither of the versions will come out looking like the picture. The picture has a “fudge” layer that is the equivalent thickness of the oat layer.
Did you see the oat version listed in the recipe card? Exact ones pictured, and using the full 2 cups of chocolate chips.
Enjoy.
Could you please include the nutrition information for both variations? I’m unsure which variant the one bit of nutrition info is for (I assume the non-oat version?). It’d be very helpful to have the nutrition breakdown for both options to better help determine macros accurately.
Sure, feel free to calculate it using myfitnesspal or similar 🙂
…Okay, but could you actually address the issue? If you aren’t willing to add nutrition information for the second variation, could you at least clarify which variation the above nutrition information—which you provided—is for?
I don’t see how this recipe is so low carb with oats and rice syrup
There are two different tested options included. enjoy
What are the nutrition facts for the oat bars?
They are included in the recipe card
You do realize casein is not vegan I hope?
Well aware of that hence the evident vegan option included and tested, enjoy
Sorry for my confusion…but is the nutritional information provided for the oat version?
For the keto version, use myfitnesspal to work out the oat version
Thank you for a vegan recipe for these protein bars! They look GLORIOUS. OMG, that chocolate layer on top is just calling my name!
That chocolate layer though 🙂 Love making homemade protein bars!
Do you have Easy ice cream recipes?
Sure, loads in my recipe archives, enjoy 🙂