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HOW TO MAKE THE BEST KETO PROTEIN BARS | 3 OPTIONS | SUPER EASY | CHEWY, CRISPY & DELICIOUS

Some of you have requested for keto protein bars so I did a little experiment and came out with these super easy and delicious protein bars. I started with 100% whey protein powder and it turned out well. Then I reduced half the protein powder and added almond flour and it worked well too. Then I tried it with coconut flour and it too turned out well.

The texture and taste are all the same – chewy, crispy from the roasted nuts and seeds but they need to be chilled otherwise, they tend to be melty at room temperature especially if you have a hot and humid weather like mine.

They can also be frozen and eaten straight out of the freezer.Then I decided to try baking them and found out that I could not bake the whole tray as they crumble during cutting. But once they are cut after freezing, it is easy to bake them in slices. They become dry and crispy like cookies and can be stored at room temperature. Even if you refrigerate them, they will taste drier and not so chewy like the unbaked ones. If you have a problem with dairy, you can try replacing the whey protein powder with vegan protein powder, pea protein powder, egg white powder and collagen powder. Frankly, I have not tried these so if you do try, please let me know how they turn out.

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Ingredients

DRY

120 g whey protein powder

option 1

Whey Protein Powder = 60 g + 60 g Almond Flour

optional 2

Whey Protein Powder = 60 g + 20 g Coconut Flour
Unsweetened Cocoa Powder = 14 g / 2 tbsp
Powdered Sweetener = 50 g / 7 tbsp (I used self-ground Monk Fruit, but you could use any keto friendly powdered sweetener)
1 tsp salt
1 tsp xanthan gum

WET

250 g unsweetened peanut butter
60 ml coconut oil
1 tsp vanilla extract

Instructions

. In a bowl, add all the dry ingredients and mix until well combined.
Add all the wet ingredients and mix until well combined. The dough is quite thick.
Add the chopped roasted nuts and seeds and mix until combined.
Transfer into an 8×8 inch baking pan lined with parchment paper.
Spread evenly then top with more chopped roasted nuts and seeds. Use the back of a spoon to press down the nuts and seeds gently so that they will stick to the dough.
Freeze for 30 minutes or until hardened.
Once hardened, cut into half then cut into single servings. Make sure you use a sharp knife and cut straight down with pressure. It is best to wrap the bars individually with foil or parchment paper then refrigerate. They can also be frozen and eaten straight.
As an option, you can bake them after cutting in a preheated oven at 340F or 170C for about 15 to 20 minutes. They will be soft once out of the oven but will harden once cooled. The texture will be dry and crispy like cookies and they can kept at room temperature in an airtight container. It is also best to wrap them individually with foil or parchment paper before storing in an airtight container. You could also refrigerate them and the only difference is that their texture will be drier and not so chewy like the unbaked ones.