Low carb Protein bar recipes?

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


Ingredients
-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)



Directions
-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

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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.

MAPLE VANILLA PROTEIN BARS

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.




APPLE SPICE PROTEIN BARS

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.


SESAME PROTEIN BARS

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



ALMOND JOY PROTEIN BARS

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.

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These do sound awesome. I'm not a fan of Splenda or other sweeteners....what could be substituted for it? And the protein powder...is 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.

They all sound good. :0)

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I shared this recipe with a few members and make these from time to time:



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)
Fiber=2g
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.

Directions
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.