These are so easy to make, but you must keep them in the freezer. Eat frozen or slightly thawed.  They are great with a cup of tea or coffee.  If you want the taste of a peanut butter and jelly sandwich, put some fruit spread over the top.  These taste substantial and will satiate your appetite and could even stand in for a light meal.  I like making my own protein bars, as I know what goes into them, and frankly I've heard so many stories about people stalling when they eat store-bought protein bars.  It really is a your-mileage-may-vary thing with those, for sure.  This is so quick to whip up, that it's quite convenient in any case.  If you want protein bars that you can put in your purse, I do have some others that fit that bill under Confections on this blog.

1/cup natural chunky sugar-free peanut butter, OR (60 mL)
  smooth sugar-free peanut butter
Liquid sweetener (sucralose or stevia) to equal 1/3 cup sugar (75 mL)
2 tbsp unsalted butter, softened (30 mL)
2 tbsp whipping cream (30 mL)
1/tsp vanilla extract (1 mL)
1/cup vanilla whey protein (125 mL)
2 tbsp powdered erythritol (30 mL)

In food processor, process peanut butter, liquid sweetener, butter, whipping cream and vanilla extract.  Add vanilla whey protein and powdered erythritol.  Process.  Take mixture out and knead with hands.  Form into a 31/x 4-inch (9 x 10 cm) rectangle on a dinner plate lined with parchment paper.  Slice into 4 protein bars.  Freeze. 

Yield:  4 protein bars
1 protein bar
208.8 calories
12.3 g protein
16.5 g fat
2.9 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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