Here is an energy bar that doesn’t use whey protein. The coconut can be left out, if desired.  Coconut often contains a preservative that can cause migraines.  Some whey protein powders can also cause migraines.

1/cup sugar-free peanut butter (60 mL)
2 tbsp butter (30 mL)
2 tbsp powdered erythritol (30 mL)
Liquid sweetener, to taste (sucralose or stevia)
1 tbsp raisins* (15 mL)
1 tsp ground Chia seeds (5 mL)
1/tsp vanilla extract (2 mL)
1/cups Gluten-Free Bake Mix 2,(625 mL)
   PLUS 1 tbsp (15 mL) OR use a mixture
   of 6 tbsp almond flour and 2 tbsp coconut flour
1/cup unsweetened, grated coconut (60 mL)
1 tbsp powdered erythritol (15 mL)

In food processor, combine peanut butter, butter, powdered erythritol, liquid sweetener, raisins, Chia seeds and vanilla extract; process.  Add Gluten-Free Bake Mix 2, page___ and process again, adding the extra 1 tbsp (15 mL) bake mix if necessary, or use it when forming the Energy Bars, to keep them easier to work with.

In small bowl, combine coconut and erythritol.

Turn out on cutting board covered with half the coconut mixture in a small rectangular area.  Work dough into a small rectangular shape.  Cover with remaining coconut mixture, pressing slightly into the top.  Cut into 5 bars.  Freeze on the cutting board or carefully transfer to a dinner plate.

Helpful Hints:  *Use 2 tbsp (30 mL) sugar-free chocolate chips in this recipe instead, if desired.  You can also use them on the outside of the Energy Bars.  You can chop them real finely in a food processor or coffee bean grinder, too, if desired.

Yield:  5 Energy bars
1 Energy bar
210.4 calories
5.2 g protein
17.5 g fat
1.4 g fiber
5.9 g net carbs