ALMOND PECAN CHOCOLATE PROTEIN BARS

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Place in a loaf plan lined with parchment paper (photo below).  Once the protein bars are firm, lift the entire thing out of the pan using the parchment paper.



ALMOND PECAN CHOCOLATE PROTEIN BARS

A candy-like protein bar that has plenty of protein and fat to satiate the appetite makes a great fitness snack! I loved them and they disappeared much too fast for my liking.


I used almond butter for a milder flavor, but you can also use peanut butter or whatever nut or seed butter that you prefer.  These are a great snack that even children will enjoy.  They make a great alternative to sugar-filled granola bars, and I dare say they taste better as well.  


I am not really a fan of commercial protein bars as they contain some questionable ingredients, plus I don't trust the carb count that they give, as they tend to add a bunch of fiber just so that they can subtract it from the total carbs. Many people claim that commercial protein bars stall their weight loss. In any case, I prefer homemade protein bars.  Another bonus is that they are so much cheaper!


Make sure you use a good whey protein powder.  I buy mine from Walmart.  Make sure it has a high percentage of whey protein isolates.  If it is mostly whey protein concentrates, don't waste your money, as it will not work well in confections or even in anything in my opinion.  I once bought such a protein powder and ended up throwing it all away.  It was awful!!


These protein bars will freeze completely solid, so they do need to be kept in the refrigerator.  I start them out in the freezer to hurry up the process of the bars setting up firmly.


These are so easy as they are no bake and ready in no time flat.  They are gluten-free, perfect for those who cannot have gluten or for those who are simply avoiding it.  Keep them in an airtight container in the fridge.


I increased the almond flavor and thus the natural flavor in these protein bars by using almond extract; however, feel free to use vanilla extract.





 









INGREDIENTS:

1/2 cup almond butter (125 mL)

1/2 cup vanilla whey protein powder (125 mL)

1/4 cup heavy cream (60 mL)

1 tbsp honey substitute, OR sugarless (15 mL)

  Maple syrup {can use up to 2 tbsp (30 mL)}

Liquid sweetener to equal 1/4 cup sugar (60 mL)

1 tsp almond extract (5 mL)

1/2 cup sugarless chocolate chips (125 mL)

1 tbsp butter (15 mL)

14 Pecan halves

 

INSTRUCTIONS: 

Spray 8 x 4-inch (20 x 10 cm) loaf pan with nonstick cooking spray.  Line the pan with parchment paper.

 

In food processor, place almond butter, vanilla whey protein powder, heavy cream, honey substitute, liquid sweetener and almond extract; process.

 

In small bowl, place chocolate chips and butter.  Nuke in 30 second increments, stirring in between until molten.  Add to almond butter mixture; process.  Turn out into prepared loaf pan.  Use the back of a large spoon to smooth the protein bars and press the dough into the loaf pan. Score 7 protein bars with a sharp knife. Press two pecan halves into each protein bar. Freeze 20 minutes and then refrigerate.


Yield:  7 protein bars

1 protein bar

257.6 calories

8.2 g protein

20.9 g fat

0.9 g fiber

4.8 g net carbs 


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