These low carb gluten free protein bars are so easy to make. And, you can customize with your favorite add-ins like chocolate chips.
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One of my favorite snacks are protein bars and I have been wanting to make my own low carb ones for a while. This is my first attempt, but after calculating the nutritional value, the amount of protein in each serving isn’t that high.
If you’d like more protein, you could cut back on the additional ingredients to increase the protein per serving. However, you probably don’t want to overdo the protein as it can convert into sugar through a process called gluconeogenesis. So, it’s good to know your low carb daily protein amount.
Nonetheless, these are pretty tasty gluten free protein bars. And, they are much healthier than most of the low carb protein bars I used to buy.
My husband got me a Magic Bullet NutriBullet blender/mixer for Christmas last month and I’ve been testing it out over the last month. I’ve found that this mixer is the perfect machine for making a powdered sugar replacement out of regular granular low carb sweeteners.
With the NutriBullet, I can make the powdered sweetener as I need it. This is really great for low carb granular sweeteners like Natvia which are not sold as a confectioner powder.
Granular sweeteners can also be powdered in a regular food processor. But, my processor is a large 14 cup and the smaller Magic Bullet blender is better suited for powdering smaller batches of sweetener. And, the personal size blender does it in only a few seconds.
I powdered 1/4 cup of Natvia in the NutriBullet for these low carb gluten free protein bars. It was done in like 5 seconds.
I’m not sure why I never thought to get one of these blenders before as it is so useful and really love it. I also enjoy making low carb smoothies in this powerful little machine.
I chose to put dried shredded coconut in the low carb gluten free protein bars. It was added into the food processor so that it would get blended well into the cashew butter.
The sunflower seeds and chocolate chips were stirred in rather than mixing in the food processor. That way they stayed intact. This is really a matter of preference. And so is what you add into the mix.
You may want to blend in the seeds rather than keep them whole or maybe add a different kind of seed or nut. In fact, you could really use any kind of nut or seed butter you like. I chose cashew butter which doesn’t have a strong taste, but I may try sunflower seed butter next time.
You’ll want to line the pan with parchment paper so the entire sheet of gluten free protein bars will lift right out. Although a 9×13 inch pan could be used, I thought the bars came out too thin. A 7×11 inch pan is a better size to use for the amount in this recipe to get the appropriate thickness for the snack bars.
A spatula works well to spread the mixture out in the pan. To get a smooth top, I ran the back of a spoon over the top. After the mixture has been spread out evenly in the pan, it needs to go in the refrigerator to harden.
The bars will harden up in the refrigerator in about 1-2 hours. Then you just lift the entire hardened sheet of bars out of the pan and cut it into serving size bars or squares.
You shouldn’t remove the hardened mix from the parchment paper until after cutting it into pieces. That way, the bars won’t stick to the cutting board and they will lift right off the parchment paper.
Gluten Free Protein Bars with Chocolate Chips Recipe
Low Carb Gluten Free Protein Bars
Ingredients
- 4 scoops unflavored whey protein
- 1/2 teaspoon stevia concentrated powder
- 1/4 cup low carb sugar substitute powdered or Swerve confectioners
- 1/3 cup unsweetened shredded coconut
- 1/2 cup cashew butter or nut/seed butter of choice
- 1/2 cup coconut oil liquified
- 1/2 teaspoon sea salt
- 3 teaspoons vanilla extract
- 1/2 cup sunflower seeds
- 1/3 cup sugar free chocolate chips 2 oz
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Place whey protein, stevia extract powder, sweetener, coconut, and cashew butter into food processor.
- Melt coconut oil if necessary then stir in sea salt and vanilla.
- Add coconut oil mixture into food processor then process until ingredients start to form a ball on one side.
- Stir in sunflower seeds and chocolate chips.
- Line a 7×11 pan with parchment paper and spread the mixture out in the pan.
- Place pan in the refrigerator for at least an hour to harden.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
Emily Kemp says
I’m always looking for healthy breakfasts when I’m on the go, these look great!
Alexandra says
How do you make pumpkin seed butter or any other sort of nut butter
Lisa says
You process the nuts/seeds in a food processor until the oils are released and a butter is formed.
Claudette says
Do you by chance know how many teaspoons, tablespoons a scoop equals? Many thanks.
Lisa says
A scoop is equal to about 1/3 cup which is 5 1/3 tablespoons.
Kelsey says
This was fantastic! I did change a few things depending on what I had on hand… I used organic chocolate whey protein mix that is grass fed and sugar free and I used pumpkin seed butter after comparing the carbs in sunflower vs pumpkin seed butter. Pumpkin seed butter has 1 carb per tablespoon where sunflower butter has 7 carbs per 2 tablespoons. I will make again…it’s a nice sweet little treat after my workout 🙂 thanks for sharing
Lisa says
I had no idea there was pumpkin seed butter. I’m going to use that from now on. Love that there’s only 1 carb per tablespoon. Thanks for the tip!
Kelsey says
Of course! I am totally obsessed with pumpkin seed butter. I made these again today and added chia seeds and flax seed meal, your recipe is so awesome. So glad I found it. Our neighbor raved about these too, he is on a keto diet and I gave him a batch, he was loving it!
Andrea says
This sounds like a great after-school snack for my kids that they can help prepare on the weekend. I will try it with almond butter since one child is allergic to cashews.
Really enjoy your site. I have been reading you for years and consider myself a low carber for life.
Lisa says
Hi Andrea! This is definitely a kid friendly recipe. My two year old insisted on having some so I hope your children like it as much as she did. Thanks for visiting the blog over the years. I really enjoy sharing the recipes and being a part of the great low carb community.