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These low carb gluten free protein bars are so easy to make. And, you can customize with your favorite add-ins like chocolate chips.
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.
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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
- 4 scoops unflavored whey protein
- 1/2 teaspoon stevia concentrated powder
- 1/4 cup Natvia 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
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 7x11 pan with parchment paper and spread the mixture out in the pan.
Place pan in the refrigerator for at least an hour to harden.
Makes 15 squares
Nutrition per square
198 calories, 17.3g fat, 57mg sodium, 8.5g carb, 1.3g fiber, 2.6g erythritol, 4.5g net carbs, 7.8g protein