Low Carb Protein Bar Recipe





















After spending many years gaining and losing weight, and being continually frustrated with my
long term results I had to have a serious get real moment with me.  As I researched, read, and
paid special attention to how I react to food (and my blood-work indicating Type II Diabetes)
it was time to take a good look at the food I was eating.  Adhering to a low carb diet has made
a huge difference in my energy levels, sleep, brain fog, Fibroymyalgia symptoms, I can go
on and on.  Oh, I have lost 22 pounds too.  So basically eating this way has been life changing,
and I am excited to share my low carb recipes and ideas with you.

If you have ever bought Atkins bars, low carb meal or  low carb snack bars, you know that they can
be expensive.  While I still buy them (and love them!) I like to have an alternative for when I
am at home and don’t need to have a bar that is wrapped.  Plus it’s kind of fun to make my own
homemade low carb bars and see what I come up with!

Here is a recipe I have been working on recently,  and this last batch turned out exactly as I
was hoping.  If you make the recipe in a 8″ x 8″ pan and cut them into 16 squares, each serving
packs just over 20 grams of protein and about 5.6 net carbs.  And they taste like a caramel
brownie so I love them.  I hope you do too.

Low Carb Protein Bar Recipe
makes 16 servings


  • 1 cup of ground flax seeds (flax meal)
  • 1 cup of soy protein powder
  • 1/2 cup of coconut flour
  • 2 cups of peanut butter (use natural with no sugar if store bought)
  • 6 T. coconut oil
  • 8 T. Torani Sugar Free Caramel Syrup
  • 1 c. Splenda (you can also use stevia and recalculate to equal a cup)
  • 1/2 cup baking cocoa
  • 1 t. vanilla extract
  • 1 cup of hot water

Begin by blending your flaxmeal, protein powder, coconut flour, and cocoa in a mixing bowl and
set aside.  In a second bowl combine the remaining ingredients and mix well (it’s easier to use your
hands) then add it to the flour mixture.  Press into a greased 8″ x 8″ pan, cover, and refrigerate to
set the bars.  You can store them in the refrigerator, or also leave them at room temp.  I like them
both ways.

They are fudgy, rich, high in protein and fiber, and I really like them!

Let me know what you think, I would love to hear what’s working for you…























As always, thank you so much for your support and ideas.  I love to bake and create with you!

Have a wonderful, blessed day-


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  1. Crystal Nell says:

    I can’t wait to try these. Buying bars is super expensive, but a great snack or breakfast on the go. We are trying to eat more healthy. Can I substitute whey protein instead of the soy protein? Thanks for the recipe!!

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