I wanted to come up with a protein bar that didn't need to be refrigerated and that wouldn't stick horribly to my teeth. Although these aren't great, they are filling and make a decent snack in a pinch. The coffee bars have a nice flavor but the peanut butter ones are a little weak. I might add another teaspoon of PB2 to those next time. The whey protein powder that I used in the vanilla and peanut butter bars has 3 carbs per scoop. The Syntrax cappuccino whey has no carbs. Adjust the counts if your brand has more or fewer carbs than that. If you add another teaspoon of PB2 to the peanut butter bar, add one more carb to the total count.
VANILLA ALMOND PROTEIN BAR
1/3 cup vanilla whey protein powder (1 scoop) *
1/2 ounce almonds, finely ground
2 teaspoons coconut flour
2 teaspoons granular Splenda or equivalent liquid Splenda
3 teaspoons water
Mix the first 3 ingredients in a small bowl. Add the granular Splenda, if using. In another small bowl, mix the liquid Splenda, if using, with 2 teaspoons of the water. Add 2 teaspoons of the water to the dry ingredients and stir with a spoon until it is as well mixed as possible. Add up to 1 more teaspoon of water if necessary and work this in with your hands. Don't be tempted to add more water no matter how dry it seems. The more water you add, the sticker the bar will be and the worse it will stick to your teeth. The dough will eventually come together when you firmly knead it by squeezing it into a ball in your hand. The consistency will be very stiff like modelling clay. Shape into a bar. This will keep pretty well at room temperature but I would keep it out of extreme heat.
Makes 1 serving
* The carb counts for this recipe are based on whey protein powder that has 3 carbs per scoop (1/3 cup).
VARIATION: Replace 1/4 teaspoon of the water with a flavoring extract of your choice.
With granular Splenda:
Per Serving: 247 Calories; 10g Fat; 30g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 243 Calories; 10g Fat; 30g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
ALMOND CAPPUCCINO PROTEIN BAR
1/3 cup Syntrax Nectar Lattes Cappuccino whey protein powder (1 scoop)
1/2 ounce almonds, finely ground
2 teaspoons coconut flour
2 teaspoons granular Splenda or equivalent liquid Splenda
2 1/2-3 teaspoons water
Mix the first 3 ingredients in a small bowl. Add the granular Splenda, if using. In another small bowl, mix the liquid Splenda, if using, with 2 teaspoons of the water. Add 2 teaspoons of the water to the dry ingredients and stir with a spoon until it is as well mixed as possible. Add up to 1 more teaspoon of water if necessary and work this in with your hands. Don't be tempted to add more water no matter how dry it seems. The more water you add, the sticker the bar will be and the worse it will stick to your teeth. The dough will eventually come together when you firmly knead it by squeezing it into a ball in your hand. The consistency will be very stiff like modelling clay. Shape into a bar. This will keep pretty well at room temperature but I would keep it out of extreme heat.
Makes 1 serving
With granular Splenda:
Per Serving: 197 Calories; 8g Fat; 27g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 193 Calories; 8g Fat; 27g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
PEANUT BUTTER ALMOND PROTEIN BAR
1/3 cup Body Fortress vanill whey protein powder (1 scoop)
1/2 ounce almonds, finely ground
2 teaspoons PB2 *
2 teaspoons granular Splenda or equivalent liquid Splenda
2 1/2-3 teaspoons water
Mix the first 3 ingredients in a small bowl. Add the granular Splenda, if using. In another small bowl, mix the liquid Splenda, if using, with 2 teaspoons of the water. Add 2 teaspoons of the water to the dry ingredients and stir with a spoon until it is as well mixed as possible. Add up to 1 more teaspoon of water if necessary and work this in with your hands. Don't be tempted to add more water no matter how dry it seems. The more water you add, the sticker the bar will be and the worse it will stick to your teeth. The dough will eventually come together when you firmly knead it by squeezing it into a ball in your hand. The consistency will be very stiff like modelling clay. Shape into a bar. This will keep pretty well at room temperature but I would keep it out of extreme heat.
Makes 1 serving
With granular Splenda:
Per Serving: 245 Calories; 10g Fat; 31g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 241 Calories; 10g Fat; 31g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs