4-Ingredient Keto Protein Bars (no-bake recipe) (2024)

These keto protein bars only take 10 minutes to make and only require four ingredients.

Having a batch of keto protein bars ready has come in handy many times. They are perfect for a grab-and-go breakfast and a great way to refuel before or after the gym. Plus, they make the perfect mid-day snack between meals.

Our whole family has found a reason to grab a keto protein bar from the refrigerator. This recipe is inspired by my Quick Keto Bounty Bar recipe on this site and my Keto Peanut Butter Fudge.

Ingredients

You only need four ingredients to make these keto friendly protein bars.

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Here’s what else you’ll need to whip up the best keto protein bars ever!

• keto protein powder – isolated whey, pea, or collagen protein powders are good options as they are typically low in carbohydrates, sugar-free, and high in protein, making several brands keto friendly.
• almond meal/flour
• peanut butter – use the peanut butter that has the oil on top. Make sure to mix it well. The oil in the peanut butter helps the protein bars stick together.
• chocolate chips – choose a sugar-free option or 90% dark chocolate bars. You’ll melt these sugar-free chocolate chips and cover each protein bar with chocolate to make this snack taste and look like the low carb protein bars you would find in the stores. This ingredient is optional but I highly recommend it!

You’ll also need a little water to help the dough stick together.

See the recipe card for measurements.

Instructions

Making this keto protein bars recipe is a quick and easy process.

First, start by measuring out the protein powder, almond flour, and peanut butter and placing them all in a large mixing bowl.

Next, combine the almond flour, peanut butter, and protein powder. It will form a crumbly mixture.

Then, mix some water into the dough a little at a time until it starts sticking together. Be careful not to add too much!

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Form the dough into a ball. The dough should stick together but not be sticky. If the dough gets too sticky, let it sit for a few minutes to dry.

Next, roll the dough into a rectangle between two sheets of parchment paper until it is about 1/4 in thick. Finally, cut into 24 bars using a pizza cutter.

Hint: Heat the peanut butter in the microwave to soften it and make it easier to mix in.

Cover your protein bar in chocolate

If you are covering your keto friendly protein bar in chocolate, place the bars in the freezer to harden for 10 minutes. This makes it easier to dip.

Then, melt the chocolate in the microwave in 30-second increments, stirring each time.

Next, dip each protein bar in the melted chocolate and place it on the parchment paper.

Wiggle a fork over the top of each bar when the chocolate is still wet. This will make a cute swirl pattern. Lastly, chill until the chocolate hardens and enjoy!

Substitutions

Need to make a substitution to meet your or a friend’s dietary needs? No problem.

Check out the list below for recommended substitutions for each ingredient.

• Almond Flour – another nut or seed flour can be used in place of almond flour. Unfortunately, coconut flour isn’t a proper substitute. Here’s an entire post explaining why: coconut flour vs almond flour.
• Peanut Butter – almond butter, sunflower seed butter, and tahini are all great options to use instead. Just keep an eye on the net carbs.
• Chocolate Chips – a bar or two of 90% dark chocolate can be used in place of sugar-free chocolate chips. You may need to add a tsp of coconut oil when melting the chocolate to keep it from burning.

Keep in mind that any substitutions will change the nutritional values listed in the recipe. So, plan accordingly and try to choose ingredients that have similar protein and carb amounts.

Variations

There are eight delicious variations below. This is a great way to continue enjoying these protein bars without getting tired of the same flavors over and over again!

• White Chocolate – Use sugar-free white chocolate chips.
• Peanut Butter Caramel – Add a layer of sugar- free caramel* over the dough before cutting the bar. Then, freeze the bars to harden the caramel. Cut the bars. Finally, cover them in chocolate while the caramel is still frozen.
• Milk Chocolate – Use sugar-free milk chocolate chips.
• Dark Chocolate – Use sugar-free dark chocolate chips.
• Nut-Free – Use seed flour and butter instead of nut butter. Measurements stay the same.
• Coconut Peanut Butter – Mix some shredded coconut into the dough.
• Spiced – Add a 1/2 tsp cinnamon into the dough to give it a warm cinnamon flavor.
• Just Peanut Butter – skip the chocolate and leave the protein bars plain.

*See these keto caramel squares on my website for a great sugar-free caramel recipe to use.

If you love a bit of crunch, we just added these quick no-bake protein balls too. The crushed macadamia nuts and pumpkin seeds hit the spot.

Equipment

Thankfully, minimal equipment is needed to make these keto protein bars.

First, you will want parchment paper and a rolling pin to roll out the dough.

Secondly, you’ll need something to cut the dough into bar shapes. A pizza cutter or knife works great.

Lastly, if you opt for the chocolate-covered variation, you’ll need a way to melt chocolate. The easiest way is to use a microwave. Another option is to use the stove on low heat. Be careful using the stove, however, as the chocolate can burn quickly.

Storage

Protein bars should be placed in an airtight container or bag. Store them in the refrigerator or freezer to keep the chocolate from softening during the warmer months.

Protein bars stored in the refrigerator will stay good for up to a month.

Frozen protein bars will stay good for up to 6 months in the freezer.

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