Priya’s Keto Protein Bar

Priya Dogra

8 years ago

Today, I’m excited to share with you my recipe for a homemade protein energy bar that is not only easy to make but also incredibly delicious. The best part is that, unlike fat bombs, you don’t need to store it in the freezer. This Keto protein bar stays perfectly fine in the refrigerator, too.

When you take a bite of this protein bar, you’ll be pleasantly surprised by its taste. It’s reminiscent of those tempting protein bars you see displayed in mall aisles, enticing you with their bold labels proclaiming “Sugar-Free” and “High Protein.”

This is the real thing, you don’t need to feel guilty when you bite into this bar, as a single piece has only 1.3 net carbs, so even if you have two, it is perfectly fine. And mind you, I have cut my bar into generous sized pieces. I had chocolate flavored whey at home, so I made my Keto protein bar with that. But you can try it with other flavors too. I wanted extra crunch, so I did not grind the chia seeds, you can also skip the flax seeds if you don’t like them much. Let me know if you liked it and what was your version.

Keto Protein Bar

I have for you today my version of a protein energy bar, that is easy to make, and it tastes super yummy.

Course Snack

Cuisine Indian

Keyword Keto Protein Bar

Prep Time 10

Cook Time 15

Total Time 25

Servings 10

Calories 174kcal

Equipment

Bowl
Thick bottomed pan
Grinder
Spoon
Parchment paper

Ingredients

100 ml Coconut Oil
100 gm Grounded Flax Seeds
15 gm Chia Seeds
1 scoop of On Gold Whey
Sweetener According to Taste
Pink Salt Optional

Instructions

Melt the coconut oil and measure it in a bowl.
Place a thick bottomed pan on low heat and pour the coconut oil in it.
Ground the almonds and keep them ready.
Put the grounded almonds in the oil and keep stirring.
Add the sweetener and keep stirring on low heat. If you feel that the oil is getting super hot, switch off the heat for three to four minutes.
Next, add the grounded flax seeds and keep stirring.
Lastly, add the whey protein, and now when you will stir, you will see that the mixture will become nice and sticky.
Line a baking tin with parchment paper and pour this mixture in it.
Keep the tin in the deep freezer for at least two hours.
After two hours, you just need to lift the bar along with the paper and it comes out very easily.
Now chop it up into as big or as small pieces as you desire and store them in an airtight container in the fridge.