Low-Carb Vanilla Almond Protein Bars
Soft vanilla almond fridge bars with whey, almond butter and no honey. Each bar has a modest amount of total carbohydrate.
Equipment
- 1 8-inch square pan and mixing bowl
Ingredients
- 6 scoops vanilla whey protein powder Use six level scoops from a product labeled 31 g per scoop; scoop sizes vary by brand.
- 2/3 cup smooth unsweetened almond butter
- 3/4 cup almond flour labeled ready-to-eat
- 7 Tbsp water, plus up to 2 Tbsp if needed
- 1 tsp vanilla extract
- 1/8 tsp table salt
Instructions
- Line an 8-inch square pan with parchment. Check that almond flour is labeled ready-to-eat; do not use a raw flour product requiring cooking. Mix whey, almond flour and salt.
- Stir almond butter, vanilla and 7 Tbsp water into dry ingredients. Knead until a thick dough forms. If crumbly, add plain water 1 tsp at a time, up to 2 Tbsp extra. Sweetness comes from the vanilla whey; no sugar or syrup is included.
- Press firmly and evenly into the pan. Cover and chill for at least 2 hours until firm.
- Cut into eight equal bars and keep refrigerated. These are soft fridge bars, not crisp baked bars.
Notes
Contains milk and almonds; whey may also contain soy. Total carbs are reported without net-carb subtraction. No honey, sugar alcohol or coating included. Allow 2 hours chilling beyond prep.
Serving: one of 8 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
Keep individually wrapped in the refrigerator at 40°F or below and use within 4 days. Freeze a trial bar for up to 2 months for quality; thaw in the refrigerator. Keep cold when packing. These homemade hydrated bars are not shelf stable.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.