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These Protein Bars Taste Like Candy Bars (But Keep Me Full For Hours)
Are these low carb protein bars a snack or a treat? Honestly, they check both boxes. They’re sweet, nutty, chocolaty, and packed with protein — kind of like a cross between a brownie and a truffle, but with ingredients you can feel good about. I’ve made all kinds of protein bar recipes over the years, and this version is the one I always come back to. Here’s why they stand out:
- Taste like a Nutella brownie – I made these for a quick snack, but my husband thought they were brownies. The hazelnuts and cocoa make them taste rich, indulgent, and way better than any store-bought bar I’ve tried.
- Fast & easy – With fewer than 10 ingredients, these high-protein bars come together in just 15 minutes. No baking needed — just mix, press, and chill.
- Naturally healthy and low carb – Each bar has over 6 grams of protein and is made with simple, natural ingredients. They’re low carb, gluten-free, and free from artificial sweeteners.
- Perfect for grab-and-go – I keep a stash in the fridge for post-workout bites or that 3pm snack attack. If you miss the convenience of packaged bars, these make it so much easier to stay on track whether you’re low carb or not.
One bite and you’ll see how good healthy can be. Make a batch with me!
Reader Review
“These are amazing! Even the rest of the family can’t keep their hands off them! I will be making more this week. One of my favorite keto recipes!” –Louise
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my protein bars recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – This is my go-to for protein bars because it’s super fine and gives the best texture. Other almond flours can be gritty. For a nut-free option, you can try sunflower seed flour, but I haven’t tested it.
- Hazelnuts – These form the base of my low carb protein bars recipe and give them that rich, nutty flavor that’s kind of like Nutella. You could also use almonds, but the flavor will be different.
- Cocoa Powder – I use Dutch processed cocoa for a smoother, deeper flavor, but regular cocoa powder works too.
- Collagen Protein Powder – I like using collagen because it blends smoothly and keeps the bars from getting gritty. Whey protein or soy protein works too, but some brands may make the dough a bit drier.
- Besti Powdered Monk Fruit Allulose Blend – This is the sweetener I use in almost all my no bake snacks (like fat bombs) because it dissolves so well and has no weird aftertaste. Other sweeteners can leave a bitter flavor on your taste buds, but this one’s smooth and clean.
- Almond butter – Adds healthy fats and helps the bars stick together. You could use peanut butter if that’s what you have.
- Cocoa Butter – This keeps the bars firm and gives them a melt-in-your-mouth feel. Coconut oil, almond butter, or extra chocolate chips can work, but the texture will be softer.
- Sugar-free Dark Chocolate Chips – Totally optional, but I like to melt and drizzle a little on top. It makes the bars feel more like a treat while still keeping them low sugar.
- Sea Salt
Free Printable: Low Carb & Keto Food List
Get It NowHow To Make Protein Bars
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Grind the hazelnuts. Add them to a food processor and pulse until they’re broken down into a fine, meal-like texture.
- Mix dry ingredients. Add the almond flour, cocoa powder, protein powder, sweetener, and salt. Pulse just until everything’s combined, then scrape down the sides and pulse again.
- Add wet ingredients. Pour in the almond butter and melted cocoa butter. Process until a dough forms that pulls away from the sides and feels firm but slightly tacky. If it looks uneven, I scrape and blend a little more.
- Press and top. Press the dough firmly into a baking dish (I used a square 8×8 pan). Sprinkle with chopped hazelnuts and drizzle with melted chocolate.
- Chill and cut. Pop the protein bars into the fridge until they’re firm.
My Recipe Tips For The Perfect Snack
- Blanched hazelnuts make the texture smoother. If yours have skins, just roast them until toasty, then rub them in a kitchen towel to remove the skins before using.
- Scrape the food processor often. The dough can get stuck around the edges, so pausing to scrape it down helps everything mix evenly without over-processing.
- Don’t skip the parchment paper. I like to clip the edges to the pan so it doesn’t slide around when pressing in the dough. It makes the whole process way easier.
- Check the dough texture before pressing. It should look firm and shiny and feel solid when you press it, not runny or crumbly.
- Let the bars fully chill before slicing. If they’re too soft, they’ll fall apart when you cut them. I always wait until they feel really firm to the touch.
- I use a large chef’s knife and cut straight down or with a gentle rocking motion. If you use a see-saw motion, the bars can crumble.
Protein Bars (Low Carb & Sugar Free)
By
My low carb protein bars recipe is made with nuts, collagen, and cocoa. They're easy, no bake, and the perfect sweet snack.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Line an 8×8 pan with parchment paper, allowing it to hang over at least 2 sides.
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Place 1 cup hazelnuts into a food processor. Pulse until you get a fine meal-like consistency.
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Add the almond flour, cocoa powder, protein powder, Besti, and sea salt. Pulse a few times, just until mixed. Scrape the sides of the food processor and pulse again.
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Add the almond butter and melted cocoa butter. Process continuously until a dough forms, pulls away from the center, feels firm to the touch, and leaves a fingerprint when pressed. It should be firm and shiny, not runny or crumbly. If it’s not uniform, you may need to manually stir and scrape the sides, then process more.
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Press the protein bar dough tightly and evenly into the lined pan. Chop the remaining 1/4 cup hazelnuts and press into the top. If desired, drizzle with melted chocolate (optional).
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Place the pan in the fridge and chill for at least 1-2 hours, or until very firm. Run a knife along the edges of the pan if any part of the bars are touching the pan directly and not the parchment paper. Lift the bars out of the pan using the edges of the parchment paper, slide onto a cutting board, and cut into 12 bars, using a large chef’s knife with a straight down motion or rocking motion (do not see-saw, or bars may crumble).
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Store bars in the fridge, between layers of parchment paper.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 bar, or 1/12 of the recipe
- Tips: Check out my recipe tips above to help you get the right texture, slice clean bars, and make this protein bars recipe come out just right.
- Store: Keep low carb protein bars in an airtight container in the fridge for up to a week. I like to layer them with parchment so they don’t stick.
- Meal prep: If you’re taking them on the go, wrap each bar in parchment, pack them in a small container, and add a mini ice pack to keep them cool.
- Freeze: You can also freeze these bars for longer storage. Just wrap them individually and store in a freezer-safe container for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Protein Bars
More High Protein Recipes
If you loved this protein bars recipe, check out some of my other high protein recipes — they make the perfect filling snack any time of day:
59 Comments
Myron
0I had to add to sticks of butter and went over board with almond butter just to get enough moisture to make dough. My recipe was awesome.
Wholesome Yum M
0Hi Myron, Did you use a food processor? The hazelnuts and almonds have enough fat in them to turn into nut butter on their own if processed enough, it should not have needed butter to form a dough. I am glad you were able to make this work for you, but I think you could have gotten there without the extra ingredients.
Liezel Boonzaier-Lacquaye
0Looks amazing. Please help, can I use peanut butter instead of almond butter? and what can I use instead of cocoa butter? Thank you
Wholesome Yum M
0Hi Liezel, Yes you can use peanut butter in place of almond butter. Cocoa butter can be substituted with coconut oil, but your bars will need to be refrigerated then.
Ashtyn
0These sound so yum! I am a vegan, any suggestions on substitute I can use for collagen protein that won’t alter the nutritional value?
Wholesome Yum M
0Hi Ashtyn, I think you can sub any flavorless vegan protein powder into the recipe, as long as it dissolves well and doesn’t remain powdery.
Deanna
0I don’t have any protein powder, and I don’t do shopping online…any ideas?
Wholesome Yum M
0Hi Deanna, You can add an additional 1/4 cup of almond flour to replace the bulk from the protein powder. This will change the nutrition for the recipe, but it should still taste the same. Enjoy!
Noel
0I don’t have a food processor so I tried to to use a wisk and spatula to make these. Any tips on an alternative method? Thanks!
Wholesome Yum M
0Hi Noel, A high powdered blender is probably the second best option. If you already have hazelnut butter then you can make them with a stand or hand mixer.
Danielle
0I can’t seem to find hazelnuts in the store and I don’t like doing shopping online. May I use a different nut? Obviously it would change taste and carb count. But I thought perhaps any nut could work here???
Wholesome Yum M
0Hi Danielle, Yes, you can swap out a different nut. Although I have not tested this recipe with other types of nuts, I think it would be good with pecans or walnuts too!
Dottie
0Can these be made with walnuts?
Wholesome Yum M
0Hi Dottie, I think that should work fine.
jenna
0Love the hazelnuts in here! These are perfect for traveling. The added protein boost is great too
Amy Chung
0oh yum! When a snack is also a treat……it’s a no brainer in my cook! Great recipe. My daughter would love these in her school lunch box!
Bintu | Recipes From A Pantry
0These protein bars look absolutely delicious! I love that they’re keto and low carb too!
Granee
0I don’t have the protein but I have collagen. Will plain collagen work??
Love your recipes.
Wholesome Yum D
0Hi Granee, I suggest using collagen peptides powder in this recipe.
Kelly Anthony
0What a great sweet treat bar that will save me some serious money. With this recipe, I can make my own and save some money.
Jessica Formicola
0These bars look so incredible! And I love that they have minimal ingredients. Can’t wait to try!
Heidy M
0These low carb keto protein bars were awesome and I wish I had made a double batch.