Category, , , DifficultyBeginner

DIY protein bar recipe with none of the junk and all of the protein. The Fudge Brownie Chocolate Bars are low calorie, gluten-free, sugar-free and low carb.

Yields1 Serving
Prep Time15 mins

 ½ cup Peanut Butter (Sugar-free)
 1 cup + 2 tablespoons Unsweetened Vanilla Almond Milk
 1 teaspoon Vanilla Extract
 1¼ cups Chocolate Protein Powder
 60g (⅔ cup) Coconut Flour
 2 tablespoons Cocoa Powder (Unsweetened)
 1 pinch Salt
 2 tablespoons Sugar-free Chocolate Chips or Dark Chocolate

1

Line a brownie pan with parchment paper. Set aside.

2
3

In an electric stand mixer bowl fitted with a beater attachment, add all of the ingredients except the mini chocolate chips. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.

4
5

Scoop the mixture into the brownie pan and flatten it out. Sprinkle the mini chocolate chips on top and press them into the surface. Tightly cover the pan with plastic wrap and refrigerate overnight.

6
7

Lift the mixture out of the pan. Slice into bars. Individually wrap the protein bars in plastic sandwich baggies.

8
9

Keep in the freezer for up to 3 months.

Ingredients

 ½ cup Peanut Butter (Sugar-free)
 1 cup + 2 tablespoons Unsweetened Vanilla Almond Milk
 1 teaspoon Vanilla Extract
 1¼ cups Chocolate Protein Powder
 60g (⅔ cup) Coconut Flour
 2 tablespoons Cocoa Powder (Unsweetened)
 1 pinch Salt
 2 tablespoons Sugar-free Chocolate Chips or Dark Chocolate

Directions

1

Line a brownie pan with parchment paper. Set aside.

2
3

In an electric stand mixer bowl fitted with a beater attachment, add all of the ingredients except the mini chocolate chips. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.

4
5

Scoop the mixture into the brownie pan and flatten it out. Sprinkle the mini chocolate chips on top and press them into the surface. Tightly cover the pan with plastic wrap and refrigerate overnight.

6
7

Lift the mixture out of the pan. Slice into bars. Individually wrap the protein bars in plastic sandwich baggies.

8
9

Keep in the freezer for up to 3 months.

Chocolate Fudge Protein Bars