Low Carb Chocolate Protein Bar Recipe UK
Rated 5.0 stars by 1 users
Category
Low Carb
Cuisine
British
Servings
8
Prep Time
5 minutes
Cook Time
15 minutes
Calories
195
These low carb chocolate protein bars bring a tasty snack option.
Made with Whitakers Easymelt chocolate they deliver a smooth rich flavour. 🍫
The mix uses protein powder and almond butter to add goodness. 🥜
It takes just minutes to prepare with no baking needed.
Great after exercise or as a simple afternoon snack. 💪 Keep some bars in the fridge ready to enjoy.
Ingredients
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200g Whitakers Easymelt chocolate
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100g almond butter
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80g chocolate protein powder
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40g ground almonds
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2 tablespoons low carb sweetener
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1 teaspoon vanilla extract
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A pinch of salt
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Large mixing bowl
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Spatula or wooden spoon
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20cm square baking tin
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Baking paper
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Heatproof bowl
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Saucepan
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Fridge
Equipment:
Directions
Line the baking tin with baking paper.
Break the Whitakers chocolate into small pieces and put them in the heatproof bowl.
Place the bowl over a saucepan of simmering water and stir until the chocolate has melted.
In the large mixing bowl combine the almond butter, protein powder, ground almonds, low carb sweetener, vanilla extract and salt.
Mix well until the mixture comes together like a dough.
Stir half of the melted chocolate into the dough mixture.
Press the dough firmly into the lined baking tin.
Pour the remaining melted chocolate over the top of the dough and spread it out evenly with the spatula.
Put the tin in the fridge and leave it for two hours or until the chocolate has set.
Lift the mixture out of the tin using the baking paper and cut it into bars.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and I will get back to you.
Servings: The recipe typically yields 8 delicious low-carb protein bars.
Calories per serving: 195 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade low-carbohyrate choclate protein bars.
Laura's Top Tips for This Recipe
I find it best to melt the Whitakers chocolate slowly over a pan of simmering water rather than in the microwave. This method gives a silky smooth finish and avoids any risk of the chocolate turning grainy. When I tried the microwave on my first attempt the chocolate seized up and I had to start again.
Stir the protein powder into the almond butter mixture really thoroughly before you add any melted chocolate. I learned that taking an extra minute here stops any dry or powdery spots from appearing in the finished bars.
When I press the dough into the tin I cover my hands with a small piece of baking paper. This stops the mix from sticking and helps create a firm even base that holds together well once set.
Always give the bars the full two hours in the fridge before you cut them. They slice much cleaner and neater when completely cold. I sometimes leave them overnight if I have time and the results are even better.
Serving Suggestions
These low carb chocolate protein bars make a practical snack for busy days. Keep one or two wrapped in your bag or desk drawer for a quick bite between meals that helps keep energy steady.
They pair nicely with a hot drink such as tea or coffee in the afternoon. The rich chocolate taste from the Whitakers coating balances the warmth of the drink and turns a simple break into something more satisfying.
For a different breakfast idea crumble half a bar over plain Greek style yogurt and add a few fresh berries. The nuts and protein powder add texture and staying power while the chocolate gives a pleasant sweetness without extra sugar.
They travel well so they suit lunch boxes for school or work. Children often enjoy them as an after school option because they feel like a treat yet contain more protein and less sugar than many packaged snacks.
If you want a dessert style serving try them alongside a small portion of low carb ice cream or frozen yogurt. The cold contrast with the firm chocolate topping works well on warmer evenings.
Nutritional Information for This Recipe
Each bar provides around 195 calories. Most of these come from the natural fats in the almond butter and the Whitakers chocolate along with the protein powder that forms the main structure.
Nutrition Information per Serving | |
Servings | 8 |
Serving size | 1 bar (approx 50 g) |
Energy | |
| 820 kJ |
| 195 kcal |
Fat | 12 g |
of which saturates | 5 g |
Carbohydrate | 5 g |
of which sugars | 2 g |
Fibre | 3 g |
Protein | 14 g |
Salt | 0.2 g |
How to Store Your Homemade Protein Bars
The best way to keep these bars fresh is in an airtight container in the fridge. The cool temperature helps the chocolate topping stay firm and prevents the bars from softening or becoming sticky in warmer rooms.
Wrapped this way they stay in good condition for up to seven days. Placing a sheet of baking paper between layers stops them from sticking together if you stack them.
For longer storage wrap each bar individually in baking paper and then in a layer of foil or a freezer bag. They keep well in the freezer for up to one month. Move a bar to the fridge the night before you want to eat it so it thaws slowly and keeps its texture.
Avoid leaving the bars out at room temperature for long periods especially during summer. The chocolate can soften or melt if the room gets warm and this affects both the look and the taste.
Always check the bars before eating if they have been stored for a while. If they smell or look off it is best to discard them. Proper wrapping and fridge storage keeps them tasting fresh and ready whenever you need a quick snack.
