1. Vanilla Keto Protein Bar


2 scoops of vanilla protein, 1 cup almond or cashew butter, 4 melted tbsps of coconut oil, 1/2 tsp pink salt, 1 tsp stevia (powdered) or 10 to 15 drops of vanilla stevia


Take a large bowl and stir all ingredients.

Transfer the mixture to a baking dish, smooth the top layer.

Freeze for 1 hour.

Cut into bars And finally serve to your heart content!

Can be stored in an airtight container for 1 week in the refrigerator and 3 months in the freezer

2. Classic Keto Protein Bar


1/4 cup coconut oil, 1/2 cup drippy almond butter, 1 teaspoon ground cinnamon, 1/4 cup Lakanto golden monk fruit sweetener, 2 teaspoons pure vanilla extract, 1/4 teaspoon Himalayan sea salt, 1 scoop your favorite protein powder, (can also sub with 1 tablespoon almond flour if you prefer), 1 egg white, 1 cup sliced almonds, 1 1/2 cups unsweetened flaked coconut, 1 cup sunflower seeds, 2 1/2 cup chopped pecans


Preheat oven at 350 F. Add coconut oil, almond butter, and fruit sweetener in a pot over medium heat. Dissolve the sweetener.  Remove pot from heat and cool off mixture for 3 minutes.

Whip in salt, cinnamon, egg white, and vanilla. Blend in flaked coconut, protein powder, sliced almonds, sunflower seeds, chopped pecans, and hemp seeds.

Relocateblend into a set pan. Flatten with a spatula until firm and tight.

Bake the blend in preheated oven for 15 to 17 min, until slightly brown.

Take it out of the oven and place it in the freezer. Once cooled, cut into even rectangles.

Bars can be stored in the freezer for up to 3 months

3.Peanut Butter Keto Protein Bar


1/2 cup flax meal, 2 cups soaked nuts, 1/2 cup seed or nut butter, 1/2 cup shredded coconut, 1/2 cup coconut oil, 3/8 tsp salt, 2 tsp vanilla extract, 2 Tbsp xylitol. (Topping) 1 cup sugarfree chocolate chips


Place flax meal, nuts or seeds, coconut, nuts or seed butter and salt in a food processor

Grind until seeds or nuts are granular

Add vanilla, coconut oil and sweeteners into the processor and grind until forms a crunch and thick paste

Press the blend into a square pan. And place in the refrigerator to cool off.

Melt chocolate chip toppings on the chilled bar. Cut and serve

4.Chocolate Vegan Keto Protein Bar


(Base Layer) 1 1/2 tbsp coconut flour, 1/2 cup / 130g peanut butter unsweetened, 1 1/2 tbsp granulated erythritol,1 tbsp protein powder. (Top Layer) 1 tbsp cocoa powder unsweetened, 1/2 cup / 130g peanut butter, 1 tbsp protein powder, 1 1/2 tbsp coconut flour, 1 1/2 tbsp powdered erythritol


Preheat oven to 175 C

Mix all ingredients in a bowl

Spread parchment paper over a dish, and layout base layer and top layer over it.

Bake for 25 min. Remove the bowl when the top layer turns brown.

Cool it off at room temperature and cut into bars.

5.Low Carb Keto Protein Bar


3/4 cup raw hemp hearts, 1/2 cup raw sunflower seeds, 1/4 cup cocoa powder, 1/4 cup chia seeds, 1/4 tsp of liquid stevia, 2 tbsp psyllium husks, 1 cup of water, 1/2 tsp salt


Preheat oven at 350F

Mix all dry ingredients

Add water and make a thick dough

The layout on a baking sheet and line it with parchment paper

Bake for 45 min

Remove at 30 min, cut into bars and then put back for another 15 min

6. Granola Keto Protein Bar


2 cups unsweetened finely shredded coconut, 1 ½ cups (~200g) raw pumpkin seeds, 2 eggs, ¼ cup + 1 tbsp classic monk fruit sweetener, 2 tbsp No-Sugar-Added SunButter, ¼ tsp salt, 1 tbsp coconut oil


Preheat oven at 350F

Toast pumpkin seeds for 5 min over medium heat. Toast shredded coconut for 2 min over medium-low heat. Mix both in a bowl

Pulse monk fruit sweetener in a food processor. Add sun butter, eggs, oil, coconut and salt to the bowl. Use an electric mixer to mix all ingredients. Pour the mixture to a baking pan and press it firmly

Bake the pan for 15 min. Cut into bars when completely cooled.

7. Crunch Keto Protein Bar


2 cups smooth almond butter, 3/4 cup coconut flour, 1/2 cup whole roasted nuts or seeds of choice, 2 cups stevia-sweetened chocolate chips, 1/2 cup monk fruit sweetened maple syrup 


Line a pan with parchment paper

Mix nut butter with syrup. Add all dry ingredients after that

Pour the mixture to pan. Put it in the refrigerator until firm. Use a wet knife to cut into bars.

Use a fork to coat melted chocolate on the bars. Refrigerate once again until firm. Serve!

8.Pecan Keto Protein Bar


1/2 cup pumpkin seeds, 1 cup pecans halved, 3 tablespoons chia seeds, 1/2 cup unsweetened protein powder, 2 tablespoons cacao nibs, 3 tablespoons flax seeds, 8-10 Medjool dates, 1/3 cup raisins, 1/2 cup creamy cashew butter, 1/3 cup keto chocolate chips, 2 tablespoons coconut oil, 1 teaspoon pure vanilla extract, 2 tablespoons pure maple syrup


Set a baking dish with parchment paper.

Chop all dry ingredients together.

Add maple syrup, coconut oil, and nut butter in a saucepan. Cook until thick. Remove from heat and add in vanilla extract

Mix both dry and wet mixtures in a large bowl.

Pour the mixture into the baking dish. Press it down with the bottom of a glass to create an even base

Put in the refrigerator overnight. Cut into bars.

You can store it for 10 days in the refrigerator

9.Maple Keto Protein Bar


(Bars) 1/4 cup powdered Erythritol or 2-4 tbsp sugar-free maple-flavored syrup, 1 cup Coconut & Pecan Butter, 1 cup vanilla or plain whey protein or egg white protein powder, 1/4 cup virgin coconut oil, 10-20 drops Stevia extract, 1 tsp cinnamon. (Chocolate coating) 2 tbsp cocoa butter or virgin coconut oil, 1 bar 85-90% dark chocolate 


Melt cacao butter, dark chocolate and cup of water over medium heat. Set aside for coating

Mix coconut and pecan butter with erythritol. Pour virgin coconut oil. Add cinnamon, stevia, and maple extract. Put in the fridge for 30 min.

Cut it in bars. And Freeze it for 15 min more.

Use skewers to coat the bars with a coating

Place in the fridge for final 30 min before serving.

10. Coconut Collagen Keto Protein Bar


3 tbsp cocoa powder, 1 cup almond butter melted, 1 1/2 scoops Perfect Keto Collagen, 1/2 cup coconut oil melted, 1/3 cup almonds crushed/shredded, 2 tbsp So Nourished Erythritol, 1 cup shredded unsweetened coconut


Melt almond butter and coconut oil together. Cool for 3 min.

Combine cocoa powder, keto collagen, erythritol, crushed almonds, and ¾ cup shredded coconut.

Mix dry ingredients with wet mixture. Place a parchment paper on a baking dish and pour the mixture. Garnish with remaining shredded coconut.

Cool in the fridge for 6 hours. Cut into bars and enjoy.

11. Vanilla Nougat Keto Protein Bar


130 g whey protein isolate, 160g Sukrin Clear Fiber Syrup, 2 tsp vanilla extract, 1 tbsp MCT oil optional, 1 tbsp flaked almonds


Heat sukrin syrup in the microwave for 30 sec

Mix all ingredients together. Mash until forms dry consistency

Press into slice tray

12. Walnut Cinnamon Bun Keto Protein Bar


120 g whey protein isolate, 180 g Sukrin Gold Fiber Syrup, 1 tsp cinnamon, 2 tsp vanilla extract, 1 tbsp MCT oil, 1 tbsp crushed walnuts


Heat sukrin syrup in the microwave for 30 sec

Mix all ingredients together. Mash until forms dry consistency

Squeeze into moulds of choice

13. Butter caramel Nougat Keto Protein Bar


(CARAMEL AND NOUGAT LAYER) 180 g Sukrin Gold Fiber Syrup, 60 g butter, 80 g whey protein isolate, 80 g thickened cream, 1 tsp vanilla extract, 1 pinch sea salt flakes, 10 g Sukrin Melis. (CHOCOLATE NOUGAT LAYER) 90 g Sukrin Clear Fiber Syrup, 55 g whey protein isolate, 10 g cacao powder



Mix cream, fiber syrup, and butter in a bowl

Microwave it for 4 min. Stir. Microwave it for another 3 min.

Add Vanilla, WPI, salt and Sukrin melis. Stir until thick

Mould it using bar moulds.


Heat fiber syrup for 90 sec

Mix in cacao powder and WPI until thick

Spread over and press down.

Refrigerate until firm

14. Caramel Nut Chew Keto Protein Bar


190 g whey protein isolate, 270 g Sukrin Clear Fibre Syrup, 2 tbsp MCT oil, 2 tsp vanilla extract, 1 cup macadamias or peanuts, 100 g White Chocolate, 1 batch Sugar-Free Dulce de Leche


Microwave sukrin clear fiber syrup for 1 min

Mix vanilla, WPI and MCT oil together. Press into pan. Top it up with Dulce de Leche.

Microwave chocolate for 1 min.  Sprinkle chocolate over top.

Refrigerate until strong. Cut into bars and serve

15. Jupiter Keto Protein Bar


1/2 cup peanuts or nuts of choice, 1 batch of Caramel Dulce de Leche, 1/2 cup coconut desiccated, 1/2 cup pork rinds crushed


MixDulce de Leche with all ingredients

Mould into silicon bars

Freeze until firm. Pop-out and serve

16. Mars Keto Protein Bar


(CHOCOLATE NOUGAT) 180 g Sukrin Clear Fibre Syrup,20 g dark chocolate, 130 g whey protein isolate, 1 tbsp MCT oil. (CARAMEL) 200 g Sukrin Gold Fibre Syrup, 60 g butter, 80 g thickened cream. (COATING)140 g sugar-free dark or milk chocolate



Microwave, chocolate and clear syrup in a bowl for 1 min.

Add MCT oil and WPI to the chocolate mix. Use gloves to massage with hand

Put in molds


Heat all caramel ingredients for 3 min in a large bowl.

Remove from microwave and then heat again for 2 min intervals.

Repeat this until the mixture becomes thick and bubbly.

Spoon the caramel into molds

Refrigerate until firm. Garnish each bar with a coating

17. White Snickers Keto Protein Bar


(WHITE CHOCOLATE NOUGAT)20 g sugar-free white chocolate, 180 g Sukrin Clear Fibre Syrup click, 2 tbsps MCT oil, 130 g whey protein isolate. (CARAMEL) 200 g Sukrin Gold Fibre Syrup, 60 g butter, 80 g thickened cream, 60 g almonds roughly chopped. (COATING) 140 g sugar-free white chocolate, 2 tbsp coconut oil, 4 tbsp toasted coconut flakes


Preheat oven at 180C.

Toast almonds until lightly golden.


Microwave, chocolate and clear syrup in a bowl for 1 min.

Add MCT oil and WPI to the chocolate mix. Use gloves to massage with hand

Put in molds


Heat all caramel ingredients for 3 min in a large bowl.

Remove from microwave and then heat again for 2 min intervals.

Repeat this until the mixture becomes thick and bubbly.

Spoon the caramel into molds and top it with toasted almonds

Refrigerate until firm.

Melt coconut oil and chocolate to thinly coat each bar.

Allow to set then serve

18. Chocolate Fudge Keto Protein Bar


4 ounces sunbutter or tahini, 4 ounces 114g raw unsalted sunflower seeds, 3 ounces unsweetened cocoa powder, 2 scoops chocolate protein powder, 3/4 cup Sukrin Melis, 8 tbsp softened coconut oil, 1/2 cup sugar-free chocolate chips, 1 tbsp butter, 1/2 tsp salt


Blend all ingredients until even.

Transfer mixture to a pan with parchment paper

Cool for 30 min

Slice into bars and freeze for 30 min

Melt butter and chocolate chip for 1 min

Dip the bars into a coating

Refrigerate for long term use

19. Pumpkin Keto Protein Bar


3 tablespoons almond butter powder, 4 scoops protein powder, 1 teaspoon pumpkin pie spice, ½ cup coconut flour, 2 tablespoons Allulose or Stevia baking blend, ¼ teaspoon sea salt, ½ cup unsweetened almond milk, 2 tablespoons sugar-free chocolate chips, ¾ cup pumpkin puree


Mix pumpkin pie spice, salt, coconut flour, almond butter powder, and protein powder and stevia in a bowl

Blend pumpkin puree and almond milk with a spatula. Add chocolate chips

Get a rimmed baking pan wrapped with plastic

Pour the mixture of a bowl in pan and press with hands.

Put in the fridge for 20 min, before slicing.

20. Butter Pecan Keto Protein Bar


1/3 cup Vitafiber syrup, 1/2 cup 60g vanilla vegan protein powder, 2 tbsp. stevia-erythritol blend, 3 tbsp. cashew butter, 3/4 tsp. vanilla extract, 1-2 tbsp. water, 1/4 cup pecan halves, 1/2 tsp. butter extract


Combine all ingredients until dough forms.

Shape dough into rectangles and sprinkle pecan halves

Cool in the fridge for 30 min, after covering with plastic wrapper

Pop-out of the fridge and cut in bars

21. Mocha Brownie Keto Protein Bar


½ cup unsweetened cocoa powder, 3 scoops plant-based vanilla protein powder, ½ cup old-fashioned oats, 1 cup (240mL) cold coffee, 2 tbsp Truvia


Set aside loaf pan with parchment paper.

Stir together Truvia, oats, cocoa powder and protein powder. Add cold coffee until fully blended.

Pour the mixture into a pan and press down with a spatula.

Chill for 2 hours and then slice into bars

Serve and Enjoy!

22. 3 Ingredients Keto Protein Bar


4 tbsp low carb Protein Powder, 6 tbsp sugar-free mini chocolate chips, 6 tbsp creamy unsweetened peanut butter


Stir protein powder and peanut butter together.  Cool in refrigerator for 15 min.

Make balls out of the mixture and sprinkle chocolate chips over it

You can store it up for 2 weeks in the fridge

23.  Chia Seed Keto Protein Bar


1/2 cup creamy peanut butter, 1/2 cup extra virgin coconut oil, 1/2 cup unsweetened vanilla whey protein powdered, 1/2 cup Confectioner’s Swerve, 1/2 cup ground chia seed, 1/2 cup salted peanuts chopped, 1 cup almond flour. (Chocolate Drizzle)1 ounce unsweetened finely chopped chocolate, 2 tbsp coconut oil, 1 tbsp cocoa powder, 2 tbsp Confectioner’s Swerve


Line a pan with waxed paper

Melt swerve, coconut oil and peanut butter until smooth

Stir in chopped peanuts, chia seeds, protein powder, and almond flour.

Layout mixture in a pan and set for 1 hour in the refrigerator.

Cut into bars once set

Heat cocoa powder, swerve, unsweetened chocolate and coconut oil in a saucepan. This will do for the drizzle over bars.

24. Pecan Pie Keto Protein Bar


1 cup almond flour, 1 1/2 cups lightly toasted pecans, 1/4 cup grass-fed collagen, 6 tbsp powdered Swerve Sweetener, 6 tbsp unsalted butter melted, 1/2 tsp salt, 1 tsp caramel extract or vanilla extract


Get a square baking pan wrapped with parchment paper.

Grind 1 ¼ cups pecan until coarse. Finely, hack the remaining ¼ cup pecan.

Whisk in salt, collagen, sweetener and almond flour. Stir in vanilla extract and melted butter until cohesive.

Push firmly on prepared pan and cool for 1 hour

Cut into bars and serve!

25. Carrot CakeKeto Protein Bar


100 g vanilla protein powder, 10 oz raw baby carrots, 1/4 cup softened peanut butter, 1/4 cup coconut, shredded, salt to taste, 1 tbsp cinnamon. (Protein Cream Cheese Frosting) 1 tbsp vanilla protein powder, 2 oz softened cream cheese, salt to taste, 1 tbsp sweetener, chopped walnuts, a splash of almond milk.


Crush carrots in a food processor for 2 min

Mix all ingredients with the crushed carrot. Pour mixture into pan having parchment paper.

Put in fridge until firm

Make protein cream cheese frosting by mixing all its ingredients. Add almond milk if frosting is too thick.

Spread the frosting over bars

It can be stored in the freezer for 1 month.

Author Bio:

The author of this article is Elvira Smith. She is a mother and a stay-at-home mom. She was diagnosed with hypothyroidism ten years ago. To manage her disease, She used to search for different topics. Her specific problem with hypothyroidism remains weight management. Adopting a ketogenic diet has done wonders for her. Keto diet helps manage your overall health and well-being. She decided to share her experience and knowledge with others by writing a blog.

Written by Naturally Pretty

Hi I'm Novie, your lovely friend with a strong passion for natural beauty and healthy lifestyle.

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