- Lid geworden
- 10 nov 2002
- Berichten
- 1.157
- Waardering
- 1
Protein Bars
NOTES:
1) A "scoop" of protein powder is generally 1/3 cup
2) Feel free to substitute other artificial sweeteners for those cited, especially in those that are not baked. See my page on Sweeteners for more info on which is best for you and for a conversions chart.
3) Protein powders are pretty much interchangeable. Keep in mind, though, that carb & protein counts vary by brand and flavor, so your end result may differ from the original recipe.
4) Feel free to have fun, try other flavor combinations, wing it given whatever ingredients you have on hand. This is all supposed to be enjoyable and creative, right? ;-)
STACEY'S CHOCOLATE-NUT PROTEIN BARS
from Barbo's
1 square unsweetened baker's chocolate
2 Tbl butter
2 Tbl heavy cream
3 pkts Splenda
3 scoops (1 cup) Chocolate Designer Protein (or any other chocolate whey protein)
1 cup chopped nuts of choice
1/2 cup unsweetened coconut
2 Tbl liquid, any of the following, listed in order of preference: Sugar Free Syrup (Davinci, Torani), maple syrup, coffee, water
Melt chocolate and butter in micro 1 min; stir until completely melted.
Add Equal and heavy cream and stir until creamy.
Add protein powder, peanuts, coconut and stir till mixed pretty well.
Add liquid of choice and mix thoroughly. You may have to knead with your hands at this point, as mixture will be very stiff.
Line a bread loaf pan with plastic wrap and press in mixture firmly and evenly. Chill till firm.
Cut into bars. (This recipe should yiel 6-8 bars.
Approx 5 carbs &/15 grams protein per 1/6 recipe.
>>>>>
DEBSY'S CHOCOLATE FUDGE BARS
from Barbo's
7 scoops (2 & 1/3 cups) Chocolate Designer Protein powder (122.5 protein;10.5 carbs)
1/2 cup melted butter
4 oz cream cheese (8 protein;4 carbs)
1/2 cup walnuts (10 protein; 5 carbs)
Melt butter & cream cheese in microwave and stir until smooth.
Mix in protein powder. Stir until mixed. This will be very thick and hard to stir.
Add chopped walnuts and mix.
Put in a greased bread pan. Chill.
Cut into 8 pieces.
When firm, you can wrap each piece in plastic wrap and store in fridge.
Yield: 8 generous bars. Protein per bar: 17.5 Carbs per bar: 2.43
Debsy's comments: I was trying to come up with a high protein bar with stats close to the Atkins bars, but no glycerine. These come out chewy and look like fudge. They don't taste as good as sugar fudge, but the taste is still good. Much cheaper to make than buying Atkins.
Note from BK: I bet adding a little SF syrup or Splenda would improve these, make them more fudge-like.
>>>>>
COCO'S PROTEIN BARS
4 oz cream cheese
1/2 cup butter
1/4 cup sugar-free peanut butter
1/4 cup SF vanilla syrup
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup chopped nuts (optional)
2 cups Optimum Nutrition protein powder (vanilla ice cream flavor)
2 cups Designer Protein powder (vanilla praline flavor)
Melt together in microwave: cream cheese, butter, PB.
Add syrup, extracts and nuts to cream cheese mixture and mix well.
Stir or knead in the protein powders. At this point the mixture becomes quite sticky and difficult to mix thoroughly.
Press with your hands into a greased 9x13" baking pan, cover with plastic wrap and keep in the fridge. Yield: 20 bars
Carb counts: Without nuts: 48 total (16 from fiber)=2.4/bar
With nuts: 60 total (28 from fiber)= 3/bar
>>>>>
LEMON-BANANA-CRANBERRY BARS
from Ginger
3 scoops vanilla protein powder
3 tsp baking powder
8 tsp Splenda
4 eggs
1/4 cup of Flax Seed oil (or olive oil)
1/4 cup water
1 cup cranberries
2 tsp vanilla extract
2 tsp lemon extract
2 tsp banana extract
Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts & beat well.
Add to dry ingredients to second mixture, combining well.
Add water and cranberries. Should be a wet consistency like a cake mix.
Pour into pam-sprayed square cake pan.
Cook at 325 for 10-15 minutes until a toothpick comes out clean. Sometimes may take longer to cook, depending on type of protein powder used.
Cut into four squares. Each square has about 20 grams of protein, 4.13 grams of carbs.
Great meal replacement.
>>>>>
FUDGEY-NUTTY BARS
from Ginger
2 and 1/3 cups vanilla protein powder
1 oz square unsweetened chocolate
1/2 cup butter
4 oz cream cheese
1 oz chopped almonds
1 tsp vanilla
1 tsp peanut butter
1/4 cup Splenda
Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave.
Mix together very well and then add splenda & vanilla, mixing well again.
Add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder is incorporated into the mixture.
Now place in an 8x8 0r 9x9 baking pan, flatten and refrigerate.
When cooled and hardened, cut into 8 bars. Per bar: 21 grams protein, 3.15 carbs. (This will vary according to the protein powder you use, I use Optimum Nutrtion as I have found it to be the best and it has 22g protein and 1.5g carbs in each scoop, but no aspartame.)
>>>>>
BECCA'S CHOCOLATE PROTEIN BARS
2 squares unsweetened baker's chocolate
4 Tbl butter
4 Tbl heavy cream
1 tsp vanilla extract
6 packets Splenda
6 scoops Optimum Nutrition Double Rich Chocolate Protein Powder
1 & 1/2 cups chopped pecans
1 cup dried, unsweetened coconut
1/4 cup flax seeds, measured and then ground
4 Tbl Sugar-free DaVinci syrup (hazelnut is best)
Melt chocolate and butter in microwave.
Mix in Splenda, then add cream & vanilla, blending thoroughly.
Add the protein powder and mix until powder is completely incorporated.
Mix flax, pecans, and coconut together and pour over chocolate mix.
Pour the sugar-free syrup over this and mix together with hands until well-blended.
Line a 9" by 9" pan with plastic wrap and firmly press the incredibly sticky stuff into it.
Cover with another layer of plastic wrap and chill.
Yield: 12 bars. Each has 8 carbs, 3.6 gr. fiber, 14 gr. protein.
>>>>>
BRIN'S FUDGEY CARAMEL BARS
4 Tbl butter
1.5 Tbl unsweetened cocoa powder
2 Tbl DaVinci Chocolate SF syrup
2 cups Optimum Nutrition Chocolate Whey Protein
1 cup coarsely chopped nuts
Melt butter in large bowl in microwave.
Whisk cocoa in well, then SF syrup.
Incorporate protein powder.
Add chopped nuts
Press into wax-paper-lined 9x9 pan & refrigerate.
Caramel consistency, and much better than any of my old fudge recipes. Plus, no wasted calories. High Protein snack or dessert. Best cold.
>>>>>
BRIN'S PEANUT BUTTER COOKIE DOUGH BARS
2c protein powder (both vanilla & chocolate would work)
1/2 cup of chunky natural peanut butter
1/4 cup melted butter
Enough vanilla Davinci SF syrup to make the consistency of cookie dough.
Mix PB & SF syrup with melted butter.
Add protein powder & mix until well-blended.
Either refrigerate and eat like cookie dough or bake & cut into PB cookie bars.
Note from BK: I bet that lowcarb maple syrup would work as well as Davinci for these.
>>>>>
KRIS'S PB PROTEIN BARS
I like to mix unsweetened peanut butter with vanilla protein powder and sweetner to taste, add some TVP for crunch and a little low-fat cream cheese. Don't have exact amounts but it should look and taste like cookie dough. Mix it up, flatten in pan, chill and slice. You can spread melted low-carb chocolate over these before chilling for an extra treat. (I melt unsweetend chocolate in the micro and mix in some stevia or splenda)
>>>>>
SESAME-ALMOND PROTEIN BARS
from Lottie
1/4 cup cream cheese (2 carbs/4 protein)
1/4 cup butter
1/4 cup tahini, from roasted sesame seeds (12 carbs/10 protein/5.6 fiber)
1/4 tsp pure stevia powder
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cup Twinlab VegeFuel (isolated soy protein; 0 carbs/200 protein)
1/3 cup Naturade N-R-G vanilla protein powder (3 carbs/32 protein)
1/2 cup DaVinci SF Vanilla Syrup
2 Tbsp. DaVinci SF Maple Syrup
2 oz finely chopped almonds (12 carbs/12 protein/7 fiber)
After melting cream cheese & butter, mix in tahini, stevia, and extracts.
Mix in protein powders.
Add syrups and mix well.
Mix in chopped almonds.
May need to add more or less syrup to get texture you like.
Place in 9x9 square pan & put in refrigerator until firm.
Cut into 12 bars (or size you want).
I store mine in freezer and eat frozen. My co-worker stores in fridge because he likes his softer.
These are very flexible. I think you can use whatever kind of protein powder you want, and could use any kind of artificial sweetener you wanted in greater or lesser degrees, or any flavor of syrup or extract. For example, I've made with DaVinci's macadamia syrup and added chopped roasted macadamia nuts, and with Davinci's butter rum syrup and added roasted pecans. I also made w/ 2/3 VegeFuel and 1/3 Naturade N-R-G, added a higher proportion of vanilla syrup, plus vanilla, coconut, and almond extracts, and a little Stevia powder, and whipped it up, and it was close enough to fudge for my taste.
Yield: 2 bars; 2.4 grams carbs per bar (1.4 carbs per bar if subtract fiber) and 21.5 grams protein
NOTES:
1) A "scoop" of protein powder is generally 1/3 cup
2) Feel free to substitute other artificial sweeteners for those cited, especially in those that are not baked. See my page on Sweeteners for more info on which is best for you and for a conversions chart.
3) Protein powders are pretty much interchangeable. Keep in mind, though, that carb & protein counts vary by brand and flavor, so your end result may differ from the original recipe.
4) Feel free to have fun, try other flavor combinations, wing it given whatever ingredients you have on hand. This is all supposed to be enjoyable and creative, right? ;-)
STACEY'S CHOCOLATE-NUT PROTEIN BARS
from Barbo's
1 square unsweetened baker's chocolate
2 Tbl butter
2 Tbl heavy cream
3 pkts Splenda
3 scoops (1 cup) Chocolate Designer Protein (or any other chocolate whey protein)
1 cup chopped nuts of choice
1/2 cup unsweetened coconut
2 Tbl liquid, any of the following, listed in order of preference: Sugar Free Syrup (Davinci, Torani), maple syrup, coffee, water
Melt chocolate and butter in micro 1 min; stir until completely melted.
Add Equal and heavy cream and stir until creamy.
Add protein powder, peanuts, coconut and stir till mixed pretty well.
Add liquid of choice and mix thoroughly. You may have to knead with your hands at this point, as mixture will be very stiff.
Line a bread loaf pan with plastic wrap and press in mixture firmly and evenly. Chill till firm.
Cut into bars. (This recipe should yiel 6-8 bars.
Approx 5 carbs &/15 grams protein per 1/6 recipe.
>>>>>
DEBSY'S CHOCOLATE FUDGE BARS
from Barbo's
7 scoops (2 & 1/3 cups) Chocolate Designer Protein powder (122.5 protein;10.5 carbs)
1/2 cup melted butter
4 oz cream cheese (8 protein;4 carbs)
1/2 cup walnuts (10 protein; 5 carbs)
Melt butter & cream cheese in microwave and stir until smooth.
Mix in protein powder. Stir until mixed. This will be very thick and hard to stir.
Add chopped walnuts and mix.
Put in a greased bread pan. Chill.
Cut into 8 pieces.
When firm, you can wrap each piece in plastic wrap and store in fridge.
Yield: 8 generous bars. Protein per bar: 17.5 Carbs per bar: 2.43
Debsy's comments: I was trying to come up with a high protein bar with stats close to the Atkins bars, but no glycerine. These come out chewy and look like fudge. They don't taste as good as sugar fudge, but the taste is still good. Much cheaper to make than buying Atkins.
Note from BK: I bet adding a little SF syrup or Splenda would improve these, make them more fudge-like.
>>>>>
COCO'S PROTEIN BARS
4 oz cream cheese
1/2 cup butter
1/4 cup sugar-free peanut butter
1/4 cup SF vanilla syrup
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup chopped nuts (optional)
2 cups Optimum Nutrition protein powder (vanilla ice cream flavor)
2 cups Designer Protein powder (vanilla praline flavor)
Melt together in microwave: cream cheese, butter, PB.
Add syrup, extracts and nuts to cream cheese mixture and mix well.
Stir or knead in the protein powders. At this point the mixture becomes quite sticky and difficult to mix thoroughly.
Press with your hands into a greased 9x13" baking pan, cover with plastic wrap and keep in the fridge. Yield: 20 bars
Carb counts: Without nuts: 48 total (16 from fiber)=2.4/bar
With nuts: 60 total (28 from fiber)= 3/bar
>>>>>
LEMON-BANANA-CRANBERRY BARS
from Ginger
3 scoops vanilla protein powder
3 tsp baking powder
8 tsp Splenda
4 eggs
1/4 cup of Flax Seed oil (or olive oil)
1/4 cup water
1 cup cranberries
2 tsp vanilla extract
2 tsp lemon extract
2 tsp banana extract
Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts & beat well.
Add to dry ingredients to second mixture, combining well.
Add water and cranberries. Should be a wet consistency like a cake mix.
Pour into pam-sprayed square cake pan.
Cook at 325 for 10-15 minutes until a toothpick comes out clean. Sometimes may take longer to cook, depending on type of protein powder used.
Cut into four squares. Each square has about 20 grams of protein, 4.13 grams of carbs.
Great meal replacement.
>>>>>
FUDGEY-NUTTY BARS
from Ginger
2 and 1/3 cups vanilla protein powder
1 oz square unsweetened chocolate
1/2 cup butter
4 oz cream cheese
1 oz chopped almonds
1 tsp vanilla
1 tsp peanut butter
1/4 cup Splenda
Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave.
Mix together very well and then add splenda & vanilla, mixing well again.
Add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder is incorporated into the mixture.
Now place in an 8x8 0r 9x9 baking pan, flatten and refrigerate.
When cooled and hardened, cut into 8 bars. Per bar: 21 grams protein, 3.15 carbs. (This will vary according to the protein powder you use, I use Optimum Nutrtion as I have found it to be the best and it has 22g protein and 1.5g carbs in each scoop, but no aspartame.)
>>>>>
BECCA'S CHOCOLATE PROTEIN BARS
2 squares unsweetened baker's chocolate
4 Tbl butter
4 Tbl heavy cream
1 tsp vanilla extract
6 packets Splenda
6 scoops Optimum Nutrition Double Rich Chocolate Protein Powder
1 & 1/2 cups chopped pecans
1 cup dried, unsweetened coconut
1/4 cup flax seeds, measured and then ground
4 Tbl Sugar-free DaVinci syrup (hazelnut is best)
Melt chocolate and butter in microwave.
Mix in Splenda, then add cream & vanilla, blending thoroughly.
Add the protein powder and mix until powder is completely incorporated.
Mix flax, pecans, and coconut together and pour over chocolate mix.
Pour the sugar-free syrup over this and mix together with hands until well-blended.
Line a 9" by 9" pan with plastic wrap and firmly press the incredibly sticky stuff into it.
Cover with another layer of plastic wrap and chill.
Yield: 12 bars. Each has 8 carbs, 3.6 gr. fiber, 14 gr. protein.
>>>>>
BRIN'S FUDGEY CARAMEL BARS
4 Tbl butter
1.5 Tbl unsweetened cocoa powder
2 Tbl DaVinci Chocolate SF syrup
2 cups Optimum Nutrition Chocolate Whey Protein
1 cup coarsely chopped nuts
Melt butter in large bowl in microwave.
Whisk cocoa in well, then SF syrup.
Incorporate protein powder.
Add chopped nuts
Press into wax-paper-lined 9x9 pan & refrigerate.
Caramel consistency, and much better than any of my old fudge recipes. Plus, no wasted calories. High Protein snack or dessert. Best cold.
>>>>>
BRIN'S PEANUT BUTTER COOKIE DOUGH BARS
2c protein powder (both vanilla & chocolate would work)
1/2 cup of chunky natural peanut butter
1/4 cup melted butter
Enough vanilla Davinci SF syrup to make the consistency of cookie dough.
Mix PB & SF syrup with melted butter.
Add protein powder & mix until well-blended.
Either refrigerate and eat like cookie dough or bake & cut into PB cookie bars.
Note from BK: I bet that lowcarb maple syrup would work as well as Davinci for these.
>>>>>
KRIS'S PB PROTEIN BARS
I like to mix unsweetened peanut butter with vanilla protein powder and sweetner to taste, add some TVP for crunch and a little low-fat cream cheese. Don't have exact amounts but it should look and taste like cookie dough. Mix it up, flatten in pan, chill and slice. You can spread melted low-carb chocolate over these before chilling for an extra treat. (I melt unsweetend chocolate in the micro and mix in some stevia or splenda)
>>>>>
SESAME-ALMOND PROTEIN BARS
from Lottie
1/4 cup cream cheese (2 carbs/4 protein)
1/4 cup butter
1/4 cup tahini, from roasted sesame seeds (12 carbs/10 protein/5.6 fiber)
1/4 tsp pure stevia powder
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cup Twinlab VegeFuel (isolated soy protein; 0 carbs/200 protein)
1/3 cup Naturade N-R-G vanilla protein powder (3 carbs/32 protein)
1/2 cup DaVinci SF Vanilla Syrup
2 Tbsp. DaVinci SF Maple Syrup
2 oz finely chopped almonds (12 carbs/12 protein/7 fiber)
After melting cream cheese & butter, mix in tahini, stevia, and extracts.
Mix in protein powders.
Add syrups and mix well.
Mix in chopped almonds.
May need to add more or less syrup to get texture you like.
Place in 9x9 square pan & put in refrigerator until firm.
Cut into 12 bars (or size you want).
I store mine in freezer and eat frozen. My co-worker stores in fridge because he likes his softer.
These are very flexible. I think you can use whatever kind of protein powder you want, and could use any kind of artificial sweetener you wanted in greater or lesser degrees, or any flavor of syrup or extract. For example, I've made with DaVinci's macadamia syrup and added chopped roasted macadamia nuts, and with Davinci's butter rum syrup and added roasted pecans. I also made w/ 2/3 VegeFuel and 1/3 Naturade N-R-G, added a higher proportion of vanilla syrup, plus vanilla, coconut, and almond extracts, and a little Stevia powder, and whipped it up, and it was close enough to fudge for my taste.
Yield: 2 bars; 2.4 grams carbs per bar (1.4 carbs per bar if subtract fiber) and 21.5 grams protein