Are you ready for some seriously fabulous pecan low carb protein bars? These bars are whipped up in the food processor and are the perfect thing to have for breakfast, as a snack or even dessert. They are gluten free, dairy free, low carb, paleo and can be made vegan!
This delicious recipe was sponsored by the awesome folks over at American Pecan Council.
Now, I know I usually am creating fabulous cashew based recipes, but we need to give pecans a proper moment to really shine right now. Let me tell you why.
How to make pecan low carb protein bars
Line an 8×8″ baking dish with parchment paper and set aside.
Combine all of the dry ingredients together in the bowl of a food processor until chopped up and mixed thoroughly. Set aside.
In a small saucepan, add coconut oil, nut butter and maple syrup. Heat on low and stir until the nut butter melts and the mixture looks pourable but still thick. Remove from the heat and stir in the vanilla extract.
Transfer the dry mixture into a large bowl. Stir in the wet mixture and mix well until everything has been coated evenly.
Transfer the mixture into the pan. Press down with the bottom of a glass cup or jar to pack it into the bottom of the pan to create an even base.
Place in the refrigerator to set overnight. Cut into 8 bars with a sharp knife and enjoy. These will keep in the refrigerator for up to 10 days.
How much protein is in these pecan bars?
Each bar is going to have a whopping 24 grams of protein and 31 grams of healthy fats. Wow, how amazing is that?
If you are going to use sugar free chocolate chips like I did, each bar will only have 19 grams of sugar. That is far less than your average protein bar you come across at the store.
Another really amazing thing about these bars is how well they keep in the refrigerator. You could even throw some in the freezer if you know you won’t get to them quickly enough.
Feel free to add these to your breakfast, take them on-the-go and eat them as a snack or even try them for dessert. Low carb protein bars are so delicious and filling.
More low carb recipes like this:
What’s really wonderful about making your own protein bars is that you can divvy up the portion sizes any way you’d like.
If these are for young kids, I’d recommend cutting these into even smaller portions than the 8 I’ve mentioned. I would imagine that 16 portions would be perfect for them.
The texture of these remind me of a Chewy granola bar but the taste is about 500x more delicious. You can also be confident that there is no funny business added.
If you’re not trying to stay low carb, you can go ahead and use regular dark chocolate chips in this recipe instead of sugar free ones.
What kind of substitutions can I make in low carb protein bars?
With these bars, you can get somewhat creative with your add-ins. However, here is what I recommend:
Do not substitute out the pecans for a different nut. They bring a very unique flavor and texture to these bars that I wouldn’t recommend tampering with.
You are welcome to use a different dried fruit instead or raisins. I just loving using raisins because they are available year round and are so easy to find without any added sugar.
Feel free to use any nut butter you’d like. Just make sure that it is nice and creamy in texture.
I wouldn’t recommend using a flavored or sweetened protein powder as that will negatively alter the taste of the protein bars.
However, if you are looking for an alternative option, I love these homemade low carb protein bars. They are made with nut butter, monk fruit, coconut flour and chocolate chips!
I hope you get to making these fabulous pecan low carb protein bars soon. You are going to just love having them on hand, especially if you’re in a hurry and need a quick pick me up.
I would imagine these being perfect all year round and something really nice you could give to your kids for a protein-filled snack.
The next time they ask you to buy them granola bars, I hope you can make these instead.
I know they will like them a lot better, and you will too which is a big bonus! 😉
This post was sponsored by the awesome folks at American Pecan Council. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Pecan Low Carb Protein Bars
- 1 cup pecans halved
- 1/2 cup pumpkin seeds
- 1/2 cup unsweetened protein powder
- 3 tablespoons chia seeds
- 3 tablespoons flax seeds
- 2 tablespoons cacao nibs
- 1/3 cup raisins
- 8-10 Medjool dates see notes
- 1/3 cup keto chocolate chips
- 1/2 cup creamy cashew butter
- 2 tablespoons coconut oil
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- Line an 8x8" baking dish with parchment paper and set aside.
- Combine all of the dry ingredients together in the bowl of a food processor until chopped up and mixed thoroughly. Set aside.
- In a small saucepan, add coconut oil, nut butter and maple syrup. Heat on low and stir until the nut butter melts and the mixture looks pourable but still thick. Remove from the heat and stir in the vanilla extract.
- Transfer the dry mixture into a large bowl. Stir in the wet mixture and mix well until everything has been coated evenly.
- Transfer the mixture into the pan. Press down with the bottom of a glass cup or jar to pack it into the bottom of the pan to create an even base. You can top off the bars with some extra chocolate chips, pecans or unsweetened coconut flakes if you'd like!
- Place in the refrigerator to set overnight. Cut into 8 bars with a sharp knife and enjoy. These will keep in the refrigerator for up to 10 days.
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.