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.

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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.

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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

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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.

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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.)

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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.

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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.

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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.

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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)

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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

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COFFEE PROTEIN BARS

1/4 cup oil
3/4 cup vanilla whey powder
2 eggs
2 Tbl oat flour
1/4 cup heavy cream
1 Tbl baking powder
1/4 cup hot water
2 tsp cinnamon
1 tsp instant coffee
1/4 cup mini chocolate chips
1/4 cup Splenda
1 tsp liquid sweet n low

Dissolve coffee in hot water.
Mix oil, eggs, cream, water, Splenda & sweet 'n low together.
Mix dry ingredients together and then add to the first mixture. Stir till moistened.
Pour into 8" pan. Tap on counter to settle the bubbles.
Sprinkle chips on top.
Bake at 375 degrees for 12-15 min. Be careful not to overbake.
Cut into 16 pieces. Each piece has 3 carbs.

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PEANUT BUTTER PROTEIN BARS
from lowcarbluxury

2 Tbl SF peanut butter
2 Tbl butter, melted
1/2 tsp liquid artificial sweetener
1/4 cup Splenda
1 scoop Vanilla Praline Designer Whey protein powder

Melt peanut butter and butter in microwave or double boiler.
Mix in the sweeteners thoroughly.
Add protein powder and stir until it forms a ball. (You may need to use clean hands to aid in the thorough mixing.)
Roll up in ball and knead a bit; then separate into even portions, shaping as desired.
Refrigerate until firm.

Makes 4 bars. Approx 2 carbs per bar.

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MAPLE VANILLA PROTEIN BARS
from Lottie

4 oz cream cheese
1 stick butter (1/4 lb)
1 cup Twinlab VegeFuel (isolated soy protein powder)
1 cup N-R-G Naturade Vanilla Protein Powder
1/2 cup DaVinci Sugarfree Vanilla Syrup w/Splenda
1/4 cup DaVinci Sugarfree Maple Syrup w/ Splenda
1 tsp. vanilla extract

Melt cream cheese and butter (I did it in the microwave). Mix in protein powders.
Add syrups and vanilla extract and mix until consistency is like very thick cookie dough (may take more than specified amounts).
Put in 9x9 square pan & refrigerate until stiff and cut into 12 bars. Wrap bars individually and store in freezer.
Can either eat frozen or thawed.

I also freeze them, which makes them very hard. My co-worker doesn't and he has taken his on trips and they held up well.
I've also made these using soy-based "cream cheese" and that works fine too, for those who try to limit the amount of dairy they eat.

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APPLE SPICE PROTEIN BARS
from Lira

3 scoops vanilla protein powder
3 tsp baking powder
8 tsp Splenda
4 eggs
1/4 cup Flax Seed oil (or olive oil)
1/4 cup water
1/2 apple (chopped into tiny pieces)
1 Tbl vanilla extract
2 tsp lemon extract
1 tsp maple extract
1 Tbl cinnamon
1 tsp nutmeg

Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts. Beat well & then add to dry ingredients, mixing well.
Add water and apple.
Should be a wet consistency like a cake mix.
Pour into Pam-sprayed square cake pan.
Cook at 325 for 15-25 minutes until a toothpick comes out clean. May take longer to cook, depending on consistency of protein powder used.
Cut into nine squares.
Approximately 3-5 carbs per bar depending on the amount/type of fruit, spices, protein powder, etc.

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SESAME PROTEIN BARS
From Suzy @ Barbo?

These don't need refrigeration and THEY DON'T MELT IN YOUR PURSE!

2 Tbl butter
4 Tbl sesame tahini OR peanut butter
1 cup sesame seeds (preferably white sesame seeds)
3 pkts Equal or eqivalent
3 scoops Designer Protein (Vanilla Praline OR Vanilla or any other similar whey protein )
2 Tbl Sugar Free Torani Syrup (Hazelnut OR Vanilla Or Almond) OR 2 Tbls sugar free maple syrup

Melt butter and Tahini or peanut butter in microwave, about 1 minute.
Add protein powder, sesame seeds and Equal and mix to combine.
Add syrup and mix again. You may have to knead with your hands at this point, as mixture will be VERY stiff.
Line the a bread loaf pan with plastic wrap and press mixture evenly and FIRMLY into bottom of pan. Chill until firm. Unmold and cut into 6 bars.

4 grams carb/20 grams protein per bar

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ALMOND JOY PROTEIN BARS
from Angy @ Barbo's

5 Branacrisp Crackers, crushed
1/2 cup flax seed meal (1/4 cup seeds, ground)
1 cup walnuts, coarsely chopped
2 scoops Chocolate Whey Protein Powder
2 scoops Soy Protein Powder
2 Tbl oatmeal
1/4 cup Splenda
20 drops Stevia (or just add any artificial sweetener to taste; start with the equivalent of 2 Tbl & add until sweet enough for you)
2 Tbl unsweetened coconut
1 Tbl unsweetened cocoa powder
1/4 cup cream
1/4 cup water
1/4 cup butter
2 Tbl Low-Carb Maple Syrup or cold coffee
1 tsp coconut extract (optional)
2 tsp almond extract (optional)

Crush crackers or whirl in food processor to grind fine, and then combine in bowl with other dry ingredients.
In microwave or on stovetop, melt together cream, water, butter and maple syrup (or cold coffee).
Remove from heat and add extracts at this time if using them, then whisk to make sauce smooth.
Pour hot mixture over dry ingredients and mix well.
Press into buttered 8x8" pan with buttered fingers. Chill and cut.
Wrap each bar in Saran or foil and keep in fridge or freezer. Keeping in freezer is no problem as they thaw in about 5 minutes.

9.8 carbs per bar, minus 5.9 fiber for 3.9 net each.