Low Sugar Baked Protein Bars

10 Bars123 cals

You guys have asked me for a while now to make more baked protein bar recipes. Today, we make that happen! These Low Sugar Baked Protein Bars take 6 ingredients or less and you probably already have them all on hand.

Start this one by taking out a bowl and picking your flavor(s). As long as you use a good tasting protein powder, that’s all you need to flavor these protein bars. I personally like chocolate or vanilla.

Add in around 2-3 scoops of your choice flavor, 1/4 cup of coconut or almond flour, 6 tablespoons of peanut butter, 4 ounces of cream cheese, and 1/4 cup of unsweetened milk substitute.

You can work this recipe around your macros. Eating higher fat? Use full fat cream cheese. Need more fiber? Choose coconut flour.

Mix all of those ingredients together until smooth.

If your mix ends up being really thick, you should add a little bit more milk to the recipe. If it ends up too thin (watery), you should add a little bit more flour to it.

Once your mix is ready, take out a baking pan. You can either line it like I did with some parchment paper for easy clean up or just use it as is.

Add your mix to your pan and flatten it out in your pan. Keep your hands moist and nothing will stick to them!

Big or Small Baked Protein Bars

You can also use whatever pan size you want, as long as it’s oven safe. Want thicker bars? Use a bread pan. Thinner ones? A cake pan.

Keep in mind that the thicker the baked protein bars are, the longer they’re going to take to cook.

Top them with whatever you want and throw them in the oven on 350F/176C for around 10 minutes.

There you go! Quick low sugar baked protein bars that won’t fall apart on you and don’t need to be refrigerated.

Let me know what your favorite flavor ends up being or creative toppings you use below in the comments.

Don’t have time to bake them? Don’t worry, try out No Bake Healthy Breakfast Bars next.

Quick Baked Protein Bars Recipe

Low Sugar Baked Protein Bars

How to make Baked Protein Bars that are low in sugar and take only 6 ingredients or less to make! Pick your flavor and choose your toppings.
4.41 from 20 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: baked bars, energy bars, health bars
Servings: 10 Bars
Calories: 123kcal
Cost: $2.25

The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


  • 2-3 Scoops Protein Powder - Your choice flavor
  • ¼ Cup Almond Flour - or Coconut
  • 6 Tablespoons Peanut Butter - 96g
  • 4 Ounces Cream Cheese - Full, Reduced, or Fat Free
  • 2 Ounces Milk Substitute - or Milk
  • Chocolate Chips - or Other Toppings *Optional


  • Add all of your ingredients into a bowl and mix them together
  • Take out a baking pan, line it with some parchment paper, and add your mix in
  • Press down to evenly flatten out your mix around your pan
  • Bake on 350F/176C for around 10 minutes



Calories in the whole recipe:
  • Calories: 1239
  • Fat: 71g
  • Saturated Fat: 15g
  • Sodium: 982mg
  • Carbs: 49g (Net Carbs: 40g)
  • Fiber: 9g
  • Sugar: 20g
  • Protein: 101g
Calories in each bar if you cut 10:
  • Calories: 123
  • Fat: 7.1g
  • Saturated Fat: 1.5g
  • Sodium: 98.2mg
  • Carbs: 4.9g (Net Carbs: 4g)
  • Fiber: .9g
  • Sugar: 2g
  • Protein: 10.1g


Calories: 123kcal | Carbohydrates: 4.9g | Protein: 10.1g | Fat: 7.1g | Saturated Fat: 1.5g | Sodium: 98.2mg | Fiber: 9g | Sugar: 20g


  1. Eric D. on May 7, 2023 at 11:08 pm

    Would I be able to use oat flour instead of almond?

  2. Nita on March 18, 2023 at 2:38 am

    Could I freeze these?

    Also, if I sub coconut flour. What would be the ratio?

    • Derek Howes on March 20, 2023 at 8:55 pm

      You can definitely freeze these and I’d keep it 1:1 for this recipe. Hope this helps Nita!

  3. Lies Ida on January 15, 2023 at 5:03 am

    how long do you think this bar could last if I put it in a air tight sealed at room temperature?

    • Derek Howes on January 17, 2023 at 6:09 pm

      I think I’ve gone up to 5 days…

  4. Pam on October 7, 2022 at 1:28 pm

    Could I use almond butter instead of peanut butter? Almond butter seems a bit thinner than peanut, so I’m wondering if I did try it should I add more almond flour. Thanks!

    • Derek Howes on October 27, 2022 at 11:10 am

      You should be fine with a 1:1 substitute. I’ve used almond, cashew, and so on with success.

  5. Charles on May 25, 2022 at 6:43 pm

    How do you know it’s cooked? Can you mix without a blender? New to this.

    • Derek Howes on August 23, 2022 at 11:35 am

      Hi Charles! Blender is fine and you could try using the toothpick method. If it comes out clean, they’re done!

  6. Ralph on April 21, 2022 at 10:53 am

    5 stars
    I really like this recipe but mine are coming out way too soft and mushy. I assume that I need to add either more flour or more protein powder. The recipe calls for 2-3 “scoops” of protein powder so I used the scoop that came with the powder that I bought but I wonder if that is not enough. What is the volume measurement of the protein powders? 1/4 cup?

    • Derek Howes on August 23, 2022 at 11:43 am

      Hi Ralph! Do you have a scale? It would be 30g per scoop. Hope this helps!

  7. Lois on January 30, 2022 at 3:14 pm

    What could I use in place of peanut butter?

    • Derek Howes on February 23, 2022 at 12:00 pm

      Do you have access to nut butter alternatives?

  8. Christina on May 28, 2021 at 2:15 pm

    I am looking forward to trying this recipe. I’m prepping for weight loss surgery and the pre-made protein bars do not work for me. Everything I’ve found until now includes some type of syrup or other sweetener for binding. This is going to be my weekend experiment!

    • Derek Howes on February 24, 2022 at 8:04 am

      Hope you liked them Christina and hope your surgery goes well!

  9. Christine Erickson on April 25, 2021 at 2:01 pm

    Could i sub cream cheese with cottage cheese or Greek yogurt?

    • Derek Howes on May 1, 2021 at 8:34 am

      I’m not sure you’d get the same texture but I’m confident that either would work since you’re baking them.

    • Ben on September 10, 2021 at 5:49 pm

      I think my protein powder is less concentrated than yours – 1 scoop = 10g protein

      So I’d need 10 scoops of powder for 100g protein which is what you want – would the recipe still work with this much powder?

      • Derek Howes on February 25, 2022 at 9:47 am

        Correct! 2-3 Scoops would be 60-90g by weight. Hope this helps Ben!

  10. RDB on January 22, 2021 at 5:32 am

    4 stars
    i made mine too thick and after an hour they still too thick and not set so will go thinner next time . Great recipe thou, super simple as.

  11. Dani W. on September 6, 2020 at 9:05 am

    Could I use white or whole-wheat flour instead of almond flour?

    • Derek Howes on October 23, 2020 at 7:12 pm

      Hi Dani! Yes, you can swap the almond flour out for either of those.

  12. k. whytte on February 4, 2020 at 12:00 am

    there must be a way to make protein bars to last 1-2 weeks outside the fridge (in a room temperature)
    Please suggest a way.
    important for me

    • Derek Howes on May 27, 2020 at 9:18 pm

      Not something I’ve experimented with much but you could definitely add in some preservatives.

  13. Ben Neatherlin on August 3, 2019 at 12:00 am

    I tried these with banana protein powder and they was delicious

  14. Jenny on June 16, 2019 at 12:00 am

    Can I substitute the cream cheese with greek yogurt?

  15. Jojo on March 15, 2019 at 12:00 am

    Hello Derek,

    Do I need to add sweetener if my protein is unflavoured ? Stevia maybe ? Do you think cocoa powder is a good way to add flavour to the bars ?

    Love your blog !

    • Derek Howes on March 16, 2019 at 12:00 am

      I would add a bit, yes. Stevia or erythritol would by my choice nowadays and cocoa powder is AWESOME for flavor! Thanks Jojo

  16. Sarah on March 6, 2019 at 12:00 am

    What is the shelf life of these bars and do you have any recipe which can stay good in airtight but unrefrigerated

    • Derek Howes on March 7, 2019 at 12:00 am

      They don’t last any longer than a week here so based off “experience I’d say around a week!

  17. Lori Grande on August 25, 2017 at 12:00 am

    My favorite toppings are coconut flakes and dark choc chips! I like it with the choc protein powder!

  18. Clay on August 23, 2017 at 12:00 am

    Coconut and Almond flour are completely different, when using Coconut Flour you need significantly more liquid. I can’t see that recipe working with Coconut Flour

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