You guys have asked me for awhile now to make more baked protein bar recipes. Today, we make that happen! These Quick 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 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.
Low Sugar Baked Protein Bars
What We Used
- Oven
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Ingredients
- 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
Instructions
- 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
Video
Notes
- Calories: 1239
- Fat: 71g
- Saturated Fat: 15g
- Sodium: 982mg
- Carbs: 49g (Net Carbs: 40g)
- Fiber: 9g
- Sugar: 20g
- Protein: 101g
- 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
Nutrition
36 Comments
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Would I be able to use oat flour instead of almond?
Absolutely
Could I freeze these?
Also, if I sub coconut flour. What would be the ratio?
You can definitely freeze these and I’d keep it 1:1 for this recipe. Hope this helps Nita!
how long do you think this bar could last if I put it in a air tight sealed at room temperature?
I think I’ve gone up to 5 days…
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!
You should be fine with a 1:1 substitute. I’ve used almond, cashew, and so on with success.
How do you know it’s cooked? Can you mix without a blender? New to this.
Hi Charles! Blender is fine and you could try using the toothpick method. If it comes out clean, they’re done!
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?
Hi Ralph! Do you have a scale? It would be 30g per scoop. Hope this helps!
What could I use in place of peanut butter?
Do you have access to nut butter alternatives?
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!
Hope you liked them Christina and hope your surgery goes well!
Could i sub cream cheese with cottage cheese or Greek yogurt?
I’m not sure you’d get the same texture but I’m confident that either would work since you’re baking them.
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?
Correct! 2-3 Scoops would be 60-90g by weight. Hope this helps Ben!
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.
Could I use white or whole-wheat flour instead of almond flour?
Hi Dani! Yes, you can swap the almond flour out for either of those.
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
Not something I’ve experimented with much but you could definitely add in some preservatives.
I tried these with banana protein powder and they was delicious
Can I substitute the cream cheese with greek yogurt?
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 !
I would add a bit, yes. Stevia or erythritol would by my choice nowadays and cocoa powder is AWESOME for flavor! Thanks Jojo
What is the shelf life of these bars and do you have any recipe which can stay good in airtight but unrefrigerated
They don’t last any longer than a week here so based off “experience I’d say around a week!
My favorite toppings are coconut flakes and dark choc chips! I like it with the choc protein powder!
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