Low Carb Vegan Protein Bars | Meat Free Keto - These chocolate low carb vegan protein bars are gluten free, nut free and soy free and contain just 1.4g of net carbs per serving!

Chocolate Vegan Keto Protein Bars (gluten free, nut free, soy free)

After an absurd amount of trial and quasi-disastrous error, I’ve managed to come up with a vegan keto protein bar that not only tastes delicious, but doesn’t require the use of a protein powder. Protein powders just aren’t for everyone (I totally get it), so it can be kind of a pain when you see a recipe that calls for the use of one, especially in a low carb vegan recipe, as there are only a few low carb vegan protein powders out there….and boy, they are expensive.

Also expensive are processed, ready-to-buy, low carb vegan protein bars. While convenient, these also often rely on protein powders and soy to boost their macros, while also usually containing a lot of nuts. For those of us with nut or soy allergies/sensitivites, it can be almost impossible to find a decent bar that doesn’t also cost $3 a pop. I’m all for spending a little more than the average bear on foods, but I’m really not into the concept of spending $30 or more per week just to get some more protein in my diet. So, like basically every post on this blog, the solution came through some recipe creation.

These bars have 8.3g of protein and just 1.4g of net carbs per serving while being gluten free, nut free and soy free, which is pretty darn amazing. They also happen to be pretty easy to whip together, and have a pleasantly chewy texture. While keto isn’t traditionally a protein-focused diet, it’s sometimes nice to have a convenient source of tasty protein ready to go, especially if you’re a little sick of eating straight nuts and seeds to meet your quota.

Low Carb Vegan Protein Bars | Meat Free Keto - These chocoate low carb vegan protein bars are gluten free, nut free and soy free and contain just 1.4g of net carbs per serving!

Notes on Making Low Carb Vegan Protein Bars

  • I baked these, but you could also form them into the little bar shapes and dehydrate them overnight to make them raw (you’ll want to be sure you use raw cacao powder in that case).
  • If you aren’t sold on psyllium husk powder, you could try mixing 2 tbsp of ground flaxseed in with the water, and letting the gel form by letting it sit for about 5-10 minutes before adding it in to the dry ingredients.
  • Be sure you use raw seeds for this, as you are going to be baking them!
  • I buy my seeds whole, and grind them up as I need them. This prevents them from going rancid as quickly. I also store them in the fridge for the same reason!
  • If you wanted to add some additional flavors to these, you could mix in 2 tbsp of any of the following: instant espresso powder, unsweetened coconut flakes, peanut butter, dehydrated berries, vegan cream cheese. Just keep in mind that every addition will change the macros a bit!
  • If you want a little extra flavor without the extra cals/carbs, you could add in 1 tsp of any extract of your choice – I especially recommend hazelnut, almond or peppermint.
  • I topped mine with peanut butter, but they’re equally delicious plain!

Chocolate Vegan Keto Protein Bars (gluten free, nut free, soy free)

Yield: 8 bars

Serving Size: 1 bar

Calories per serving: 185

Fat per serving: 13.9g

Carbs per serving: 1.4g net

Protein per serving: 8.3g

Fiber per serving: 5.9g

Chocolate Vegan Keto Protein Bars (gluten free, nut free, soy free)

These chocolate low carb vegan protein bars are gluten free, nut free and soy free and contain just 1.4g of net carbs per serving!


  • 1/2 cup raw sunflower seeds
  • 3/4 cup raw hemp hearts
  • 1/4 cup chia seeds
  • 1/4 cup cocoa powder
  • 2 tbsp psyllium husk powder
  • sweetener to taste (I used about 2 tbsp of granulated, sugar-free sweetener, but 1/4 tsp of liquid stevia should do the trick as well!)
  • 1/2 tsp salt
  • 1 cup of water


  1. Preheat oven to 350F, and grind all of your seeds into a flour-like texture. I tend to leave the sunflower seeds a bit chunky to add some interest.
  2. Mix together all the dry ingredients, until thoroughly combined.
  3. Stir in the water, and let the mixture sit until a pretty thick dough forms.
  4. Spread on a baking sheet, lined with parchment paper or a silicon baking mat, and flatten into a rectangular shape that is about 1/4" thick all the way across.
  5. Bake for 45 minutes, removing the tray around 30 minutes, and using a knife to score the bars into 8 equal pieces before returning for another 15 minutes.
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Low Carb Vegan Protein Bars | Meat Free Keto - These chocoate low carb vegan protein bars are gluten free, nut free and soy free and contain just 1.4g of net carbs per serving!


  • ilovelean July 26, 2017 at 2:51 am

    Great recipe! I love low carb meals to! I need to check it out:)

  • Lisa July 26, 2017 at 5:03 am

    I will be making these soon, can’t wait. I have been making your low carb crisp bread and love them. I appreciate the suggestions and alternatives as well as I cannot have flax seeds. Thank you.

    • Liz July 26, 2017 at 5:04 pm

      Thanks for commenting, Lisa! I’m glad you like the crisp bread and appreciate the alternatives. Having food allergies and intolerances can be tough, especially on a plant-based, low carb diet!

      You’ll be pleased to see this recipe doesn’t contain any flax seeds!

  • Kristen July 27, 2017 at 6:52 am

    I made these yesterday, and they were so good! I’m so happy to find a bar that is flax-free. Mine were a bit thicker than yours and turned out soft and cake-like (yum!). Is this how yours were, or are yours crisper? Thanks for sharing this!

    • Liz July 27, 2017 at 7:51 am

      Hi Kristen! I’m so glad you liked them! Flax is such a hard thing to avoid on a low carb and plant-based diet, so I’m excited that this worked for you!

      I made two batches this week (I can’t stop eating them!) – the first one was a little stiffer, and more like a chewy granola bar. The second one was thicker and cake-like, as you described. Both are equally tasty, though! I’m going to experiment with different flavors soon!!

  • Brittany September 7, 2017 at 4:08 pm

    Hiiii 🙂
    I made these the other day and I LOVE THEM! but within three days they had grown mold all over them? I wrapped them up individually, so I’m not to sure what went wrong, have you ever experienced this? Thanks 😀

    • Liz September 8, 2017 at 6:45 am

      Oh no! I’m so sorry they got all moldy. 🙁 I haven’t experienced it, but I usually store them in the fridge. The one time I didn’t, I think they only lasted 3-4 days between two people. Hm, I’ll make a note to fridge them for best results.

  • Juliana September 27, 2017 at 8:33 pm

    I’m new to the ketogenic diet… as a vegan, i truly appreciate your blog! Thanks for the great ideas. I have yet to buy the zero calorie sweetener…. I do have some Lacuma powder (Nativa Naturales) already in my pantry– do you think i could use a Tbsp in the recipe for the sweetener? Have you experimented with Lacuma powder in any of your recipes?

    • Liz October 2, 2017 at 8:22 am

      Hi Juliana! Thank you for the kind words! I have used lucuma powder, and you could definitely use it as a substitute, but I’m not exactly sure of the measurements. If you try it, I’d love to hear how it turns out!

  • shobana October 5, 2017 at 9:22 am

    Hi. Is there any possible replacement/alternative to the RAW hemp hearts. As I’m in south africa, and I haven’t seen these anywhere… …. this,looks so,yum ….

    • Liz October 5, 2017 at 9:28 am

      Hi Shobana, great question! You could definitely use sunflower seeds there instead, or even pumpkin seeds. Most nuts would work as well, but not so much if you’re avoiding them!

  • Ashley Woodward October 11, 2017 at 8:46 am

    These turned out to be so delicious, didn’t last whole day in my house – I’m starting to think it’s a bit overcrowded 🙂 – so I had to stop by to say thank you! So thank you Liz for another amazing recipe!

    • Liz October 11, 2017 at 1:06 pm

      Thank you so much Ashley! Hahah, they never last long in my house either!

  • Katie November 13, 2017 at 10:39 am

    Looks like a great recipe. Glad I found your site. 🙂
    Do they stay together on the road? I need a recipe that will not melt or get soft when bringing them to work.
    Thanks a bunch.

    • Liz November 13, 2017 at 10:41 am

      Hi Katie, great question! They do stay together, but you definitely need to wait for them to cool before cutting them! I hope you enjoy these as much as I do! 🙂

  • Josh November 16, 2017 at 2:42 pm

    I make these weekly, perfect breakfast! Thank you for the recipe 🙂 I haven’t made many variations yet (just adding cinnamon), have you found any cool new tweaks?

    Also, on a separate note, you talked about protein powder. Have you heard of Orgain organic protein? Not too expensive and it’s vegan. Also, truenutrition.com let’s you build custom protein powders that you can make vegan and low carb 🙂

    • Liz November 19, 2017 at 7:41 pm

      Hi Josh, thank you so much for this comment! Sometimes I like to add dehydrated strawberries for a little added fun – just a few goes a long way!

      I have heard of orgain, but haven’t actually tried it yet. I had no idea that a website like that existed – definitely going to play around with it. Thanks for letting me know about it!

      • Josh November 30, 2017 at 1:31 pm

        One more thing – I made these again last night and added 1/2 cup of coconut flakes (added at the same time as water) So good! Only adds 3 net carbs to the whole batch (so about .4g per bar) but also adds 3 grams of fat per bar 🙂

        • Liz December 1, 2017 at 12:32 pm

          Ooh, that sounds delcious, and so easy! Thanks for sharing your tips. 😀


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