Peanut Butter Chocolate Low Carb Vegan Protein Bars

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I’ve been trying to move away from buying store-bought vegan keto protein bars lately for a few reasons, but the main one is that most bars on the market contain ingredients that aggravate my digestive system (I’m looking at you, sugar alcohols). So, homemade vegan keto protein bars that are free of sugar alcohols, or fiber-based sweeteners have been my new mission. These peanut butter bars are loaded with protein and fiber, while remaining low in carbs – perfect for a keto diet!

a stack of vegan keto peanut butter chocolate protein bars, showing the garnish

If chocolate and peanut butter isn’t your favorite combination, I’ve posted a couple of other low carb and keto-friendly vegan protein bar recipes on this site that you might like a little better:

Ingredients In Homemade Vegan Keto Peanut Butter Chocolate Protein Bars

These bars are fairly simple and require very few ingredients that you likely already have in your pantry. To make them, you will need to grab:

  • unsweetened peanut butter (“natural” varieties work best)
  • coconut oil
  • chocolate protein powder
  • keto-friendly chocolate chips and/or chopped peanuts (optional, for topping)

Because the only stabilizing ingredient is coconut oil, I recommend keeping these bars in your fridge, so they stay firm. They soften up considerably at room temperature, which isn’t necessarily a bad thing, but I prefer them a little harder. If you want them to be even firmer, replace the coconut oil with coconut manna and double the quantity (so, 1/2 cup/4oz/112g instead of the 1/4 cup of coconut oil).

The type of protein powder used here does make a difference. You shouldn’t use this recipe to get rid of a protein powder you don’t like, as the protein powder flavor will be quite prominent. That said, any brand should be fine. I have used many different brands of plant-based protein with success.

a stack of vegan keto peanut butter chocolate protein bars, showing the texture and garnish with text for pinterest

Notes on Making Low Carb Vegan Peanut Butter Chocolate Protein Bars:

  • To make these a bit richer and more chocolatey, increase the coconut oil by 1 tbsp and add in 2 tbsp of cocoa powder.
  • You can also increase the chocolate flavor by replacing a scoop of the protein powder with cocoa powder, but this will decrease the protein and may necessitate some additional sweetener.
  • These protein bars are dense and filling, and are best enjoyed with tea, coffee or your favorite dairy-free milk.
  • As mentioned above, to make these a bit firmer, replace the coconut oil with coconut manna and double the quantity (so, 1/2 cup/4oz/112g instead of the 1/4 cup of coconut oil).
  • To calculate net carbs – subtract the grams of fiber, allulose and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
  • For this recipe, the net carb calculation is as follows: 7.3g total carbs – 3.3g fiber = 4g net carbs
  • While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only! 
a stack of vegan keto peanut butter chocolate protein bars, showing the texture and garnish
a stack of vegan keto peanut butter chocolate protein bars, showing the texture

Peanut Butter Chocolate Low Carb Vegan Protein Bars

Print Recipe
These low carb vegan protein balls are gluten free, soy free and full of protein, omega-3s and fiber for energy throughout your workouts and the rest of your day!
Course Breakfast, protein bar, Snack
Cuisine Gluten Free, Keto, Low Carb, Vegan
Keyword easy, gluten free keto, gluten-free, gluten-free vegan, low-carb, protein, Quick & Easy, Quick Meal, sugar free
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 protein bars
Calories 219

Equipment

Ingredients

Instructions

  • In a medium mixing bowl, stir together the peanut butter and melted coconut oil until completely combined.
    1/2 cup peanut butter, 1/4 cup coconut oil
  • Next, stir in the water or nondairy milk until the mixture thickens a bit and becomes smooth.
    1/2 cup water or nondairy milk
  • Add the chocolate protein powder and mix until a thick dough forms.
    3 scoop chocolate protein powder
  • Press into the loaf pan and top with chocolate chips or garnish of choice. Chill until firm (around 2 hours) and slice into 8 equal bars.
    2 tbsp keto chocolate chips

Notes

To calculate net carbs – subtract the grams of fiber, allulose and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
For this recipe, the net carb calculation is as follows: 7.3g total carbs – 3.3g fiber = 4g net carbs

Nutrition

Serving: 1bar | Calories: 219kcal | Carbohydrates: 7.3g | Protein: 11g | Fat: 17.3g | Saturated Fat: 8.4g | Sodium: 121.6mg | Potassium: 201.3mg | Fiber: 3.3g | Sugar: 1.6g | Calcium: 74.2mg | Iron: 2.2mg

Join the Conversation

  1. I don’t know what I did wrong but they are so dry! I can hardly get them to form a ball. Is there some liquid I’m missing? I put them in the freezer for an hour, didn’t make any difference. I don’t know what they are going to taste like

    1. Hi Connie! The type of peanut butter impacts these. They seem to work best with an oilier, natural style peanut butter. If they seem too dry, you can always add a little more in until they form a workable “dough.” I’ll add this to the notes – good catch!

  2. Hi, Thanks for the recipe. I tweaked it slightly buy using half of the coconut but used coconut flour instead, I added some xylitol just for a hint of sweetness and rolled them in coconut flour and a little more xylitol. The texture was dry but that is too be expected with the peanuts but the mixture came out great. x

    1. Liz Author says:

      I’m glad you could tweak this to meet your needs! Any time coconut flour is in play, it definitely dries things out. I’m happy it still tasted great, though! 🙂

  3. Do you have a recommendation for a substitute for the shredded coconut? I can’t stand the texture the texture.

    1. Liz Author says:

      Hi, Whit! You could use almond instead. 🙂

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