Rich and decadent, these no bake Fudgy Double Chocolate Protein Bars will simultaneously fuel you up and satisfy a sweet tooth! Each serving has 201kcals, 11g protein, and 8g net carb and they taste way better than anything store-bought.
A while ago, a friend asked if I had a great recipe for homemade protein bars. At that time I did not, but I knew what my next mission was!
My first attempt at developing homemade protein bars was a little disappointing. Actually, to quote my friend, "These don't look so great." Well, ok, lol. Back to the drawing board. With a couple more tries I developed these Fudgy Double Chocolate Protein Bars that are better than any store-bought protein bars I've ever had.
These bars have a rich chocolate flavor and fudgy texture. They're like a cross between fudge and brownies. And they have 201kcals, 11g protein, and 8g net carbs per serving!
Pro Tip: As-is these chocolate protein bars are snack-size, but I like to grab two for a filling meal on-the-go! Or pair one with a couple hard-boiled eggs for a satisfying meal.
Best Homemade Protein Bars
I've tried a lot of store-bought protein bars. The first things I look at are the ingredient list and nutrition information. After that, for me to buy it again, of course it has to taste good! A lot of protein bars on the market are chalky, have a weird texture, and/or have an off-flavor.
I've noticed that it's especially hard to find store-bought chocolate-flavored protein bars that I love (why do so many of them taste like Tootsie Rolls?!). After this recipe, I don't need to look for them at the store anymore!
These bars are deeply chocolaty and they have bursts of extra chocolate flavor thanks to chocolate chips. Their texture is part fudge, part brownie, and all delicious.
Try these and I think you'll agree that they're the best protein bars you've tasted!
No Bake Chocolate Protein Bar Recipe
In addition to delicious taste and a decent amount of protein, these are super easy to make!
How to Make Protein Bars
- Whisk together the dry ingredients.
- Beat in the wet ingredients.
- Press the batter into a loaf pan lined with parchment paper.
- Let the bars sit for 4 hours or overnight!
Pro Tip: Wrap each bar in parchment paper and store in a zip-top plastic bag in the fridge for up to 1 month.
Low Carb Protein Bar Recipe
With 8g net carbs per serving, these bars are already lower in carbs. To reduce the carbs even more in this recipe for Fudgy Double Chocolate Protein Bars, omit the stevia-sweetened chocolate chips. They are still full of delicious chocolate flavor!
Chocolate Peanut Butter Protein Bars Variation
The flavor of almond butter isn't really noticeable in these chocolate protein bars. However, if you prefer peanut butter you can use the same amount of unsweetened peanut butter instead of almond butter. Look for unsweetened peanut butter that's runny (not super thick), such as Smucker's Natural Peanut Butter Creamy.
More Sweet Treats That Are a Good Source of Protein:
- Healthy Snickers Protein Bars (Low Carb)
- 3-Ingredient Keto Chocolate Peanut Butter Protein Bites
- Funfetti Protein Cookies
- Protein Packed Thick and Creamy Hot Chocolate
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Fudgy Double Chocolate Protein Bars
- 2 tablespoons unsweetened cocoa powder
- 75 grams Naked Whey Protein Powder
- 3 tablespoons coconut flour
- ½ teaspoon salt
- 2 ½ tablespoons granulated erythritol dissolved in 2 tablespoons boiling water
- ¾ cup runny unsweetened almond butter
- ½ teaspoon stevia glycerite
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon espresso powder dissolved in ½ teaspoon boiling water
- ¼ cup boiling water
- ½ cup stevia-sweetened chocolate chips or chopped dark chocolate
- Line a 9 by 5-inch loaf pan with parchment paper.
- Whisk together the cocoa powder, protein powder, coconut flour, and salt in a large bowl.
- Beat in the dissolved erythritol, almond butter, stevia glycerite, vanilla, dissolved espresso powder, and boiling water until well-combined.
- Let it cool slightly, and then stir in the chocolate chips.
- Transfer the batter to the prepared loaf pan and press it down evenly. Chill in the fridge until set, about 4 hours or overnight.
- Cut into 10 bars; wrap each bar in parchment paper and store in a zip-top plastic bag in the fridge for up to 1 month.
- Net Carbs: 8g per serving (1/10 of recipe)
- To reduce the carbs even more in this recipe, omit the stevia-sweetened chocolate chips.
- For peanut butter chocolate protein bars, use the same amount of unsweetened peanut butter instead of almond butter.
- As-is these chocolate protein bars are snack-size, but I like to grab two for a filling meal on-the-go!
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!