Are protein bars keto?

That depends on the type of bar. This collagen protein bar recipe is keto, dairy-free, sugar-free and low carb.

What type of protein powder do you use?

I used vanilla pea protein powder for these bars. However, I believe you could use Casein or egg white as well.

Why did my collagen clump together

Collagen becomes "glue-like" when it is first mixed to hot substance so you need to be aggressive when mixing. To preven the collagen from clumping, whisk it into the pea protein powder to disperse the powder.

What if my protein bars end up too thick?

IF your protein bars end up too thick, simply add a little extra sugar-free maple syrup or almond milk. Only add one tablespoon at a time until the desired consistency is reached.

What if my protein bars end up too soft?

These bars should end up like a thick caramel when it comes to texture. If they are too soft, simply add additional pea protein powder until they thicken.

How can I make these protein bars stable at room temperature?

These protein bars should be stored in the freezer but if you want to make them stable at room temperature, reverse the amount of collagen to pea protein powder, meaning, use 100-120 grams of pea protein powder to 50-60 grams of collagen protein.

Clean Keto Collagen Protein Bar -Dairy-Free Copycat Recipe

Ingredients

Units Scale

1/4 cup peanut or almond butter
1/4 cup almond milk, unsweetened
1/4 cup sugar-free maple syrup
1/4 cup coconut oil
1/4 cup brown sugar substitute (divided)
100 g (or 1 cup) collagen powder
60 g (or 1/2 cup) vanilla pea protein powder
Optional - Splash of vanilla and a pinch of salt
1/4 cup sugar-free chocolate chips

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Instructions

In a small saucepan, heat until melted the peanut butter, almond milk, sugar-free maple syrup, coconut oil and 2 tbsp of the brown sugar subsitute.
In a large bowl, whisk together the collagen powder and vanilla pea protein powder.
Pour the wet peanut butter mixture into the dry collagen protein mixture. Beat on high until fully combined. Add the vanilla and remaining 2 tbsp of brown sugar subsitute and stir until combined. Taste the mixture and add any additional salt or sweetener to suit your taste.
If making 16 bars, divide the mixture evenly between 2 silicon loaf pans, spread and sprinkle with chocolate chips. If making 8 bars, simply use 1 loaf pan for thicker bars.
Place the bars in the freezer until firm. Slice into 8-16 protein bars.
Bars can be stored in the fridge (these will be a much softer bar) or eaten directly from the freezer (this will be a firmer bar).

Notes

If you do not have a silicon loaf pan, line a loaf pan with parchment paper to make the removal of the bars much easier
You can always use an 8 x 8 inch baking pan lined with parchment paper instead of 2 loaf pans.
These bars are chewy in texture which means that they are a mildly difficult to spread out - To spread the bars, simply moisten your fingers and press while stretching the dough.

Author: Cat
Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Dessert, Snack
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 88
Sugar: 0.2
Fat: 6
Carbohydrates: 1.7
Fiber: 0.5
Protein: 8