I can't vouch for exactly just how HEALTHY these all are (i see some recipes calling for butter and stuff). Someone emailed this to me, in exchange for a gmail invitation a while back. I just found the email. Not sure if any of them are good, haven't tried them yet. If you do, please let me know which one you made and how it turned out! Some look to be pretty tasty. 
Also, the guy didn't include all nutritoinal info (lazy bastid!). Just carbs/fiber/net carbs for some reason... Sorry :-(
-------------
ALMOND JOY PROTEIN BARS
Ingredients
5 Branacrisp Crackers -- crushed
1/2 cup flax seed meal (1/4 cup seeds -- ground)
1 cup walnuts -- coarsely chopped
2 scoops Chocolate Whey Protein Powder
2 scoops Soy Protein Powder
2 Tbsp oatmeal
1/4 cup Splenda
20 drops Stevia (or any artificial sweetener to taste -- start with the eq. of 2 Tbsp)
2 Tbsp unsweetened coconut
1 Tbsp unsweetened cocoa powder
1/4 cup cream
1/4 cup water
1/4 cup butter
2 Tbsp Low-Carb Maple Syrup or cold coffee
1 tsp coconut extract (optional)
2 tsp almond extract (optional)
Crush crackers or whirl in food processor to grind fine, and then combine in bowl with other dry ingredients.
In microwave or on stovetop, melt together cream, water, butter and maple syrup (or cold coffee).
Remove from heat and add extracts at this time if using them, then whisk to make sauce smooth.
Pour hot mixture over dry ingredients and mix well.
Press into buttered 8x8" pan with buttered fingers. Chill and cut.
Wrap each bar in Saran or foil and keep in fridge or freezer. Keeping in freezer is no
Problem is they thaw in about 5 minutes.
9.8 carbs per bar, minus 5.9 fiber for 3.9 net each
-----
APPLE SPICE PROTEIN BARS
Ingredients
3 tablespoons vanilla protein powder
3/4 teaspoon baking powder
2 teaspoons Splenda
1 eggs
1/16 cup butter
1/16 cup water
1/4 cup chopped apple -- (chopped into tiny pieces)
1/4 Tbl vanilla extract
1 teaspoon sugar-free pancake syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts. Beat well & then add to dry ingredients, mixing well.
Add water and apple. Should be a wet consistency like a cake mix.
Pour into Pam-sprayed square cake pan.
Cook at 325 for 15-25 minutes until a toothpick comes out clean. May take longer to cook, depending on consistency of protein powder used.
Cut into nine squares.
Approximately 3-5 carbs per bar depending on the amount/type of fruit, spices, protein powder, etc.
-----
CHOCOLATE PROTEIN BARS
Ingredients
2 squares unsweetened baker's chocolate
4 Tbl butter
4 Tbl heavy cream
1 tsp vanilla extract
6 packets Splenda
6 scoops Optimum Nutrition Double Rich Chocolate Protein Powder
1 & 1/2 cups chopped pecans
1 cup dried -- unsweetened coconut
1/4 cup flax seeds -- measured and then ground
4 Tbl Sugar-free DaVinci syrup (hazelnut is best)
Melt chocolate and butter in microwave.
Mix in Splenda, then add cream & vanilla, blending thoroughly.
Add the protein powder and mix until powder is completely incorporated.
Mix flax, pecans, and coconut together and pour over chocolate mix.
Pour the sugar-free syrup over this and mix together with hands until well-blended.
Line a 9" by 9" pan with plastic wrap and firmly press the incredibly sticky stuff into it.
Cover with another layer of plastic wrap and chill.
Yield: 12 bars. Each has 8 carbs, 3.6 gr. fiber, 14 gr. protein.
-----
COFFEE PROTEIN BARS
Ingredients
1 tablespoon butter
2 tablespoons Whey Protein, Natural flavor
1 eggs
2 tablespoons 3 Minute Brand Oats (dry)
1 tablespoon cream cheese
1 teaspoon baking powder
1 tablespoon brewed coffee
1/2 teaspoon cinnamon
1/4 teaspoon instant coffee
1/4 unsweetened baking chocolate square -- grated
1 tablespoon Splenda
Dissolve coffee in hot water.
Mix oil, eggs, cream, water, Splenda & sweet 'n low together.
Mix dry ingredients together and then add to the first mixture. Stir till moistened.
Pour into 8" pan. Tap on counter to settle the bubbles.
Sprinkle chips on top.
Bake at 375 degrees for 12-15 min. Be careful not to overbake.
Cut into 16 pieces. Each piece has 3 carbs.
-----
FUDGE WALNUT BARS
Ingredients
2 cups Whey Protein, Natural flavor
1/3 cup cocoa powder
1/2 cup butter
4 oz cream cheese
1/2 cup chopped walnuts
1/4 cup Splenda
Melt butter and cream cheese. Mix in designer protein and Splenda. This will be stiff and hard to stir (knead with clean hands if needed.) Add walnuts and mix again. Place in greased bread pan. (Sprinkle additional finely chopped walnuts on top if you like.)
Cool. Cut into 8 servings.
Makes 8 bars. Approx 2.5 carbs per bar.
-----
FUDGEY CARAMEL BARS
Ingredients
4 Tbl butter
1 1/2 Tbl unsweetened cocoa powder
2 Tbl DaVinci Chocolate Sugar Free syrup
2 cups Optimum Nutrition Chocolate Whey Protein
1 cup coarsely chopped nuts
Melt butter in large bowl in microwave.
Whisk cocoa in well, then SF syrup.
Incorporate protein powder.
Add chopped nuts
Press into wax-paper-lined 9x9 pan & refrigerate.
Caramel consistency, and much better than any of my old fudge recipes. Plus, no wasted calories. High Protein snack or dessert. Best cold.
-----
FUDGEY-NUTTY BARS
Ingredients
2 and 1/3 cups vanilla protein powder
1 square unsweetened chocolate -- (1 oz)
1/2 cup butter
4 oz cream cheese
1 oz chopped almonds
1 tsp vanilla
1 tsp peanut butter
1/4 cup Splenda
Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave.
Mix together very well and then add splenda & vanilla, mixing well again.
Add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder is incorporated into the mixture.
Now place in an 8x8 0r 9x9 baking pan, flatten and refrigerate.
When cooled and hardened, cut into 8 bars. Per bar: 21 grams protein, 3.15 carbs. (This will vary according to the protein powder you use, I use Optimum Nutrtion as I have found it to be the best and it has 22g protein and 1.5g carbs in each scoop, but no aspartame.)
-----
HOME-MADE LOW CARB CHOCOLATE BARS
Ingredients
1 square bakers unsweetened chocolate
3 tbsp whey protein
3 tbsp soy protein
1 tbsp psyllium husks
1 tbsp unsweetened coconut or almond meal
1 tbsp SugarTwin brown sugar
1 tbsp Splenda
5 drops Stevia
1/4 cup whipping cream
1 tbsp peanut butter
1 tsp vanilla extract
1 tsp mint extract (optional)
1/4 cup crushed pecans (optional)
In a microwave-safe plastic dish, microwave the chocolate square for 1 minute on high.
It should almost melted or half-way through. Add peanut butter on top and microwave for 1 minute on high. Add cream and microwave for 1.5 minutes on high (make sure the cream starts boiling, it has to be hot, or the bars will become powdery).
Sprinkle the psyllium husks first on the hot mixture, this helps solidify the bars. Add the rest of the ingredients on top.
Use a hand mixer to mix the entire mixture until uniform. This will be a hard mixture and may get stuck inside the mixers, just sccop it up with a spoon.
Use a square none-stick plastic plate (I use the top of a ziplioc disposable cover), about 5x5 inches, but any non-stick surface should do. Spread the mixture on top of it,
and press with the bottom of a spoon to make it evenly spread.
Freeze for an hour, and then place in the fridge until ready to use. I cut it into 4 bars.
NOTES : These are quite rich and creamy chocolate bars that melt in your mouth. No glycerine or maltitol, not hidden carbs.
Note: If you don't have all the above sweeteners, use any sweetener you have to taste. Mixing different sweeteners intensifies the sweetening effect, and requires a lesser amount of the sweetner.
-----
LEMON-BANANA-CRANBERRY BARS
Ingredients
3 scoops vanilla protein powder
3 tsp baking powder
8 tsp Splenda
4 eggs
1/4 cup Flax Seed oil (or olive oil)
1/4 cup water
1 cup cranberries
2 tsp vanilla extract
2 tsp lemon extract
2 tsp banana extract
Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts & beat well.
Add to dry ingredients to second mixture, combining well.
Add water and cranberries. Should be a wet consistency like a cake mix.
Pour into pam-sprayed square cake pan.
Cook at 325 for 10-15 minutes until a toothpick comes out clean. Sometimes may take longer to cook, depending on type of protein powder used.
Cut into four squares. Each square has about 20 grams of protein, 4.13 grams of carbs.
-----
MAPLE VANILLA PROTEIN BARS
Ingredients
4 oz cream cheese
1/2 cup butter -- 1 stick (1/4 lb)
1 cup Twinlab VegeFuel (isolated soy protein powder)
1 cup N-R-G Naturade Vanilla Protein Powder
1/2 cup DaVinci Sugarfree Vanilla Syrup
1/4 cup DaVinci Sugarfree Maple Syrup
1 tsp. vanilla extract
Melt cream cheese and butter (I did it in the microwave). Mix in protein powders.
Add syrups and vanilla extract and mix until consistency is like very thick cookie dough (may take more than specified amounts).
Put in 9x9 square pan & refrigerate until stiff and cut into 12 bars. Wrap bars individually and store in freezer.
Can either eat frozen or thawed. I also freeze them, which makes them very hard. My co-worker doesn't and he has taken his on trips and they held up well. I've also made these using soy-based "cream cheese" and that works fine too, for those who try to limit the amount of dairy they eat
-----
NUTTY FUDGE BARS
Ingredients
2 1/3 cups Whey Protein, Natural flavor -- (or vanilla protein powder)
1 square unsweetened chocolate -- (1 oz)
1/2 cup butter
4 oz cream cheese
1/4 cup chopped peanuts
1 teaspoon vanilla
1 teaspoon peanut butter
1/4 cup Splenda
Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave and mix together very well.
Add splenda and vanilla, mix well again.
Add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder disolves into the mixture.
Press into a baking pan, flatten and refrigerate. (Using a rectangular casserole dish works great here.)
When cooled and hardened, cut into 8 bars.
Approx 3.2 carbs per bar.
-----
PEANUT BUTTER COOKIE DOUGH BARS
Ingredients
2 cups protein powder, chocolate whey -- (both vanilla & chocolate would work)
1/2 cup all-natural peanut butter -- chunky style
1/4 cup melted butter
1/2 cup sugar-free Davinci vanilla syrup
Mix Peanut Butter & SF syrup with melted butter. Add protein powder & mix until well-blended.
Either refrigerate and eat like cookie dough or bake & cut into PB cookie bars.
I think that lowcarb maple syrup would work as well as Davinci for these.
Per bar: 36 grams protein, 6 net carbs.
-----
PEANUT BUTTER PROTEIN BARS
Ingredients
2 tablespoons all-natural peanut butter
2 tablespoons butter -- melted
1/2 teaspoon liquid artificial sweetener
1/4 cup Splenda
1 scoop Whey Protein, Natural flavor -- Vanilla Praline Designer Whey protein powder*
Melt peanut butter and butter in microwave or double boiler. Mix in the sweeteners thoroughly.
Add protein powder and stir until it forms a ball. (You may need to use clean hands to aid in the thorough mixing.)
Roll up in ball and knead a bit; then separate into even portions, shaping as desired.
Refrigerate until firm.
Makes 4 bars. Approx 2 carbs per bar.
-----
PINEAPPLE BARS
1 1/2 cups soy protein isolate
3 Tablespoons whey protein
1 cup Splenda
1 1/2 Tablespoons liquid or granular lecithin *
1 1/2 Tablespoons glycerin
3/4 cup heavy cream
3 Tablespoons coconut or almond oil
1 Tablespoon sugarfree pineapple preserves (OR - 2 Tablespoons finely chopped unsweetened fresh pineapple)
1/2 teaspoon pineapple extract
Preheat oven to 350°F.
Combine soy, whey and Splenda in a food processor. Add remaining ingredients. Pulse on high until a soft dough forms.
Remove dough and knead by hand for twenty-ish strokes.
Press into an 8x5-inch pan and bake at 350°F for 10 minutes. Remove from pan and cut into bars while still hot.
Allow to cool and store in airtight container.
Makes 6 bars. Approx 3 carbs per bar.
-----
SESAME-ALMOND PROTEIN BARS
Ingredients
1/4 cup cream cheese
1/4 cup butter
1/4 cup tahini -- from roasted sesame seeds
1/4 tsp pure stevia powder
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cup Twinlab VegeFuel (isolated soy protein)
1/3 cup Naturade N-R-G vanilla protein powder
1/2 cup DaVinci SF Vanilla Syrup
2 Tbsp. DaVinci SF Maple Syrup
2 oz finely chopped almonds
After melting cream cheese & butter, mix in tahini, stevia, and extracts.
Mix in protein powders.
Add syrups and mix well.
Mix in chopped almonds.
May need to add more or less syrup to get texture you like.
Place in 9x9 square pan & put in refrigerator until firm.
Cut into 12 bars (or size you want).
I store mine in freezer and eat frozen. My co-worker stores in fridge because he likes his softer.
These are very flexible. I think you can use whatever kind of protein powder you want, and could use any kind of artificial sweetener you wanted in greater or lesser degrees,or any flavor of syrup or extract. For example, I've made with DaVinci's macadamia syrup and added chopped roasted macadamia nuts, and with Davinci's butter rum syrup and added roasted pecans. I also made w/ 2/3 VegeFuel and 1/3 Naturade N-R-G, added a higher proportion of vanilla syrup, plus vanilla, coconut, and almond extracts, and a little Stevia powder, and whipped it up, and it was close enough to fudge for my taste.
Yield: 2 bars; 2.4 grams carbs per bar (1.4 carbs per bar if subtract fiber) and 21.5 grams protein
Also, the guy didn't include all nutritoinal info (lazy bastid!). Just carbs/fiber/net carbs for some reason... Sorry :-(
-------------
ALMOND JOY PROTEIN BARS
Ingredients
5 Branacrisp Crackers -- crushed
1/2 cup flax seed meal (1/4 cup seeds -- ground)
1 cup walnuts -- coarsely chopped
2 scoops Chocolate Whey Protein Powder
2 scoops Soy Protein Powder
2 Tbsp oatmeal
1/4 cup Splenda
20 drops Stevia (or any artificial sweetener to taste -- start with the eq. of 2 Tbsp)
2 Tbsp unsweetened coconut
1 Tbsp unsweetened cocoa powder
1/4 cup cream
1/4 cup water
1/4 cup butter
2 Tbsp Low-Carb Maple Syrup or cold coffee
1 tsp coconut extract (optional)
2 tsp almond extract (optional)
Crush crackers or whirl in food processor to grind fine, and then combine in bowl with other dry ingredients.
In microwave or on stovetop, melt together cream, water, butter and maple syrup (or cold coffee).
Remove from heat and add extracts at this time if using them, then whisk to make sauce smooth.
Pour hot mixture over dry ingredients and mix well.
Press into buttered 8x8" pan with buttered fingers. Chill and cut.
Wrap each bar in Saran or foil and keep in fridge or freezer. Keeping in freezer is no
Problem is they thaw in about 5 minutes.
9.8 carbs per bar, minus 5.9 fiber for 3.9 net each
-----
APPLE SPICE PROTEIN BARS
Ingredients
3 tablespoons vanilla protein powder
3/4 teaspoon baking powder
2 teaspoons Splenda
1 eggs
1/16 cup butter
1/16 cup water
1/4 cup chopped apple -- (chopped into tiny pieces)
1/4 Tbl vanilla extract
1 teaspoon sugar-free pancake syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts. Beat well & then add to dry ingredients, mixing well.
Add water and apple. Should be a wet consistency like a cake mix.
Pour into Pam-sprayed square cake pan.
Cook at 325 for 15-25 minutes until a toothpick comes out clean. May take longer to cook, depending on consistency of protein powder used.
Cut into nine squares.
Approximately 3-5 carbs per bar depending on the amount/type of fruit, spices, protein powder, etc.
-----
CHOCOLATE PROTEIN BARS
Ingredients
2 squares unsweetened baker's chocolate
4 Tbl butter
4 Tbl heavy cream
1 tsp vanilla extract
6 packets Splenda
6 scoops Optimum Nutrition Double Rich Chocolate Protein Powder
1 & 1/2 cups chopped pecans
1 cup dried -- unsweetened coconut
1/4 cup flax seeds -- measured and then ground
4 Tbl Sugar-free DaVinci syrup (hazelnut is best)
Melt chocolate and butter in microwave.
Mix in Splenda, then add cream & vanilla, blending thoroughly.
Add the protein powder and mix until powder is completely incorporated.
Mix flax, pecans, and coconut together and pour over chocolate mix.
Pour the sugar-free syrup over this and mix together with hands until well-blended.
Line a 9" by 9" pan with plastic wrap and firmly press the incredibly sticky stuff into it.
Cover with another layer of plastic wrap and chill.
Yield: 12 bars. Each has 8 carbs, 3.6 gr. fiber, 14 gr. protein.
-----
COFFEE PROTEIN BARS
Ingredients
1 tablespoon butter
2 tablespoons Whey Protein, Natural flavor
1 eggs
2 tablespoons 3 Minute Brand Oats (dry)
1 tablespoon cream cheese
1 teaspoon baking powder
1 tablespoon brewed coffee
1/2 teaspoon cinnamon
1/4 teaspoon instant coffee
1/4 unsweetened baking chocolate square -- grated
1 tablespoon Splenda
Dissolve coffee in hot water.
Mix oil, eggs, cream, water, Splenda & sweet 'n low together.
Mix dry ingredients together and then add to the first mixture. Stir till moistened.
Pour into 8" pan. Tap on counter to settle the bubbles.
Sprinkle chips on top.
Bake at 375 degrees for 12-15 min. Be careful not to overbake.
Cut into 16 pieces. Each piece has 3 carbs.
-----
FUDGE WALNUT BARS
Ingredients
2 cups Whey Protein, Natural flavor
1/3 cup cocoa powder
1/2 cup butter
4 oz cream cheese
1/2 cup chopped walnuts
1/4 cup Splenda
Melt butter and cream cheese. Mix in designer protein and Splenda. This will be stiff and hard to stir (knead with clean hands if needed.) Add walnuts and mix again. Place in greased bread pan. (Sprinkle additional finely chopped walnuts on top if you like.)
Cool. Cut into 8 servings.
Makes 8 bars. Approx 2.5 carbs per bar.
-----
FUDGEY CARAMEL BARS
Ingredients
4 Tbl butter
1 1/2 Tbl unsweetened cocoa powder
2 Tbl DaVinci Chocolate Sugar Free syrup
2 cups Optimum Nutrition Chocolate Whey Protein
1 cup coarsely chopped nuts
Melt butter in large bowl in microwave.
Whisk cocoa in well, then SF syrup.
Incorporate protein powder.
Add chopped nuts
Press into wax-paper-lined 9x9 pan & refrigerate.
Caramel consistency, and much better than any of my old fudge recipes. Plus, no wasted calories. High Protein snack or dessert. Best cold.
-----
FUDGEY-NUTTY BARS
Ingredients
2 and 1/3 cups vanilla protein powder
1 square unsweetened chocolate -- (1 oz)
1/2 cup butter
4 oz cream cheese
1 oz chopped almonds
1 tsp vanilla
1 tsp peanut butter
1/4 cup Splenda
Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave.
Mix together very well and then add splenda & vanilla, mixing well again.
Add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder is incorporated into the mixture.
Now place in an 8x8 0r 9x9 baking pan, flatten and refrigerate.
When cooled and hardened, cut into 8 bars. Per bar: 21 grams protein, 3.15 carbs. (This will vary according to the protein powder you use, I use Optimum Nutrtion as I have found it to be the best and it has 22g protein and 1.5g carbs in each scoop, but no aspartame.)
-----
HOME-MADE LOW CARB CHOCOLATE BARS
Ingredients
1 square bakers unsweetened chocolate
3 tbsp whey protein
3 tbsp soy protein
1 tbsp psyllium husks
1 tbsp unsweetened coconut or almond meal
1 tbsp SugarTwin brown sugar
1 tbsp Splenda
5 drops Stevia
1/4 cup whipping cream
1 tbsp peanut butter
1 tsp vanilla extract
1 tsp mint extract (optional)
1/4 cup crushed pecans (optional)
In a microwave-safe plastic dish, microwave the chocolate square for 1 minute on high.
It should almost melted or half-way through. Add peanut butter on top and microwave for 1 minute on high. Add cream and microwave for 1.5 minutes on high (make sure the cream starts boiling, it has to be hot, or the bars will become powdery).
Sprinkle the psyllium husks first on the hot mixture, this helps solidify the bars. Add the rest of the ingredients on top.
Use a hand mixer to mix the entire mixture until uniform. This will be a hard mixture and may get stuck inside the mixers, just sccop it up with a spoon.
Use a square none-stick plastic plate (I use the top of a ziplioc disposable cover), about 5x5 inches, but any non-stick surface should do. Spread the mixture on top of it,
and press with the bottom of a spoon to make it evenly spread.
Freeze for an hour, and then place in the fridge until ready to use. I cut it into 4 bars.
NOTES : These are quite rich and creamy chocolate bars that melt in your mouth. No glycerine or maltitol, not hidden carbs.
Note: If you don't have all the above sweeteners, use any sweetener you have to taste. Mixing different sweeteners intensifies the sweetening effect, and requires a lesser amount of the sweetner.
-----
LEMON-BANANA-CRANBERRY BARS
Ingredients
3 scoops vanilla protein powder
3 tsp baking powder
8 tsp Splenda
4 eggs
1/4 cup Flax Seed oil (or olive oil)
1/4 cup water
1 cup cranberries
2 tsp vanilla extract
2 tsp lemon extract
2 tsp banana extract
Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts & beat well.
Add to dry ingredients to second mixture, combining well.
Add water and cranberries. Should be a wet consistency like a cake mix.
Pour into pam-sprayed square cake pan.
Cook at 325 for 10-15 minutes until a toothpick comes out clean. Sometimes may take longer to cook, depending on type of protein powder used.
Cut into four squares. Each square has about 20 grams of protein, 4.13 grams of carbs.
-----
MAPLE VANILLA PROTEIN BARS
Ingredients
4 oz cream cheese
1/2 cup butter -- 1 stick (1/4 lb)
1 cup Twinlab VegeFuel (isolated soy protein powder)
1 cup N-R-G Naturade Vanilla Protein Powder
1/2 cup DaVinci Sugarfree Vanilla Syrup
1/4 cup DaVinci Sugarfree Maple Syrup
1 tsp. vanilla extract
Melt cream cheese and butter (I did it in the microwave). Mix in protein powders.
Add syrups and vanilla extract and mix until consistency is like very thick cookie dough (may take more than specified amounts).
Put in 9x9 square pan & refrigerate until stiff and cut into 12 bars. Wrap bars individually and store in freezer.
Can either eat frozen or thawed. I also freeze them, which makes them very hard. My co-worker doesn't and he has taken his on trips and they held up well. I've also made these using soy-based "cream cheese" and that works fine too, for those who try to limit the amount of dairy they eat
-----
NUTTY FUDGE BARS
Ingredients
2 1/3 cups Whey Protein, Natural flavor -- (or vanilla protein powder)
1 square unsweetened chocolate -- (1 oz)
1/2 cup butter
4 oz cream cheese
1/4 cup chopped peanuts
1 teaspoon vanilla
1 teaspoon peanut butter
1/4 cup Splenda
Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave and mix together very well.
Add splenda and vanilla, mix well again.
Add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder disolves into the mixture.
Press into a baking pan, flatten and refrigerate. (Using a rectangular casserole dish works great here.)
When cooled and hardened, cut into 8 bars.
Approx 3.2 carbs per bar.
-----
PEANUT BUTTER COOKIE DOUGH BARS
Ingredients
2 cups protein powder, chocolate whey -- (both vanilla & chocolate would work)
1/2 cup all-natural peanut butter -- chunky style
1/4 cup melted butter
1/2 cup sugar-free Davinci vanilla syrup
Mix Peanut Butter & SF syrup with melted butter. Add protein powder & mix until well-blended.
Either refrigerate and eat like cookie dough or bake & cut into PB cookie bars.
I think that lowcarb maple syrup would work as well as Davinci for these.
Per bar: 36 grams protein, 6 net carbs.
-----
PEANUT BUTTER PROTEIN BARS
Ingredients
2 tablespoons all-natural peanut butter
2 tablespoons butter -- melted
1/2 teaspoon liquid artificial sweetener
1/4 cup Splenda
1 scoop Whey Protein, Natural flavor -- Vanilla Praline Designer Whey protein powder*
Melt peanut butter and butter in microwave or double boiler. Mix in the sweeteners thoroughly.
Add protein powder and stir until it forms a ball. (You may need to use clean hands to aid in the thorough mixing.)
Roll up in ball and knead a bit; then separate into even portions, shaping as desired.
Refrigerate until firm.
Makes 4 bars. Approx 2 carbs per bar.
-----
PINEAPPLE BARS
1 1/2 cups soy protein isolate
3 Tablespoons whey protein
1 cup Splenda
1 1/2 Tablespoons liquid or granular lecithin *
1 1/2 Tablespoons glycerin
3/4 cup heavy cream
3 Tablespoons coconut or almond oil
1 Tablespoon sugarfree pineapple preserves (OR - 2 Tablespoons finely chopped unsweetened fresh pineapple)
1/2 teaspoon pineapple extract
Preheat oven to 350°F.
Combine soy, whey and Splenda in a food processor. Add remaining ingredients. Pulse on high until a soft dough forms.
Remove dough and knead by hand for twenty-ish strokes.
Press into an 8x5-inch pan and bake at 350°F for 10 minutes. Remove from pan and cut into bars while still hot.
Allow to cool and store in airtight container.
Makes 6 bars. Approx 3 carbs per bar.
-----
SESAME-ALMOND PROTEIN BARS
Ingredients
1/4 cup cream cheese
1/4 cup butter
1/4 cup tahini -- from roasted sesame seeds
1/4 tsp pure stevia powder
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cup Twinlab VegeFuel (isolated soy protein)
1/3 cup Naturade N-R-G vanilla protein powder
1/2 cup DaVinci SF Vanilla Syrup
2 Tbsp. DaVinci SF Maple Syrup
2 oz finely chopped almonds
After melting cream cheese & butter, mix in tahini, stevia, and extracts.
Mix in protein powders.
Add syrups and mix well.
Mix in chopped almonds.
May need to add more or less syrup to get texture you like.
Place in 9x9 square pan & put in refrigerator until firm.
Cut into 12 bars (or size you want).
I store mine in freezer and eat frozen. My co-worker stores in fridge because he likes his softer.
These are very flexible. I think you can use whatever kind of protein powder you want, and could use any kind of artificial sweetener you wanted in greater or lesser degrees,or any flavor of syrup or extract. For example, I've made with DaVinci's macadamia syrup and added chopped roasted macadamia nuts, and with Davinci's butter rum syrup and added roasted pecans. I also made w/ 2/3 VegeFuel and 1/3 Naturade N-R-G, added a higher proportion of vanilla syrup, plus vanilla, coconut, and almond extracts, and a little Stevia powder, and whipped it up, and it was close enough to fudge for my taste.
Yield: 2 bars; 2.4 grams carbs per bar (1.4 carbs per bar if subtract fiber) and 21.5 grams protein
Snagged this off another board.