Low Carb Keto Chocolate Protein Bars (Nut Free)

3.74 from 116 votes

Prep Time 5

Total Time 10

Servings bars

Calories 151kcal

Author Brenda Bennett | Sugar-Free Mom

4 ounces sunflower seeds raw, unsalted
4 ounces sunflower seed butter or tahini or any kind of nut butter you prefer if no nut allergies
2 scoops chocolate protein powder or 75 grams
3 ounces unsweetened cocoa powder
3/4 cup Monk Fruit Allulose confectioners
1/4 teaspoon salt
8 tablespoons butter softened or coconut oil
Optional Coating: 1/2 cup sugar free dark chocolate chips and 1 tbsp butter

Place all ingredients into food processor and blend until smooth.
Scrape down sides and blend again.
Taste and adjust sweetener if needed.
Spread batter into a parchment lined loaf pan.
Refrigerate for 30 minutes.
Slice into 8 bars then cut bars in half to make 16 bars.
Freeze for 30 minutes if you are planning on making optional coating.
If using optional coating, melt chocolate chips and butter in microwave for 1 minute or stove top. Stir until smooth and no lumps.
Dip the bottom half of the bars into the melted chocolate and lay on a parchment lined baking sheet. Drizzle more chocolate on top of bars if desired.
Storage: Refrigeration is not needed and these can stay on your counter in an airtight container, but in hot summer months it is best to keep them in the fridge.

Net Carbs: 3g

This recipe was first published in February of 2017 and updated in July 2021.