These homemade keto protein bars taste just like your favorite holiday pie. You can’t go wrong with a healthy no-bake energy bar filled with healthy fats and protein. And they have less than 4 grams of carbs per serving!
I am a sucker for all things pecan pie. I’ve made countless goodies with that luscious caramel-scented pecan flavor and I am always dreaming up more. Everything from gooey Keto Pecan Pie Bars to easy Keto Pecan Pie Truffles.
Why not add some protein and turn that delicious flavor into easy and delicious protein bars too? These tasty treats have been on my website for many years. But I decided it was time to give them a little update and pack in a little more protein.
They will top your list of low carb high protein snacks!
Recipe Highlights
Easy to make: With a handful of basic keto ingredients and 20 minutes of your time, you can enjoy easy homemade protein bars.
Rich pecan flavor: Toasted pecans and a touch of caramel extract make them taste like dessert! The chocolate drizzle is optional (but so good!).
High protein snack: Almost 18 grams of protein and only 4 grams net carbs per bar.
Make ahead recipe: They don’t require anything that spoils easily, so they last in the fridge for 2 to 3 weeks.
Ingredients and Substitutions
- Pecans: You can’t make pecan pie protein bars without the pecans!
- Oil: Use avocado oil or another neutral tasting oil to grind the pecans into butter.
- Sweetener: I recommend a powdered sweetener to avoid grittiness.
- Protein powder: I use whey protein, but egg white and plant based protein works as well.
- Almond flour: The bars do need a bit of flour to help firm them up. You can use other nut or seed flours but it may make them more fragile.
- Caramel extract: This helps give the bars a more pecan pie flavor, but you can also use vanilla.
- Dark chocolate (optional): A little chocolate drizzle makes them festive and appealing!
How to Make Pecan Pie Protein Bars
- Toast the pecans: Toast the pecans at 350ºF for 8 to 10 minutes. Keep a close eye on them so that they don’t burn.
- Grind the pecans: Transfer to a high powered blender or food processor. Process until well ground. Add the oil and continue to process until they become butter.
- Add the other ingredients: Transfer the pecan butter to a bowl and stir in the protein powder, sweetener, vanilla extract, and salt. Work the almond flour into the mixture until fully incorporated. Add water a little at a time until it becomes like a stiff cookie dough.
- Press into a pan: Press firmly and evenly into a loaf pan lined with parchment paper. Refrigerate until firm.
- Cut into bars: Lift the bars out of the pan and cut evenly into squares.
- Drizzle with chocolate: Melt the chocolate in the microwave in 30 second increments until smooth. Drizzle over the bars and let set.
Carolyn’s Tips for Success
Roasting brings out the natural sweetness and intensity of the nuts. If you can find pre-roasted, unsalted pecans, feel free to use those! But if you are doing it yourself, make sure to keep a close eye on them.
Adding oil to the pecans as you process them helps them smooth out and become creamy. It also means your blender or food processor doesn’t have to work as hard. I recommend grinding them up first until they resemble coarse crumbs. Then add the oil and continue to grinding.
Protein powder options: Whey and egg white protein work best, but plant-based should also work. Collagen and bone broth protein may make them overly soft and sticky. But feel free to try!
Press the bars in firmly. Don’t be afraid to use a little force here. You really want to press them in as firmly as you can, so that they stick together well.
More Delicious Keto Pecan Recipes
Keto Pecan Pie Protein Bars
Ingredients
- 1 1/2 cups pecan halves, divided
- 1 tbsp avocado oil
- 1 1/4 cups unflavored whey protein powder
- 1/4 cup powdered sweetener
- 1 tsp caramel extract, or vanilla extract
- 1/4 tsp salt
- 1/3 cup almond flour
- water as needed
- 2 ounces sugar free chocolate chips, (optional)
Instructions
- Preheat the oven to 350ºF and line a 9×5 inch loaf pan with parchment paper.
- Spread the pecans out on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Keep a close eye on them so that they don't burn. Let cool.
- Transfer 1 1/4 cup of the pecans to a food processor or high-speed blender and process until finely ground. Add the oil and continue to process until it becomes a smooth nut butter.
- Transfer to a large bowl. Add the protein powder, sweetener, caramel extract, and salt until well combined.
- Work the almond flour into the mixture a little at a time until fully incorporated. If the dough is very stiff and hard to work with, add water a little at a time until it becomes like a stiff cookie dough
- Press the mixture firmly and evenly into the prepared loaf pan. Refrigerate until firm, about 1 hour.
- Lift the bars out by the edges of the parchment and cut evenly into 8 squares or bars.
Optional chocolate drizzle.
- Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring until smooth. Alternatively, you can do this in a heatproof bowl set over a pan of barely simmering water.
- Transfer to a ziplock bag or piping bag with a small corner snipped off. Drizzle over the cooled bars and let set.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Just made these and they are Delicious!
I made these today and OMG they are so good, why does there have to be a serving size lol. I could eat all of them with no problems. I don’t know if you can get Pampered Chef where you live.
They have a snack tray and it’s perfect for your bars. Makes 12 perfectly sized bars. Thanks for your recipes.
That sounds like a perfect pan for these!
I wonder how using protein powder or gelatin would work in place of the collagen?
I don’t think whey protein will work, it will just make it more crumbly. Gelatin might but worry it will make them softer.
I wish I could tell you how life changing your recipes are to me. I want to hug you. I used to be 100 pounds heavier and people like you keep my lifestyle sustainable. I feel like we have a clean little secret that the world refuses to accept-that we don’t need sugar to be happy. Thank you!
You are very sweet and I really appreciate it. Remember, though… YOU are the one doing this and you are rocking it!
Looks good! I actually have pecan meal, as well as pecan halves. Do you know the weight of the 1 1/4 cups pecans, so I can use the pecan meal, instead?
Could egg be added to it & baked ? To make it less crumbly
It won’t have the right consistency but you are welcome to try.
I have stomach issues with almond flour. Could I sub a lesser amount of coconut flour, or another ground nut flour?
Coconut flour would be too dry and crumbly. But I think you could use pecan meal, if you can get some. Commercially ground will be better than anything you could do in your food processor.
Wow, I just happened to have all the ingredients on hand, even the caramel extract! These were quick, easy….AND delicious!! Thanks Carolyn
They look delicious! I have a few 12oz bags of ground pecans. Cup-wise, how much I use in place of the pecans that are roasted and ground?
I’d grind 1 cup of them finely to make the crumbs and then still add 1/4 cup chopped. then if your dough is too wet, you can add more almond flour.
As always you have the best recipes. Thank you, you make a difference in people’s life. Thank you for all you’re lovely recipes and easy to use blog.
Thank you, Frida!
I have the book and was eyeing this recipe. I even bought the collagen peptides for it. But I was wondering how to toast the pecans. Thank you for explaining that in this post. I’m not a very accomplished cook. I have to be told how to do everything!
No worries! Watch them carefully. Also, if you have a Trader Joe’s near you at all, they have pre-toasted pecan bits. Very useful.
This will be delicious, thank you! But although I LOVE the results with Swerve, it’s very bad for me internally. How do you think substituting liquid Stevia would work, and how much would you estimate, please?
That’s a good question. Swerve has a bit of fibre in it which helps hold these together. I think half a teaspoon of stevia would work but I might add a bit more collagen to help the consistency. Also… since it’s no-bake with no eggs, you can taste your batter and add more stevia if you wish.
Is there anything I could used in place of the collagen?
No, I’m afraid not. You can skip it but they will be more fragile.
what about using whey protein powder?
I think it’s not going to have the same effect of helping to hold them together, but you’re welcome to try.
Is there a possible sub for collagen powder?
No, I’m afraid not. You can skip it but they will be more fragile.
I’m currently dairy free (and egg free) to heal eosinophilic esophagitis so I’m going to sub butter flavored coconut oil for the butter. Can’t wait! So far every purchased keto bar I’ve tried is pretty close to nasty. ????
I agree, I haven’t found many I like. The Keto Perfect bars are the best, but I only like certain flavours.
How was it with coconut oil!?!?
Amazing as always! Thanks! I drizzled some melted Lily’s on top to satisfy my chocolate pecan pie addiction!
These are addictive and so delicious! I will be making again for sure!
I actually have some pecan flour that I use mostly to add some different flavor/color to nut crusts for different pies and cheesecake. Any idea how much of that should I replace if I don’t use whole pecans to make the flour from? How much flour (as volume from a cup) did you get from the pecans when you ground them? I’ll toast the flour a bit, same as I do for the pie crusts so no issue there with the flavor Also I may add some slightly crushed pecans for some crunch. .
Sorry, I didn’t really measure it out this way. You will need to experiment. Start with less, add more until the consistency is right.