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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These are very tasty and satisfying! This updated version seems much more like pecan pie, and as I recall the former version was more similar to a pecan sandie, which I had made several times. I would like to make that as well, for variety. Could that recipe be made available, maybe under a different name?
The old recipe still exists in my Easy Keto Breakfasts book! It’s not as high protein as this new version. It’s also more fragile. https://amzn.to/4gUj6p2
Wonderful! Thanks for the link, I have ordered the book, it looks great!
Looks like it would be good but the ad is covering up the recipe and I can’t read it. It doesn’t give you an option to x out of it either. Carolyn the ads have gotten real invasive again, I’m sorry to report. They have been very distracting but this one is just plain planted over the recipe blocking it right out!
Hi Lori, it’s not my website, it’s your browser. When I view my site on my computer or phone, it’s fine and it’s not covering anything, and there are ways to close them.
If you are coming through Facebook, it adds a tracking link that can mess up ad code. So I always recommend opening up a separate browser. Copy and paste into a new window.
Thank You For Sharing 👏🏼👍🏼❤️Carolyn ❗️❗️YUM 🙌🏼My Mouth Is Watering Reading The RECIPE 👍🏼😊 These LOOK AWESOME 👍🏼😊 and Definitely 💯 One of my Favorite pies 🥧 , THANKS again , G-d❤️Bless❗️
You mentioned almond flour but I don’t see almond flour on the ingredient list.
Yes, it’s 1/3 cup. I am on a flight right now and can’t seem to get into the recipe card system to change it.
Hi Carolyn,
I love your recipes. Thank you 🙏🏼 But lately I been finding you have been leaving one ingredient out, such as in this one, the almond flour. I do know that a lot of chefs do this but usually not you. I can guess but how much almond flour do you incorporate with this recipe?
Kindest Regards,
Marta
It’s 1/3 cup. I have a lot on my plate these days so sometimes when I update a recipe, an ingredient goes missing as I re-type it up. I am trying to fix it but I am on a flight and it won’t let me into the recipe card system.
I love your recipes Carolyn and would love to try these bars. How much almond flour do I add?
#5 instructions mention almond flour. I don’t see that list in the ingredients. is is supposed to be ground pecans?
Can different nuts be substituted for the protein bars? Many thanks
I would think so. I haven’t made this recipe in a while and it does need some updating but fee free to experiment!
I love these. but not a fan of swerve and erythritol. Will the Monk allulose powdered work the same?
It may make them a little softer but feel free to experiment!
These were really good, very nice salty/sweet combo. I didn’t have almond flour so I used flaxseed meal as a 1:1 replacement which worked well. I love Carolyn’s high protein recipes because I don’t even taste the collagen!
Can Isopure protein powder be used as a replacement for collagen?
Sure, but it won’t help them hold together as well.
Would Pecan flour work instead of pecan crumbs?
It’s a lot more dry so I am not sure it will hold together well.
These are wonderful! A perfect snack.
Thanks for this. I’ve been looking for protein bar recipes and this one intrigues me but I am allergic to pecans, walnuts, hazelnuts and the like. Not all nuts, just specific ones (sesame too – I know it’s not a nut). An odd collection of allergies. Is this doable with almonds?
Yes, I think it would be. Just really make sure those almonds are well ground and then add more almond flour.
Thank you for the quick response! I’ll let you know how they turn out.
Cheers!
Delicious! I used vanilla extract and drizzled some sugar-free maple syrup into the mix to give a little caramel flavor. I ran out of almond flour, so just whizzed some almonds in my food processor to make some. Wow! Fit perfectly in the little pan that came with my toaster.
I’m struggling to get in enough protein each day. I literally have no appetite. I saw these and thought they might be the answer!
I looked through the recipe twice and didn’t see (very possible I missed it) how many grams of protein per bar?
Oh goodness! I just found it! 8.8. Sorry!