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March 19, 2016

No Bake Chocolate Brownie Energy Bars

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Easy to make and no baking required! These low carb, grain-free Chocolate Brownie Energy Bars rival anything you can buy at the store. Healthier too!

Easy no bake and low carb Chocolate Brownie Energy Bars.

Back in my high carb days, I could have bought stock in Luna Bars. I ate them almost every day and, like many women, I thought I was doing myself a favour. I would purchase them by the box at Trader Joe’s and dole them out to myself, figuring I was getting great nutrition every time I consumed one. Nutrition made just for women, right? Perfectly formulated for me, with plenty of soy protein and fiber and…sugar. Oh man, if I only knew then what I know now. I was completely duped about energy bars and their nutritional value. As a great many people are these days. Easy, convenient and often very tasty, the energy bar market is quite a racket!

Easy no bake energy bars that taste just like a chocolate brownie. Low carb and gluten-free.

If only I had known back then how easy it could be to make your own energy bars. It didn’t even occur to me that I could, and now I think that the possibilities are almost endless. These no-bake brownie bars were so good and they took me a few short minutes to whip up. And they really did taste like brownies

It’s funny how my idea of what an energy bar should contain has changed. I don’t want soy protein anywhere near my bars and in fact, I don’t want too much protein at all (you can add more protein powder to yours…or none at all, if you prefer!). Mostly I am looking to get the “energy” part of the energy bar from good healthy fats. This time, I opted for some avocado oil I received from Primal Kitchen, the new product line of Mark Sisson of Primal Blueprint. I love avocado oil because it’s very neutral in flavour, unlike coconut oil, and it doesn’t need to be refrigerated, unlike butter. So it was ideal for bars I wanted to be able to take on the go.

No Bake Chocolate Brownie Energy Bars, a great low carb keto snack option.

Please see my Low Carb Chocolate Brownie Energy Bars on A Sweet Life.

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Filed Under: Brownies & Bars, Gluten Free, Low Carb Tagged With: almond flour, chocolate, cocoa powder, walnuts

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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.

Reader Interactions

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Comments

  1. Kate says

    March 19, 2016 at 9:36 am

    Another great recipe ! I’d like to try other flavors, too. I’d love a vanilla macadamia, or vanilla almond, raspberry vanilla, or… 🙂

    I was one of those “Luna Women”, like you. I do eat Quest Bars on occasion. I may be wrong, but they still after all these years I’ve been consuming them, seem to be the least evil of the lot.

    Thanks as always !

    Reply
  2. Kapu says

    March 19, 2016 at 10:16 am

    Would olive oil work and any type of nut butter?

    Reply
  3. Julius Minor says

    March 19, 2016 at 10:57 am

    Lol… I cringe at the thought of “soy protein”… I’ve never heard of avocado oil so that’s something I have to look into… I might try this out tonight… Thanks!

    Reply
    • Carolyn says

      March 19, 2016 at 11:47 am

      I cringe at it now too…back then I thought I was doing myself a favour!

      Reply
  4. shayna says

    March 19, 2016 at 3:24 pm

    What type of protein powder do you use? Have you tried any of the egg white ones?

    Reply
    • Carolyn says

      March 19, 2016 at 8:08 pm

      I usually use whey but I have tried the egg white powder and they work well too.

      Reply
  5. Deb says

    March 19, 2016 at 6:12 pm

    Omyum I have to make these! Another awesome idea! I avoid soy/flax like the plague. I recently read how flax has hundreds x the estrogenic effect of soy. Scary stuff 🙁

    Reply
  6. Jeanne says

    March 20, 2016 at 10:50 am

    These look awesome! Speaking of Mark Sisson and Primal Kitchen, I really like his dark chocolate almond bar. The ingredients are wonderful, and I recommend them to my clients who won’t prepare their own yummy bars!

    Reply
  7. S says

    March 21, 2016 at 3:16 am

    I can’t access the actual recipe, where is it??

    Reply
    • Carolyn says

      March 22, 2016 at 5:07 am

      There is a large link in the post. Click on that.

      Reply
      • Mindy says

        March 30, 2016 at 12:01 am

        Hi Carolyn,
        When I click on the link you provided, it takes me to the cookie dough chocolate egg recipe. There is also another link on that recipe page to the brownie bars. Just letting you know.

        Thank you for all of the delicious recipes.

        Reply
      • Michelle says

        June 24, 2016 at 6:33 pm

        I’ve tried the link and it doesn’t work for some reason. It worked about a week ago. Thanks.

        Reply
  8. Emily says

    March 21, 2016 at 5:02 pm

    Thanks for the information. I used to like Luna Bars for hiking, but they always made me queasy–I think it was the sugar. What is the problem with soy? Just curious. I find a do better (get less nauseated and have more energy) with more protein–where do you find egg white powder? I’m newly vegetarian, so finding adequate protein is a bit of a struggle for me. I’m also having trouble finding a good sugar substitute. I can’t stand the taste of Stevia–I’ve tried several brands. I don’t really like xylitol, either. Usually what I do is just use Sucanat and halve or quarter the amount. If you have any suggestions for good sources of protein and sweetner without artificial ingredients, I’d be thrilled. I’m excited to try this recipe!

    Reply
    • Carolyn says

      March 22, 2016 at 5:06 am

      Google soy and I think you will find a lot of information about the problems with it. As for sweeteners, have you tried Swerve yet? Here is a link to the egg white protein I use. http://www.amazon.com/gp/product/B00IYTQKOO/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00IYTQKOO&linkCode=as2&tag=aldaidrabfo05-20&linkId=ZZKSVWZIWY7U3JC6

      Reply
      • Emily says

        March 22, 2016 at 1:21 pm

        Thank you so much! That’s a big help.

        Reply
      • Emily says

        March 22, 2016 at 1:26 pm

        So, if the recipe calls for 1/3 of a cup of protein powder, would you just use that amount of powdered egg white and ignore the package directions for reconstituting the egg?

        Reply
        • Carolyn says

          March 22, 2016 at 4:05 pm

          Yes, that’s what I do. Direct substitution.

          Reply
  9. Julie says

    March 27, 2016 at 1:46 pm

    Made these today and added no water since batter was already pretty soft. My almond butter was very soft so that may be the culprit. Stuck them in the fridge where they will hopefully firm up, but don’t see these traveling anywhere.

    Reply
    • Carolyn says

      March 27, 2016 at 2:54 pm

      Oh dear! It must be your almond butter then. Sorry to hear that!

      Reply
      • Julie says

        March 28, 2016 at 4:14 pm

        Have to eat these with a spoon, like brownie batter. Not a terrible thing but since all almond butters vary, (got mine from Costco,) some stronger guidelines re texture may be helpful. Did not firm up at all in fridge.

        Reply
        • Carolyn says

          March 28, 2016 at 6:02 pm

          Hi Julie. I thought I was being pretty clear with the reference to a “stiff, cohesive dough” in the instructions. It should not at all be like brownie batter but be quite stiff.

          Reply
  10. Karen says

    April 11, 2016 at 11:26 am

    I made these over the weekend and followed the recipe exactly…or so I thought. They smelled great, looked great but tasted terrible. After 5 Tbs water, they were still a bit dry, but I put them in the pan anyway. They fell apart a bit and tasted like grainy, bitter cardboard. So I deconstructed them, threw them into the food processor and mixed in two more Tbs water with about 20 drops of Stevia and a little salt. They’re palatable but not great. This is the first disappointment I’ve had. So sad.

    Reply
    • Carolyn says

      April 11, 2016 at 1:04 pm

      Can you please tell me what ingredients you used. Exactly what ingredients including brands, please?

      Reply
      • Karen says

        April 11, 2016 at 10:11 pm

        Home made almond butter unsweetened
        Bob’s Red Mill fine grind almond flour.
        Hershey’s cocoa
        Bella Vado avocade oil
        Designer Whey protien powder
        Swerve granulated
        L’Postre vanilla (from Mexico)

        The only ingredients that were new to me were the almond butter and avocado oil. The rest were from my pantry. This is the first revipe of yours that I’ve had a problem with. Probably my almond butter.

        Reply
        • Carolyn says

          April 12, 2016 at 7:27 am

          I really don’t know what’s giving it an off taste because ours tasted just like brownies. Even my kids’ friends liked them, so that’s saying something. But the Bob’s almond flour may have had something to do with them not holding together well. They are coming out with a finer almond flour apparently, and I am looking forward to that. I used Honeyville in mine.

          Reply
          • Karen says

            April 13, 2016 at 10:12 pm

            I appreciate your responses and all the fabulous recipes you provide. I’ll try this again one day. In the meantime, I’ll eat them with low carb ice cream and sugar free chocolate sauce. That’ll work!

  11. Kelly says

    April 12, 2016 at 9:53 pm

    I’m having a similar issue to another commenter, where this turned out more like brownie batter than a stiff dough even without adding the water. I used Honeyville Almond flour, Hershey’s cocoa, Swerve granulated sweetener, Now Sports Unflavored Whey protein powder as the dry ingredients. I used MaraNatha No Stir Creamy almond butter. If we assume that’s the culprit, do you use homemade almond butter, or a bought almond butter? If it’s bought, which one?

    I use a lot of your recipes for our low carbing because they taste good and almost always come out. This is the first that hasn’t, so I’m sure it’s just an ingredient issue on my end. Thanks for any help!

    Reply
    • Angela says

      March 20, 2017 at 7:18 am

      I am having the same problem! I even used *less* oil and it’s still very much like brownie batter. Wonder if I should attempt to add an egg and bake these haha. The almond butter I used is Kirkland brand from Costco

      Reply
  12. Amy says

    June 27, 2017 at 10:34 am

    Instead of adding water at the end I added another cup of almond flour, because mine was also like a brownie batter. Did the trick and these turned out great! I used chunky peanut butter instead of almond butter.

    Reply
    • CJoy says

      May 8, 2019 at 5:20 pm

      Great idea Amy! But more carbs, though… I was thinking of using your idea only trying OAT FIBER as it is neutral at 4 total carbs but 4 Fiber carbs=Zero Net Carbs.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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