Baked Protein Bar Recipe
Baked Protein Bar Recipe made with peanut butter, coconut flour, protein powder, granulated sweetener, and unsweetened cocoa powder.
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Servings: 8
Ingredients
Base Layer
- 1/2 c / 130 g unsweetened soft peanut butter
- 1 1/2 tbsp coconut flour
- 1 tbsp protein powder
- 1 1/2 tbsp granulated sweetener
Top Layer
- 1/2 c / 130 g soft peanut butter
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tbsp granulated sweetener
- 1 tbsp protein powder
- 1 1/2 tbsp coconut flour
Instructions
Preheat the oven.
- Preheat the oven to 175°C / 350°F.
Prepare the base layer.
- In a medium bowl, combine the peanut butter, coconut flour, protein powder, and granulated sweetener for the base layer.
Mix the base layer.
- Stir the ingredients with a fork until partially combined, then knead by hand until a thick, uniform dough forms.
Prepare the top layer.
- In a separate medium bowl, combine the peanut butter, unsweetened cocoa powder, granulated sweetener, protein powder, and coconut flour for the top layer.
Mix the top layer.
- Stir the ingredients with a fork until partially combined, then knead by hand until fully incorporated and smooth.
Prepare the baking dish.
- Line an ovenproof dish with parchment paper.
Shape the base layer.
- Press the base layer evenly into the prepared dish, forming a rectangle of approximately 5 x 6 inches.
Add the top layer.
- Place the cocoa peanut butter layer over the base layer and press evenly to fit the same shape.
Bake.
- Bake for up to 25 minutes, or until the top is set and the edges begin to brown.
Cool.
- Remove the dish from the oven and allow the bars to cool completely to room temperature.
Slice.
- Once fully cooled, cut into 8 bars and serve.
Notes
To make this Baked Protein Bar Recipe gluten free, use certified gluten-free protein powder, gluten-free coconut flour, and a gluten-free granulated sweetener. Verify that the peanut butter and cocoa powder are labeled gluten free or free from gluten-containing additives. Use clean bowls, utensils, parchment paper, and baking dishes to prevent cross-contact with gluten-containing foods.