Soft Baked Protein Bar Recipe
This soft baked protein bar recipe is a homemade copycat version of the popular Good to Go bars. Tender and chewy with vanilla and almond flavors, these bars are a yummy snack to have on hand.
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This protein bar recipe baked with almond flour is soft and chewy. If you like protein snacks, these vanilla chia protein balls and this banana protein muffins recipe are both winners. Check out all of our snacks recipes for more inspiration.
Why you will love this recipe
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Maple Syrup – Our fave natural sweetener.
- Melted Coconut Oil – This makes these bars moist just like the Good to Go bars.
- Egg – A classic binding ingredient for baked goods.
- Almond Butter – Adds moisture and keeps the bars from drying out.
- Almond Flour – I love baking with almond flour, and its soft texture is perfect in this recipe. We use superfine almond flour from Costco.
- Vanilla Protein Powder – This works as the protein backbone as well as a flavor base. We use whey protein for this recipe, and I recommend Pure Nutrition.
- Baking Powder – You don’t want bricks, right? Baking powder helps to rise and lift.
- Salt – A pinch of fine sea salt brings out the best flavors in your ingredients.
Expert Tip!
Use room-temperature eggs and maple syrup so they blend smoothly with the melted coconut oil. Cold ingredients can cause the coconut oil to solidify into small lumps, making the batter harder to mix.
Equipment
Nothing fancy needed for this simple recipe.
- Mixing Bowl – I like to use a large bowl to avoid any slops on my counter when stirring.
- Baking Dish – An 8×8 pan is what we use for this recipe.
- Parchment Paper – A must for easy cleanup. We choose unbleached parchment.
- BPA-free and odorless, ensuring food safety in prepping, washing, baking, mixing, and serving.
- There is non-slip rubber at the bottom of the plastic bowl to prevent slipping while mixing.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, heat the oven and line the pan with parchment paper.
Step 2
Next, add the egg to a large mixing bowl and whisk it to break up the yolk.
Step 3
Then whisk in the melted coconut oil, maple syrup, and almond butter.
Step 4
Next, stir the baking powder, salt, and almond flour into the mixture.
Expert Tip!
Don’t dump all the almond flour in at once. Adding it a little at a time creates a smoother batter and helps everything combine more evenly.
Step 5
Then stir in the vanilla protein powder and mix until smooth, forming a dough.
Spread the dough evenly into the pan.
Step 6
Finally, pop the pan in the oven to bake. This takes about 12 minutes.
You want to look for golden edges, and you don’t want to overbake them, or they could dry out.
Step 7
Take the pan out of the oven and let it cool for 5 minutes. Then lift the parchment out and transfer it to a wire rack to cool completely.
I cut them into 12 bars.
Substitutions and recipe variations
You can substitute a different nut butter, such as natural peanut butter or cashew butter, for the almond butter, but it does change the flavor. It is still yummy, just not as close to the taste of a Good to Go bar.
Swap in honey for the maple syrup as your natural sweetener.
Fold in a few chocolate chips before baking for a sweet twist.
Serving suggestions
It is a tasty treat with a bulletproof coffee, chai coffee, or a cup of tea.
Ideal for a quick on-the-go breakfast or post-workout snack.
Perfect packed for lunch as a little something sweet with your salad or sandwich.
FAQS
This recipe has been tested with superfine almond flour, and it works really well at mimicking the flavor of a Good to Go bar, so we highly recommend using it.
Overbaking is the most common cause. Pull them from the oven as soon as the center is set to help keep them soft.
Storage tips
To Store: Keep these bars at room temperature in an airtight container or sealed in a Ziploc bag for 2-3 days or in the fridge for up to a week.
To Freeze: Store in a freezer bag with all the air sucked out and keep in the freezer for up to 3 months.
More almond flour recipes
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Soft Baked Protein Bar Recipe
Ingredients
- 1 egg *room temperature
- ¼ cup maple syrup *room temperature
- ½ cup melted coconut oil
- ¼ cup almond butter
- 1½ cups almond flour
- ¼ cup vanilla protein powder
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Start by heating the oven to 350° and lining an 8×8 pan with parchment paper. Set the pan aside.
- Add the egg to a large mixing bowl and whisk it to break up the yolk.
- Then whisk in the melted coconut oil, maple syrup, and almond butter.
- Stir in the baking powder, salt, and almond flour, ¼ cup at a time.
- Then stir in the vanilla protein powder and mix until it is a smooth dough.
- Spread the dough evenly into the pan.
- Bake for 12-15 minutes. Look for golden edges and a soft center. You don't want to overbake them, or they could dry out.
- Take the pan out of the oven and let it cool for 5 minutes. Then lift the parchment out and transfer it to a wire rack to cool completely.
- Cut into 12 bars.