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.

Course Snack

Cuisine American

Prep Time 10

Cook Time 15

Cool 20

Total Time 45

Servings

Calories 219kcal

Author Sharon Rhodes

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 8x8 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.

Notes

TIP! Let your eggs and maple syrup come to room temperature before mixing. If they're too cold, the melted coconut oil can solidify, resulting in a lumpy batter.

To Store: Keep these bars at room temperature in an airtight container or sealed in a Ziploc bag 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.

Nutrition