Description
On the rare chance I need to buy some protein on the go, Quest Bars are normally what I reach for. They're convenient and tasty, but so damn expensive: at $8.88 for a measly box of 4, these can't be more than a once in a while treat. So today I'm making them myself for a third of the price and a fraction of the ingredients.
The result is a peanut butter protein bar with over 20 g of protein in less than 200 calories, as well as healthy fats from the nuts and no added sugar. These bars store well in the freezer long term, but they're also solid enough to hold their shape in your backpack, making them great for long days on the go! If you enjoy copycat protein bar recipes, also see my Copycat Barebell Protein Bars and Copycat Chocolate RX Bars
The result is a peanut butter protein bar with over 20 g of protein in less than 200 calories, as well as healthy fats from the nuts and no added sugar. These bars store well in the freezer long term, but they're also solid enough to hold their shape in your backpack, making them great for long days on the go! If you enjoy copycat protein bar recipes, also see my Copycat Barebell Protein Bars and Copycat Chocolate RX Bars
Time
Prep Time:
10 minutes
Rest Time:
1 hour
Total Time:
1 hours
10 minutes
Cost
Total Cost:
Cost per Serving:
$0.74
Ingredients
Serving(s)
- 2 scoop Whey protein powder, unflavored
- 1/4 cup Granulated monk fruit
- 6 tbsp Powdered peanut butter
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/4 cup Natural peanut butter
- 3 tbsp Water
Instructions
Cook Mode Off: Prevents screen dimming
- In a food processor, blend together all ingredients except the water - whey protein, powdered peanut butter, sweetener, cinnamon, salt, vanilla, and peanut butter. It should be very dry and crumbly, but stay together slightly when pressed
- Thin out with water until you have a dough that you can mold in your hands, but not too wet where it's sticky
- Line a small container with parchment paper (I'm using a glass meal prep container, which is 6.2 x 4.5"). Evenly press the dough into all sides of the pan
- Refrigerate for at least 1 hour before slicing into 4 protein bars. Wrap each in parchment paper, and store in an airtight bag in the freezer or refrigerator
Notes
- Any kind of natural nut butter will work here. Today I'm going with peanut, but good options are almond, pistachio, tahini, sunflower seed, pumpkin seed, cashew, walnut, etc.
- These bars are solid enough to hold their shape at room temperature, and purposely only use ingredients that don't need to be refrigerated. That way, you keep one in an airtight bag during the day for protein on the go
- You can replace half of the granulated monk fruit with inulin to lower the sugar alcohols and increase the fiber, more matching the macros of a standard Quest bar. Inulin is a fiber powder with 0 calories and a mildly sweet taste. Use 2 tbsp (24 g) each of granulated monk fruit and inulin
| Nutrient | As Written | With Inulin |
|---|---|---|
| Calories | 197 | 197 |
| Protein | 20.4 g | 20.4 g |
| Fat | 10.4 g | 10.4 g |
| Net Carbs | 4.2 g | 4.2 g |
| Fiber | 3.1 g | 9.1 g |
| Sugar Alcohol | 12.0 g | 6.0 g |
Nutrition Facts
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Total Fat: 10.4g (13 %)
Saturated Fat: 2.1g (10 %)
Polyunsaturated Fat: 1.9g
Monounsaturated Fat: 4.7g
Cholesterol: 34mg (11 %)
Sodium: 236mg (10 %)
Total Carbohydrate: 19.3g (7 %)
Fiber: 3.1g (11 %)
Net Carbs: 4.2g
Total Sugar: 2.0g
Sugar Alcohol: 12.0g
Protein: 20.4g (41 %)
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Vitamin B12: 0.36mcg (15 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 111mg (9 %)
Iron: 0.88mg (5 %)
Magnesium: 63mg (15 %)
Potassium: 292mg (6 %)
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