Butter Pecan Protein Bars

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5 from 1 vote

These bars are packed with brown butter flavor and toasted pecans for a healthy yet indulgent treat.

Course Breakfast, Snack

Cuisine American

Keyword american, breakfast, brown butter, dairy-free, dessert, pecan, snack

Prep Time 20

Cook Time 30

Refrigeration Time 1

Total Time 2

Servings

Calories 302kcal

Author Jenny Ross

Ingredients

1 cup egg white protein powder sugar free vanilla flavor
4 tablespoons collagen peptides optional
1 1/2 cup almond flour
1/4 teaspoon salt
1/3 cup monk fruit
powdered, or 1/2 teaspoon stevia glycerite, or more, to taste 
1 teaspoon vanilla extract optional
1 teaspoon butter flavor optional
1/4 cup butter or butter flavored coconut oil for dairy free
3 tablespoons water
1 cup pecans

Instructions

Brown the butter in a small pan over medium high heat. Use a light colored pan so that you can see when the color of the solids changes, 5 to 10 minutes. Cook until the butter solids turn golden brown. Set aside to cool. Skip this step if using butter flavored coconut oil. Note: if you are browning the butter, start with a full cup of butter. Use all of the browned solids to flavor the bars, removing any extra clarified butter beyond the quarter cup and reserve for another use.
Preheat oven to 350ºF. Toast pecans on a metal sheet for 10-15 minutes, until they are a bit browned and develop a nutty smell. Let cool then roughly chop.
Toast the almond flour in a large skillet over medium high heat (this produces a better taste in the final product). It will brown slightly and smell nutty after about 5 minutes. Allow to cool completely before adding it to the oil. This step is optional but highly recommended.
Combine protein powder, collagen, almond flour, monk fruit, and salt in a food processor.
In a small bowl, stir together the butter, extract, and water.
With the food processor running, stream the butter mixture in. Process until the batter comes together in a large ball. Add water a tablespoon at a time and process well to ensure it is incorporated before adding more if it seems too dry - it usually takes a couple of tablespoons. Mix in the toasted pecans.
Press into an 8×8-inch pan lined with parchment or plastic wrap.
Refrigerate until cool and set, about an hour, slice into 12 bars and wrap individually with parchment paper. Store in the refrigerator until eating as they can spoil. These can be taken for travel and will not melt although they will get quite soft and tacky when warm.

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