Gingerbread Protein Bar

5 from 1 vote

These protein bars are full of warming spices and chocolate for a healthy yet indulgent treat.

Course Breakfast, Snack

Cuisine American

Keyword american, breakfast, Chocolate, dairy-free, easy, ginger, gingerbread, nightshade-free, protein bar, snack, travel, vegetarian

Prep Time 10

Refrigeration Time 1

Total Time 1 10

Servings

Calories 268kcal

Author Jenny Ross

1 cup egg white protein powder sugar free vanilla flavored
4 tablespoons collagen peptides optional
1 1/2 cups almond flour
1/4 teaspoon salt
1/3 cup monk fruit powdered, or 1/2 teaspoon stevia glycerite, or more, to taste
1/4 cup butter melted, or butter flavored coconut oil for dairy free
1 1/2 tablespoons molasses
1/2 tablespoon cocoa powder
1/2 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon cloves
1/2 cup sugar-free chocolate chopped, such as Lily’s
3 tablespoons water

Get Recipe Ingredients

Combine protein powder, collagen, almond flour, salt, and spices in a food processor.
In a small bowl, stir together the butter, water, and molasses.
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. Stir in the chocolate.
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.