Low Sugar PB2 Protein Bars

I recently found another protein bar recipe that I am in love with! It might just be my favourite so far. I got the recipe from this website. They are super easy to make and involve my favourite ingredient ever invented – PB2.  You can also substitute natural peanut butter, but the nutritional info would change.protein bar

Print Recipe

Makes 8 Bars

1 cup gluten free or regular quick oats
1/2 cup of your favourite protein powder – I used a vanilla flavour
2 Tbsp ground flaxseed
1 tsp baking soda
1/2 tsp salt
1 Tbsp powder stevia or sweetener of your choice
1/2 cup PB2 (can also use regular peanut butter)
1 cup apple sauce
1 tsp vanilla
1/4 cup egg whites

Preheat your oven to 350F. In a large bowl, add the first 6 ingredients and mix well. Combine the last 4 ingredients in a separate medium bowl and mix well.  Add the wet ingredients to the dry ingredients and mix until combined.

The batter is quite thick; I poured it into a greased 8 x 8 pan then placed wax paper over it and pressed firmly into the pan to evenly distribute it.  Bake for 15 minutes.protein protein2Remove from oven and cut into 8 bars.  Wrap them in cellophane and store in the fridge. You can also freeze these for later!

Nutritional info for one bar
123 Calories, 16g Carbs, 2g Fat, 12g Protein, 85mg Sodium, 4g Sugar

21 thoughts on “Low Sugar PB2 Protein Bars

      • I saw this a bit too late… you are right a bit no the dry side! but still good. I am having difficulty figuring out the protein per bar plus the calories. Originally you say that yours have 12g and i added double and cant come up with the right numbers. I could completely be doing it wrong tho!

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  3. Hi, I just made this.. well its currently in the oven.
    Your batter looks thick but mine was like…. wet almost like cake batter.
    I hope they turn out well :/

  4. I’m not what I did wrong but the end product wasn’t so bad. I didn’t have baking soda so I used 2 tsp baking powder (Google search says to double when using baking powder as a replacement for baking soda)

    I’m going to try again today with baking soda since I just bought some.
    I noticed in the “revamped” version. You only add 1/2 tsp baking soda.
    Should I only add that much to the second batch?
    Or was that specifically for the newer version since it has different ingredients?
    Let me know thanks!

    • Hello! What exactly was the end product? Was it too runny? Baking soda is a leveling agent which causes it to rise. If that was the issue it may have been the substitution of the baking powder. It’s hard to say. The revamped version is changed slightly with less salt, bit more sweetener, less baking soda and I used collagen instead of protein powder. But again, the results should essential be the same as in the pics. I also think I baked them longer in the revamped recipe, about 20 minutes. Hope that helps!

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