Ingredients
1 ½ cups almond flour
1 cup rolled oats
1/2 cup maple syrup
1/2 cup salted butter, melted
1/4 cup egg whites
1/2 cup ghee (for filling)
1 ½ cups pecan pieces
1 tsp vanilla extract
1/4 tsp sea salt
3 tbsp low-sugar protein powder (vanilla flavor encouraged)
1 tbsp coconut flour
Instructions
Line an 8×8″ baking dish with parchment paper
Whisk almond flour, oats, egg whites, maple syrup, melted butter, 1 tsp vanilla, and sea salt
Spread cooled ghee over crust mixture
Layer pecan pieces evenly over ghee
Press remaining crust mixture gently onto pecans
Sprinkle protein powder and coconut flour on top
Bake at 350°F (175°C) until golden around edges
Cool completely before cutting into 16 bars
Notes
Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water) for vegan version
Storage: Airtight container for up to 5 days
Replace pecans with walnuts or applesauce for allergy-free version
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 9g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg