Ingredients
1 1/2 cups almond flour
1 scoop (30g) vanilla whey protein isolate
1/2 cup natural peanut butter (natural, no added sugar)
1/2 cup almond milk
1 egg
1/4 cup unsalted butter, melted
2 tbsp coconut oil (melted)
1 tsp pure vanilla extract
1/2 tsp sea salt
1 cup sugar-free caramel syrup
1/4 cup chopped walnuts or almonds (optional)
Instructions
Mix almond flour, protein isolate, and salt in a bowl
Stir in peanut butter, almond milk, egg, butter, coconut oil, and vanilla until smooth
Press half into a parchment-lined 8×8-inch pan
Drizzle caramel syrup over the base and dot with remaining batter
In a separate bowl, mix base ingredients, pour over caramel layer
Top with chopped nuts (if using)
Bake at 350°F (175°C) for 15 minutes
Cool completely, then cut into 12 bars
Notes
Use halal-certified whey protein if required
Caramel syrup may contain trace amounts of alcohol in some brands – check label
Store in fridge for up to 5 days in an airtight container
Bars freeze well for up to 2 months
For crunchier texture, add flaked coconut (non-dairy)
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg