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Directions:

In food processor, process oatmeal, rice cereal, coconut, and protein powder until mixture becomes coarse meal (if some of the ingredients are still whole, that’s fine – don’t keep processing and make a powder). Transfer to large mixing bowl. Stir in protein powder. Set aside.

Either on the stove top on low heat or in the microwave heat the peanut butter, butter, and honey. Add peanut butter mixture to dry ingredients just until fully combined.

Pat mixture firmly into a well greased 9” x 13” glass pan; let cool complete for 2-4 hours. Cut into bars and individually wrap in waxed paper or plastic wrap or store in air tight container.

Directions:

In a large bowl mix oats, wheat germ, oat bran, protein powder, fruit, and nuts.

Either on the stove top on low heat or in the microwave heat the peanut butter and honey. Add peanut butter mixture to dry ingredients just until fully combined.

Pat mixture firmly into a well greased 9” x 13” glass pan; let cool complete for 2-4 hours. Cut into bars and individually wrap in waxed paper or plastic wrap or store in air tight container.

Directions:

In a microwave-safe plastic dish, microwave the chocolate square for 1 minute on high. It should almost be melted or half-way through. Add peanut butter on top and microwave for 1 minute on high. Add cream and microwave for 1.5 minutes on high (make sure the cream starts boiling, it has to be hot, or the bars will become powdery).

Sprinkle the psyllium husks first on the hot mixture, this helps solidify the bars. Add the rest of the ingredients on top. Use a hand mixer to mix the entire mixture until uniform. This will be a hard mixture and may get stuck inside the mixers, just scoop it up with a spoon.

Use a square non-stick plastic plate (I use the top of a ziploc disposable cover), about 5×5 inches, but any non-stick surface should do. Spread the mixture on top of it, and press with the bottom of a spoon to make it evenly spread.

Freeze for an hour, and then place in the fridge until ready to use. I cut it into 4 bars.

Note: If you don’t have all the above sweeteners, use any sweetener you have to taste. Mixing different sweeteners intensifies the sweetening effect, and requires a lesser amount of the sweetener.

Directions:

Melt chocolate and butter in microwave 1 min; stir until completely melted. Add Equal and heavy cream and stir until creamy. Add protein powder, peanuts, coconut and stir till mixed pretty well, add syrup (or water), and mix thoroughly (you may have to knead with your hands at this point, as mixture will be very stiff). Line a bread loaf pan with plastic wrap and press in mixture firmly and evenly. Chill till firm. Cut into 9 bars.

Approx 4 carbs, 12 grams protein per 1/6 recipe

Directions:

Melt peanut butter and butter in microwave or double boiler. Mix in the sweeteners thoroughly. Add protein powder and stir until it forms a ball. (You may need to use clean hands to aid in the thorough mixing.) Roll up in ball and knead a bit; then separate into even portions, shaping as desired. Refrigerate until firm.

Makes 4 bars. Approx 2 carbs and 6 grams of protein per bar.

Directions:

Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave and mix together very well. Add splenda and vanilla, mix well again. Now add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder disolves into the mixture. Now place in a baking pan, flatten and refrigerate. (Using a rectangular casserole dish works great here.) When cooled and hardened, cut into 8 bars.

Makes 8 bars. Approx 3.2 carbs and 15 grams of protein per bar.

Directions:

Melt butter and cream cheese. Mix in protein and Splenda. This will be stiff and hard to stir (knead with clean hands if needed.) Add walnuts and mix again. Place in greased bread pan. (Sprinkle additional finely chopped walnuts on top if you like.) Cool. Cut into 8 servings.

Makes 8 bars. Approx 2.5 carbs and 15 grams of protein per bar.

Directions:

Preheat oven to 350°F.

Combine soy, whey and Splenda in a food processor. Add remaining ingredients. Pulse on high until a soft dough forms. Remove dough and knead by hand for twenty-ish strokes. Press into an 8×5-inch pan and bake at 350°F for 10 minutes. Remove from pan and cut into bars while still hot. Allow to cool and store in airtight container.

Makes 6 bars. Approx 3 carbs and 23 grams of protein per bar.

Directions:

Mix together dry ingredients.

In separate bowl mix together eggs, oil, and extracts & beat well.

Add dry ingredients to second mixture, combining well.

Add water and cranberries. Should be a wet consistency like a cake mix.

Pour into pam-sprayed square cake pan.

Cook at 325 for 10-15 minutes until a toothpick comes out clean. Sometimes may take longer to cook.

Cut into four squares. Each square has about 20 grams of protein, 4.1 grams of carbs.

Directions:

Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave.

Mix together very well and then add splenda & vanilla, mixing well again.

Add almonds and protein isolate powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder is incorporated into the mixture.

Now place in an 8×8 0r 9×9 baking pan, flatten and refrigerate.

When cooled and hardened, cut into 8 bars. Per bar: 25 grams protein and 3.2 carbs.

Directions:

Melt butter in large bowl in microwave.

Whisk cocoa in well, then Sugar Free syrup.

Incorporate protein powder.

Add chopped nuts.

Press into wax-paper-lined 9"×9" pan & refrigerate. Caramel consistency, and much better than any of old fudge recipes. Plus, no wasted calories. High Protein snack or dessert. Best served cold.

Directions:

Mix Peanut Butter & Sugar Free syrup with melted butter.

Add protein powder & mix until well-blended. Either refrigerate and eat like cookie dough or bake at 350 degrees & cut into cookie bars.

Directions:

After melting cream cheese & butter, mix in tahini, stevia, and extracts.

Mix in protein powders.

Add syrups and mix well.

Mix in chopped almonds.

May need to add more or less syrup to get texture you like.

Place in 9"×9" square pan & put in refrigerator until firm.

Cut into 12 bars (or size you want). Store in freezer and eat frozen or store in fridge for a softer texture.

Yield: 2 bars; 2.4 grams carbs per bar (1.4 carbs per bar if subtract fiber) and 23 grams protein.

Directions:

Dissolve coffee in hot water.

Mix oil, eggs, cream, water, Splenda & sweet‘n low together.

Mix dry ingredients together and then add to the first mixture. Stir till moistened.

Pour into 8” pan. Tap on counter to settle the bubbles.

Sprinkle chips on top.

Bake at 375 degrees for 12-15 min. Be careful not to overbake.

Cut into 16 pieces. Each piece has 3 carbs and 1.5 grams protein.

Directions:

Melt cream cheese and butter on stovetop or microwave. Mix in protein powders.

Add syrups and vanilla extract and mix until consistency is like very thick cookie dough (may take more than specified amounts).

Put in 9×9 square pan & refrigerate until stiff and cut into 12 bars. Wrap bars individually and store in freezer. Can either eat frozen or thawed.

Directions:

Mix together dry ingredients.

In separate bowl mix together eggs, oil, and extracts. Beat well & then add to dry ingredients, mixing well.

Add water and apple.

Should be a wet consistency like a cake mix.

Pour into Pam-sprayed square cake pan. Cook at 325 for 15-25 minutes until a toothpick comes out clean. May take longer to cook, depending on consistency of protein powder used.

Cut into nine squares. Approximately 3-5 carbs per bar depending on the amount/type of fruit, spices, protein powder, etc. and 16 grams of protein.

Directions:

Melt butter and Tahini or peanut butter in microwave, about 1 minute.

Add protein powder, sesame seeds and Equal and mix to combine.

Add syrup and mix again. You may have to knead with your hands at this point, as mixture will be VERY stiff.

Line a bread loaf pan with plastic wrap and press mixture evenly and FIRMLY into bottom of pan. Chill until firm. Unmold and cut into 6 bars.

Approximately 4 grams carb and 20 grams protein per bar.

Directions:

Crush crackers or whirl in food processor to grind fine, and then combine in bowl with other dry ingredients.

In microwave or on stovetop, melt together cream, water, butter and maple syrup (or cold coffee).

Remove from heat and add extracts at this time if using them, then whisk to make sauce smooth. Pour hot mixture over dry ingredients and mix well.

Press into buttered 8"×8” pan with buttered fingers. Chill and cut into 9 bars.

Wrap each bar in plastic wrap or foil and keep in fridge or freezer. Keeping in freezer is no problem as they thaw in about 5 minutes.

9.8 carbs per bar, minus 5.9 fiber for 3.9 net each and about 8 grams protein per bar.

Directions:

Melt chocolate and butter in microwave.

Mix in Splenda, then add cream & vanilla, blending thoroughly.

Add the protein powder and mix until powder is completely incorporated.

Mix flax, pecans, and coconut together and pour over chocolate mix.

Pour the sugar-free syrup over this and mix together with hands until well-blended.

Line a 9”x9” pan with plastic wrap and firmly press the incredibly sticky stuff into it. Cover with another layer of plastic wrap and chill.

Yield: 12 bars. Each has 8 carbs, 3.6 gr. fiber, 14 gr. protein.