Chocolate-Almond Protein Bar – Keto Fudge Version

Ingredient List (for 10 bars)

The Chocolate Dough

• 100g neutral protein powder
• 90g almond flour
• 25g quality cocoa powder
• 110g allulose
• 25g smooth natural almond butter (or tahini)
• 30g hot water
• 1 tsp instant coffee powder
• 2 tsp quality vanilla extract
• ½ tsp fine table salt

For Drizzling and Decoration

• 20g dark chocolate 85%+
• Coarse sea salt crystals, Atlantic (for garnish)

Step-by-Step Instructions

1. Mix the dry ingredients: In a large bowl, thoroughly mix the protein powder (100g), almond flour (90g), cocoa powder (25g), instant coffee, and fine salt. Make sure the mixture is completely uniform with no lumps.

2. Cook the syrup: In a small pan, combine the allulose (110g), hot water (30g), and almond butter (25g). Heat over low heat, stirring continuously, until you get a smooth, uniform, lightly bubbling syrup. Turn off the heat and immediately add the vanilla extract.

3. Combine the mixtures: Pour the hot syrup directly onto the dry mixture in the bowl. Mix quickly with a spatula, then knead lightly by hand into a rich chocolate dough, very stable and not sticky. The total weight should come to about 360–370g.

4. Flatten and press: Transfer the entire dough mass into a rectangular pan lined with parchment paper. Roll and press firmly with your hands or the back of a spoon, shaping it into one large, thin, straight rectangle of even height.

5. Drizzle and finish: Place the 20g of chocolate in a small piping bag and melt it in a cup of hot water for 3–4 minutes. Snip a small hole in the corner of the bag and drizzle thin, even lines over the rectangle, then immediately sprinkle coarse salt crystals over the warm chocolate.

6. Chill and cut: Put the rectangle (still on its parchment paper) in the freezer for 45 minutes to fully firm up. Remove and cut with a large, sharp knife into 10 equal rectangular bars (about 36g of dough per bar).

Why does the keto version taste even better?

Almond flour contains healthy, high-quality fats that melt together with the hot allulose syrup. The fat brings out the cocoa and vanilla flavors to the fullest and gives a rich, melt-in-your-mouth fudgy texture.

How to store the protein bars?

We recommend keeping the protein bars in a sealed container in the freezer. Thanks to the almond flour and allulose, the bars never fully freeze solid and stay perfectly fudgy straight out of the freezer.

The bars keep beautifully in the freezer for up to 3 months. If you’re taking them with you outside the house, keep in mind they’ll soften a bit at room temperature after about 60 minutes.

Possible ingredient substitutions

No almond flour on hand? You can substitute the same amount of fine rolled oat flour. Note that this swap will change the carb count and take the recipe out of the Keto category.

Instead of almond butter, you can use raw tahini made from whole sesame or natural peanut butter in the exact same ratio, without harming the fudgy texture of the bar.