Gingerbread Protein Bars (Gluten-free)

Three gingerbread protein bars stacked with parchment paper between them and pistachios around them.

Gingerbread Protein Bars (Gluten-free)

Easy to make and with a sweet but warm spiced flavor, these gingerbread protein bars are the perfect cool weather snack. Totally grain-free and vegan, these homemade protein bars are whipped up in just 5 minutes.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 0

Chilling Time 30

Total Time 35

Servings

Calories 236kcal

Author Shelby Stover

Equipment

9x3 Silicone loaf pan

Ingredients

½ cup Beef-based protein powder I use Equip for their flavor
¼ teaspoon Ground cloves
½ teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ cup Almond butter runny
2 tablespoons Almond butter yes, you need both
2 Almond butter Blackstrap molasses
2 Almond butter Maple syrup
2 Almond butter Almond milk as needed

Instructions

In a large bowl, combine the protein powder and spices.
Add in the almond butter, molasses, and maple syrup one by one.
Stir well and slowly add in the almond milk a tablespoon as a time as needed.
Mix and press the batter down. You want as little milk as possible in there. Ideally, you want a semi-dry dough that holds together.
Portion the batter into a silicone baking loaf and use a fork or silicone spatula to press it down smoothly.
Pop it into the fridge for 30 minutes to set before slicing into rectangles.

Video

Notes

The protein bars can be eaten as soon as you make them. However, they thicken up after sitting in the fridge for an hour or so, making them easier to hold.

The amount of almond milk you need will depend on the protein powder you choose. You want the batter to be semi-dry and not crazy sticky. But it does need to hold together.

Store the gingerbread bars in the fridge in an airtight container for up to 7 days.

Freeze the protein bars in a reusable baggie or airtight container for up to three months. Simply let them thaw in the fridge before consuming.

Meal prep the bars by storing them individually wrapped in parchment paper for grab-and-go days.

Note: Originally this gingerbread protein bar recipe was made with vegan protein powder. I have since switched to beef protein powder for health reasons. If making them with vegan protein, add the milk slowly and know that you may need more as vegan powders absorb liquid easily. Also, you want to use ¾ cups of vegan protein pwoder. This makes roughly 7 bars but the protein will be different.

Nutrition