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Nordic Yogurt Protein Bars

4.8 stars, average of 12 ratings

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Indulge in the wholesome goodness of our Nordic Yogurt Protein Bars, a low-carb remake of YAAR bars, and a delectable keto-friendly, good-for-your-gut treat that is also packed with protein.

Featuring a creamy yogurt filling made from 5% Greek yogurt, allulose, cacao powder, vanilla, and a pinch of salt, encased in a rich 90% dark chocolate coating, these bars are a guilt-free delight.

We will show you how to achieve the perfect texture by straining the yogurt, and discover tasty alternatives and flavor-enhancing tips to make these bars a true sensation. Get ready to savor a protein-packed snack that satisfies your cravings without compromising your health goals!

Recipe Tips

For those seeking alternatives, you can opt for Skyr instead of Greek yogurt, though we found the version with Greek yogurt to be particularly tasty. For a dairy-free alternative, use coconut milk yogurt.

We use allulose as a sweetener, a pinch of salt to prevent large ice crystals and complement the chocolate, and recommend vanilla bean powder for a superior texture. You could use sugar-free vanilla extract although it will make the mixture more runny which is what you want to avoid.

Instead of the cacao powder used in the filling, you could use freeze-dried raspberry, blueberry or strawberry powder to make a fruity version. Finally, you could simply use vanilla powder or vanilla plus finely grated lemon zest to make a tasty lemon version of these high-protein bars.

The coating is made with 90% dark chocolate plus cacao butter to reduce the carb count and make the chocolate taste milder. Alternatively, you could use coconut oil instead of the cacao butter.

Don't waste the whey! You can use the leftover whey to keep your mayo fresh for weeks.

Finally, note that the actual carb count will be lower than listed as we are using only part of the yogurt (excluding the strained whey).

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Hands-on Overall

Serving size bar

Allergy information for Nordic Yogurt Protein Bars

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
Vegan

Notes

  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per bar)

Net carbs9 grams
Protein14.3 grams
Fat27 grams
Calories325 kcal
Calories from carbs 11%, protein 17%, fat 72%
Total carbs11.7 gramsFiber2.7 gramsSugars6.5 gramsSaturated fat15.2 gramsSodium69 mg(3% RDA)Magnesium86 mg(21% RDA)Potassium533 mg(27% EMR)

Ingredients (makes 8 bars)

Instructions

  1. Place the yogurt in a strainer lined with nut milk bag or with two layers of fine-mesh cheesecloth. Fold over the top to cover.
  2. Transfer into the fridge for at 8 hours or up to 12 hours to strain. When ready, you should get 350 to 400 ml whey per every kilo of yogurt. Nordic Yogurt Protein Bars
  3. Place the strained yogurt in a mixing bowl. Add the powdered sweetener, cacao powder, vanilla bean powder (or sugar-free vanilla extract) and a pinch of salt. Stir to combine using a spatula or process using a mixer. Nordic Yogurt Protein Bars
  4. Place the mixture in bar molds (silicon molds work best). Depending on the size of the mold, you will make 8 regular bars, or more smaller bars. Place in the freezer for 2 hours to set. Nordic Yogurt Protein Bars
  5. Meanwhile, melt the dark chocolate and cacao butter (or coconut oil) in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, mix well and turn off the heat. Set aside to cool down before using it for coating (if it sets too fast, gently reheat to melt the chocolate). Nordic Yogurt Protein Bars
  6. When the yogurt mixture has set into firm ice blocks, pop them out of the molds and cover in chocolate. Work in batches, keeping the bars in the freezer so they hold their shape. To coat the bars in chocolate, use a fork, skewers or kitchen tongs to hold the bars so you can coat them in the cooled dark chocolate mixture from all sides using a large spoon.
  7. Drizzle any leftover chocolate on top of the bars and place in a tray lined with parchment paper that can fit in your fridge. Refrigerate for an hour before serving. Nordic Yogurt Protein Bars
  8. Store in a sealed container in the fridge for up to 5 days. To store for longer, freeze for up to 3 months. Nordic Yogurt Protein Bars

Nordic Yogurt Protein Bars

4.8 stars, average of 12 ratings
Nordic Yogurt Protein Bars
Crafted as a wholesome and low-carb remake of YAAR bars, our Nordic Yogurt Protein Bars combine the goodness of Greek yogurt, allulose, and cacao powder to deliver a healthier alternative without compromising on taste.
Hands on20m
Overall14h

Ingredients (makes 8 bars)

  • 1 kg full-fat 5% Greek yogurt or Skyr (2.2 lbs)
  • 1/3 cup powdered Allulose (53 g/ 1.9 oz)
  • 1/4 cup cacao powder or Dutch process cocoa powder (22 g/ 0.8 oz)
  • 1/2 tsp vanilla bean powder or 1-2 tsp sugar-free vanilla extract
  • pinch of sea salt
  • 2 bars 90% dark chocolate (200 g/ 7.1 oz)
  • 50 g cacao butter or virgin coconut oil (1.8 oz)

Instructions

  1. Place the yogurt in a strainer lined with nut milk bag or with two layers of fine-mesh cheesecloth. Fold over the top to cover.
  2. Transfer into the fridge for at 8 hours or up to 12 hours to strain. When ready, you should get 350 to 400 ml whey per every kilo of yogurt.
  3. Place the strained yogurt in a mixing bowl. Add the powdered sweetener, cacao powder, vanilla bean powder (or sugar-free vanilla extract) and a pinch of salt. Stir to combine using a spatula or process using a mixer.
  4. Place the mixture in bar molds (silicon molds work best). Depending on the size of the mold, you will make 8 regular bars, or more smaller bars. Place in the freezer for 2 hours to set.
  5. Meanwhile, melt the dark chocolate and cacao butter (or coconut oil) in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, mix well and turn off the heat. Set aside to cool down before using it for coating (if it sets too fast, gently reheat to melt the chocolate).
  6. When the yogurt mixture has set into firm ice blocks, pop them out of the molds and cover in chocolate. Work in batches, keeping the bars in the freezer so they hold their shape. To coat the bars in chocolate, use a fork, skewers or kitchen tongs to hold the bars so you can coat them in the cooled dark chocolate mixture from all sides using a large spoon.
  7. Drizzle any leftover chocolate on top of the bars and place in a tray lined with parchment paper that can fit in your fridge. Refrigerate for an hour before serving.
  8. Store in a sealed container in the fridge for up to 5 days. To store for longer, freeze for up to 3 months.

Nutrition (per bar)

Calories325kcal
Net Carbs9g
Carbohydrates11.7g
Protein14.3g
Fat27g
Saturated Fat15.2g
Fiber2.7g
Sugar6.5g
Sodium69mg
Magnesium86mg
Potassium533mg

Detailed nutritional breakdown (per bar)

Net carbsProteinFatCalories
Total per bar
9 g14.3 g27 g325 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
4.8 g11.3 g6.3 g120 kcal
Allulose, natural low-carb sweetener
0.3 g0 g0 g1 kcal
Cocoa powder, raw (cacao)
0.6 g0.5 g0.4 g6 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Extra dark chocolate, 90% cocoa (cacao)
3.3 g2.5 g14.2 g142 kcal
Cocoa butter, organic (cacao butter)
0 g0 g6.3 g55 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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