Keto Maple Pecan Protein Bars

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Nut & seed butter is perfect for making fat bombs and keto treats. I used Coconut & Pecan Butter to make these maple & pecan protein bars. They are filling and nutritious enough to be used as a meal replacement. Keep them in the fridge (or freezer) and use as a quick source of energy when you have no time to cook or need a quick post-workout ketogenic meal. To see how easy it is to make healthy low-carb bars, check out my video recipe!


Nutritional values (per bar)

4.3 grams 5.1 grams 16 grams 28.8 grams 14.7 grams 355 calories
Total Carbs9.5grams
Net Carbs4.3grams
of which Saturated14.7grams
Energy (calories)355kcal
Magnesium44mg (11% RDA)
Potassium289mg (15% EMR)

Nutrition facts are per one large bar. Macronutrient ratio: Calories from carbs (5%), protein (19%), fat (76%)

Ingredients (makes 8 large or 12 small bars)

Chocolate coating:

I used dark chocolate because it's low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener. Chocolate coating was used for 8 large bars - you may need to use more if making 12 small bars.


  1. Prepare the Coconut & Pecan Butter. Mix the prepared coconut & pecan butter with powdered Erythritol, protein powder, ...
  2. ... extra virgin coconut oil, ...
  3. ... and maple extract. Add stevia and cinnamon (if used). Mix until well combined and place in the fridge for 30 minutes to firm up.
  4. Meanwhile, melt the dark chocolate and cacao butter 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.
  5. Using your hands, create 8 bars and place on a tray lined with baking mat or parchment paper. Place in the fridge for 30-60 minutes or in the freezer for 15-20 minutes. Use your hands ...
  6. ... or kitchen tongs to hold the bars so you can coat them in the cooled dark chocolate mixture from all sides.
  7. Place back on the tray. Drizzle any remaining chocolate on top. Place in the fridge for 30-60 minutes before serving. Keep refrigerated, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature).

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By Martina Slajerova
Creator of

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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Comments (14)

i have a question about collagen! I see some recipes call for it but the only kind my health food store had was bonebroth collagen... i bought some but wanted to know your thoughts? Is there a difference between what you recommend and bone broth collagen?


Hi Cat, different collagen powders vary in quality but they should work the same way.


We made these and they are our new favorite protein bars. Thanks and YUM!


Awesome, thank you for your kind words! 😊


Hey Martina,
Love the recipe! Is it possible to use pea protein?


Yes, you can use pea protein isolate too - I like the one from NuZest: Product Review and Giveaway: Nuzest


Hi Martina, would love to make this recipe. Where do you buy your food flavoring/extracts in the UK? I couldn't find maple syrup extract on Thanks!


Hi Sylvia, I noticed they call it "maple flavor" and it's the one I used in this recipe: Amazon link


I love that you give alternate measures for substitutes!!  I'm not a fan of protein powder, but I LOVE collagen and love to use cacao butter over coconut oil in baking.  Looking forward to making this!


Thank you Cindi! Hope you like them 😊


They look amazing, as usual. I must try 😜


Thank you Yevgeny!


aaahh, these are so cute!! thanks! (also, cute nail polish. ;D I never could get away with red...)


Thank you Sara!! 😊


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