Low Carb Protein Bars are soft, chewy and the perfect keto friendly after work or snack on-the-go. Grain free, sugar free and less than 5 minutes of prep time.
Preheat oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
In a large pot, add the almond butter, coconut oil and monk fruit sweetener over medium heat, while stirring frequently until the sweetener has dissolved. Remove pot from heat and allow mixture to cool down for 3 minutes.
Whisk in cinnamon, salt, vanilla and egg white. Stir in protein powder, flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined.
Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Bake in preheated oven for 15-17 minutes, until edges are slightly brown.
Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.