I got a chance to try Atkins' Advantage bar and they are pretty decent. They are "Fun size" though, so they are freaking tiny. The coconut one and the peanut one are pretty decent. Drawbacks, however, are size, price and sugar alcohol (maltitol) content.

I'm thinking with enough experimentation, we can come out with something good. I have the following ingredients in mind:

- For the center/core/bulk of the bar, a combination of any of the following: protein powder (casein, whey, egg, etc), Enova oil, nut (almond, peanut, cashew, etc) butter(s), shredded unsweetened coconut, inulin. Enough of some of those to make it malleable/chewy, not necessarily solid. Refrigeration would help consistency.

- For the coating, just enough to cover the bar so you could grab it. Any of the following: chopped nuts, almond flour, shredded unsweetened coconut?

Kept in the cold chest (thanks Alton Brown), or maybe a few minutes in the freezer and this would be a delicious snack.


I'm low on some ingredients, and am also looking for bulk inulin. Meanwhile, somebody start mixing stuff up. This is highly doable.


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I think psyllium husk would be a good addition to help it stick together...I started adding it into meatloaf and it's awesome that way...thoughts?

EDIT: It shouldn't affect taste either while still adding some quality fiber.

Bacchus Bars - When the best is not enough! Indulge.

Been thinking about this too lately. Obviously the main issue with protein bars is consistency. How do you make it not taste like a brick?

I think the easiest way around that issue is to use some soy flour, xanthum gum and protein powder. The xanthum gum fills in for the gluten that would otherwise be in regular flour. Just bake that up and voila. Basically you'd have a brownie (or blondie, depending on the flavor).

Another way is the gelatin route. Mix the gelatin together with some nut butter and protein powder... You'd have to play with the ratios to get this right.

You could also just mix together nut butter, protein powder and enough oil to give it the proper consistency. If you're low carbing this route wouldn't be a problem.

Atkins has a few different lines of bars. It sounds like you have been in the "Endulge" line which are really just candy substitutes. Their "Advantage Line" is more substantial and has no sugar alcohol. Typical macros of the Advantage line are 250cal, 15-20g PRO, 10-12g F, 18-20g CHO (8-10g fiber). The originals are rather brick-like but they also have a 'granola' line that uses soy crisps to emulate the texture. Quite tasty.

Agreed the granola ones are quite good....

I looked them up sometime ago as per your suggestion, but all that soy in various shapes and forms kinda freaked me out. I can't get myself to order some but perhaps if I run across one I would try it.

I tried almond butter + UP + Enova and I ended up with Protein Recovery Balls, identical but without the sweetness from the honey the original have.

Please, no baking involved. My new culinary ideas involve (milled) all bran/fiber one + nut butter + protein powder, with a proper ratio that is. Just need people to start trying.

Pretty easy to make your own protein bar. You gotta realize that the reason gelatin, gum and sometimes even polyls and polydextrose are added is for texture due to shelf life. Since no one here is going to make a bar that has to last for 6 months, you dont need that shit in the bar. Create a base with protein (soy is easiest to work with unless you have access to a good casein), mix in sugar or polyols and add a fat source. A small amount of flour will help with the binding and molases can improve the texture.

Made some low-carb chocolate ice cream by accident:

Chocolate UPv1.0, Enova oil, Coconut Oil, guar gum, all the ice your blender can handle and prolonged blending (1min+). The texture came out amazingly ice-cream like. I almost cried there for a second.

I have an ice cream maker, but I use a very similar recipe.

3 cups Chocolate Hood calorie countdown
1 cup chocolate protein powder (about 4 scoops)
5 egg yolks or 2 tbsp enova oil (seems to get a better texture with egg yolks) I bet whole cream would be even better

Simple and scrumptious

Makes a little more than a quart. The more fat you add the better it will keep in the freezer. I usually get 2 servings out of a mix, sometimes 3 if I'm being good.


Macros aren't bad either 1/2 a quart

F = 20
C = 10
P = 75
About 520 cals

Another tasty shake product of my test kitchen:

Arizona Diet Green tea, Evopro Vanilla, Inulin, Davinci's Sugar-free Vanilla syrup and ice, ice, ice.

I can live in chocolate but I guess this would be badass for a vanilla lover.

I think the peanut butter ball route is the way to go, or maybe squares.

If you really wanted to get anal about it, you could purchase some defatted peanut flour and add your own choice of fats. This way you could get a good omega-3 to omega-6 ratio, add in some MCT's, etc. Been wanting to try this.

What about cellulose fiber?
Cellulose gum?

Does anyone have any experience with these? Those are the main ingredients in most of Walden farms stuff.