Protein Bars: Strawberry Banana and Pumpkin Cheesecake

I have been seeking out how to make different kinds of protein bars. I have hypoglycemia and so my blood sugar is a bit moody. One of the things I try to do (on my good days) is limit sugar/carbohydrate intake and increase my fiber and protein intake.

I found a few recipes I wanted to give a try. I found several choices at this link:

The first one I tried was Chocolate Peanut Butter Protein Brownies. Sounds yummy. I ate one and could barely choke it down. I threw away the whole batch. I couldn’t even get the hubs to try one. Here is the recipe if you dare try!

Chocolate Peanut Butter Protein Brownies

1/2 cup oats, blended in blender to flour
1/2 cup whole wheat flour
1 and 1/2 cup whey protein powder
1/3 cup unsweetened cocoa
1/2 cup nonfat dry milk
2 egg whites
1 Tablespoon sugar free chocolate syrup
1 teaspoon vanilla
1/4 cup natural peanut butter
1/2 - 1 cup water


Preheat oven to 325 degrees. Blend oats until flour. Add remaining dry ingredients. Mix egg whites, chocolate syrup, vanilla and peanut butter in large bowl. Add dry ingredients. Slowly add water until "gooey". (this does not turn into a batter; it is very thick in consistency). Pour into 9x9 pan lined with wax paper. Bake for 15 minutes. Remove from pan and cool on cooling rack. Cut into 8 bars. Refrigerate.


Approximate nutritional breakdown (depends on your protein powder) per bar: 187 calories, 7g fat, 18.25g carb, 21g protein

The next two recipes were palatable. I actually have enjoyed them much more. I plan on making them again.

Strawberry Banana Protein Bar


8 oz fat free cream cheese
4 scoops strawberry protein powder
2 ½ cups whole oats
1 ½ ripe bananas (make sure they are ripe!!)

Combine banana, cream cheese, and protein and mix until smooth.
Add the oats until well combined.
Note if it is too thick add a 1/4 cup of milk or water (I didn’t need to add any extra moister)
Spray an 8x8 pan with PAM. Spread the mixture in the pan, place in the fridge for an hour. Store wrapped tightly in the fridge.


I cut it into 12 small bars.


Here is the nutritional breakdown for 12 bars (nutritional content will depend on brand of protein powder I used Muscle Milk in this recipe): 116g Calories, 13g Carbs, 3g fat, 8g protein, 2g fiber, 120 sodium

High Protein Pumpkin Bars adapted from Yummly.com


2 egg whites
5oz fat free cream cheese
2 scoops vanilla whey protein powder
1 cup fat free cottage cheese
1 cup pumpkin puree
½ cup splenda
1 tsp vanilla
1 tsp pumpkin pie spice


Preheat oven to 350. Combine all ingredients in a blender and mix well. Spray a muffin tin and distribute batter evenly. Bake 25-30 minutes. Cool for several minutes before carefully lifting bars from the pan. Refrigerate.


These little morsels taste best chilled. They are almost like a mini soufflé.


Nutritional breakdown: (again, nutritional content will depend on brand of protein powder). 64g Calories, 4g Carbs, 1g fat, 10g protein, 1g Fiber, 177 sodium


Happy Baking!