Nordic Yogurt Protein Bars

Martina SlajerovaUpdated 8 August 2024★★★★★4.5 (13 ratings)

Ready in 14h
9 g net carbs
325 kcal
Serves 8

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Nordic Yogurt Protein Bars (low-carb, keto, sugar-free)

Try these Nordic Yogurt Protein Bars, a low-carb version of YAAR bars. These keto-friendly bars are packed with protein and great for your gut.

They feature a creamy filling made from 5% Greek yogurt, allulose, cacao powder, vanilla, and a pinch of salt, all covered in 90% dark chocolate.

I'll show you how to get the right texture by straining the yogurt, and share some tasty alternatives and tips to make these bars even better. Enjoy a protein snack that's both delicious and healthy!

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.

I 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.

There are a few Allulose options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.

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).

Step-by-step

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.
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.
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.
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.
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).
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.
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.
Store in a sealed container in the fridge for up to 5 days. To store for longer, freeze for up to 3 months.

Recipe