High Protein Peanut Butter Chocolate Bark

July 15, 2025

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This sweet and creamy high-protein peanut butter bark is loaded with chocolate chips, low in carbs, and perfect straight from the freezer!

high protein peanut butter bark with sugar free chocolate chips cut into square pieces on a plate

If you’re into peanut butter and chocolate (who isn’t?), this high-protein bark is a yummy treat to keep in your freezer as a grab-and-go snack! It’s sweet and creamy, packed with peanut butter flavor, and has crunchy chocolate chips throughout.

To make it high in protein, we use low-fat cottage cheese, whey protein powder and sugar-free peanut butter. We also sweeten with a monk fruit sweetener and sugar-free chocolate chips to keep it low in carbs and keto-friendly.

Plus, it’s SO easy to make! Just pulse a few ingredients together in a food processor, combine the protein powder and chocolate chips by spatula or hand, press it into a pan, and pop it in the freezer. That’s it, no baking or fancy steps required.

We like keeping a batch in the freezer so we can grab a piece whenever hunger strikes during the day (or in the evening). It’s high in protein, low in carbs, and perfect when you want a little something without going overboard.

Ingredients

Sugar-free peanut butter: We use a natural, creamy peanut butter with no sugar added (we like Santa Cruz Creamy Peanut Butter). Feel free to use a crunchy peanut for added crunch. Additionally, you can substitute peanut butter with almond butter.

Low-carb vanilla whey protein powder: We use low-carb vanilla protein powder to increase the protein in this bark. Our favorite vanilla protein power is Quest Vanilla Milkshake. You may use another brand of low-carb vanilla protein powder if you prefer.

Low-fat (2% milkfat) cottage cheese: Boosts protein without overpowering the flavor. We use a low-fat cottage cheese, but you can use full-fat cottage, which only slightly reduces the protein content.

Monk fruit with erythritol (granular): We use monk fruit sweetener to add a little sweetness, but you can use another sweetener of choice. Other sugar-free options include allulose, erythritol, stevia, etc. Just be sure to checker out this sweetener conversion chart.

Unsweetened, vanilla-flavored almond milk: We use just a little unsweetened almond milk for the right consistency since the protein powder makes the mixture quite thick. You can substitute another type of low-carb milk like unsweetened macadamia milk or coconut milk.

Sugar-free, semi-sweet chocolate chips: Sugar-free chocolate chips make this recipe! We recommend Lily’s no-sugar, semi-sweet baking chips. You may also use Lily’s sugar-free dark or milk chocolate chips if you like.

Preparation Steps

Blend the wet ingredients: In a food processor, blend the peanut butter, almond milk, cottage cheese, vanilla, salt, and sweetener until smooth and creamy. Blending helps get rid of any cottage cheese texture and makes the mixture nice and uniform.

Tip: Don’t add the protein powder yet since it makes things too thick and can jam up the processor.

Mix in the dry ingredients: Transfer the blended mixture to a bowl. Stir in the protein powder and sugar-free chocolate chips with a spatula or by hand. It’ll be thick and sticky, like a cookie dough.

Wet ingredients mixed in a food processor

protein powder and sugar free chocolate chips added and made into thick batter

Spread and freeze: Press the mixture into the lined pan and smooth out the top. We usually shape it into an 8×5 or 8×6-inch block. Freeze for at least 2 hours, or longer, until it’s nice and firm.

Slice and store: Lift the bark out of the pan, slice into 12 squarish pieces (4 rows by 3), and keep stored in the freezer.

Mixture spread into thinner slab on a small baking sheet

Finished cut pieces of high protein bark on a plate

Variations

Chocolate Protein Powder – Swap vanilla for chocolate protein powder for more of a peanut butter cup vibe.

Add a Swirl – Gently swirl in a teaspoon of sugar-free jam or melted chocolate before freezing.

Crunch Factor – Mix in chopped nuts or high-protein cereal for extra texture.

Mini Bark Bites – Press the mixture into silicone mini muffin molds instead of a pan for single-serve bites.

How to Store

Freezer (Recommended): Store the bark in an airtight container in the freezer for the best texture. It stays firm and sliceable straight from the freezer. Let it sit at room temp for 1 to 2 minutes if you prefer it slightly softer.
Fridge: You can store it in the fridge, but it will be much softer, more like chilled fudge. If you go this route, keep it in a sealed container and consider cutting it into bars or squares ahead of time so it’s easier to grab.

Tip: If stacking pieces, place parchment or wax paper between layers to keep them from sticking together.

More High-Protein Snacks

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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