Lavender Honey Protein Bars (Sugar-Free, Gluten-Free)

These lavender honey protein bars taste like a buttery shortbread cookie bar that's lightly sweet with a nice, floral flavor and a white chocolate lavender-infused topping. So easy to make in one bowl. Just mix, press, top, slice, and enjoy. Sugar-free, gluten-free, keto-friendly protein snack bar.

Part of my easy no-bake protein bar series, try my pistachio protein bars and lemon protein bars next!

Stack of four honey lavender protein bars showing the crumbly base and pink glazed lavender top layer.

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This started with a cookie recipe I saw on Pinterest, but wait, let me back up. My husband accidentally bought Anthony's edible dried lavender online instead of lavender seeds for the garden. So when life gives you lavender… you make lavender honey protein bars! Just use it sparingly, since too much can taste soapy.

These are part of my protein bar series that started with my pistachio protein bars, and now includes salted chocolate, lemon, raspberry white chocolate, and pumpkin. Pecan pie and animal cookie versions are coming soon.

I infused the lavender and vanilla extract into the coconut oil and the topping is dye-free with powdered freeze-dried purple yams.

Ingredients

Here's what you'll need to make this:

Full ingredient amounts, instructions, and notes are in recipe card at the bottom of this post. (or use the 'jump to recipe' button at the top of this post).

Here's a few notes about key ingredients:

Vanilla protein powder - I used Keto Chow's vanilla flavor, which a milk protein isolate based powder with xanthan gum, acacia fiber, and vanilla for better texture and flavor. For a swap, milk protein isolate, milk protein concentrate or 80% casein/20% whey blends should work, but the texture will change slightly.
Almond flour - Use blanched superfine almond flour, not almond meal.
Sugar-free honey substitute - I used Wholesome Yum's Zero Sugar Honey Substitute, which is made with allulose. If you don't mind sugar, real honey will work.
Almond butter - Any nut or seed butter will work, like cashew or sunflower seed butter.
Cottage cheese - Adds extra protein without the cottage cheese taste. Blend it completely smooth before adding.
Dried lavender, food-grade - I used Anthony's culinary-grade dried lavender. A little goes a long way. Too much can taste soapy.
For the topping - I used sugar-free white chocolate chips melted with coconut oil, plus a bit more dried lavender and powdered freeze-dried purple yam if you want natural color on top, optional.

Five sliced honey lavender protein bars in a row, topped with white glaze and dried lavender buds.

How To Make

These lavender honey protein bars are super easy to make, and here's how to make it:

Before you get started: Stir cottage cheese, measure, then blend it smooth with an immersion blender or regular blender. Warm up almond butter and melt the coconut oil. Line a loaf pan with parchment paper with excess hanging over the sides for easy lift out.

Glass bowl with melted coconut oil, honey, and dried lavender being infused together before mixing into the dough.

Infuse the coconut oil. Add the dried lavender to the warm melted coconut oil and let it sit for a few minutes. Press the lavender down with the back of a spoon to help release the oils.

Almond butter and yogurt sitting in a bowl of almond flour, ready to be mixed into high protein bar dough.

Bowl of mixed almond flour protein bar dough with a crumbly texture, spatula resting on the side.

Mix the dough. Add all the ingredients to a bowl, except the toppings. Stir with a spatula until dough forms. It'll look a little crumbly at first. That's okay.

Crumbly honey lavender protein bar dough loosely piled into a parchment-lined loaf pan before pressing.

Almond flour protein bar dough pressed firmly and smoothed into an even layer in a parchment-lined pan.

Press into the pan. Press the dough firmly into the parchment-lined loaf pan. Really pack it down.

Melted white chocolate topping poured over pressed protein bar dough in a parchment-lined loaf pan.

White chocolate topping sprinkled with dried lavender buds over protein bars in a parchment-lined loaf pan.

Top and chill. Melt the white chocolate chips with coconut oil, then pour it on top and spread smooth. Stir in the powdered purple yam here too, if using. Sprinkle with lavender right away, while the chocolate is still wet. Chill for at least 30 minutes, then slice into 8 bars.

Row of sliced protein bars with one turned sideways showing the almond flour crust and pink glazed top.

Olivia's Top Tips

Use lavender sparingly. A little goes a long way, so stick to the amount in the recipe. Too much can taste soapy.
Crush the lavender before sprinkling it on top. It releases more of the floral aroma than whole buds do.
Weigh your protein powder. Protein powder scoops vary by brand, so weighing it gives you a more consistent dough every time. The texture should be like cookie dough when you mix the base ingredients together.
The purple color is completely optional. I used powdered freeze-dried purple yam to keep it dye-free, but the bars taste the same with a plain white chocolate top.

Frequently Asked Questions

Can I use a different nut butter?

Yes! Cashew butter or sunflower seed butter both work well in place of almond butter. The texture stays similar, just with a slightly different flavor.

Can I substitute the cottage cheese?

Yes, blended Greek yogurt works as a 1:1 swap for the cottage cheese. The texture will be slightly different.

Why does my lavender taste soapy?

This usually means too much lavender was used, or the pieces are too large. A little goes a long way with lavender, so stick to the amount in the recipe, and make sure you're using finely dried culinary-grade lavender, not the coarser kind meant for sachets or crafts.

Why is my dough too dry or too wet?

Protein powders vary quite a bit in how much liquid they absorb, so this comes down to brand differences. If it's too dry, add unsweetened almond milk a tablespoon at a time. If it's too wet, add almond flour a tablespoon at a time until it holds together.

Check out the printable recipe card below for all the measurements, instructions, and my notes.