Love Good Fats
Cookie Dough
TL:DR
In 2 Sentences
A four‑protein blend (collagen, soy, casein, whey) packs 20g of protein into 210 calories with just 2g of sugar, wrapped in a cookie‑dough‑meets‑chocolate profile.
When to choose Love Good Fats Cookie Dough
Best for low‑sugar snackers who want a dessert‑leaning bar post‑workout or at 3 p. m.
, and who tolerate sugar alcohols well. Not ideal for strict keto purists, vegetarians, or those avoiding dairy/soy.
What's in the Love Good Fats bar?
Cookie dough flavor in a protein bar is all about nostalgia and texture, and Love Good Fats builds it with unsweetened chocolate, cocoa butter, cocoa powder, milk powders, and natural flavors over a softly chewy base.
Under the hood, you’re getting a serious protein play—20 grams, which sits around the top 10% of bars—delivered by a blend of collagen peptides, soy protein isolate, and two dairy stalwarts (calcium caseinate and whey isolate).
The sweetness stays low in actual sugar because most of the sweetness and bulk come from sugar alcohols and fiber-like ingredients rather than cane sugar. Fats lean chocolatey and creamy, thanks to cocoa butter and palm fat, while carbs land mid-range for bars and skew toward refined sweeteners and fiber rather than grains or fruit.
In short: high protein, modest calories, low sugar by design—great if you tolerate polyols—wrapped in a familiar cookie-dough profile.
- Protein
- 20 g
- Fat
- 8 g
- Carbohydrates
- 21 g
- Sugar
- 2 g
- Calories
- 210
Protein
2015HIGHAt 20 grams, this bar sits near the top tier for protein and gets there with a four-way blend: collagen peptides, soy protein isolate, calcium caseinate, and whey protein isolate. Collagen isn’t a complete protein on its own, so pairing it with complete sources like soy, whey, and casein fills the amino acid gaps and gives both fast- and slower-digesting proteins. The result is solid overall protein quality with a texture that stays pleasantly chewy.
Fat
89MIDThe 8 grams of fat come mainly from cocoa butter and palm fat, with a smaller lift from milk powder. Cocoa butter brings mostly stearic and oleic fats for that chocolatey melt, while palm fat adds more palmitic (saturated) fat—together they help with fullness and temper the carb hit. It’s a moderate amount overall; if you’re watching saturated fat, note the palm component.
Carbs
2120MIDMost of the 21 grams of carbs are engineered rather than from whole grains or fruit. Sweetness and bulk come from maltitol (a sugar alcohol that tastes close to sugar), vegetable glycerin (a plant‑derived syrup that keeps bars soft), and polydextrose (a synthetic soluble fiber), with a little tapioca starch and lactose from the dairy. Expect a steadier rise in blood sugar than a sugar‑heavy bar, though maltitol still contributes some digestible carbs and can unsettle sensitive stomachs.
Sugar
24MIDOnly 2 grams of sugar, largely from natural lactose in the milk ingredients and trace sugars in chocolate. Sweetness instead leans on sugar alcohol (maltitol) and glycerin, which keep sugars low while preserving a cookie‑dough bite. If you’re sensitive to sugar alcohols, consider how this fits with your day’s total since larger combined intakes can cause bloating.
Calories
210210MIDAt 210 calories, it’s squarely mid‑pack for protein bars. Calories are shared across protein (about 80), fat (about 72), and carbohydrates that include fiber, sugar alcohol, glycerin, and small amounts of starch and lactose. Think satisfying snack rather than a meal, with sweetness delivered more by low‑impact sweeteners than by sugar.
Vitamins & Minerals
Calcium lands around 10% of daily value, thanks to dairy proteins like calcium caseinate and the milk powders. You’ll also get a small iron bump from cocoa ingredients. Otherwise, micronutrients are modest—this bar is built for macros, not for vitamin fortification.
Additives
This recipe uses several refined helpers to pull off low‑sugar cookie dough: glycerin to keep it moist, polydextrose for fiber and bulk, maltitol for sugar‑like sweetness, and sunflower lecithin to keep chocolate smooth. These are common in reduced‑sugar confections and work in small amounts, but they make the bar more engineered than a whole‑food bar. If you’re sensitive, watch your tolerance to sugar alcohols and synthetic fibers.
Ingredient List
Animal skins and bones; fermentation
Defatted soybean flakes
Cow's milk casein
Cow's milk whey
Vegetable oils (palm, soy)
Corn or wheat
Cocoa beans
Cow's milk
glucose
Cacao beans
What are people saying?
Sources
Range
“The good fats bars are where it's at, they have legitimate ingredients and are delicious. 3-5 grams of carbs each. I eat 2 everyday to satisfy my craving. Plus they make you feel satiated.”
“Boyfriend loves the 'love good fat' and quest bars. The 'love good fat' are the only ones I like.”
“Try a "love good fats" bar. Same thing as a kind bar minus the honey. Its only 4 net carbs and basically nuts and chocolate.”
Main Praise
Fans love that it scratches the sweet itch without a sugar spiral. For many keto and low‑sugar eaters, this bar reads as a mini dessert that still lands a meaningful 20g protein punch and keeps hunger in check.
Several reviewers describe the experience as candy‑bar‑adjacent—chocolatey, chewy, satisfying—without needing a nap afterward. The protein blend is a practical win too: collagen helps texture, while soy, casein, and whey round out the amino profile.
In short, if your palate is calibrated to less sugar, Cookie Dough delivers comfort-food flavor with steady energy.
Main Criticism
Texture is the sticking point. Some people find it dry or a bit chalky, especially if they’re used to sweeter, softer bars; a few flat‑out say it tastes like straight protein powder.
The sweetness system is another trade‑off: maltitol (a sugar alcohol) and synthetic fibers keep sugars low but can upset sensitive stomachs, and purists don’t love the engineered ingredient list. There’s also inconsistency across the brand’s flavors and formulas—long‑time fans have noticed changes, and not always for the better—so expectations can be uneven.
The Middle Ground
So which is it: dessert in disguise or dusty disappointment? It depends on what you’re used to and what you want from a bar.
If your diet already leans low‑sugar, the chocolate‑cookie‑dough profile can feel indulgent without the crash—right in line with those glowing reviews that call it a crave‑satisfier. But if you come from syrupy, nougat‑soft bars, the chew here can register as dry; one Redditor even suggested keeping a drink handy.
On the nutrition front, the 20g of protein is a real win, and pairing collagen with complete proteins is smart. The low sugar is also intentional, achieved with maltitol and fiber‑like ingredients rather than fruit or cane sugar—great for steadier blood sugar, less great if sugar alcohols bother you.
Strict keto folks might balk at how those ingredients count toward net carbs for them personally; low‑carb but not dogmatic eaters will likely be thrilled.
What's the bottom line?
Love Good Fats Cookie Dough is a clever mash‑up: familiar cookie‑dough comfort meets a legit 20g of protein at 210 calories and only 2g of sugar. It’s built for low‑sugar seekers who want a sweet‑leaning bar without the roller‑coaster aftermath—and who don’t mind that the sweetness comes from modern sweeteners rather than dates or honey. The trade‑offs are clear.
The texture runs firm and can read dry to some, and the engineered sweeteners and fibers won’t suit every stomach or every food philosophy. If you tolerate sugar alcohols and want a protein‑first, dessert‑ish snack, this is a strong pick. If you’re strict keto, whole‑food‑only, vegetarian, or sensitive to sugar alcohols, look elsewhere—or at least test it on a low‑stakes afternoon and keep a glass of water nearby.