Pulsin
Cookie Dough
TL:DR
In 2 Sentences
A plant-protein bar that delivers cookie-dough flavor with just 1 gram of sugar, thanks to xylitol-sweetened chocolatey coating and chips—while staying vegan and gluten-free. It leans on refined fibers and cocoa/shea fats to create chew and melt without the syrupy sweetness.
When to choose Pulsin Cookie Dough
Reach for this if you’re dairy-free or vegan and want a sweet-leaning snack with steadier energy and minimal sugar spikes—great for afternoons or light post-workouts when 15g protein does the job.
Skip it if sugar alcohols upset your stomach or you’re chasing 20g-plus protein in one bar.
What's in the Pulsin bar?
Pulsin’s Cookie Dough Protein Bar leans on a plant-protein duo—pea and faba bean—to deliver meaningful protein without dairy or soy. The cookie-dough character comes from vanilla, a dairy‑free chocolatey coating and chips made with cocoa butter and cocoa mass, and a touch of gluten‑free oat flour for that bakery‑style bite.
The real plot twist is the carb strategy: instead of cane sugar, the bar uses soluble tapioca fiber and chicory root fiber (with a little acacia gum) and sweetens mostly with xylitol, keeping sugars impressively low while staying soft and chewy.
Calories sit in the mid–upper range for a bar this low in sugar because cocoa and shea fats do the heavy lifting for texture and flavor. If you want vegan, low‑sugar dessert vibes built with modern ingredients, this bar is engineered squarely for you.
- Protein
- 15 g
- Fat
- 10 g
- Carbohydrates
- 12 g
- Sugar
- 1 g
- Calories
- 227
Protein
1515MIDThe protein comes from a blend of pea protein and faba (broad) bean protein—two legumes that complement each other’s amino acid gaps better together than alone. It’s a clean, dairy‑free approach that lands around mid‑pack for protein per bar and suits anyone avoiding whey or soy.
Fat
109MIDFat is driven by cocoa butter and shea butter from the coating and chips, with a smaller lift from sunflower oil. That gives a mix of stearic‑rich saturated fat (generally neutral on LDL) and unsaturated fat for a creamy melt and satisfying bite. At 10g fat, it’s on the richer side for a low‑sugar bar.
Carbs
1220LOWMost carbs here are non‑digestible, isolated fibers—resistant dextrin from cassava (labeled soluble tapioca fiber), chicory root inulin, and acacia gum—plus a small contribution from gluten‑free oat flour in the coating and a little vegetable glycerin. The result is steadier, lower‑glycemic energy than syrup‑sweetened bars, though these refined fibers can cause gas for sensitive stomachs. Think engineered‑clean carbs rather than whole‑food grains or fruits.
Sugar
14LOWSugar stays tiny because sweetness comes primarily from xylitol, a sugar alcohol used in the coating and chocolate drops, with a mild assist from glycerin and chicory fiber. Sugar alcohols have a gentler blood‑sugar impact than table sugar, but larger single servings can bother sensitive guts. If you tolerate polyols well, you get dessert‑level sweetness with almost no sugar.
Calories
227210MIDCalories skew higher than you’d expect for such low sugar because the chocolatey fats (cocoa and shea) and the protein contribute most of the energy, while fibers and xylitol add bulk with fewer calories than sugar. It eats like a satiating snack rather than a quick sugar burst. If you’re trimming calories, know the indulgence lives mainly in the coating and chips.
Vitamins & Minerals
No standout vitamins or minerals exceed 10% of daily value. Vitamin C shows up as an antioxidant to help protect freshness, not as a meaningful nutrient dose; any minerals from oats or cocoa are modest.
Additives
A few functional helpers do the heavy lifting: sunflower lecithin keeps the chocolate smooth, vegetable glycerin holds moisture, and acacia gum plus isolated fibers provide structure. Xylitol supplies most of the sweetness with fewer calories than sugar, though it’s a highly refined sugar alcohol that can be laxative for some at higher intakes. Overall, a concise set of modern additives with clear jobs—more engineered confection than whole‑food bar.
Ingredient List
Yellow pea seeds
Fava beans (Vicia faba)
Cocoa beans
Oat grain (Avena sativa)
Hardwoods and corn cobs
Ground roasted cocoa bean nibs
Sunflower seeds
Cassava root starch
Chicory root
Acacia trees
What are people saying?
Sources
Range
“Hi all, Pulsin had recently released a keto range including bars (which taste great) and protein powder, which I haven't tried. What do you all think of the nutrition etc?”
“I’m enjoying the Pulsin keto chocolate bars! Nutty and chocolatey mmm”
“I've found Pulsin Keto Protein bars work really well for getting my glucose up but not causing a later crash. They're 8.5g of carbs and 12.7g of protein”
Main Praise
The consistent praise is taste without syrupy overload: independent testers and vegan shoppers say the cookie-dough profile actually lands, with chocolate chips and a chocolatey shell that read as indulgent rather than sticky-sweet.
For a vegan, gluten-free bar, 15g of protein is solid, and the flavor doesn’t hide behind stevia aftertastes or candy-level sugar. Low-carb reviewers also note steadier energy—helped by the tiny 1 gram of sugar and the fiber-heavy build—which makes it a useful bridge snack rather than a quick spike-and-crash.
The coating and chips feel like a treat, and the cocoa/shea fats give a pleasant melt that helps the plant proteins go down smoothly. In short, it’s one of the rare vegan bars that tastes like dessert but behaves like a sensible snack.
Main Criticism
Texture splits the room. Some find it a bit dry or crumbly compared with nougat-style bars; one user even said it ‘moistens as you chew,’ which isn’t exactly a sonnet.
Because sweetness relies on xylitol and bulk on isolated fibers, sensitive stomachs sometimes report gurgling or a laxative effect at a full serving.
At 227 calories and 10g fat, it’s richer than you might expect for a bar with 1 gram of sugar, and 15g protein won’t satisfy those looking for a 20g-plus post-training hit.
A few eaters also noted it wasn’t especially filling and tempted a second bar.
The Middle Ground
Here’s where the threads meet: taste is generally better than you expect for a vegan, low-sugar bar, but the texture runs from ‘chewy, cookie-dough-ish’ to ‘a bit dry’ depending on your palate—and probably the day’s temperature.
Women’s Health UK was warmly positive on flavor, while Redditor misshappyjolly called an early experience ‘extremely dry’ back in 2020; more recent comments in r/ketouk describe Pulsin’s keto bars as ‘tasty’ and ‘chocolatey,’ suggesting recipe tweaks or flavor differences matter.
On digestion, the same ingredients that keep sugar low—xylitol and refined fibers from tapioca and chicory—are also what can cause a noisy tummy; that’s not a Pulsin-only issue, it’s the trade-off most low-sugar confections make.
Try half a bar first and drink water; many people tolerate that well. If you’re a heavy lifter needing 20g-plus protein in one go, this isn’t your anchor, though 15g is a perfectly useful snack for office days, hikes, or lighter sessions.
One practical PSA: xylitol is safe for humans but dangerous for dogs—keep this bar out of paw range.
What's the bottom line?
Pulsin’s Cookie Dough Protein Bar is a cleverly engineered plant-based treat: more modern confection than whole-food bar, but built with restraint. You get 15g of protein, barely any sugar, and an actually dessert-leaning flavor that doesn’t leave you buzzing, courtesy of a chocolatey coating and a pea–faba protein blend. If sugar alcohols bother you or you demand 20g-plus protein, you’ll want a different tool.
But if you’re vegan or gluten-free, want something sweet that won’t torpedo your blood sugar, and you tolerate xylitol, this is a satisfying, portable option. slump.