Best Lowest Calorie Protein Bars

Fiber One’s Chocolate Fudge Protein Bar is a deliberately light take on a chocolate fix: 90 calories, 10g protein, and a soft bite.

The protein comes from a blend—soy protein isolate does most of the lifting, with whey proteins and calcium caseinate (dairy) plus a small amount of collagen to keep the texture pliable.

Carbs lean on chicory root extract—a refined soluble fiber from chicory—and low‑calorie sweeteners rather than fruit or oats, while the fudge character is built from Dutch‑processed cocoa and cocoa powder. You’ll see 17 ingredients and four helper additives—emulsifiers and low‑calorie sweeteners—to keep it soft and sweet while holding calories down.

Big picture: it’s engineered for sweetness and softness without the calorie load.

Maximuscle’s Chocolate Fudge keeps things intentionally light: 94 calories and a snack‑size 7. 5g of milk‑based protein (casein and whey isolate) with a little collagen to keep the texture soft.

The chocolate taste is the real deal, built from cocoa mass, cocoa butter, and fat‑reduced cocoa powder, rounded with vanilla and a pinch of salt.

Sweetness mostly skips table sugar, leaning on maltitol (a sugar alcohol with fewer calories than sugar) plus a tiny dose of sucralose; glycerin helps it stay moist and soy lecithin keeps the chocolate smooth.

Carbs stay low and are mostly refined (rice flour and a bit of natural milk lactose), while fats lean “chocolate‑style” from cocoa and shea butter with a touch of rapeseed oil.

Built’s Cookies ’N Cream centers on whey protein isolate (plus a touch of hydrolyzed whey) and wears a coat of real dark chocolate. Its macro set is unusual: very low calories and fat for a chocolate bar, with most carbs coming from refined sweeteners rather than oats or fruit.

Those include erythritol (a low‑calorie sugar alcohol), glycerin (a plant‑derived syrup that keeps the bar soft), and digestion‑resistant maltodextrin (a refined, fiber‑like carbohydrate) that add sweetness and texture without much usable sugar.

You’ll see five modern additives doing that job, which keeps sugar to 4g and calories to 130—though sugar‑alcohol‑sensitive stomachs may want to start with half. It’s gluten‑free but not vegetarian (gelatin) and contains milk and soy.

Chocolate Caramel Crisp is unapologetically dessert‑leaning: a milk‑chocolate shell and soft caramel over a crispy core, built on a protein trio of hydrolysed wheat, milk protein isolate, and soy isolate. It’s a small, snack‑size bar at 138 calories with 12.

7g protein and 3. 6g fat.

Sweetness and softness come from sugar alcohols and refined fibers rather than cane sugar—think maltitol (a sugar alcohol), glycerin (a plant‑derived syrup), and soluble tapioca fiber—which keep sugar to 0. 9g while preserving that candy‑bar texture.

The trade‑off is a longer, modern ingredient list that favors engineering over whole‑food minimalism.

Think crispy whey puffs held together by a grown‑up marshmallow and scented with real vanilla. The protein base is whey isolate and concentrate in the puffs, with egg white helping the marshmallow set, so you get high‑quality amino acids without much fat.

Carbs come mostly from cassava‑derived tapioca syrup and starch, steadied by soluble fibers such as tapioca fiber and inulin (a plant fiber often sourced from chicory or Jerusalem artichoke), plus a little plant‑based glycerin to keep things soft.

Sugar stays modest at 4 grams and there are no high‑intensity sweeteners; agar and egg white create that bouncy, marshmallow‑like chew.

This light 140‑calorie Salted Caramel bar leans on dairy proteins—casein first, then whey concentrate—for its backbone.

Chew and sweetness come from cassava‑derived tapioca fiber and a bit of tapioca starch, paired with allulose (a low‑calorie sugar) and a touch of glycerin (a plant‑based syrup) to keep it soft.

Fat is mostly almond butter with some palm oils and a little cream, which also helps deliver that salted‑caramel feel alongside natural flavor and a pinch of salt.

Instead of sugar or dates, it uses alternative sweeteners—mostly allulose with tiny amounts of stevia and monk fruit—so you get 1 gram of sugar and a candy‑bar texture, achieved with a modest list plus a few modern additives.

David Protein’s Peanut Butter Chocolate Chunk is the definition of protein-first: a milk-protein–based bar with 28g per serving and very little fat or sugar on board. The recipe leans on milk protein isolate and whey, plus egg white, with a little collagen for texture.

Flavor comes from defatted peanut flour, peanut extract, and dark cocoa, so you get the profile without a lot of peanut oil. Sweetness is built from modern, low-calorie sweeteners, and a modified plant fat called EPG supplies creaminess with fewer calories than regular oil.

With roughly six functional additives keeping everything soft, sweet, and stable, this is a deliberately engineered bar aimed at clean macros over minimal processing.

Orgain’s Peanut Butter Protein Bar leans on plants: a blend of organic brown rice protein and pea‑protein crisps provides the lift, with peanuts and ground chia rounding it out.

It’s a lighter, 150‑calorie bar whose carbs come from refined tapioca syrup, balanced by soluble tapioca fiber (a resistant fiber) and a small amount of erythritol to keep sugars down and the chew soft.

The peanut taste comes from organic dry‑roasted peanuts, not just natural flavor.

Fats skew unsaturated from nuts and seeds, including a touch of omega‑3 ALA from chia, with only a few functional helpers like glycerin and sunflower lecithin to hold it all together.

SimplyProtein’s Peanut Butter Chocolate builds flavor from real peanuts and unsweetened chocolate, then holds it together with soy protein crisps—soy protein isolate puffed into crunchy bits.

The label stays tight: seven core ingredients by our count, plus three functional add-ins that lean on chicory-root inulin and acacia (plant fibers) and a touch of plant-derived glycerin (a syrup that keeps the bar soft) to keep sweetness gentle without artificial sweeteners.

Fats come mostly from peanuts, with small amounts of peanut and sunflower oils; carbs come from brown rice crisps and a little cane sugar, with those fibers adding body and mild sweetness.

It’s vegan and gluten-free, and it eats like a light, crisp snack rather than a dense meal replacement.