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These cake batter protein bars are a nutty and delicious option for homemade protein bars! They’re packed with protein, healthy fats, and can be made paleo and AIP.

Protein bar split in half held between fingers

Paleo Cake Batter Protein Bars

The healthy foods industry is all about protein bars, but most of them are filled with hidden gluten, sugars, and even dairy products. These Paleo Cake Batter Protein Bars are the perfect clean alternative made with almond and coconut flour, collagen peptides, almond butter, and sweetened with maple syrup.

The Ingredients for Cake Batter Protein Bars

  • Almond flour.
  • Coconut flour.
  • Collagen peptides. You can also sub vanilla protein instead.
  • Almond butter. I prefer to buy a creamy version so it’s less gritty and more of a mild flavor.
  • Coconut oil.
  • Maple syrup.
  • Sprinkles. These are the sprinkles that I like to use! They’re naturally colored and corn-free. They’re not paleo or AIP, but they’re a great option for a sprinkle with better ingredients.

The Tools You’ll Need

  • Candy mold. I like to use a candy bar mold to make the perfect bars! You can also use a small glass tupperware to set the bars and slice after chilled, but this recipe doesn’t work quite as well in something like an 8×8″ baking pan.

Protein bars chilled on plater

How to make Cake Batter Protein Bars

  • Combine dry ingredients. Using a large bowl, combine the almond flour, coconut flour, and collagen.
  • Stir in wet ingredients until combined. Stir in the almond butter, maple syrup, coconut oil, vanilla extract, and sprinkles.
  • Press the mixture into the mold to make bars using a candy mold like this. Transfer to the fridge and allow to chill for 30-45 minutes.
  • Keep chilled for 3-4 days or freeze for 1-2 months.

How can you make this recipe AIP/nut-free?

  • Sub almond flour for tigernut flour
  • Sub almond butter for tigernut butter
  • Omit the sprinkles

How can you store these?

These are definitely best kept chilled as the ingredients will begin to soften otherwise and lose their shape. Keep them chilled in the fridge for 3-4 days or freeze for 1-2 months.

Protein bar held in hand

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Cake Batter Protein Bars


  • Author: Michelle
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 5 bars 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 1/4 cup almond flour (See notes for AIP/nut-free)
  • 1/4 cup + 2 tbsp coconut flour
  • 4 tbsp collagen peptides (sub vanilla protein powder)
  • 1/2 cup creamy almond butter
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 tsp vanilla extract
  • 2 tsp sprinkles (I like this brand)

Instructions

  1. Using a large bowl, combine the almond flour, coconut flour, and collagen.
  2. Stir in the almond butter, maple syrup, coconut oil, vanilla extract, and sprinkles. Stir well to combine and fully incorporate the almond butter.
  3. Using a candy mold like this press the mixture into the mold to make bars. Transfer to the fridge and allow to chill for 30-45 minutes. Alternatively, you can also use a small glass Tupperware to add the mixture and slice it into bars after chilled.
  4. Keep chilled for 3-4 days or freeze for 1-2 months.

Notes

to make AIP/nut-free…

  • Sub almond flour for tigernut flour
  • Sub almond butter for tigernut butter
  • Omit sprinkles
  • Category: Snacks
  • Method: No Cook

Nutrition

  • Serving Size: 1 bar
  • Calories: 521
  • Fat: 30g
  • Carbohydrates: 28.5g
  • Fiber: 5.6g
  • Protein: 17.3g

Keywords: cake batter protein bars