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Cake Batter Protein Bars

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


Units 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)


  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.


to make AIP/nut-free…

  • Sub almond flour for tigernut flour
  • Sub almond butter for tigernut butter
  • Omit sprinkles
  • Prep Time: 15
  • Category: Snacks
  • Method: No Cook


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

Keywords: cake batter protein bars