Birthday Cake Protein Bars – Sweet, Sugar Free, Superb!

Just superb Birthday Cake Protein Bars recipe complete with no bake protein cake base and protein frosting layers! These funfetti protein bars are low fat, low calorie, sugar free, gluten free and have a Vegan option too. A real celebration cake batter bar!

I really have no words for how soft and (perfectly) sweet and just perfect these funfetti protein bars are!

I really really don’t have the words!

Savored every bite, one bit at a time. These were just beyond beautiful! 

Beautiful in taste and aesthetics 🙂

Ingredients for Birthday Cake Protein Bars Recipe:

These birthday cake protein bars are made with simple healthy ingredients, have no sugar or heavy cream, making them the perfect gluten free, dairy free and sugar free homemade protein bar!

• Oat Flour – You can make your own by blending rolled oats in a high speed blender
• Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly lower carb high protein. I recommend the Multi-purpose mix protein powder from Quest Nutrition.
• Vanilla Protein Powder – key for the high protein birthday cake bars.

I used Quest Vanilla protein powder here.

• Coconut Flour
• Sugar free Maple Syrup for low calorie protein bar with no sugar!
  I use the sugar free monk fruit maple syrup from Lakanto (code HAYLSKITCHEN gets you a discount)
• Almond Milk

The Protein Frosting layers

These raw cake batter protein bars use a high protein and sugar free icing made with Greek yogurt and protein powder.

• Vanilla Protein Powder for high protein icing.
  I recommend the same here too: Protein World Slender Blend, ProteinWorld Whey, or Quest.
• Non fat Greek Yogurt
• A bit of Coconut Flour

And for the Chocolate Coating:

• White Chocolate Chips or Chopped Chocolate. I would recommend Lily’s to keep it sugar free.
• Coconut Oil so the chocolate is easier to melt and more smooth when you drizzle.

Tips for Protein Powder Birthday Cake Bars

These protein powder birthday cake bars with all the sprinkles and funfetti are really easy to make, but here’s some tips to get it right.

• Use whey-caesin protein powder since it works well with the ratio of ingredients here. If you use a whey protein powder, you might want to adjust the amount of milk to make it less.

• Mix the dough well to form a smooth mixture, but don’t over-mix since the protein powder might make the texture tough.

• Let the healthy birthday cake bar layers chill before adding the chocolate and slicing, or they will be too soft.

To store Homemade Cake Batter Protein Bars

High protein cake batter bars use Greek yogurt for the frosting layer and can only be kept a few hours on the countertop.

Store homemade funfetti protein bars in an airtight container in the fridge or freezer so they stay fresh and last longer. They keep in the fridge for up to a 1 week.

To freeze, place cake batter protein powder bars in airtight sealed container, or individually wrapped in plastic wrap and placed in zipper bag; They should keep for 2 or 3 months. Be sure to let them thaw on the counter before eating!

Alternatives for Healthy Birthday Cake Bars Recipe!

I made this healthy, sugar free and gluten free and low calorie birthday cake bar recipe with this particular ingredient list, but here’s some options to choose from.

• Oat Flour: Almond flour
• Unflavored protein powder: Unflavored Collagen, or even Almond flour or Oat flour

• Sugar free Maple Syrup: Regular maple syrup or Honey, but they won’t be Vegan or a no sugar recipe anymore.
• Coconut flour: Try using about 3 Tbsp of Almond Flour

Options for the Protein Icing:

• Greek Yogurt: Coconut Yogurt
• Butter: Non dairy butter

Vegan Funfetti Protein Bars recipe:

Since there’s no milk in this funfetti protein bar recipe, they can easily be made Vegan with the right ingredients.

Use a plant based protein powder to get a Vegan homemade protein bar; ProteinWorld has a Vegan protein blend that would work well here (code HAYLSKITCHEN for a discount).

You also want to make sure you use dairy free chocolate chips to make these homemade healthy protein bars.

More Homemade Layered Protein Bars to try!

• Protein Millionaire Shortbread
• Protein Nanaimo Bars
• Peanut Butter Cup Protein Bars
• 7 Layer Protein Magic Bars
• Biscoff Protein Bars
• Chickpea Cookie Dough Protein Bars
• Peanut Butter Protein Twix Bars

Birthday Cake Protein Bars

5 from 5 votes

Print recipe Pin Recipe

Prep Time10 minutes mins

Chill Time:15 minutes mins

Total Time25 minutes mins

Servings: 6 2″ bars

Calories: 173kcal

Course: Post-Workout, Snack

Cuisine: American

Just superb Birthday Cake Protein Bars recipe complete with no bake protein cake base and protein frosting layers! These funfetti protein bars are low fat, low calorie, sugar free, gluten free and have a Vegan option too. A real celebration cake batter bar!

Ingredients

Cake Base:

• 1 cup Oat Flour, 90g
• 6 Tbsp Coconut Flour, 42g
• ¼ cup Unflavored Protein Powder, 22g, see post for subs
• ¼ cup Vanilla Protein Powder, 22g
• 4 tsp Maple Syrup, Sugar-free recommended below, 20ml
• ½ cup Unsweetened Almond Milk, 120ml
• Sprinkles

Protein Frosting:

• ⅔ cup Vanilla Protein Powder, 60g
• ¼ cup Non-fat Greek Yogurt, 56g
• 1 tsp Coconut Flour, 2g

Chocolate Topping:

• 1½ Tbsp White Chocolate Chips, Sugar-free recommended, 21g
• ¼ tsp Coconut Oil
• Sprinkles

Instructions

• Line 2 7×5” pans or loaf pans (or work with half mixtures at a time) with parchment paper; Leave an overhang to lift out later.

Cake Base:

• In a bowl combine oat flour, coconut flour, unflavored protein powder and vanilla protein powder.
• Add in maple syrup and milk and mix. Mixture will be like a dough.

  Add more milk if too dry, coconut flour if too wet.
• Divide among prepared pans and press down, adding sprinkles partway.

  (Or use half mixture for one pan)

Protein Frosting:

• In a bowl, mix vanilla protein powder, yogurt and coconut flour until smooth.

  Mixture should be thick but smooth and spreadable.

  Add milk if too thick, coconut flour if too thin.
• Spread on top of base and use back of spoon/spatula or fingers to smoothen.
• Place in freezer 10-15 minutes to harden.

Chocolate Topping:

• Place one base+frosting layer on top of the other (cake base of one over icing of other).

  Press down, and place in freezer another 10 minutes.
• Place chocolate chips and coconut oil in a large microwave safe bowl and microwave about 45 seconds, stirring halfway, until completely melted.
• Spread chocolate on bar and use back of spoon to smoothen.

  Add sprinkles on top.

  Let harden.
• Lift layers out of pan, place on cutting board and using a warmed sharp knife, slice into 6 bars.

Notes

• Nutrition value is calculated using products recommended below.
• See post for alternate ingredients, tips and storage options.

Product Recommendations:

• Quest Nutrition Multi-purpose Mix Protein Powder
• Quest Nutrition Vanilla Milkshake Protein Powder
• Lakanto Maple Flavored Syrup
  • Use code HAYLSKITCHEN for 15% off your order
• Lily’s White Chocolate Baking Chips

Nutrition:

• Servings: 6 bars | Serving size: 1
• Calories: 173kcal
• Fat: 3.7g | Saturated fat: 1.8g
• Carbohydrates: 18.8g | Fiber: 5.7g | Sugar: 2g
• Protein: 18.1g