Carrot Cake Protein Bars

My carrot cake protein bars are sweet, chewy, and coated with a thick vanilla protein frosting. They’re diet-friendly and have 20 grams of protein per bar!

Course Snack

Cuisine American

Prep Time 5

Cook Time 5

Servings servings

Calories 145kcal

Author Arman Liew

Ingredients

2 cups oat flour
½ cup coconut flour
½ cup protein powder
2 tablespoon allulose optional * See notes
1 tablespoon cinnamon
1/4 cup almond butter can sub for any nut butter
½ cup maple syrup can use brown rice syrup or agave nectar
1/2 cup carrot puree cooked carrots blended until smooth
1/4 cup milk ** See notes

For the Protein Frosting

1/2 cup protein powder
1 teaspoon cinnamon
2 tablespoon allulose
1/4 cup milk

Instructions

Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, combine the flours, protein powder, granulated sweetener and cinnamon and mix well.
In a microwave-safe bowl or small saucepan, combine the almond butter and syrup and heat until melted. Pour the wet mixture into the dry and mix well. Add the pureed carrots and mix until combined- The batter should be crumbly. Using a tablespoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed.
Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes. Once firm, frost with frosting, if desired.

For the frosting

In a small mixing bowl, add the vanilla protein powder, cinnamon and sweetener and mix well. Using a tablespoon, add dairy free milk of choice until a thick batter is formed. Spread on protein bars and refrigerate until firm.

Notes

* I omitted the sweetener as my protein powder was sweetened

** Depending on the flour/protein powder combination, you may need more or less. I used up to 3/4 cup with my protein powder.

TO STORE: Store the leftover bars in an airtight container in the refrigerator for up to 1 month.

TO FREEZE: Place the bars in a freezer bag and freeze for 6 months.

Nutrition