These Cake Batter Protein Bars are actually inspired by the Ultimate Reset that I did way back when I decided it was a good idea to do a 21 day food cleanse.
You can read all about that here.
While I did learn a lot doing the cleanse about food and fueling your body properly, I did also realize that I am not mentally built to do any kind of cleanse.
I’ve done the 3 Day Reset cleanses a few time before and sometimes I cannot even finish those and they are only 3 days long!
So I seriously should not have even done 21 Day Ultimate Reset but I did… and I didn’t finish it. I actually gave up 4 days before it was over.
I should have known because all my life, if I make up my mind to cut something out of my diet for a while then all of a sudden that is the thing that I want most and am craving.
Of course there are people that are able to control those cravings but I just don’t have the willpower and I’m ok with that.
So I’ve decided to never do a cleanse again but I have learned to eat better and make much better choices about the food that I put into my body.
I’ve always been someone who believe in moderation and you can eat and maintain – or lose – weight while eating the things that you love as long as they are in moderation.
Eat the cupcake then have a lighter dinner. Eat the bread and then do a little extra cardio.
Whatever it is that keeps you sane and loving life.
It’s all about balance. Which is why I feature delicious, indulgent dishes here along with protein shakes, smoothies, and healthier things like these cake batter protein bars.
Because everything is better when it tastes like cake batter.
Cake Batter Protein Bars
Ingredients
- 1 1/4 cup oat flour
- 1/4 cup cake flour
- 1/4 cup coconut flour
- 2 scoops vanilla protein powder
- 1/2 tsp vanilla extract
- 1/2 cup almond butter
- 1/2 cup maple syrup
Instructions
- In a large bowl, whisk together oat flour, cake flour, coconut flour, and protein powder.
- Mix in vanilla extract, almond butter, and maple syrup until fully combined. Batter will become very thick.
- Line 9 x 9 baking pan with parchment paper and spread batter into bottom of pan. Refrigerate for 10 minutes until firm.
- Remove from fridge and cut into 9 (or more) equal squares.
