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About This Recipe
Don’t get me wrong, I love a good slice of cake. But sometimes I want something a little more macro-friendly and high volume.
So I came up with this cake recipe when I was in a dieting phase because I wanted to eat A LOT of cake without going way over my calorie goals for the day. And for a low fat, low carb, high protein cake, it turned out way better than I expected!
And let me tell you, this recipe along with some of my other favorite low calories recipes (like my Strawberry Protein Angel Food Cake) have been great for helping me enjoy something sweet but still not be super calorie dense!
These Cinnamon Sugar Cake Bars also make me feel good knowing they’re made with healthy ingredients. This recipe uses applesauce, egg whites, coconut flour and protein powder as the main ingredients!
And since it is so low calorie (just 61 calories per slice!) you have plenty of room to add fun toppings! To really take it over the top, spread some whipped cream cheese frosting or some Nutella on top.
And if you’re looking for more healthy cake recipes, check out my Strawberry Crunch Cake or my Healthy Yellow Cake with Chocolate Frosting!
Why You’ll Love These Cinnamon Sugar Protein Cake Bars
- Low calorie, low carb, low fat, high protein – 61 calories, 5g carbs, 1g fat, 8 protein!
- Perfect dessert for dieting! Since they’re such high volume for very low calories. AKA more cake for less calories.
- Just takes 30 minutes to bake – although I do recommend letting these bars chill in the fridge for a few hours first, they’re so much better that way, texture and flavor wise!
- LOTS of room for yummy toppings – Nutella, whipped frosting, peanut butter, you can’t go wrong!
- Protein powder – I used PEScience (code Laurenfitfoodie to save!) Most protein powders should work though, I would just recommend a whey + casein blend or a vegan protein powder over a just whey protein powder for similar texture!
- Coconut flour – Coconut flour is what makes this cake so low calorie. I wish there was an equal substitute, but unfortunately coconut flour has different absorbent properties than all other flours. And for that reason, there is not an equal sub to it in recipes. You could use all-purpose or oat flour but you would need to use 3-4x as much.
- Butter extract – I like McCormick and Watkins. Both are great and oh my goodness I cannot tell you the difference this addition makes! Butter-flavored explosion. But if in a pinch you can use vanilla extract or another favorite extract.
- Butterscotch pudding mix – I used Jell-O Butterscotch sugar-free pudding mix. You could use another flavor if needed, the butterscotch just brings about the best flavor in my opinion! This is the secret ingredient to these cake bars that helps it taste less eggy. I unfortunately have not found a good sub for this ingredient at this time!
- Egg and Egg Whites
- Unsweetened applesauce – brings a yummy sweetness to this cake! I haven’t tried, but you could try subbing with canned pumpkin, you may just need to add more sweetener. Mashed banana would probably work too!
- Pumpkin – I added a little bit of pumpkin to give it more depth but if you don’t want to open a new can, just add an extra 2 tablespoons of the applesauce!
- Cinnamon
- Sweetener – use your favorite sweetener here! I used monk fruit sweetener to keep calories down but normal sugar is great too when you don’t plan on adding much for toppings and want that extra good sugary crunch!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat oven to 350 degrees F. Line a 8×8 baking dish with parchment paper and spray lightly with cooking spray. In a small mixing bowl, combine all the dry ingredients (flour through baking powder).
2. In a separate larger bowl, add the egg and egg whites. Use a hand mixer to combine.
3. Add the rest of the wet ingredients and mix again.
4. Add the dry ingredients into the wet ingredients and continue mixing until all ingredients are mixed well.
5. Pour batter into the dish, and then sprinkle with cinnamon and sweetener.
6. Bake for about 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool before slicing and enjoy!
Store leftover cake bars in the fridge in an airtight container for 3-4 days.
Topping Ideas For Cinnamon Cake Bars
This cake is totally good enough to eat straight up. But you are like me, you enjoy some a mix of flavors and textures when eating something. And with its low calories and macros, toppings are almost a must here 😉
There are so many routes you can go with toppings and I encourage you to get creative! I will share some of my favorites to get you started:
-
- Cool whip – so good!!
- Frosting – you could do store-bought or homemade like this Low Calorie Vanilla Maple Cream cheese frosting
- Whipped cream cheese – my go-to if I don’t have any of my cream cheese frosting made. Fluffier than the frosting, but the flavor combo is still yummy.
- NUTELLA – ENOUGH SAID!
- Peanut or almond butter – I mean these are good on anything right?
- PBfit peanut butter powder – I mix with a little water to make “peanut butter” when I need something lower in fats.
Can I freeze these Cinnamon Sugar Protein Cake Bars?
Yes you can absolutely can! I have frozen for up to a month with no problem. Just wrap them tight and store in a freezer-safe bag to ensure optimal freshness. Let thaw in the fridge overnight or on the counter for a few hours before reheating.
Can I sub the applesauce for pumpkin?
Yes! You can easily sub the applesauce for more pumpkin or vice versa if you prefer. I just like the flavor and texture combination of the two combined.
Are these protein cake bars gluten-free?
Yes, these cinnamon sugar cake bars are naturally gluten-free!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Cinnamon Sugar Protein Cake Bars (Low Calorie)
Ingredients
Protein Cake Bars:
- 1/4 cup snickerdoodle protein powder (30g) or vanilla + 1 tsp cinnamon
- 1/4 cup coconut flour (28g) 28g
- 1 Tbsp sugar-free butterscotch jello pudding mix (14g)*
- 1 tsp baking powder
- 1.25 cup egg whites (300g)
- 1 large egg
- 1/2 cup unsweetened applesauce (120g)
- 2 Tbsp canned pumpkin (30g) or more applesauce
- 1 tsp butter extract
Cinnamon Sugar Topping:
- 1/4 cup granulated sweetener or sugar (48g) I used monk fruit sweetener
- 1 tsp cinnamon
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Instructions
- Preheat oven to 350 degrees F. Line a 8×8 baking dish with parchment paper and spray lightly with cooking spray.
- In a small mixing bowl, combine all the dry ingredients (flour through baking powder).
- In a separate larger bowl, add the egg and egg whites. Use a hand mixer to combine. Add the rest of the wet ingredients and mix again.
- Add the dry ingredients into the wet ingredients and continue mixing until all ingredients are mixed well.
- Pour batter into the dish, and then sprinkle with cinnamon and sweetener.
- Bake for about 25-30 minutes, or until toothpick inserted in center comes out clean.
- Let cool before slicing and enjoy!
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
