Frosted Gingerbread Protein Bar Recipe

Frosted Gingerbread Protein Bar Recipe

Ingredients: Frosted Gingerbread Protein Bar Recipe

  • 3 cups whole wheat flour
  • 1 scoop Ascent Vanilla Micellar casein
  • 1 scoop Ascent Vanilla Protein Powder
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 2 tsp. baking powder container
  • 2½ cups unsweetened almond milk
  • 2 eggs
  • ½ cup brown sugar
  • 1/3 cup coconut oil, melted
  • 1/3 cup honey
  • Vanilla Frosting
  • 2 containers (300g total) vanilla Greek yogurt
  • ½ cup vanilla coconut butter (I used SweetSpreads coconutter)

Instructions: Frosted Gingerbread Protein Bar Recipe

  • Mix flour, protein powder, cinnamon, ginger nutmeg, cloves, and baking powder in a large bowl.
  • In a separate bowl, add eggs, brown sugar, milk, melted coconut oil and honey. Whisk.
  • Slowly add wet ingredients to dry while continuously mixing. Gently stir until a smooth batter forms.
  • Line a 13x9 baking dish with foil. Spray with a nonstick spray. Pour batter into dish.
  • Bake at 350F for 15-20 minutes or until a knife comes out clean. Be careful not to over bake, or they will dry out.
  • Once done baking, take out and let completely cool before putting on vanilla frosting.
  • To make the frosting, heat vanilla coconut butter in the microwave until melted.
  • Combine coconut butter and vanilla Greek yogurt. Mix together until a thick, smooth frosting forms.
  • Spread frosting over the top of cooled gingerbread cake. Sprinkle with red and green sprinkles.
  • Slice into 16 bars, and enjoy!

Nutrition per bar (out of 16): 240 calories, 12g protein, 27g carbs, 11g fat, 5g fiber, 10g sugar
Recipe created by: Macro-Chef

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