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Coconut Cream Cake Bars

Yields1 Serving

These creamy mini cakes are perfect for a prepped breakfast or as an after dinner treat! Low in carbs and sugar.

 6 Ounces / 28g Coconut Cream
 1/2 Cup / 170g Canned Coconut Milk (Mix It Well!)
 1/4 / 85g Cup Erythritol (a 100% Natural, non-GMO certified sugar alternative) Or Similar Sweetener
 2 Scoops (60g Total) Vanilla Protein Powder
 2 Tbsp Coconut Flour
 Toppers to Sprinkle on Top – e.g. Cinnamon, Chocolate Chips, Citrus Peel, Nuts (all sugar free)
1

Preheat oven to 350F.

2

Combined the cream and Swerve.

3

Stir in the coconut milk, and mix until thoroughly combined.

4

Stir in coconut flour and vanilla protein powder, until completely mixed in.

5

Grease a 8 x 8" baking tray to avoid the mixture sticking or line with parchment paper. Pour in the mixture and sprinkle the toppings on top.

6

Bake in the oven for 30 minutes or until the mixture has set.

7

Allow to cool for 30 minutes before slicing and serving.

Nutrition Facts

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