The ULTIMATE Chocolate Protein Snack Cake is perfect to fuel your workout, and made with gluten-free oats and almond flour for a healthy snack!
*You can use all one type of protein powder, whey or vegan blend. I have not made with casein or brown rice, so I cannot vouch for those results if you’re trying to sub.
*The erythritol sweetener I use is a non-gmo sugar derived from a corn source. It is virtually calorie free, a small amount of carbs, and low glycemic-index. You can also sub this with coconut sugar, or another dry sweetener of choice (white and brown will work just fine). The sugar and carb count in the nutrition will change slightly.
*To make dairy free, sub in your favorite non-dairy yogurt.
*Use more chocolate chips mixed in the batter if you want this cake extra chocolately, about 1/4-1/3 cup.
*I like to wrap my bars individually and store in fridge for easy access when packing lunches.
Recipe adapted from here