Low Carb Confetti Birthday Cake Bars

This Saturday is my birthday. I’m getting old; it’s my big 3-0! It’s no secret that birthday cake is one of my favorite things on the planet, so these delicious, slightly chewy low carb birthday cake bars were inspired by it.

Obviously, there is a little sugar in the sprinkles. However, there is only about .75g of carbs per bar from the sprinkles. If you don’t want to use them, you don’t have to– but these bars would be pretty boring without them. And let’s be honest– birthdays are celebrations, so celebrate with a little color. The sprinkles I used are gluten free and all natural from India Tree (link in recipe).

These bars are delicious. They really remind me of Pillsbury Funfetti birthday cake! They have a great flavor and a nice texture too. They’re substantial and even a little chewy, and the colors from the sprinkles really pop!

Low Carb Confetti Birthday Cake Bars

Makes 9 bars at 3g net carbs per bar.

Ingredients

  • 1 1/2 C almond flour
  • 1 T coconut flour
  • 1 1/2 Scoops (4 1/2 T) vanilla or unflavored whey protein isolate powder (I used Jay Robb)
  • 2 eggs
  • 1/2 C sour cream
  • 2/3 C sweetener (I used xylitol)
  • 2 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. xanthan or guar gum (helps with texture)
  • 2 T natural sprinkles (adds a negligible amount of sugar; I used India Tree brand)

Instructions

  1. Preheat oven to 350 degrees and lightly grease an 8 x 8 baking pan.
  2. In a medium bowl, whisk together sour cream, sweetener and vanilla extract until mixed and smooth.
  3. Add in eggs and continue to whisk until smooth.
  4. Add in almond and coconut flours, whey protein, baking powder, salt and xanthan gum and whisk again until smooth, and then about 50 strokes further.
  5. Stir sprinkles in by hand.
  6. Pour the batter into the greased baking dish and bake for 15-17 minutes on the middle rack. Cool on a cooling rack.
  7. Top with sugar free glaze (see below) and an extra 2 teaspoons of natural sprinkles. Cut into nine bars. Serve.
  8. Glaze: Whisk together 1/2 C powdered sweetener (you can do this in a food processor), 1/2 tsp. vanilla extract, 1 T almond milk or cream and 1/2 a beaten egg white. Whisk until smooth and then drizzle over uncut bars. Glaze will set in about an hour but will be sticky in the interim.

 

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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