Click to see a close-up

MSWOOD'S WHEY PROTEIN NOT CAKE

VANILLA NOT CAKE
4 tablespoons butter
1/4 cup granular Splenda or equivalent liquid Splenda
1/2 cup vanilla whey protein powder *
1 egg

In a 4-cup glass measure melt the butter in the microwave. Add the Splenda and mix to combine. Dump in the protein powder and the egg. Mix well with a spoon until you have a smooth batter. Spread in a greased 5x7" baking dish. Bake at 325 about 8 minutes or until set (see my comments below). They probably won't brown much. Cool and then cut into squares.

Makes 6 bars

* I used Body Fortress brand.

With granular Splenda:
Per Serving: 119 Calories; 9g Fat; 8g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per Serving: 115 Calories; 9g Fat; 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb

Click to see a close-up

CHOCOLATE NOT CAKE
4 tablespoons butter
1/4 cup granular Splenda or equivalent liquid Splenda
1 1/4 scoops chocolate whey protein powder *
1 tablespoon cocoa
1 egg

In a 4-cup glass measure melt the butter in the microwave. Add the Splenda and mix to combine. Dump in the protein powder, cocoa and the egg. Mix well with a spoon until you have a smooth batter. Spread in a greased 5x7" baking dish. Bake at 325 about 8 minutes or until set (see my comments below). Cool and then cut into squares.

Makes 6 bars

* I used Body Fortress brand.

With granular Splenda:
Per Serving: 117 Calories; 9g Fat; 7g Protein; 3.5g Carbohydrate; .5g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 109 Calories; 9g Fat; 7g Protein; 1.5g Carbohydrate; .5g Dietary Fiber; 1g Net Carb

MsWoods posted this creation of hers on Low Carb Friends. These are half the size of the batches that she made. I wanted to try a smaller batch to see if I'd like them plus I was running low on chocolate whey protein powder. After seeing how thin they came out, I think that a full size batch might fit in the same size pan that I used and then the bars would have more substance. I checked on them in the oven after 8 minutes and they seemed to be set but I wasn't sure how to tell when they were done. So, I left them in for 3 more minutes and that caused them to puff up around the edges and the center. The vanilla cake puffed up so much in the center that it cracked. Next time I'll take them out after 8 minutes.

It's very hard to describe what these are like. They're nothing like cake or brownies but not really like protein bars either. The consistency is very firm and dense. I do like them and I think they'd make a nice filling snack. I'm pretty sure that they wouldn't need to be kept in the refrigerator so they could be taken as a portable snack as long as they were packaged in a sturdy container so that they wouldn't be crushed. The chocolate bars are a little bitter tasting because I used Splenda in mine but they're still good. I think I slightly prefer the vanilla bars. Click the photos to see close-ups. Below is how they looked before I cut them into bars.

Click to see a close-up


Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

HOME | MENUS | RECIPES | BREADS | SOUPS | SALADS | MAIN DISHES | SIDE DISHES | SNACKS | DESSERTS | MISC RECIPES