• María Fernanda López

Copycat Kinder Delice Cake Bars (Gluten Free & Low Sugar)

This recipe goes for all the Kinder candy lovers! There's just not a thing I don't like from this chocolate brand, maybe the sugar content... so I decided to make my own version and guys, it's so freaking amazing!


Witha creamy milky filling and a soft cake! One of the best parts of this recipe is that it's healthier, lower in sugar and higher in protein! We can consider these also gut friendly since I added a touch of collagen and we are also keeping gluten free!



About these Copycat Kinder Delice Cake Bars:

These are just a chocolate dream! But with that I also wanted to include a twist, a healthy and still delicious twist by just adding some Marigold Grass-Fed Whey that I will add that creamy factor while keeping things low carb and delicious!


To add that hazelnut factor from the original recipe included some of the OWN Hazelnut Spread, such a game changer! And it really brings up that extra taste of chocolate and thickness that takes these cake bars to the next level.


Key Ingredients:

Adding some protein powder for extra creaminess and a satisfying filling. I have been also obsessed with the Marigold Rich Chocolate Whey Isolate, their ingredients are always gre best and the taste is always delicious too, this chocolate whey is basically a healthy, dreamy and indulgent chocolate milk shake (keto and gluten free!).


I also used the Creamy Vanilla Whey protein for the filling since the original recipe has a creamy milk based. The vanilla grass-fed protein works perfect!



Hazelnut and chocolate, the dream team! These are simply perfect for meal prep, no need to bake anything at all to enjoy and attack that sweet tooth at any moment. The base is soft and the filling of these is creamy thanks the vanilla grass-fed protein combined with cream cheese... also source of amino-acids, building blocks for our muscles!


The base of the Cake Bars:

The base is made with simple ingredients, Marigold Rich Chocolate & Creamy Vanilla Whey Isolate and coconut flour to keep it nutrient dense and gluten free. This combination keep things fluffy, low carb, gluten free and flavorful. Have you tried baking with whey protein? This is a sign you need to try it!



Overall, these are the ingredients needed for these Copycat Kinder Delice:

So we've got our protein, our crunch factor all in this simply and wholesome recipe! As a foodie and nutritionist I believe that the quality of the ingredients can make the difference in our health and also make healthy food more sustainable.


In here we are using products that stick to whole some and nothing artificial... plus no inflammatory ingredients.


Super nutrient dense! And we are not including sugars, syrups, wheat and instead grass-fed whey, keto cookies made with whole some and non-artificial ingredients, chocolate made with real food. These are just LEGIT AND DELICIOUS.



The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of protein, nutrients and flavor!



Overall this recipe is:

  • Low Carb

  • No Bake

  • Freezer Recipes

  • Keto Friendly

  • Gluten Free

  • Meal Prep Friendly

  • Delicious!



The end result

Soft and flavorful! The contrast of flavors and textures is just amazing, the toppings are just divine... the protein cake bars with the hazelnut work perfectly with the creamy vanilla filling of these cake bars.


Melts in your mouth! The vanilla milky and chocolate cake bars bring up that amazing crunch factor from the hazelnuts too that makes these even more satisfying.



You might want to save this recipe because a second batch might be needed here! I shared some of the pops with my friends but they were just too good as my afternoon snack after crossfit or dessert that I had to bake some more.

Pro tip: You can also drizzle some melted chocolate to make them even prettier and tastier!



This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a high protein, low sugar and gluten free chocolate bars dream in a cake bar!



Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!



With love,

María


 

Try more chocolate recipes here!



 

Copycat Kinder Delice

By María Fernanda López

Serves 4 servings


Ingredients

Cake Bar

  • 1/3 cup of coconut flour

  • 1/2 cup of OWN Hazelnut Spread

  • 2 eggs

  • 1 tsp of baking soda

  • 1 tsp baking powder

  • 3 scoops of Rich Chocolate Whey from Marigold (PURELYHL for discount)

  • 1/3 cup of granulated monk fruit

  • 1/4 cup of unsweetened almond milk

Filling

  • 4 oz. (about 2/3 of a block) of cream cheese room temperature

  • 3 scoops of Creamy Vanilla Whey from Marigold (PURELYHL for discount)

  • 3 tbsp of hazelnuts


Method

  1. Preheat the oven at 350F.

  2. Mix the dry ingredients for the cake bars. Incorporate eggs, hazelnut spread and unsweetened almond milk.

  3. Pour the batter in 4 individual silicone loaf molds (I used these).

  4. Bake for 15-18 minutes.

  5. Mix well the cream cheese and creamy vanilla grass-fed whey. You can also add a bit of monk fruit.

  6. Once baked and cooled slice the cake bars in half and spread the vanilla filling over one of the half.

  7. Top with the other half and use some leftover filling to top them and add the crushed hazelnuts.

  8. Enjoy!

 

Nutritional Information per serving (428 kcal)

Fat: 21.3g

Carbs: 20.5g

Fiber: 4.4g

Net Carbs: 16.1g

Protein: 40.4g


 


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