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Tomato Soup Protein Cake Bars

Tomato Soup Protein Cake BarsTomato Soup Protein Cake Bars
Nutritional Info NO FROSTING

Calories 159 (19% from fat)
Fat 3 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 102 mg.
Sodium 329 mg.
Carb. 22 gram
Fiber 2 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 11 gram

Nutritional Info WITH FROSTING

Calories 212 (28% from fat)
Fat 6.6 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Chol. 111 mg.
Sodium 484 mg.
Carb. 24 gram
Fiber 2 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 15 gram


3/4 cup whole wheat flour

2 Scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Vanilla Cream Protein Powder.)

1 tsp. baking powder

1 1/4 cup Splenda

1/4 cup Splenda Brown Sugar Blend, packed

1 large whole egg

1/3 cup light butter, melted
(We used Land O Lakes Light Butter with Canola Oil.)

1 tsp. cinnamon, ground

1/2 tsp. cloves, ground

1 can (10 3/4 oz.) reduced sodium tomato soup
(We used Campbell's Healthy Request Condensed Tomato.)

1 tsp. baking soda

buttery cooking spray

Cream Cheese Frosting

8 oz fat free cream cheese, warmed

2 Tbsp. Unsalted Butter, melted

4 Tbsp. Splenda or stevia

The first version of this recipe we discovered in a 1950s cookbook. The savory flavor of tomato combined with the sweet was surprisingly tasty. We made some modifications and turned them into these tasty protein bars.

1. Preheat oven to 325 degrees Fahrenheit.

2. Stir together the flour, protein powder and baking powder in a large mixing bowl, then set aside.

3. In a separate mixing bowl, whisk together the Splenda, Splenda Brown Sugar Blend, egg, butter, cinnamon and cloves.

4. Stir in the soup and baking soda.

5. Add the flour and protein powder, mixing in small amounts at a time, until it's all thoroughly combined.

6. Lightly coat an 8 mini-loaf pan with buttery cooking spray.

7. Divide the batter between 8 mini-loaf trays, about 1/2 a cup per tray.

8. Bake for 25-30 minutes until a toothpick inserted into the middle comes out clean.

Tomato Soup Protein Cake Bars

FOR FROSTING: Thaw cream cheese in the microwave for approximately 20 seconds. Heat butter in microwave until melted, about 15 seconds. Mix together the cream cheese, melted butter and 4 tablespoons of Splenda or Stevia. This is your frosting.

Tomato Soup Protein Cake Bars

Yield: 8 Servings, 1 Bar Per Serving

 Tomato Soup Protein Cake BarsTomato Soup Protein Cake Bars

This is a Freezer Friendly Recipe!

You can freeze individual bars for easy re-heating later. Make sure they're tightly sealed inside freezer safe containers or bags.

Do not freeze the bars with the frosting on them. You can store the frosting in the refrigerator for up to 5 days after you make it.

Microwave each bar for approximately 1.5 - 2 minutes and enjoy. For best results, re-heat them with a damp towel over the top.

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