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High Protein Low Carb Vanilla Protein Cheesecake Bars - Creamy, Light, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups fine almond flour
  • 2 tablespoons coconut flour (helps with structure)
  • 3 tablespoons granulated zero-calorie sweetener (allulose or erythritol blend)
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the filling:
  • 16 ounces (450 g) light cream cheese, softened to room temperature
  • 1 cup plain 2% Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup granulated zero-calorie sweetener (allulose works especially well)
  • 1 scoop (about 30 g) vanilla whey or casein-whey blend protein powder
  • 1 tablespoon cornstarch or 2 teaspoons arrowroot (helps set; still very low carb per bar)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional, but adds depth)
  • 1/4 teaspoon fine sea salt
  • Optional toppings:
  • Fresh berries
  • Sugar-free chocolate drizzle
  • Shaved sugar-free white chocolate or toasted coconut

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment, leaving overhang on two sides for easy lifting.
  2. Make the crust: In a bowl, stir almond flour, coconut flour, sweetener, and salt. Add melted butter and vanilla. Mix until evenly moistened and crumbly.
  3. Press and par-bake: Press the crust firmly into the lined pan in an even layer. Bake for 8–10 minutes until lightly set and just starting to color. Cool 5 minutes.
  4. Beat the cream cheese: In a mixing bowl, beat softened cream cheese on medium speed for 1 minute until smooth. Scrape the bowl.
  5. Add sweetener and yogurt: Beat in the sweetener and Greek yogurt until silky. Avoid overbeating—keep it smooth but not airy.
  6. Add eggs: Beat in the eggs one at a time on low speed just until incorporated. Scrape the bowl as needed.
  7. Finish the filling: Whisk protein powder with cornstarch, then add to the bowl along with vanilla, almond extract (if using), and salt. Mix on low until smooth. The batter should be thick but pourable.
  8. Fill and smooth: Pour the filling over the warm crust. Tap the pan gently on the counter to pop any bubbles. Smooth the top with an offset spatula.
  9. Bake gently: Bake at 325°F for 22–28 minutes. The edges should be set, and the center should have a slight wobble like Jell-O.
  10. Cool slowly: Turn off the oven, crack the door, and let the pan sit for 10 minutes. Then remove and cool to room temp.
  11. Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight. This is when the texture becomes cheesecake-like.
  12. Slice and serve: Lift out using the parchment. Warm a sharp knife under hot water, dry it, then slice into 12 bars. Wipe the blade between cuts for clean edges.