Creamy, coconut-filled dessert bars with a buttery almond crust and a protein boost. This sugar-free keto version gives you the classic coconut cream pie flavor with fewer carbs.
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 3 hours
Total Time: About 3 hours 40 minutes
Servings: 12 bars
Ingredients
Low-Carb Protein Crust
- 1½ cups (150 g) almond flour
- ¼ cup (25 g) vanilla whey protein isolate
- 3 tbsp powdered monk fruit or erythritol sweetener
- ¼ tsp salt
- 5 tbsp melted butter
- 1 tsp vanilla extract
High-Protein Coconut Cream Filling
- 1½ cups (360 g) blended cottage cheese
- 8 oz (225 g) reduced-fat cream cheese, softened
- 1 cup (240 ml) unsweetened coconut milk (from a carton)
- ½ cup (120 ml) heavy cream
- 2 scoops (60 g) vanilla whey protein isolate
- ⅓ cup (65 g) powdered monk fruit or erythritol sweetener
- 1 tsp coconut extract
- 1 tsp vanilla extract
- ½ cup (40 g) unsweetened shredded coconut
- 1 tbsp unflavored gelatin powder (optional, for a firmer bar)
- 3 tbsp cold water (if using gelatin)
Optional Topping
- Sugar-free whipped cream
- Toasted unsweetened coconut flakes
- A sprinkle of cinnamon
- Sugar-free white chocolate chips
Instructions
1. Make the Crust
- Preheat oven to 325°F (165°C).
- Line an 8×8-inch baking pan with parchment paper.
- Mix almond flour, protein powder, sweetener, and salt.
- Add melted butter and vanilla. Mix until a dough forms.
- Press evenly into the pan.
- Bake for 15–18 minutes until lightly golden.
- Cool completely.
2. Prepare the Coconut Cream Filling
- Blend cottage cheese until completely smooth.
- Beat cream cheese until creamy.
- Add blended cottage cheese, coconut milk, heavy cream, sweetener, vanilla extract, and coconut extract.
- Mix in whey protein powder until smooth.
- Fold in shredded coconut.
Optional gelatin step:
- Sprinkle gelatin over cold water and let sit 5 minutes.
- Warm gently until dissolved.
- Mix into the filling for a firmer cheesecake-style bar.
3. Assemble
- Pour filling over the cooled crust.
- Smooth the top.
- Refrigerate for at least 3 hours (overnight gives the best texture).
- Slice into 12 bars.
- Add whipped cream and toasted coconut before serving.
Approximate Nutrition (Per Bar)
- Calories: 220
- Protein: 18 g
- Total Carbs: 6 g
- Fiber: 3 g
- Net Carbs: 3 g
- Fat: 15 g
