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Healthy Raspberry Cheesecake Protein Bars (Low Carb, Low Sugar Recipe)

Healthy Raspberry Cheesecake Protein Bars (Low Carb, Low Sugar Recipe)

All Purpose Veggies
Please use the 2x 3x adjustable servings button for larger batches
4.38 from 8 votes
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Prep Time 1 hour
Course Snack
Cuisine American
Servings 6 bars
Calories 174 kcal

Ingredients
 
 

Protein Bars

  • ⅔ cup vanilla protein powder 80g , see notes for more info*
  • ¼ cup coconut flour 30g
  • 3 Tbsp monk fruit sweetener , or any granulated sugar of choice**
  • 3 oz low fat cream cheese , softened to room temperature. See notes on using vegan cream cheese***
  • ¼ cup raspberries 72g , from fresh or thawed from frozen, pureed or finely mashed with fork
  • 2 Tbsp unsweetened almond milk , or milk of choice

Deco (optional)

Instructions
 

  • In a clean bowl, mix the dry ingredients: protein powder, coconut flour and sugar of choice (I used monk fruit sweetener).
  • Next, add the cream cheese and use your hands to incorporate the cream cheese throughout the dry ingredients.
  • Add in the raspberry puree and the milk, using your hands to knead and get the dough to combine together.
    Add more coconut flour if the dough is too soft, add more of milk or water if the dough is too thick. TRY TO ADD A TEASPOON AT A TIME! The final dough should be firm, but soft enough that you can roll the dough into a ball without it falling apart.
  • Shape the protein dough into a rectangular mound, then wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.
  • Meanwhile, mix ¼ cup of cream cheese with 2 Tbsp monk fruit sweetener.
  • Spread the cream cheese mixture over the protein bar mound, then slice into 6 bars. Keep the bars in the freezer until the next step.
  • Melt chocolate chips in the microwave in 20 second bursts until melted, stirring in between
    OPTIONAL: for a thinner chocolate shell, mix in 2 tsp coconut oil (or olive oil) to the melted chocolate. This thins out the chocolate and makes it easier to coat the protein bars.
  • Dip the protein bars into the melted chocolate and then set it aside on a clean parchment paper.
  • Let the chocolate set before serving. Enjoy!

Notes

*I used Orgain Plant Based Vanilla Protein Powder. Whey protein powder will also work, but the bars will have a slightly gummier texture. Collagen Peptides Protein Powder DOES NOT work in this recipe (go to my collagen recipe page here).
**For the low carb option reflected in the nutrition facts, use a sugar-free substitute such as monk fruit sweetener or erythritol. For stevia powder, be sure to convert the amount of stevia according to package directions
***you can substitute regular cream cheese with dairy free cream cheese that's made with dairy free milk such as Daiya, Tofutti or Kite Hill Brands.
 

Nutrition

Calories: 174kcalCarbohydrates: 26gProtein: 11gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 30mgSodium: 170mgPotassium: 80mgFiber: 3gSugar: 3gVitamin A: 54IUVitamin C: 1mgVitamin D: 0.03µgCalcium: 77mgIron: 1mgZinc: 0.1mg***Net Carbs: 23g
Keyword cream cheese, no-bake, protein bars, raspberry
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