Diabetes-Friendly Coconut Cream Bars
Coconut Cream Pie Bars
Shortbread crust, thick cream, toasted coconut – 20 minutes, then chill
These are sheet-pan bars, not a round pie. A thin almond shortbread, a thick white coconut cream, and a blanket of toasted flakes, like the squares on the plates in the photo. Twenty minutes of work. Chill so they cut clean.
Twelve bars from an 8×8 pan. Unsweetened coconut and allulose, not boxed pudding.
Why you’ll love these bars
- 6g protein per bar – a snack that is not empty
- Only 5g net carbs – allulose and almond flour, no sugar
- About 20 minutes of work, then chill
- Shortbread crust, thick cream, toasted flakes, like the photo
- No boxed pudding, no graham crust
- They pack for weekday treats
Health notes
- Low carb: Almond shortbread and powdered allulose. No wheat, no sugar.
- Protein: Cream cheese plus a little vanilla whey.
- Twelve bars: Macros are per bar, not the pan.
- Sweetened coconut and graham crust will jump the carbs. Stay unsweetened.
Key element – toast the coconut, chill the pan, then cut cold
Raw coconut looks pale. Toast it in a dry pan until gold, like the flakes on the photo. The filling needs chill time so the cream stays thick and the squares hold a clean edge. Line the pan with parchment so you can lift the slab out. Warm bars smear.
Ingredients
Crust
- 1 1/4 cups almond flour
- 2 Tbsp powdered allulose
- 3 Tbsp melted butter
- Pinch of salt
Cream filling
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/3 cup powdered allulose
- 1/4 cup unsweetened shredded coconut
- 1 scoop (about 20g) vanilla whey, optional
- 1 tsp vanilla extract
- 1/4 tsp coconut extract (optional)
Top
- 1/2 cup unsweetened coconut, toasted gold
Swaps
- No whey: Skip it. Protein drops a little. Filling stays the same.
- Coconut cream: Swap 1/4 cup of the heavy cream for chilled coconut cream.
- Graham crust: Skip it. Regular graham is sugar.
- Toasted coconut: Do not skip. That is the photo look.
Instructions
| 1 | Crust. Heat oven to 350 F (175 C). Line an 8×8 pan with parchment. Mix almond flour, allulose, melted butter, and salt. Press in. Bake 8 minutes until pale gold. Cool. |
| 2 | Toast. While the crust bakes, toast shredded coconut in a dry skillet on medium, stirring, until gold. Watch it. It burns in seconds. Cool. |
| 3 | Beat. Beat cream cheese, allulose, vanilla, coconut extract, and whey until smooth. Whip in heavy cream until thick. Fold in 1/4 cup untoasted shredded coconut. |
| 4 | Spread. Spread the cream on the cool crust in an even thick layer, like the pan in the photo. Press toasted coconut over the top so it sticks. |
| 5 | Chill and cut. Chill at least 3 hours. Lift out by the parchment. Cut 12 bars with a hot knife. One bar is one serving. |
Pro tips
- Toast the coconut in a dry pan. Stop when it is gold, like the photo. It burns fast.
- Cool the crust before the cream goes on, or the filling melts.
- Chill 3 hours minimum. A warm pan will not cut into clean squares.
- Parchment sling. Lift the whole slab, then cut. Do not saw in the pan.
- Hot knife, wipe between cuts. That is how the stack in the photo stays sharp.
Nutrition
| Nutrient | Per bar (1 of 12) |
|---|---|
| Calories | 200 |
| Protein | 6g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 17g |
| Sodium | 110mg |
Estimates with almond flour, allulose, and unsweetened coconut. Graham crust or boxed pudding will raise carbs.
Variations
Lime coconut
Add 1 tsp lime zest to the cream. Same look, brighter taste.
Chocolate drizzle
Melt 1 oz sugar-free dark chocolate and stripe the chilled bars.
Mini cups
Press crust into 12 muffin liners. Bake 6 minutes. Same filling. Chill 2 hours.
No whey
Skip the scoop. Filling still sets. Protein drops a gram or two.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Cover. Keep cold so the cream stays thick |
| Freezer | Up to 1 month | Cut first, wrap. Thaw in the fridge |
| Counter | Skip it | The cream layer softens fast |
FAQ
Test your knowledge
5 quick questions about these bars
1. Protein per bar?
2. Net carbs per bar?
3. How many bars in a pan?
4. Why toast the coconut?
5. Why almond flour instead of graham?
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