High-Protein Coconut Cream Bars
High-Protein Coconut Cream Pie Bars
Creamy coconut pie bars with a toasted coconut topping — high-protein, low-carb, sugar-free, and ready in 3.5 hours
These high-protein coconut cream pie bars taste like a classic coconut cream pie in easy square form. A simple crust is topped with a thick, creamy coconut filling and finished with toasted coconut. Every bar delivers 7 g of protein and only 4 g net carbs.
Completely sugar-free, low-carb, and perfect for make-ahead dessert or a chilled treat with coffee.
Chill: 3 hrs
Why you’ll love these bars
- 7g protein per bar — a satisfying high-protein dessert
- Only 4g net carbs and fully sugar-free
- Creamy coconut filling with toasted coconut on top
- No-bake filling after a quick crust
- Perfect for make-ahead entertaining
- Slices clean after a full chill
Health notes
- High protein: Greek yogurt or cream cheese plus protein powder boost the filling.
- Low carb: Almond flour crust and unsweetened coconut keep net carbs low.
- Sugar-free: Uses a powdered sugar-free sweetener.
- Make-ahead: These need chill time, so they are ideal to prep in advance.
Key element — chill until fully set
Give the bars at least 3 hours in the refrigerator. Cutting too early makes the filling soft and messy instead of clean, creamy squares.
New High Protein Recipes
High-Protein Coconut Cream Bars
- Prep20 min
- Total20 min
- Servings12 bars
- Calories180 kcal
Ingredients
Instructions
- Make the crust. Mix almond flour, melted butter or oil, powdered sweetener, and salt. Press firmly into a 9×13-inch pan or similar baking dish. Bake at 350°F (175°C) for 8–10 minutes until lightly golden, then cool. (Or chill the unbaked crust 20 minutes.)
- Beat the filling. Beat the cream cheese until smooth. Add Greek yogurt, protein powder, powdered sweetener, and vanilla. Mix until thick and creamy, then fold in the shredded coconut.
- Fold in whipped cream. Gently fold the whipped cream into the coconut mixture until light and even. Spread over the cooled crust.
- Toast the coconut. In a dry skillet over medium heat, toast the shredded coconut until golden, stirring often so it doesn’t burn. Cool slightly, then sprinkle over the filling.
- Chill and slice. Refrigerate at least 3 hours, or until fully set. Cut into 12 bars and keep chilled until serving.
Notes & Tips
- Press the crust firmly so it doesn’t crumble when sliced.
- Don’t skip the chill — the filling needs time to set.
- Toast the coconut just until golden; it can burn quickly.
- A warm knife makes cleaner cuts.
- These taste even better the next day after the flavors settle.
Variations & serving ideas
- Higher protein: Add an extra scoop of protein powder and a splash of cream if needed.
- Dairy-free: Use coconut cream and a dairy-free cream cheese alternative.
- No-bake crust: Press the crust and chill instead of baking if you prefer.
- Extra coconut: Fold more shredded coconut into the filling.
- Chocolate coconut: Drizzle sugar-free chocolate over the set bars before serving.
- Lime coconut: Add 1–2 tsp lime zest to the filling for a brighter flavor.
- Toasted almond: Add sliced toasted almonds with the coconut topping.
- Mini cups: Press the crust into muffin cups for individual servings.
Storage
- Refrigerator: Up to 5 days (Store covered; keep chilled)
- Freezer: Up to 1 month (Freeze cut bars; thaw in the fridge)
- Room temperature: Not recommended (The filling will soften too much)
Nutrition Facts
Per serving · recipe makes 12 bars
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Total fat | 14 g |
| Sodium | 110 mg |
| Total carbohydrate | 6 g |
| Fibre | 2 g |
| Protein | 7 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these bars keto-friendly?
Yes. At only 4g net carbs per bar they fit most keto plans.
Why is my filling too soft?
It needs more chill time, or the whipped cream was overfolded. Refrigerate longer until fully set.
Can I skip the protein powder?
Yes, but the bars will be lower in protein and a bit softer. Add a little extra cream cheese if you omit it.
Do I have to bake the crust?
No. You can press it in and chill it instead. Baking gives a slightly firmer, toastier base.
Can I freeze them?
Yes. Freeze cut bars for up to 1 month and thaw in the refrigerator.
How do I get clean slices?
Chill until fully set, then use a warm, sharp knife and wipe it between cuts.
Comments
No comments yet. Be the first!