High-Protein Coconut Cream Bars
These are creamy, dreamy coconut bars with a tender crust and toasted coconut topping. A high-protein, low-carb version of coconut cream pie in easy-to-serve bar form!
Why You’ll Love This Recipe
- Silky coconut cream filling with golden toasted coconut
- High protein from whey protein powder and cream cheese
- Classic coconut flavor with zero sugar
- Simple no-bake filling and easy crust
- Perfect for meal prep, parties, or everyday treats
Ingredients (Makes 16 bars)
Crust:
- 1½ cups (150g) almond flour
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup allulose or monk fruit sweetener
- ⅓ cup (75g) butter, melted
- ¼ tsp salt
Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) heavy cream
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup allulose or monk fruit sweetener
- 1 tsp coconut extract
- ¾ cup unsweetened shredded coconut, toasted
Topping:
- ½ cup toasted shredded coconut
- Whipped cream or extra toasted coconut (optional)
Instructions
- Preheat oven to 350°F (175°C). Mix crust ingredients until crumbly. Press firmly into a parchment-lined 8×8 or 9×9-inch pan. Bake 10–12 minutes until lightly golden. Cool completely.
- For filling: Beat cream cheese until smooth. Add heavy cream, protein powder, sweetener, and coconut extract. Beat until thick and fluffy. Fold in toasted coconut.
- Spread filling evenly over cooled crust. Smooth the top.
- Refrigerate for at least 3 hours (or overnight) until fully set.
- Cut into 16 squares. Sprinkle with extra toasted coconut and serve with a dollop of whipped cream if desired.
Prep Time: 15 minutes Bake Time: 10–12 minutes Chill Time: 3+ hours Total Time: ~3.5 hours
Nutrition (Per Bar)
- Calories: ~180
- Protein: 7g
- Total Carbs: 6g
- Net Carbs: 4g
- Fat: 16g
