High-Protein Keto Cream Cheese Sticky Cake Bars
High-Protein Keto Cream Cheese Sticky Cake Bars
Soft, creamy sticky cake bars with a golden top — low-carb, sugar-free, and ready in 40 minutes
These high-protein keto cream cheese sticky cake bars are rich, slightly gooey, and baked until golden. Cream cheese, protein powder, and almond flour create a tender bar that delivers 6 g of protein and only 2.5 g net carbs per square while staying fully sugar-free.
Low-carb, sugar-free, and perfect for dessert or a sweet snack.
Why you’ll love these bars
- 6g protein per square
- Only 2.5g net carbs and fully sugar-free
- Creamy, sticky, bakery-style texture
- Ready in about 40 minutes
- Simple ingredients and one pan
- Great for dessert or a high-protein treat
Health notes
- High protein: Cream cheese, eggs, and protein powder add a solid boost.
- Low carb: Almond flour and sugar-free sweetener keep net carbs very low.
- Sugar-free: No added sugar — only sugar-free alternatives.
- Rich but portioned: Satisfying in small squares.
Key element — don’t overbake
The center should still look slightly soft when you pull the pan. Overbaking dries out the sticky, creamy texture these bars are known for.
Ingredients
Bars (9 squares)
- 8 oz (225g) cream cheese, softened
- 3 large eggs
- ⅓ cup powdered sugar-free sweetener (to taste)
- 1 scoop (about 25–30g) vanilla protein powder
- ⅓ cup almond flour
- 2 Tbsp melted butter
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- Optional: 1–2 Tbsp heavy cream for extra softness
Swaps
- Higher protein: Add an extra ½ scoop protein powder and 1 Tbsp cream if the batter thickens too much.
- Lemon: Add 1 tsp lemon zest and a squeeze of lemon juice.
- Chocolate swirl: Melt 1 oz sugar-free chocolate and swirl on top before baking.
- Dairy-free: Use dairy-free cream cheese and a plant-based protein powder (texture will vary).
Instructions
| 1 | Prep. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper. |
| 2 | Beat the base. In a bowl, beat the softened cream cheese until smooth. Add the eggs, sweetener, vanilla, melted butter, and optional cream. Mix until fully combined and creamy. |
| 3 | Add dry ingredients. Mix in the protein powder, almond flour, baking powder, and salt just until combined. Do not overmix. |
| 4 | Bake and cool. Spread the batter evenly in the prepared pan. Bake 25–32 minutes until the top is golden and the center is just set but still slightly soft. Cool in the pan, then chill 30–60 minutes for cleaner slices. Cut into 9 squares. |
Pro tips
- Use fully softened cream cheese so the batter stays smooth and lump-free.
- Don’t overbake — a slightly jiggly center gives the sticky cake texture.
- Chilling before cutting makes cleaner squares.
- These taste even better the next day after the texture settles.
- Store covered so the tops stay soft.
Nutrition
| Nutrient | Per square |
|---|---|
| Calories | 150 |
| Protein | 6g |
| Net carbohydrates | 2.5g |
| Total carbohydrates | 4g |
| Fiber | 1.5g |
| Total fat | 12g |
| Sodium | 160mg |
Estimates based on cream cheese, eggs, almond flour, and protein powder. Exact numbers vary with protein powder brand and sweetener.
Variations
Vanilla bean
Add the seeds from ½ vanilla bean or extra vanilla extract.
Lemon sticky bars
Add lemon zest and a squeeze of lemon juice to the batter.
Cinnamon
Add ½ tsp cinnamon to the batter for a warmer flavor.
Chocolate swirl
Swirl melted sugar-free chocolate over the top just before baking.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Cover tightly |
| Freezer | Up to 2 months | Wrap squares individually |
| Serve | Chilled or room temp | Slightly chilled gives the cleanest cut |
FAQ
Test your knowledge
5 quick questions about these cream cheese sticky cake bars
1. Protein per square?
2. Net carbs per square?
3. Why avoid overbaking?
4. About how long does this take?
5. Best way to store leftovers?
