Protein Cheesecake Bar Recipe

These creamy Keto Cheesecake Bars have all the flavor of your favorite cannoli. And they have 12g of protein and only 3.4g net carbs per serving!

Course Dessert

Cuisine Italian

Keyword protein cheesecake

Prep Time 25

Cook Time 47

Total Time 1 12

Servings bars

Calories 190kcal

Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until well combined.
Press evenly into the bottom of an 8-inch square pan and bake 12 minutes. Remove and let cool completely.
Reduce the oven temperature to 300ºF.

In a food processor, combine the cottage cheese and cream cheese. Blend until smooth, scraping down the sides and bottom of the bowl as needed.
Add the sweetener, protein powder, orange zest, and vanilla extract and blend until well combined. At this point, you can taste the mixture and adjust the sweetener as desired.
Add the eggs and blend until smooth, scraping down the sides and bottom of the bowl as needed. Then add the coconut flour and pulse a few times to incorporate.
Once the mixture is nice and smooth, stir in the chocolate chips to combine. Pour the filling overtop of the crust and spread to the edges.
Bake 30 to 35 minutes, or until the filling is just set and the center jiggles just slightly when shaken. Remove and let cool completely, then refrigerate 3 hours to firm up.

In a small microwave safe bowl, melt the chocolate and butter in 30 second increments, stirring until smooth.
Transfer to a ziplock bag and snip off a tiny corner. Drizzle the chocolate overtop the cheesecake bars (you can do this before or after cutting them into bars).

Storage Information: Store the bars in the fridge in a covered container for up to 5 days, or in the freezer for up to two months.