Keto White Chocolate Protein Melting Bars. Combination of rich, creamy flavors of cream cheese, vanilla whey protein, and sugar-free keto white chocolate with the satisfying crunch of a crispy and flavorful almond and coconut flour base.
How to make Keto White Chocolate Protein Melting Bars?
FULL DETAILED AND PRINTABLE RECIPE IS BELOW IN THE RECIPE CARD.
Ingredients
For a perfect and smooth baking experience, gather all your ingredients beforehand. Here's what you'll need for each layer of these delightful bars.
For the Crispy Bottom:
- Blanched Almond Meal: 1 cup (105g/3.7 oz)
- Coconut Flour: 2 tablespoons (14g/0.5 oz)
- Erythritol or Allulose, or another keto-friendly sweetener like Sukrin or Swerve): ¼ cup
- Softened Butter: 6 tablespoons (75g/2.7 oz)
- Pinch of Salt
For the Vanilla Protein Cream Layer:
- Cream Cheese: 100g/3.5 oz
- Sour Cream: 100g/3.5 oz
- Sugar-Free Vanilla Flavored Whey Protein sweetened with stevia: 2 tablespoons (12g/0.42 oz)
For the White Melting Chocolate Topping:
- Sugar-Free White Chocolate: 50g/1.76 oz
- Heavy Whipping Cream: 6 tablespoons (75ml)
Preparation Step by Step
Follow these simple steps to create your Keto White Chocolate Protein Melting Bars.
1. Prepare the Crispy Bottom
Preheat your oven to 190°C (375°F). Mix the almond meal, coconut flour, erythritol, softened butter, and a pinch of salt. Press this mixture into a greased cake tray, 22 x 15 cm or 8 x 5 inch, or a smaller pan. Bake for 10 to 15 minutes, then allow it to cool completely.
2. Whip up the Vanilla Protein Cream
While the base cools, blend the cream cheese, sour cream, and vanilla whey protein until smooth. Pour this creamy mixture over the cooled base.
3. Create the Melting Chocolate Topping
Using a double boiler, melt the sugar-free white chocolate with the heavy whipping cream until you achieve a smooth and creamy consistency. Whisk and pour this luxurious white chocolate topping over the vanilla protein layer.
Allow the dessert to cool at room temperature. The topping will remain melted and runny, giving these bars a uniquely indulgent texture.
These bars are a fantastic choice when you need a low carb vanilla protein boost or when you're craving a keto white chocolate dessert. Whether you’re after a post-workout treat or a decadent dessert that stays within your carb limits, our Keto Melted Vanilla White Chocolate Bars are your go-to option. Enjoy the melt-in-your-mouth goodness of these low carb vanilla protein bars anytime, because it's fantastic!
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Ines
Keto White Chocolate Protein Melting Bars
Keto White Chocolate Protein Melting Bars combine rich, creamy flavors of cream cheese, vanilla whey protein, and sugar-free keto white chocolate with the satisfying crunch of a crispy and flavorful almond and coconut flour base.
Ingredients
- FOR THE CRISPY BOTTOM
- Blanched Almond Meal: 1 cup (105g/3.7 oz)
- Coconut Flour: 2 tablespoons (14g/0.5 oz)
- Erythritol or Allulose, or another keto-friendly sweetener like Sukrin or Swerve): ¼ cup
- Softened Butter: 6 tablespoons (75g/2.7 oz)
- Pinch of Salt
- FOR VANILLA PROTEIN CREAM LAYER
- Cream Cheese: 100g/3.5 oz
- Sour Cream: 100g/3.5 oz
- Sugar-free vanilla Flavored Whey Protein sweetened with stevia: 2 tablespoons (12g/0.42 oz)
- FOR THE WHITE CHOCOLATE TOPPING
- Sugar-Free White Chocolate: 50g/1.76 oz
- Heavy Whipping Cream: 6 tablespoons (75ml)
Instructions
Prepare the Crispy Bottom
1. Preheat your oven to 190°C (375°F). Mix the almond meal, coconut flour, erythritol, softened butter, and a pinch of salt.
2. Press this mixture into a greased cake tray, 22 x 15 cm or 8 x 5 inch, or a smaller pan. 3. Bake for 10 to 15 minutes, then allow it to cool completely.
Whip up the Vanilla Protein Cream Layer
1. While the base cools, blend the cream cheese, sour cream, and vanilla whey protein until smooth.
2. Pour this creamy mixture over the cooled base.
Create the Melting Chocolate Topping
1. In a double boiler, melt the sugar-free white chocolate with the heavy whipping cream until you have a smooth and creamy consistency.
2. Whisk and pour white chocolate topping over the vanilla protein layer.
3. Allow the dessert to cool at room temperature. The topping will remain melted and runny, giving these bars a uniquely indulgent texture.
4. Serve it cold and enjoy!
Notes
This is for the cake tray 22 x 15 cm or 8 x 5 inch or similar.
Nutrition Information:
Yield: 12 Serving Size: 1 bar = 1/12thAmount Per Serving: Calories: 116Total Fat: 10gCarbohydrates: 4.1gNet Carbohydrates: 2.5gFiber: 1.66gProtein: 2.9g
This is for your information only, calculated automatically. Please, calculate your macros taking into consideration the ingredients and products you use.
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