Sort ingredients
treatness
QR Code
Listen
Pdf
Start by preheating your oven to 325 °F (163℃). Line an 8x8-inch square baking dish with parchment paper, leaving a bit of overhang on the sides for easy removal later.
Combine the dry ingredients (almond flour, sweeteners, baking soda, and salt) in a large bowl.
Add the softened butter, egg, and vanilla extract. Mix until a dough forms.
Fold in the sugar-free chocolate chips.
Press half of the cookie dough evenly into the bottom of the prepared pan. Reserve the remaining dough for the topping.
Beat the softened cream cheese until smooth.
Add the protein powder one scoop at a time, mixing well after each addition.
Add the Greek yogurt and egg white, and beat until smooth and creamy.
Mix in the sweeteners, ensuring the cheesecake filling is well combined.
Pour the cheesecake mixture over the cookie base, spreading it evenly.
Flatten the remaining cookie dough into small discs and place them on top of the cheesecake layer. Don’t worry about covering the cheesecake layer entirely—a marbled look is part of the charm!
Bake for 25-30 minutes, or until the edges are set and the top is lightly golden.
Let the bars cool completely in the pan before slicing and serving. Refrigerating them will help achieve a firmer texture, making them easier to slice.