Cooked - Keto White Chocolate Protein Melting Bars

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Keto White Chocolate Protein Melting Bars

1.0

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)

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. 3. Bake for 10 to 15 minutes, then allow it to cool completely.
Whip up the Vanilla Protein Cream Layer
While the base cools, blend the cream cheese, sour cream, and vanilla whey protein until smooth.
Pour this creamy mixture over the cooled base.
Create the Melting Chocolate Topping
In a double boiler, melt the sugar-free white chocolate with the heavy whipping cream until you have a smooth and creamy consistency.
Whisk and pour 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.
Serve it cold and enjoy!

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 109 weeks ago

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