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Nov
These are simply divine! Treat your taste buds with our Blueberry Cheesecake Protein Bars which are packed full of Protein and are Keto-friendly.
With a Protein Crust AND Protein Cheesecake filling, this is a great snack to keep you fuller for longer, and a sweet treat you don’t need to feel guilty for!
Our recipe is broken down into 3 segments to make it easier for you to follow. Start with making the Almond Lemon Crust base, add your Cheesecake filling, and garnish with the blueberry topping.
Ingredients
Almond Lemon Crust
1 & 1/4 cups almond flour
1 Tbsp melted butter
1 tsp fresh lemon zest
1 large egg
2 Tbsp Monk fruit sweetener
1 scoop Tasteless Protein
Cheesecake Filling
227g cream cheese (1 cup)
1 large eggs
1/2 tsp vanilla essence
1/4 cup Monk fruit sweetener
2 scoops Tasteless Protein
Blueberry Topping
1/2 cup fresh blueberries
1/2 Tbsp fresh lemon juice
1/4 cup Monk fruit sweetener
Method
Almond Lemon Crust
- Preheat oven to 180c.
- Add almond flour, Monk fruit, and grated lemon rind and Tasteless Protein into a mixing bowl.
- Gently whisk butter with the egg and add to the pan.
- Blend all ingredients well with a fork. Once blended spread mixture evenly in the bottom of the pan. The back of a small flat bottomed measuring spoon works very well.
- Prick the crust with a fork.
- Bake for 10-12 minutes until just lightly golden brown.
- Cool to room temperature before adding the cheesecake batter.
Blueberry Topping
- Add the blueberries to a saucepan and set over medium heat.
- Cook until the berries break down and thicken. This should take approximately 5-7minutes, but might take a few more if using frozen berries.
- Mash the fruit with the back of a fork.
- Remove the saucepan from the heat, and stir in Monk fruit.
- Let stand 5-10 minutes to cool slightly.
Cheesecake Base
- In a medium-sized bowl, or in the bowl of a stand mixer, whip the cream cheese, vanilla, Monk fruit and Tasteless Protein, and blend until soft and fluffy.
- Add egg until fully blended, set the bowl aside.
- Pour the vanilla cream cheese base into the prepared crust. Spread it out with a knife, or offset spatula.
- Spoon the cooked blueberries on to the top of the cheesecake base and swirl with a spoon.
- Bake at 180c oven for 25-30 minutes or until the cheesecake is set in the centre.
- Cool at room temp, slice and add a few fresh berries, and a sprinkle of mint.
Macros
| Calories | Fat | Carbs | Protein | |
| Total (9 servings) | 2050 | 169.7 | 26.5 | 100.9 |
| Per Serve | 227 | 18.9 | 2.95 | 11.2 |
