Churro Cheesecake Protein Bars

Churro Cheesecake Protein Bars

These Churro Cheesecake Bars are made up of a soft cinnamon protein cake layer, a creamy vanilla cheesecake, (with more protein of course), and topped with a cinnamon coating that takes these already tasty bars to another level. 

Simply put, these Churro Cheesecake Bars are one of the best low-carb desserts known to mankind. 😉 

Recently, I discovered I could add protein powder to my cheesecake filling, both aiding in the sweetness, texture, and making it easier to add extra protein to my desserts. 

This was a game changer when I realized I now had a bar that contained about 30 grams of protein per serving, without the dry “protein” flavor of traditional protein bars.

However, if you are striving for fat loss the added fat from the cream cheese, and calories from the almond flour may not be something you are after. But for those of you like me, that need that extra hitter of protein, calories, and energy after that hardcore lifting session, these cheesecake bars are the way to go!

 

Ingredient List

2 Cups Finely Ground Almond Flour

2/3 Cup Jocko Fuel Vanilla Protein Powder

1/3 Cup Monkfruit/Erythritol or Monkfruit/Allulose Blend

1/4 Teaspoon Salt

1/2 Teaspoon Cinnamon

1 1/2 Teaspoons Baking Powder

1 Teaspoon Vanilla Extract

2 Large Eggs

3/4 Cup Butter (melted)

For The Cheesecake Filling

8 Ounces Cream Cheese (room temperature)

1/3 Cup Monkfruit/Allulose Blend

2/3 Cup Jocko Fuel Vanilla Protein Powder

1 Teaspoon Vanilla Extract

1 Large Egg

2 Tablespoons Heavy Cream

For The Cinnamon Coating

1 Tablespoon Monkfruit/Allulose Blend

1 1/2 Teaspoons Cinnamon

 

How to Make Churro Cheesecake Protein Bars

Begin by preheating the oven to 350° Fahrenheit, and grease a ten-inch square pan with either olive oil or avocado oil cooking spray.

Make the bottom layer by combining the almond flour, protein powder, sweetener, salt, cinnamon, and baking powder in a large mixing bowl. Mix together until evenly combined.

Next, add the vanilla, eggs, and butter and mix until smooth. Pour the batter into the prepared pan, and spread it out evenly with a spatula.

Make the cheesecake layer by whipping together the cream cheese, sweetener, and protein powder in either a stand mixer or with a hand mixer until evenly mixed and smooth.

Scrape the sides of the bowl, then add the egg, vanilla, and cream. Whip again, scraping the sides of the bowl as needed until you have a smooth mixture with very few or no lumps.

Pour the mixture over the prepared cake layer. Using a spatula, spread the mixture until it reaches the edges and is distributed as evenly as possible.

Make the cinnamon coating by combining the sweetener and cinnamon in a small bowl and mixing until evenly combined. 

Sprinkle evenly over the cheesecake layer.