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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. ;-) 
4.34 from 3 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 9 Bars

Ingredients
  

  • 2 Cups Almond Flour
  • 2/3 Cup Jocko Fuel Vanilla Protein Powder
  • 1/3 Cup Monkfruit/Erythritol & Monkfruit/Allulose Blend
  • 1/4 Teaspoon Salt
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 1 Teaspoon Vanilla Extract
  • 3/4 Cup Butter (melted)
  • 2 Large Eggs

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
  • 2 Tablespoons Heavy Whipping Cream
  • 1 Large Egg

Cinnamon Coating

  • 1 Tablespoon Monkfruit/Allulose Blend
  • 1 1/2 Teaspoons Cinnamon

Instructions
 

  • 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.
  • Bake for 25-30 minutes or until the edges have begun to brown and the middle has set.
    Let cool for about 30 minutes, then refrigerate for about an hour until set.
    Slice into nine equal pieces, serve, and enjoy!