High-Protein Coconut Cream Pie Bars
A short crust, coconut cream filling, and toasted coconut — ready in 3.5 hours
These high-protein coconut cream pie bars press an almond crust into a pan, then chill a coconut and vanilla-protein filling until the squares lift clean, with toasted coconut on top like the tray. Each bar has 7 g of protein and 4 g net carbs.
Low carb, sugar-free, and no graham crust.
Why you’ll love these bars
- 7g protein per bar
- 4g net carbs
- Coconut cream filling
- Ready in about 3.5 hours
- Toasted coconut on top
- Cuts clean from the pan
Health notes
- Protein: Vanilla protein powder in the filling.
- Low carb: Unsweetened coconut, measured.
- Sugar-free: Monk fruit or allulose only.
- Keto-friendly: Each bar stays around 4g net carbs.
Key element — chill before you cut
A warm pan smears. Three hours in the fridge is what lets a square lift with the crust still on it, like the plated bar.
Ingredients
Crust
- 1½ cups fine almond flour
- 2 Tbsp powdered monk fruit or allulose
- 3 Tbsp melted butter
- Pinch of salt
Filling and top
- 8 oz cream cheese, softened
- 1 cup unsweetened coconut cream (the thick part of a can)
- 2 scoops vanilla protein powder (about 60 g)
- ⅓ cup powdered monk fruit or allulose
- 1 tsp coconut extract
- 1 tsp vanilla extract
- ⅓ cup unsweetened shredded coconut, toasted
Swaps
- No protein powder: Protein drops under 7g.
- Parchment sling: Line the pan so the bars lift out in one piece.
- Lime: Add 1 tsp zest to the filling.
- Sweetened coconut: It toasts the same and blows past 4g.
Instructions
| 1 | Bake the crust. Heat the oven to 350°F (175°C). Mix almond flour, sweetener, butter, and salt. Press into an 8×8 or small foil pan. Bake 10 minutes until pale gold. Cool. |
| 2 | Beat the filling. Beat cream cheese and sweetener until smooth. Beat in coconut cream, protein powder, coconut extract, and vanilla. |
| 3 | Top and chill. Spread the filling over the cool crust. Toast the coconut in a dry pan and scatter it on. Chill at least 3 hours. |
| 4 | Cut. Cut 12 bars. Lift with a spatula so the crust stays on the square, like the plated one. |
Pro tips
- A parchment sling makes the first bar come out clean.
- Use the thick cream from a chilled can, not thin coconut milk.
- Toast the coconut to gold, not dark brown, or it tastes bitter.
- Sweetened flakes are not in these numbers.
- Macros are per bar, 12 from this pan.
Nutrition
| Nutrient | Per bar |
|---|---|
| Calories | 180 |
| Protein | 7g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 90mg |
Estimates based on an almond crust, cream cheese, coconut cream, vanilla protein powder, and unsweetened toasted coconut, divided into 12 bars. A graham crust is not included.
Variations
Chocolate drizzle
A few drops of melted sugar-free chocolate. Carbs rise a little.
No crust
Chill the filling in a lined pan. Net carbs drop.
Mini cups
Press crust into a muffin tin. Same chill.
Freeze for cleaner cuts
20 minutes in the freezer before slicing.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Cover the pan |
| Freezer | Up to 1 month | Wrap bars. Thaw in the fridge |
| Counter | Not recommended | The filling softens |
FAQ
Test your knowledge
5 quick questions about these coconut bars
1. Protein per bar?
2. Net carbs per bar?
3. What lets a bar lift clean?
4. About how long does this take?
5. What keeps the carbs near 4g?
