Peanut Butter Chocolate Cheesecake Protein Bars
If you want to add more gluten free recipes to your repertoire, Peanut Butter Chocolate Cheesecake Protein Bars might be a recipe you should try. One portion of this dish contains approximately 16g of protein, 24g of fat, and a total of 299 calories. This recipe serves 16 and costs 72 cents per serving. Several people made this recipe, and 842 would say it hit the spot. If you have almond meal, whey protein, eggs, and a few other ingredients on hand, you can make it. It is brought to you by Busy But Healthy. From preparation to the plate, this recipe takes about 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is pretty good. Similar recipes are Chocolate Chip Peanut Butter Protein Bars, Coconut & Chocolate Peanut Butter Protein Bars, and Peanut Butter Chocolate Chip Protein Bars.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
½ cup almond meal (ground up whole almonds)
4 Tbsp butter, melted (could also use coconut oil, or veg oil)
- chocolate drizzle (melted chocolate chips)
2 eggs
1 Tbsp gluten free flour (if not gluten free, use all purpose)
3 Tbsp ground flax seeds (I buy mine already ground)
2 cups non-fat greek yogurt
¼ cup natural peanut butter
-chopped salted peanuts
½ cup + 2 Tbsp stevia for baking or 16-17 packets (or whatever sweetener you like... just test for sweetness level)
30 drops stevia (I used NuNaturals)
¼ cup unsweetened cocoa powder
½ cup whey protein, chocolate (I used MRM natural chocolate)
Equipment:
whisk
bowl
oven
frying pan
aluminum foil
Cooking instruction summary:
Preheat your oven to 300 degrees F.In a medium bowl, whisk the eggs, add in the greek yogurt and whisk until smooth. Next, add in the peanut butter and whisk. Then, add in the stevia and flour a little at a time, whisking after each addition.Once the cheesecake filling is whisked until smooth, set asideNext, start the base. Mist or lightly oil an 8x8 pan.In a bowl, mix together the almond meal, flax, cocoa powder, whey protein and liquid stevia.Once the dry ingredients are combined, drizzle in the melted butter and stir until its all combined.Press the chocolate crumb mixture evenly into the bottom of the 8x8 square pan. Ensure you pack it down firmly.Then pour over the cheesecake filling and spread it around so its even.Place in the oven and bake for approx. 45-47 minutesWhen its done, it will just start to go golden around the edges, and it will jiggle slightly in the middle shake it side to side slightly.If it still seems too liquidy in the middle, bake for a few minutes longer.Allow to cool completely, then put into the fridge and allow to chill completely.Will take 1-2 hours to completely chill in the fridge.Keep stored in the fridge with tin foil over top of the pan.
Step by step:
1. Preheat your oven to 300 degrees F.In a medium bowl, whisk the eggs, add in the greek yogurt and whisk until smooth. Next, add in the peanut butter and whisk. Then, add in the stevia and flour a little at a time, whisking after each addition.Once the cheesecake filling is whisked until smooth, set aside
2. Next, start the base. Mist or lightly oil an 8x8 pan.In a bowl, mix together the almond meal, flax, cocoa powder, whey protein and liquid stevia.Once the dry ingredients are combined, drizzle in the melted butter and stir until its all combined.Press the chocolate crumb mixture evenly into the bottom of the 8x8 square pan. Ensure you pack it down firmly.Then pour over the cheesecake filling and spread it around so its even.
3. Place in the oven and bake for approx. 45-47 minutes
4. When its done, it will just start to go golden around the edges, and it will jiggle slightly in the middle shake it side to side slightly.If it still seems too liquidy in the middle, bake for a few minutes longer.Allow to cool completely, then put into the fridge and allow to chill completely.Will take 1-2 hours to completely chill in the fridge.Keep stored in the fridge with tin foil over top of the pan.
Nutrition Information:
covered percent of daily need
