Cottage Cheese Carrot Cake Cheesecake Bars
Cottage Cheese Carrot Cake Cheesecake Bars are a high-protein, low-carb, and sugar-free treat that delivers 6 grams of protein and just 2 grams of carbs per bar. You only need to blend the ingredients, bake, and enjoy a creamy gluten free cheesecake bar with the warm spices of carrot cake.
Servings: 16 squares
Calories: 51kcal
Cost: $8
Ingredients
- 1 cup cottage cheese
- 1 cup plain greek yogurt I used 2%
- 2 large eggs
- ½ cup low carb vanilla protein powder
- ⅓ cup powdered sweetener sugar substitute
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ cup shredded carrots
- 2 tablespoon chopped pecans
Instructions
- Add cottage cheese, Greek yogurt, eggs, protein powder, sweetener, vanilla, cinnamon, nutmeg, and baking powder to a blender. Blend until smooth and creamy.
- Shred carrots finely and squeeze out excess liquid using a kitchen towel, cheesecloth, or paper towels. Transfer the blended mixture to a bowl, then stir in the drained carrots and chopped pecans.
- Pour the batter into an 8×8-inch baking dish lined with parchment paper. Bake at 325°F (175°C) for 30–35 minutes, or until the center is set.
- Allow the bars to cool to room temperature, then refrigerate for at least 2 hours.
- Cut into squares and enjoy chilled.
Notes
- Different protein powders can change sweetness and texture — vanilla or unflavored work best.
- Bars are firmest when well chilled; they slice cleaner after a night in the fridge.
Nutrition
Calories: 51kcal | Carbohydrates: 2g | Protein: 6g | Fat: 2g | Fiber: 0.5g | Sugar: 1g
