Peach Cobbler Cheesecake Protein Bars (Low Carb + High Protein)

These thick, creamy Peach Cobbler Cheesecake Protein Bars have everything you love about a classic summer dessert — juicy peach chunks, a golden almond flour crust, and a buttery crumble topping — but made with high protein ingredients and zero refined sugar. Perfect for low carb high protein snacks, healthy desserts, or diabetic-friendly treats!

Course Breakfast, Dessert, Snack

Prep Time 15

Cook Time 30

Servings

Calories 227kcal

Ingredients

For the Crust

1 Cup Almond Flour
2 Tbl Coconut Flour
1 Scoop Orgain Vanilla Protein Powder
2 Tbl Lakanto Monkfruit Sweetener
2 Tbl Melted Light Butter
Pinch of Salt
1 Large Egg

Cheesecake Filling

1.25 Cup Plain Fat Free Greek Yogurt or Low Fat Cream Cheese I used Fat Free Greek Yogurt
2 Large Eggs
1 Scoop Orgain Vanilla Protein Powder
4 Tbl Lakanto Monkfruit Sweetener
1 Tsp Vanilla Extract
1/2 Cup Sliced or Diced Peaches (fresh or no-sugar-added canned, drained)
1/2 Tsp Cinnamon

Crumble Topping

1/2 Cup Almond Flour
2 Tbl Coconut FLour
3 Tbl Lakanto Monkfruit Sweetener
2 Tbl Melted Light Butter
1/4 Tsp Cinnamon
Optional: 2 tablespoons rolled oats (if not strictly low carb)

Instructions

Preheat oven to 350°F. Line a 9x9 baking dish with parchment paper.
Make the crust: In a bowl, mix almond flour, coconut flour, protein powder, monkfruit sweetener, salt, melted butter, and egg until a dough forms. Press evenly into the bottom of the dish. Bake for 8–10 minutes, then let cool slightly.
Make the filling: In a medium bowl, whisk Greek yogurt (or softened cream cheese), protein powder, egg, monkfruit sweetener, cinnamon, and vanilla extract until smooth. Fold in diced peaches.
Spread the filling over the cooled crust.
Make the crumble topping: In a separate bowl, mix almond flour, coconut flour, monkfruit sweetener, cinnamon, and melted butter. Add rolled oats if using. Use your fingers to crumble over the cheesecake layer.
Bake for 30–35 minutes, or until edges are golden and the center is just set.
Cool completely in the pan, then chill in the fridge for at least 1 hour before slicing into 9 thick bars.

Nutrition