High-Protein Coconut Cream Pie Bars
Creamy coconut pie bars with a toasted coconut topping — high-protein, low-carb, sugar-free, and ready in 3.5 hours
These high-protein coconut cream pie bars taste like a classic coconut cream pie in easy square form. A simple crust is topped with a thick, creamy coconut filling and finished with toasted coconut. Every bar delivers 7 g of protein and only 4 g net carbs.
Completely sugar-free, low-carb, and perfect for make-ahead dessert or a chilled treat with coffee.
Why you’ll love these bars
- 7g protein per bar — a satisfying high-protein dessert
- Only 4g net carbs and fully sugar-free
- Creamy coconut filling with toasted coconut on top
- No-bake filling after a quick crust
- Perfect for make-ahead entertaining
- Slices clean after a full chill
Health notes
- High protein: Greek yogurt or cream cheese plus protein powder boost the filling.
- Low carb: Almond flour crust and unsweetened coconut keep net carbs low.
- Sugar-free: Uses a powdered sugar-free sweetener.
- Make-ahead: These need chill time, so they are ideal to prep in advance.
Key element — chill until fully set
Give the bars at least 3 hours in the refrigerator. Cutting too early makes the filling soft and messy instead of clean, creamy squares.
Ingredients
Crust
- 1½ cups almond flour
- 3 Tbsp melted butter or coconut oil
- 2 Tbsp powdered sugar-free sweetener
- Pinch of salt
Coconut cream filling
- 8 oz cream cheese, softened
- 1 cup full-fat Greek yogurt or extra cream cheese
- ⅓–½ cup vanilla or unflavored protein powder
- ⅓ cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- ½–¾ cup unsweetened shredded coconut
- ½ cup heavy cream, whipped (or 1 cup already whipped cream)
Topping
- ½–¾ cup unsweetened shredded coconut, toasted
Swaps
- Higher protein: Add an extra scoop of protein powder and a splash of cream if needed.
- Dairy-free: Use coconut cream and a dairy-free cream cheese alternative.
- No-bake crust: Press the crust and chill instead of baking if you prefer.
- Extra coconut: Fold more shredded coconut into the filling.
Instructions
| 1 | Make the crust. Mix almond flour, melted butter or oil, powdered sweetener, and salt. Press firmly into a 9×13-inch pan or similar baking dish. Bake at 350°F (175°C) for 8–10 minutes until lightly golden, then cool. (Or chill the unbaked crust 20 minutes.) |
| 2 | Beat the filling. Beat the cream cheese until smooth. Add Greek yogurt, protein powder, powdered sweetener, and vanilla. Mix until thick and creamy, then fold in the shredded coconut. |
| 3 | Fold in whipped cream. Gently fold the whipped cream into the coconut mixture until light and even. Spread over the cooled crust. |
| 4 | Toast the coconut. In a dry skillet over medium heat, toast the shredded coconut until golden, stirring often so it doesn’t burn. Cool slightly, then sprinkle over the filling. |
| 5 | Chill and slice. Refrigerate at least 3 hours, or until fully set. Cut into 12 bars and keep chilled until serving. |
Pro tips
- Press the crust firmly so it doesn’t crumble when sliced.
- Don’t skip the chill — the filling needs time to set.
- Toast the coconut just until golden; it can burn quickly.
- A warm knife makes cleaner cuts.
- These taste even better the next day after the flavors settle.
Nutrition
| Nutrient | Per bar |
|---|---|
| Calories | 180 |
| Protein | 7g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 14g |
| Sodium | 110mg |
Estimates based on almond flour crust, cream cheese, Greek yogurt, protein powder, and unsweetened coconut. Exact numbers vary with brands and bar size.
Variations
Chocolate coconut
Drizzle sugar-free chocolate over the set bars before serving.
Lime coconut
Add 1–2 tsp lime zest to the filling for a brighter flavor.
Toasted almond
Add sliced toasted almonds with the coconut topping.
Mini cups
Press the crust into muffin cups for individual servings.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Store covered; keep chilled |
| Freezer | Up to 1 month | Freeze cut bars; thaw in the fridge |
| Room temperature | Not recommended | The filling will soften too much |
FAQ
Test your knowledge
5 quick questions about these coconut cream pie bars
1. Protein per bar?
2. Net carbs per bar?
3. Why chill at least 3 hours?
4. About how long do these take?
5. Best way to store leftovers?
