Lighter, Higher Protein Raspberry Cheesecake Bars

I found the original recipe on baketobefit.com but it was originally keto, which was too high fat for me and I wanted more protein. So I asked Google to make her recipe lower fat and higher protein. This was the result.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven: Set oven to 325°F (163°C) and line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.

Step 2

Crust: Mix the almond flour, protein powder, coconut flour, and sweetener. Stir in the melted butter and 1 egg white until a crumbly dough forms. Reserve ¾ cup for the topping and press the rest into the pan.

Step 3

Filling: Crucial Step: Blend the cottage cheese until completely smooth before mixing with the Greek yogurt, softened cream cheese, egg whites, protein powder, and sweetener.

Step 4

Assemble: Press half of the crust mixture into the pan. Spread the cheesecake filling evenly on top. Sprinkle raspberries over the filling, then crumble the remaining dough evenly across the top.

Step 5

Bake: Follow the original baking times, but check at 20–25 minutes, as protein-based fillings can set faster and become "rubbery" if overbaked.

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