In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Step 2: Add the Dry Ingredients
Mix in:
- Chocolate protein powder
- Cocoa powder
- Powdered sweetener
Beat until well combined.
Step 3: Add the Vanilla
Pour in the vanilla extract and mix again.
Step 4: Adjust the Texture
Add the heavy cream one tablespoon at a time until the mixture becomes smooth, thick, and easy to spread.
Step 5: Shape the Bars
Line a small loaf pan or container with parchment paper.
Spread the mixture evenly and smooth the top with a spatula.
Freeze for 45–60 minutes, or until firm enough to slice.
Step 6: Cut into Bars
Remove from the freezer and slice into equal-sized bars using a sharp knife.
Step 7: Make the Chocolate Coating
Place the sugar-free chocolate chips and coconut oil in a microwave-safe bowl.
Microwave in 20-second intervals, stirring after each, until completely melted and smooth.
Step 8: Coat the Bars
Dip each frozen bar into the melted chocolate, allowing the excess to drip off.
Place the coated bars on a parchment-lined tray.
Step 9: Chill
Refrigerate for 15–20 minutes, or until the chocolate coating is fully set.
Step 10: Serve
Enjoy immediately, or keep the bars refrigerated for a firmer texture.
Storage
- Refrigerator: Up to 1 week in an airtight container.
- Freezer: Up to 2 months. Thaw for 5–10 minutes before eating.
Tips
- Add a pinch of sea salt to enhance the chocolate flavor.
- Mix in chopped nuts for extra crunch if you’re not aiming for the lowest possible carb count.
- For a mocha version, stir 1 teaspoon of instant espresso powder into the filling.
Nutrition Note: These bars can be very low in carbohydrates if made with low-carb protein powder and sugar-free chocolate, but the exact carb count depends on the brands you use. Always check the nutrition labels if you’re following a ketogenic or very low-carb diet.
