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This morning, I got up and realized that I needed to get my butt back into gear. I’ve been backsliding a lot lately, and not only does it make me feel kind of crappy…but I definitely put on a few pounds over the past weeks. Whoops! So, I decided to motivate myself by baking some low carb cheesecake breakfast bars.
My problem has been (and usually is), that I just don’t have something at the ready when I’m craving a snack, and since CM eats a pretty high carb diet, it’s all too easy to reach for those chips. Now, I’m not making excuses for myself… okay, I sort of am. But I totally get how easy it is to say, “screw it – I’ll just have a few” and watch that morph into a whole slew of chips…and then some chocolate…and then back to keto foods, like everything will just balance out (it doesn’t).
Anyway, these breakfast bars remind me of those cheesecake danishes that are ubiquitous at brunches everywhere and are definitely what Santa wants to eat in lieu of sugary cookies.
Notes on baking Low Carb Cheesecake Breakfast Bars:
- I used vanilla protein powder for this, but if you only have plain, just add in a tbsp of vanilla extract (or be fancy, and use almond). For more info on vegan keto protein powders, check out this post.
- I sprinkled a cinnamon and Swerve mixture on top of these before baking, and it really adds a nice touch. You could also use chocolate chips, or crushed nuts, or crushed peppermint, or orange peel – pretty much anything you’d like.
- These are going to be a bit soft for the first 20 minutes in the oven – do not fret! They eventually set up beautifully.
- The cooling stage is pretty important here, otherwise, they will fall apart, and you will be sad.
- I use Trader Joe’s vegan cream cheese, but there are tons of other brands that will work. Kite Hill makes a whole foods-based cream cheese from almonds that I hear is very good.
- 6 ounces cream cheese, softened
- 1/2 cup canned coconut milk (mix it well!)
- 1/4 cup Swerve, or other granulated sweetener
- 2 scoops (60g total) vanilla protein powder
- 2 tbsp coconut flour
- Cinnamon to sprinkle on top (or whatever you'd like - chocolate chips, citrus peel, nuts - the world is your oyster).
- Preheat oven to 350F.
- Cream together cream cheese and Swerve.
- Stir in coconut milk, and mix until thoroughly combined.
- Stir in coconut flour and vanilla protein powder, until completely mixed in.
- Pour into an 8 x 8" pan (grease it, if not using a silicon one), sprinkle cinnamon on top and bake for 30 minutes, until the entire thing has set.
- Let cool for 30 minutes, slice, and serve.