Soft bottom layer + creamy sweet top = total comfort dessert
Makes 12 bars
🔢 Nutrition (Per Bar)
- Calories: ~230
- Protein: 14–18g
- Carbs: 16g
- Fat: 12g
(Varies based on protein powder + sweetener.)
🛒 Ingredients
🍰 Bottom Layer (Protein Cake Base)
- 1 cup white whole wheat flour (or oat flour)
- ½ cup vanilla whey isolate
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup melted light butter (or coconut oil)
- 1 large egg
- ¼ cup Greek yogurt (0–2%)
- ⅓ cup granulated monk fruit or sweetener of choice
- 2–3 tbsp milk (as needed)
🍮 Gooey Protein Layer
- 8 oz light cream cheese, softened
- ½ cup plain Greek yogurt
- ½ cup powdered monk fruit sweetener
- 1 scoop (25–30g) vanilla whey isolate
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 325°F (160°C).
Line an 8×8 pan with parchment paper.
2️⃣ Make Bottom Layer
In a bowl, mix dry ingredients.
In another bowl, combine butter, egg, yogurt, and sweetener.
Combine wet + dry. Add milk if needed — dough should be thick but spreadable.
Press evenly into bottom of pan.
3️⃣ Make Gooey Layer
Beat cream cheese until smooth.
Add yogurt and sweetener; mix well.
Blend in protein powder.
Add eggs one at a time.
Mix in vanilla and melted butter.
Pour over base.
4️⃣ Bake
Bake 35–40 minutes.
Center should be:
- Set around edges
- Slightly soft and jiggly in center
Do NOT overbake (that’s what keeps it gooey).
5️⃣ Chill
Cool completely, then refrigerate 2–3 hours before slicing.
Texture improves as it sets.
🔥 Texture Tips (So It Stays Ooey-Gooey)
- Use whey isolate (not concentrate).
- Don’t overmix after adding eggs.
- Pull from oven when center still slightly soft.
- Chill before cutting — critical step.
💪 Boost to 20g+ Protein Per Bar
- Replace ¼ cup flour with extra protein powder
- Add 2 tbsp collagen peptides
- Use skyr instead of Greek yogurt
🧈 Flavor Variations
- 🍋 Lemon Gooey Butter Bars (add zest + 1 tbsp lemon juice)
- 🍫 Chocolate swirl (add melted sugar-free chocolate on top)
- 🎃 Pumpkin spice version (swap ¼ cup yogurt for pumpkin puree)
