Lemon Cheesecake Protein Bars Baked with Almond Flour
Almond flour and protein powder form a single-layer lemon bake with cream cheese and Greek yogurt. Cool the bars fully before cutting the 8-inch pan into twelve pieces.
Ingredients
Base Ingredients
- 1 cup almond flour
- 1/2 cup vanilla or lemon protein powder
- 1/4 cup granulated sweetener blend cup-for-cup baking blend
- 1/4 cup unsweetened lemon juice
- 1/2 cup cream cheese softened
- 1/4 cup Greek yogurt plain
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Instructions
Instructions
- Heat the oven to 350°F and line an 8 × 8-inch pan with parchment. Whisk together the almond flour, protein powder, granulated sweetener blend, and baking powder.
- Beat the softened cream cheese and Greek yogurt until smooth; gradually mix in the lemon juice and vanilla. Fold in the dry mixture just until combined and spread evenly in the pan.
- Bake for 20–25 minutes until the center is set, edges are lightly golden, and a toothpick has no wet batter. Continue baking as needed if the center is still wet.
- Cool for about 60 minutes, until fully cooled and firm enough to slice; refrigerate if more cooling is needed. Lift out and cut into 12 equal bars.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; keep covered and use within 3–4 days.
- Freeze cooled bars in a sealed container; thaw in the refrigerator.