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Chewy Soft Lemon Protein Bars

Chewy Soft Lemon Protein Bars

Introducing Chewy Soft Lemon Protein Bars, a delicious and convenient way to fuel your body with wholesome goodness. This recipe provides a straightforward guide to creating these satisfying treats, perfect for a quick breakfast, post-workout refuel, or guilt-free snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 bars
Course: Breakfast, Post-Workout, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup whey protein powder vanilla or unflavored recommended
  • 1/4 cup erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Pinch salt

Equipment

  • Oven
  • 8x8 inch baking dish
  • Parchment paper
  • Medium Bowl
  • Small Bowl
  • Spatula or wooden spoon
  • Wire rack
  • Cutting Board

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang on the sides to easily lift the bars out later.
  2. In a medium bowl, whisk together the almond flour, whey protein powder, erythritol (or sweetener of choice), and a pinch of salt. Ensure there are no clumps of protein powder.
    1 cup almond flour, 1/2 cup whey protein powder, 1/4 cup erythritol or your preferred keto-friendly sweetener, Pinch salt
  3. In a separate small bowl, whisk together the melted butter, large egg, vanilla extract, lemon zest, and fresh lemon juice.
    1/4 cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice
  4. Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until just combined and a thick dough forms. Be careful not to overmix.
  5. Spoon the dough into the prepared baking dish. Use your spatula or your hands (lightly dampened if sticky) to press the dough evenly into the bottom of the dish, creating a smooth, compact layer.
  6. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted into the center should come out mostly clean.
  7. Remove the baking dish from the oven and let the bars cool completely in the dish on a wire rack. Once cooled, use the parchment paper overhang to lift the entire slab out of the dish. Place it on a cutting board and slice into your desired bar shapes.

Notes

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze for up to 2-3 months.