Creamy lemon filling over a buttery oat-almond crust makes these bars taste like dessert while packing in plenty of protein.
Servings: 12 bars
Approximate nutrition (per bar):
- Calories: 190
- Protein: 12–15 g
- Carbs: 13 g
- Fat: 9 g
- Fiber: 2 g
Ingredients
Crust
- 1 cup oat flour
- 1 cup almond flour
- 2 tablespoons melted light butter (or coconut oil)
- 2 tablespoons unsweetened applesauce
- 2 tablespoons granulated monk fruit sweetener or sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Lemon Fluff Filling
- 2 cups nonfat Greek yogurt
- 8 oz (225 g) light cream cheese, softened
- 2 scoops (about 60 g) vanilla whey protein powder
- 1 package (0.3 oz/8.5 g) sugar-free lemon gelatin
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 2–4 tablespoons powdered sweetener, to taste
- 1 teaspoon vanilla extract
Optional Topping
- Light whipped topping
- Lemon zest
- Fresh berries
Instructions
- Prepare the crust.
- Heat oven to 350°F (175°C).
- Mix oat flour, almond flour, butter, applesauce, sweetener, vanilla, and salt until crumbly.
- Press firmly into an 8-inch square baking pan lined with parchment paper.
- Bake for 10–12 minutes, until lightly golden.
- Cool completely.
- Make the filling.
- Beat the cream cheese until smooth.
- Mix in the Greek yogurt.
- Add the protein powder, lemon gelatin, lemon zest, lemon juice, vanilla, and sweetener.
- Beat until thick, creamy, and smooth.
- Assemble.
- Spread the filling evenly over the cooled crust.
- Refrigerate for at least 4 hours, preferably overnight.
- Serve.
- Top with whipped topping, extra lemon zest, or fresh berries if desired.
- Slice into 12 bars and keep refrigerated.
Extra Protein Boost
To increase the protein to about 16–18 g per bar, add:
- ½ cup blended low-fat cottage cheese to the filling, or
- An additional ½ scoop of vanilla protein powder (adjust with a splash of milk if the filling becomes too thick).