Ingredients
1 1/2 cups almond flour
1/4 cup coconut flour
1/3 cup unsalted butter, softened
4 egg whites
1/4 cup powdered sweetener
1 tsp salt
1 cup plain non-fat Greek yogurt
1 scoop vanilla whey protein powder (25g)
3/4 cup fresh lemon juice (about 4–5 lemons)
2 tbsp lemon zest
Instructions
Preheat oven to 350°F (180°C)
Mix almond flour, coconut flour, powdered sweetener, and salt in a bowl
Knead in butter until crumbly and press into a greased 9×9-inch baking dish
Bake crust for 12-15 minutes until golden light brown
In a separate bowl, whisk Greek yogurt, protein powder, lemon juice, zest, and egg whites until smooth
Pour filling over cooled crust and return to oven
Bake 10-12 minutes until slightly puffed but firm
Chill in refrigerator for 1 hour before slicing into 12 squares
Notes
Chilling the bars overnight improves the texture
Vanilla whey protein is essential for optimal structure
Greek yogurt works best for moisture and thickness
Substitute powdered sweetener with erythritol if preferred
Freeze wrapped squares for up to 2 months
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 14g
- Fiber: 0.8g
- Protein: 10g
- Cholesterol: 20mg