Lemon Cheesecake Protein Bars
Servings 9
Ingredients
For the Crust
- 2 Cups Almond Flour
- 1/3 Cup Orgain Organic Vanilla Protein Powder
- 1/4 Cup Lakanto Monkfruit Sweetener
- 1/3 Cup Coconut Oil, Melted
For the Filling
- 1.5 Cups Fat Free Plain Greek Yogurt
- 12 Ounces Reduced Fat Cream Cheese
- 1/2 Cup Lakanto Monkfruit Sweetener
- 1.5 Tbl Lemon Zest
- 1/3 Cup Lemon Juice (About 2 Lemons)
- 1 Tsp Vanilla Extract
- 1/4 Cup Orgain Organic Vanilla Protein Powder
- Lemon Zest, Optional
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine almond flour, Orgain Organic Vanilla Protein Powder, Lakanto Monkfruit Sweetener, and melted coconut oil. Stir until the mixture has a crumbly consistency.
- Form the Crust: Press the crust mixture evenly into the bottom of a greased 13 x 9 inch glass baking pan. Make sure to press firmly for an even layer.Bake the Crust: Bake the crust in the preheated oven for 10–12 minutes, or until it turns golden brown. Remove from the oven and allow it to cool slightly.
- Prepare the Lemon Filling: In a large mixing bowl, blend the softened cream cheese, Greek yogurt, Lakanto Monkfruit Sweetener, lemon zest, lemon juice, vanilla extract, and Orgain Organic Vanilla Protein Powder. Mix until smooth and creamy, ensuring no lumps remain.
- Assemble the Bars: Pour the lemon filling over the slightly cooled crust, spreading it evenly to create a thick layer.
- Bake the Filling: Return the pan to the oven and bake at 350°F for 15–18 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let the bars cool completely at room temperature.
- Chill and Serve: Once cooled, refrigerate the bars for at least 2 hours to allow the filling to fully set. After chilling, cut into nine large squares. You can add lemon zest on top if you want. Serve chilled for the best flavor and texture.
- This makes 9 big bars. Each bar is 13 WW Points. Enjoy!