Lemon Raspberry Almond Flour Bars [high-protein + grain-free] • Wholesome Helper

Delicate and brilliant lemon raspberry protein bars made with almond flour and Ascent Lemon Sorbet Protein. A wholesome, gluten-free snack that’s excellent for meal prep or dessert.

If a bakery lemon bar and a protein snack had a glow-up, this might be it.

These lemon raspberry protein bars are tender, citrusy, and simply candy sufficient, with bursts of raspberry in each chunk. Made with almond flour and powered by Ascent Protein Lemon Sorbet Protein, they ship actual taste and a satisfying texture with out tasting like a typical protein bar.

Good for meal prep, post-workout gasoline, or a day snack that really appears like a deal with.

Why You Will Love These Bars

• Excessive protein and gluten-free
• Naturally sweetened with date syrup and applesauce
• Delicate and moist texture
• Shiny lemon taste with tart raspberries
• Straightforward to make and nice for meal prep

Elements for Lemon Raspberry Almond Flour Bars

• 1 1/2 cups almond flour
• 1/2 cup Ascent Protein Lemon Sorbet Protein
• 1/4 cup coconut flour
• 1/4 cup date syrup (code HEALTHYHELPER saves!)
• 2 massive eggs
• 1/4 cup coconut oil, melted or butter
• 1/4 cup unsweetened applesauce
• 1 tablespoon lemon zest
• 2 tablespoons contemporary lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup contemporary raspberries, roughly chopped or thawed and drained

Non-obligatory:

• 2 tablespoons shredded coconut
• 1 to 2 tablespoons of sweetener if you happen to choose a sweeter bar

How one can make Lemon Raspberry Almond Flour Protein Bars:

1. Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper or evenly grease.
2. In a big bowl, mix almond flour, protein powder, coconut flour, baking soda, and salt. Stir nicely.
3. In one other bowl, whisk collectively eggs, melted coconut oil, date syrup, applesauce, lemon juice, lemon zest, and vanilla extract till easy.
4. Add moist components to dry components and blend till mixed. If the batter is just too thick, add a small splash of almond milk or water.
5. Gently fold in raspberries and shredded coconut if utilizing.
6. Unfold batter evenly into the pan. Bake for 25 to half-hour or till evenly golden and set.
7. Enable bars to chill fully earlier than slicing for one of the best texture.
8. Drizzle with a easy lemon glaze or add additional lemon zest earlier than serving.

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Ideas and Tips

• Don’t overbake to maintain the bars tender
• Use contemporary lemon juice and zest for one of the best taste
• Drain raspberries nicely to keep away from extra moisture
• Let bars cool absolutely earlier than slicing

Variations and Substitutions

• Swap raspberries for blueberries or strawberries
• Use vanilla protein and improve lemon zest if wanted
• Substitute maple syrup or honey for date syrup
• Add white chocolate chips for a dessert-style model

Storage and Meal Prep

• Retailer within the fridge in an hermetic container for as much as 5 days
• Freeze for as much as 2 months
• Thaw barely earlier than consuming for one of the best texture

In search of different grain-free, high-protein recipes? Take a look at these treats!!

Lemon Blueberry Almond Flour Bars

Grain-Free Crimson Velvet Cake Bars

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