Protein Lemon Bars with Cheesecake Frosting
, by Scarlett Full, 1 min reading time
Protein Lemon Bars with Cheesecake Frosting
Laura Hall
9 squares
Ingredients
Protein Lemon Squares:
- 1/2 C soy milk
- 1/2 C lemon juice
- 1/4 cup 0% Greek yogurt
- 1 egg
- 1 tsp vanilla
- Zest one lemon
- 1/2 cup spelt flour (70g) (or your choice flour)
- 1/4 C coconut flour (30g)
- 1/4 C Growing Naturals Vanilla Blast protein powder (62g)
- 1/4 C Xylitol or sweetener of choice (48g)
- 1 tsp baking soda
- 1 tsp cinnamon
Lemon Cheesecake Frosting
- 2/3 C Greek yogurt
- 1/3 C coconut flour
- 1 T lemon juice
- 6 drops vanilla liquid Stevia
- 2 small drops cheesecake flavoring
Directions
Preheat oven to 350 F. Grease 9” square baking pan or mini muffin tins.
In a bowl, whisk the first 5 ingredients. In a separate bowl, stir together zest and dry ingredients. Pour wet into dry, and stir just until mixed.
Pour batter into tins, and bake 12 minutes or until a toothpick inserted into the center of bar comes out clean. Let cool before removing from tins.
Meanwhile, mix together frosting ingredients. Be careful not to add too much cheesecake flavoring – it’s very concentrated! If you don’t have it on hand, you could use 1/2 tsp vanilla or replace the Greek yogurt with cream cheese.
Wait for bars to cool before adding frosting.