Protein Lemon Bars
1 hour 35 minutes
28 grams of Anthony’s Goods Almond Flour 14 grams of Anthony’s Goods Coconut Flour 22 grams of vegan butter 14 grams of unflavored protein powder (whey/casein blend) 22 grams of egg whites 1 T water Topping Ingredients 1 container of dairy free cool whip 1 (8oz.) container of tofu cream cheese 1 tsp lemon extract 2 scoops of vanilla protein powder (whey/casein blend)
Preheat oven to 350 degrees and grease an 8X8 inch pan. In a bowl add all of the crust ingredients and stir to combine. Press the crust dough into the greased pan. Place the pan in the oven and bake for 15 minutes. While the crust cools, make the lemon topping. In a bowl, combine ½ the container of cool whip, tofu cream cheese, lemon extract, and vanilla protein powder. Stir the mixture to combine. Once the crust is cool, add the lemon topping to the top of the crust. Top the lemon layer with the left over cool whip. Place the pan in the freezer for 1 hour. Remove the pan from the freezer and cut into 12 bars. Store the leftover lemon bars in the freezer.