Ingredients
Method
Preparation
- Preheat your oven to 325°F (163°C) and line a square baking dish with parchment paper.
- In a large bowl, whisk together the almond flour, protein powder, monk fruit sweetener, baking powder, and salt until well combined.
- Add the eggs, melted coconut oil, Greek yogurt, and vanilla extract to the dry mixture. Mix until you achieve a smooth, thick batter.
- Spread the batter evenly in your prepared baking dish.
Baking
- Bake for 20 to 25 minutes, or until the center is puffed and edges are golden. Allow to cool in the pan.
Frosting
- In a small bowl, combine the softened cream cheese, protein powder, vanilla extract, and almond milk until desired frosting consistency is reached.
- Spread the frosting over the cooled bars and refrigerate for at least 30 minutes before serving.
Serving
- Cut into 16 squares and serve on a platter, optionally garnished with powdered monk fruit.
Nutrition
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for later enjoyment. Avoid overmixing the batter to keep bars tender. Adjust frosting consistency with almond milk as needed.