Name: Lemon coconut keto bars
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 1 serving
Ingredients: 1/3 cup whey protein powder; 2 1/2 tbsp almond flour; 1 1/2 tbsp unsweetened shredded coconut; 2 large egg whites; 2 tbsp lemon juice; 3/4 tsp lemon zest; 15 g monk fruit sweetener; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 tsp coconut oil, melted; 1 tsp water

Instructions

Prep 15 min · Cook 1 hr 10 min

Preheat the oven to 350°F. Line a 3x5-inch mini loaf pan with a strip of parchment paper, leaving an overhang on the long sides for easy removal.
In a small bowl, stir together half the protein powder, the almond flour, shredded coconut, salt, and half the monk fruit sweetener. Stir in the melted coconut oil, the vanilla extract, and half the egg whites. If the dough is too crumbly to hold together, add the water.
Press the dough firmly into the bottom of the prepared pan in an even layer about 1/4 inch thick. Bake for 10 minutes until the edges are just starting to turn golden.
While the crust bakes, whisk the remaining egg whites, remaining protein powder, remaining monk fruit sweetener, lemon juice, and lemon zest in the bowl until smooth and no lumps remain.
Pour the lemon mixture over the warm crust. Return the pan to the oven and bake for 12 to 15 minutes until the center is set and does not jiggle when the pan is moved. Done when set and no longer jiggles, 160°F.
Remove the pan from the oven. Let the bars cool in the pan for 30 minutes, then place the pan in the refrigerator to chill for at least 30 minutes more.
Use the parchment paper to lift the block from the pan. Slice into two large bars and serve both together.

Nutrition

Ingredients

Instructions

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