Ingredients
Units
Scale
- 1 cup almond flour
- 1/4 cup ground flaxseed meal or marine collagen powder
- 1/4 cup marine collagen powder
- 1/2 tsp baking powder
- 1/4 tsp table salt
- 1/4-1/2 cup sweetener (or more depending on sweetener used and how sweet you like your treats!)*
- 3 tbsp butter, melted
- 1/4 cup coconut oil
- 2 oz cream cheese, softened
- 1 large egg
- 1-2 tsp lemon zest
- 1-2 tbsp lemon juice
- 1 tsp vanilla extract
For the Glaze
- 1 tbsp lemon juice
- 2 tbsp cream cheese
- 1/4 cup sweetener
Instructions
- Preheat the oven to 325 degrees F. Line a 8 x 8-inch pan with parchment paper and set it to the side.
- In a large bowl, beat together the melted butter, melted coconut oil, sweetener and cream cheese until fully combined. Add in the egg, lemon zest, lemon juice and vanilla and beat again for 60 seconds.
- Add in the almond flour, marine collagen (or flaxseed meal), baking powder and salt. Beat until just incorporated. Spread the mixture into the pan and place in the oven for 30-35 minutes.
- If using the glaze, beat together the cream cheese, lemon juice and sweetener and set to the side.
- Once bars have baked, remove from the oven and allow them to fully cool before adding the glaze.
Notes
- I do not suggest using an allulose-based sweetener as the bars will darker too quickly
- Try to use a glass bowl as well as a glass baking dish as lemon can react with the metal resulting in a metalic taste.
- Nutritional information without the glaze: 110 claories, 8.3 grams of fat, 1.6 grams of carbs of which 0.5 grams come from sugar and 0.3 grams come from fiber) and 2.3 grams of protein
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snack
- Method: Baking
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar with lemon glaze
- Calories: 117
- Sugar: 0.5
- Fat: 9
- Carbohydrates: 1.7
- Fiber: 0.3
- Protein: 2.4