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Lemon Cookie Protein Bars With Frosting

Soft, zesty lemon cookie–style protein bars topped with a creamy lemon frosting. These no bake bars are refreshing, lightly sweet, and packed with protein, perfect for a bright afternoon snack, healthy dessert, or freezer-friendly treat. 🍋🤍
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, creamy lemon protein bars no bake, healthy no bake lemon protein bars, lemon cookie protein bars with frosting, lemon protein bars with protein frosting
Servings 8

Ingredients

  • 1 cup almond flour
  • 1/2 cup vanilla protein powder
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil, melted
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Lemon Frosting

  • 3/4 cup thick Greek-style yogurt
  • 3 tablespoons cream cheese or coconut cream
  • 1-2 tablespoons honey or maple syrup (to taste)
  • 1 lemon, zest and juice
  • 1-2 tablespoons vanilla protein powder (optional, for extra protein)

Instructions

  • Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    In a mixing bowl, combine almond flour, protein powder, and salt.
    Add honey, melted coconut oil, lemon zest, juice and vanilla extract. Stir until a thick dough forms.
    Press the mixture evenly into the prepared pan. Place the pan in the fridge while you prepare the frosting.

Lemon Frosting

  • In a separate bowl, mix all frosting ingredients until smooth and creamy.
    Spread the frosting evenly over the chilled lemon cookie base.
    Refrigerate for at least 2 hours, or freeze for 45–60 minutes until fully set.
    Slice into 8-10 bars or more smaller squares.
    Store in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.
    Thaw slightly before eating.
    Tips:
    For extra lemon flavor, add more zest rather than juice to keep the texture firm.
    Swap almond flour for oat flour if desired - just add 1–2 extra tablespoons of liquid.  
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