Lemon Cottage Cheese Protein Bars
These Lemon Cottage Cheese Protein Bars are the kind of sweet treat I love keeping in the fridge for busy days. They’re fresh, creamy, lightly sweet, and packed with protein, so they actually feel satisfying, not like something that leaves me hungry again 20 minutes later.
Servings: 8 bars
Calories: 321kcal
Ingredients
For the Cookie Layer
- 1 cup vanilla protein powder about 4 to 4.5 oz / 120g
- 1 cup cottage cheese full-fat, blended until smooth
- 3/4 cup almond flour about 75g
- 2 tbsp coconut flour about 14g
- 5 tbsp melted coconut oil or melted butter
- 3 tbsp sugar-free maple syrup
- 1 1/2 tbsp fresh lemon juice
- 1 tsp lemon zest optional but recommended
- Pinch of salt
For the Lemon Frosting Layer
- 1 cup cottage cheese full-fat
- 2 oz cream cheese softened
- 1/4 cup vanilla protein powder about 30g
- 1 tsp fresh lemon juice
- 2 tsp lemon zest optional but recommended
- 3 tbsp sugar-free white chocolate chips
- 2 tsp coconut oil
Instructions
- Line an 8x4-inch loaf pan with parchment paper, leaving a little overhang so you can lift the bars out easily.
- Add the cottage cheese for the cookie layer to a blender or food processor and blend until completely smooth.
- In a large bowl, mix the vanilla protein powder, almond flour, coconut flour, melted coconut oil or butter, sugar-free maple syrup, lemon juice, lemon zest, and salt.
- Add the blended cottage cheese and mix until a soft, thick dough forms. If the dough feels too dry, add 1 tablespoon of sugar-free maple syrup, melted butter, or almond milk.
- Press the dough firmly and evenly into the prepared pan. Smooth the top with the back of a spoon or a spatula. Refrigerate while you make the frosting.
- Add the cottage cheese, softened cream cheese, vanilla protein powder, lemon juice, and lemon zest to a blender or food processor. Blend until completely smooth and creamy.
- In a small microwave-safe bowl, melt the sugar-free white chocolate chips with the coconut oil in short intervals, stirring until smooth.
- Pour the melted white chocolate into the cottage cheese frosting mixture and blend again until fully combined.
- Spread the lemon frosting evenly over the chilled cookie layer.
- Freeze for 30 minutes, or refrigerate for 2 hours, until firm enough to slice.
- Lift the bars out of the pan, cut into 8 bars, and enjoy chilled.
- Store leftovers in the refrigerator or freezer. If frozen, let the bars sit at room temperature for a few minutes before serving for the best texture.
Nutrition
Serving: 1bar | Calories: 321kcal | Carbohydrates: 13g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 240mg | Potassium: 154mg | Fiber: 2g | Sugar: 6g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 1mg | Net Carbs: 11g