Ingredients 12 bars: ⁣

Bottom: ⁣

 

-250gr almond flour
-25gr vegetarian protein powder
-60gr Greensweet Erythritol
-60gr melted coconut oil ⁣
-2 large eggs ⁣
a pinch of salt⁣
⁣
Lemon filling: ⁣

 

-30gr almond flour
-25gr vegetarian protein powder
-3 tablespoons of Greensweet Erythritol
-4 large eggs ⁣
-180 ml lemon and lime juice ⁣
-60 ml unsweetened almond milk (Alpro⁣)
-2 tbsp lemon zest ⁣

⁣Topping: Greensweet Icing

Preheat the oven to 175 degrees. ⁣
Line a baking tin with baking parchment. ⁣
For the bottom, take a medium bowl and add almond flour, protein powder, Erythritol and salt. Mix well.
In another bowl, mix melted coconut oil with eggs. ⁣
Add the wet ingredients to the dry, mix until there are no more dry spots. ⁣
Press batter evenly into prepared baking pan and bake for 13 minutes. ⁣
In the meantime, start making your filling. ⁣
In a medium bowl, combine eggs, lemon / lime juice, almond milk and lemon zest with a mixer until smooth. ⁣
Add almond flour, protein powder and Erythritol and keep mixing until smooth. ⁣
The mixture should still be very runny. ⁣
Add the filling to the crust and bake in the oven for 20 minutes until the filling is set. ⁣
Let cool completely before slicing and serving.
Sprinkle with some Greensweet Icing.
⁣
⁣
To enjoy!