Lemon Coconut Protein Bars
Description
Soft and creamy protein bars flavored with fresh lemon juice and zest, coconut milk, coconut butter, and shredded coconut. The bright citrus tang balances the rich coconut, while vanilla protein powder provides sweetness and plenty of protein.
Yield: 9 servings of 1 bar each, totaling 9 bars
Prep Time: 25 minutes | Cool Time: 2 to 3 hours
Equipment Required: 7-inch (18cm) square cake pan or 9x5-inch (23x13cm) loaf pan
Storage: refrigerated for up to 5 days. Can also be frozen.
Ingredients
Instructions
-
Zest one lemon. I use a microplane for this.
-
In a small saucepan, whisk together the coconut milk, lemon juice, lemon zest, agar agar powder, and salt. Bring to a low boil on medium heat, cover with a well-fitted lid, reduce heat to low, and simmer for 5 minutes. Monitor carefully to prevent boiling over and whisk occasionally.
-
Meanwhile, put the coconut butter in a medium-sized mixing bowl, and the allulose or preferred sweetener in a small heat-safe bowl of choice.
-
Line a 7-inch (18cm) square cake pan or 9x5-inch (23x13cm) loaf pan with parchment. Allow the parchment to hang over at least 2 sides of the pan for easy removal of the bars. I also prefer to use a loose-bottomed pan.
-
Once ready, add roughly 3 tablespoons (45ml) of the lemon-coconut mixture to the allulose and combine with a small whisk or fork (see note). Whisk the remaining lemon-coconut mixture into the coconut manna until no lumps remain.
-
Add the protein powder and coconut to the mixing bowl and combine thoroughly to form a thick dough without any dry patches. I use a medium-sized silicone spatula for this. Optionally, set aside roughly a tablespoon of the coconut for decorating the tops of the bars.
-
Transfer the dough to your lined pan and press it into an even layer. I use the spatula or my fingertips for this.
-
Drizzle the top of your bars with the allulose mixture. Depending on how long the mixture has been sitting and which type of sweetened you've used, you may need to spread it on rather than drizzle it as it may have begun to gel. Sprinkle with the shredded coconut if you set some aside.
-
Transfer the bars to the fridge to cool and set for 2 to 3 hours.
-
Cut into 9 bars and enjoy chilled or at room temperature.
Used to Make This Recipe
This website uses "geni.us" links. Genius links direct you to products on your regional marketplace. If a product is not available in your part of the world, a similar product or a search for similar products will be displayed instead. You can see all the kitchen equipment and gadgets I use or recommend here.
Nutrition Facts
Servings 9
Serving Size 1 bar
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 10.5g4%
- Dietary Fiber 4.5g18%
- Protein 11g22%
- Allulose 3g
- Net Carbs 3g
* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs
Notes
- The allulose or granulated sweetener is optional. It is part of a topping, which doesn't have to be made. If not making the topping, the lemon-coconut mixture that would be combined with the sweetener can simply be included in the main bar component. Don't bother to set aside any coconut if the topping isn't being made. It will not stick to the bars on its own. Omitting the sweetener has little impact on the recipe's macros.
- The bars are sweetened by the protein powder. If you don't find your protein powder to be very sweet, you may wish to add some additional sweetener.
- I often like to toast my coconut, though I'm not sure the toasted flavor is particularly noticeable in these bars. It does make the tops look prettier though. I usually toast mine in a small rimmed baking sheet using my countertop oven on the toast setting for 2 to 3 minutes. Monitor diligently to prevent burning. It would also be toasted in a normal oven or in a dry frying pan on the stovetop.
