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A tray of freshly sliced Lemon Collagen Protein Bars showing their soft, fudgy texture
Print Recipe

Lemon Collagen Protein Bars

Prep Time15 minutes
Total Time1 hour 15 minutes
Servings: 10 servings
Calories: 185kcal

Ingredients

  • 2 cups blanched almond flour
  • 1/2 cup unflavored collagen peptides
  • 2 tablespoons coconut flour
  • 1/4 teaspoon fine sea salt
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 1 teaspoon pure vanilla extract

Instructions

  • Line an 8x4-inch loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal.
  • In a large mixing bowl, whisk together the almond flour, collagen peptides, coconut flour, and sea salt until well combined and lump-free.
  • In a medium bowl, whisk together the maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
  • Pour the wet mixture into the dry ingredients and stir with a spatula until a thick, uniform dough forms.
  • Transfer the dough into the prepared loaf pan and press firmly into an even layer using the back of a spoon or a flat-bottomed measuring cup.
  • Place the pan in the refrigerator for at least 1 hour to allow the bars to set and firm up.
  • Lift the bars out of the pan using the parchment paper overhang and slice into 10 rectangular bars.
  • Keep refrigerated in an airtight container for up to 7 days or freeze for up to 3 months.