Lemon Raspberry Almond Flour Bars [high-protein + grain-free]

Soft and bright lemon raspberry protein bars made with almond flour and Ascent Lemon Sorbet Protein. A healthy, gluten-free snack that is perfect for meal prep or dessert.

If a bakery lemon bar and a protein snack had a glow-up, this would be it.

These lemon raspberry protein bars are soft, citrusy, and just sweet enough, with bursts of raspberry in every bite. Made with almond flour and powered by Ascent Protein Lemon Sorbet Protein, they deliver real flavor and a satisfying texture without tasting like a typical protein bar.

Perfect for meal prep, post-workout fuel, or an afternoon snack that actually feels like a treat.

Why You Will Love These Bars

• High protein and gluten-free
• Naturally sweetened with date syrup and applesauce
• Soft and moist texture
• Bright lemon flavor with tart raspberries
• Easy to make and great for meal prep

Ingredients for Lemon Raspberry Almond Flour Bars

• 1 1/2 cups almond flour
• 1/2 cup Ascent Protein Lemon Sorbet Protein
• 1/4 cup coconut flour
• 1/4 cup date syrup (code HEALTHYHELPER saves!)
• 2 large eggs
• 1/4 cup coconut oil, melted or butter
• 1/4 cup unsweetened applesauce
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup fresh raspberries, roughly chopped or thawed and drained

Optional:

• 2 tablespoons shredded coconut
• 1 to 2 tablespoons of sweetener if you prefer a sweeter bar

How to make Lemon Raspberry Almond Flour Protein Bars:

1. Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper or lightly grease.
2. In a large bowl, combine almond flour, protein powder, coconut flour, baking soda, and salt. Stir well.
3. In another bowl, whisk together eggs, melted coconut oil, date syrup, applesauce, lemon juice, lemon zest, and vanilla extract until smooth.
4. Add wet ingredients to dry ingredients and mix until combined. If the batter is too thick, add a small splash of almond milk or water.
5. Gently fold in raspberries and shredded coconut if using.
6. Spread batter evenly into the pan. Bake for 25 to 30 minutes or until lightly golden and set.
7. Allow bars to cool completely before slicing for the best texture.
8. Drizzle with a simple lemon glaze or add extra lemon zest before serving.

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Tips and Tricks

• Do not overbake to keep the bars soft
• Use fresh lemon juice and zest for the best flavor
• Drain raspberries well to avoid excess moisture
• Let bars cool fully before slicing

Variations and Substitutions

• Swap raspberries for blueberries or strawberries
• Use vanilla protein and increase lemon zest if needed
• Substitute maple syrup or honey for date syrup
• Add white chocolate chips for a dessert-style version

Storage and Meal Prep

• Store in the fridge in an airtight container for up to 5 days
• Freeze for up to 2 months
• Thaw slightly before eating for the best texture

Looking for other grain-free, high-protein recipes? Check out these treats!!

Lemon Blueberry Almond Flour Bars

Grain-Free Red Velvet Cake Bars

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