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1/2 cup butter, softened
1/3 cup granular Splenda or equivalent liquid Splenda
1 teaspoon lemon extract
1 teaspoon vanilla
1 teaspoon lemon zest, from 1 small lemon (1 gram)
1 egg
1 cup almond flour (4 ounces)
1/3 cup vanilla whey protein powder
1 teaspoon baking powder




Put everything in a medium bowl and beat with an electric mixer until creamy. This will only take about a minute. Using a cookie scoop, scoop 24 balls of the dough onto a silicone or parchment-lined baking sheet. Place them 4 balls across and 6 balls down on the sheet. Cover the dough balls with a sheet of wax paper. Very gently press dough down with the bottom of a glass, to about 1/4-inch thick. Carefully remove the wax paper (the dough might stick to it a bit) and bake them at 350º about 8-12 minutes or until golden brown. Cool on a wire rack.

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