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

If lemon blueberry muffins and a protein bar had a baby, this would be it.

These lemon blueberry almond flour bars are soft, lightly sweet, packed with protein, and made with simple, better-for-you ingredients, the kind of snack you actually want to keep in your fridge.

Unlike most “healthy” baked goods that lean dry or chalky, these bars stay tender and moist thanks to almond flour, fresh lemon juice, and True Nutrition vanilla whey protein sweetened with monk fruit. Translation: dessert vibes with gym-friendly macros.

Why You’ll Love These Lemon Blueberry Protein Bars

• High-protein baked snack made with whey protein
• Naturally sweetened without refined sugar overload
• Gluten-free and grain-free thanks to almond flour
• Bright lemon flavor balanced with juicy blueberries
• Ideal for meal prep, post-workout, or an afternoon snack

Basically, they’re the answer to “I want something sweet but also functional.”

The Secret to Soft, Bakery-Style Protein Bars

Whey protein behaves differently than plant protein in baking, it absorbs less moisture and bakes faster. That’s why this recipe slightly reduces the sweetener and adds a splash of milk to keep the texture soft instead of dry.

The result is no protein aftertaste, no crumbly edges, and fluffy, lightly sweet bars with a fresh citrus finish.

Lemon Blueberry Almond Flour Bars Recipe

Ingredients

• 2 cups almond flour
• 1/4 cup True Nutrition vanilla monk-fruit sweetened whey protein (code HEALTHYHELPER saves!)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3 tbsp coconut oil, melted
• 3 tbsp date syrup (code HEALTHYHELPER saves!!)
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• Juice of 1 lemon
• 2–3 tbsp milk or unsweetened almond milk, as needed
• 1/2 cup fresh blueberries

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a medium bowl, whisk together almond flour, whey protein, salt, and baking soda.
3. In a separate bowl, whisk melted coconut oil, date syrup, eggs, vanilla extract, lemon zest, and lemon juice.
4. Add wet ingredients to dry and mix until smooth. If the batter feels too thick, stir in milk one tablespoon at a time until spreadable.
5. Gently fold in blueberries.
6. Spread batter evenly in the pan and bake for 18–22 minutes, until lightly golden and set.
7. Cool completely before slicing.

Print

Tips for the Best Results

• Avoid overbaking…whey protein firms up quickly
• Add extra lemon zest for a brighter citrus flavor
• Store in the fridge for up to 5 days or freeze for easy grab-and-go snacks

Perfect For:

• High-protein snacks
• Healthy meal prep baking
• Post-workout treats
• Breakfast on the go
• When you want dessert without the crash

These lemon blueberry almond flour protein bars prove that healthy baking doesn’t have to taste “healthy.” Bright, soft, and protein-packed, this is a recipe you’ll come back to again and again.

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