Pumpkin Protein Bars
Soft, baked pumpkin pie protein bars with a creamy cream cheese icing. Each one has about 14 g protein and under 3 g added sugar, and they're gluten free with an easy lactose-free option.
Ingredients
Bars
- 1/2 Cup Cottage Cheese low-fat 1%
- 2/3 Cup Pumpkin Puree
- 2 Cups Almond Flour
- 2.5 Scoops Vanilla Protein Powder
- 1 Large Egg
- 2 Tbsp Maple Syrup
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- 1.5 Tsp Pumpkin Pie Spice
- Pinch Salt
Icing
- 1/4 Cup Cottage Cheese low-fat 1%
- 1/4 Cup Cream Cheese softened
- 1/2 Scoop Vanilla Protein Powder
- 1/2 Tsp Vanilla Extract
Instructions
- Directions 1. Preheat oven to 350F and line a 20 cm (8-inch) square pan with parchment. Blend the ½ cup cottage cheese until smooth, then mix in the pumpkin, egg, 2 tbsp maple syrup, and 1 tsp vanilla. 2. Stir in the almond flour, 2½ scoops protein powder, baking powder, pumpkin pie spice, and salt. The mixture should be thick and hold together when squeezed. Press firmly and evenly into the pan. Bake for 25 minutes. Let cool completely before moving onto the next step.3. Blend the remaining ¼ cup cottage cheese until smooth. Mix in the softened cream cheese, ½ scoop protein powder, and ½ tsp vanilla. Taste before adding any optional maple syrup. 4. Spread a thin layer over the cold bars, dust with pumpkin pie spice, and chill again until the topping holds its shape. 5. Lift from the pan and cut into 10 bars (2 rows × 5 columns). Enjoy!
Notes
**Keep refrigerated; the icing is firm when cold, not hard like a chocolate shell.
**Storage: Keep a few bars in the fridge and eat within refrigerated leftovers within 3–4 days). Freeze the rest rather than leaving dairy-iced bars out all week; thaw in the fridge.