Ingredients
- 2 cups almond flour 7 1/2 ounces
- 1/3 cup dairy-free vanilla protein powder gluten-free, if needed
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon stevia
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted
- 2 large eggs
- 1 egg yolk
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- zest of one large lemon
For The Glaze:
- 1 1/2 tablespoons coconut oil melted
- 1 1/2 tablespoons dairy-free vanilla protein powder gluten-free, if needed
- stevia to taste, if desired
Instructions
- Line the inside of a 7-quart slow cooker with parchment paper, making sure to leave a little bit extra to use as a handle. I find it helps to rub the inside of the slow cooker with coconut oil first so the parchment has something to stick to.
- In a medium bowl, whisk together the almond flour, protein powder, poppy seeds, baking powder, baking soda, salt, and stevia until well combined. Set aside.
- In a large bowl, using an electric hand mixer, beat together the coconut sugar and coconut oil. Add in the eggs, egg yolk, lemon juice, vanilla, and lemon zest and beat until smooth and combined.
- Add the dry ingredients into the wet ingredients and stir until well combined.
- Spoon the batter into your slow cooker and spread out evenly. Cover and cook until the bars feel set and a toothpick inserted in the middle comes out clean, about 1 hour. Be careful not to overbake: My slow cooker is very large. If yours is smaller, your bars will be thicker and could take longer to cook, so check them after 1 hour and see what's going on.
- Turn off the slow cooker and let the bars cool inside for at least 45 minutes. Then, gently lift them out of the slow cooker and slice into bars.
- Whisk together the glaze ingredients until smooth, and drizzle over the bars.
