Carrot Cake Protein Bars

1 cup almond flour
2 scoops of HLTH Code Creamy Vanilla
2 eggs
¼ cup granulated monk fruit sweetener
1 cup carrots, grated
¼ cup melted butter
2 tbsp Greek yogurt

Frosting:

Instructions

Preheat oven to 375F.
In a mixing bowl, combine almond flour, HLTH Code Creamy Vanilla powder, and monk fruit sweetener.
In a separate bowl, beat eggs with butter and Greek yogurt.
Fold in the dry ingredients and add carrots. Stir until smooth.
Transfer the mixture to a parchment paper-lined 8×8 baking pan.
Bake the sponge for 30 minutes.
Remove from oven and allow cake to cool.
Make the frosting; beat cream cheese and Creamy Vanilla powder in a mixing bowl.
Spread the frosting over the cooled cake.
Chill the cake for 30 minutes before slicing and serving.