Carrot Cake Protein Bars

Recipe makes 12 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


8oz. cream cheese
1 scoop of HLTH Code Creamy Vanilla


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.

Nutritional breakdown per bar (recipe makes 12 bars)
236 Calories
11.3g Protein
22.6g Fat
3.6g Fiber
8g Total Carbs
4.4g NET Carbs