@foodandperfumelover: 📊 Nutritional Info (per serving, 9 servings total) Calories: ~161 | Net Carbs: ~4g | Protein: ~13g | Fat: ~9g | Fiber: ~2g | Total Carbs: ~6g Prep: 20 min | Cook time: 24–28 min | Chill/Rest: 1 hr 20 min | Serves: 9 Equipment: parchment-lined 8×8-inch metal baking pan 🍋 Lemon Brownies - ½ cup + 1 tbsp almond flour (60g) - ⅓ cup whey isolate (40g) - 2 tbsp oat fiber (12g) - ½ tsp baking powder + ¼ tsp salt - ½ cup allulose (80g) - 2 large eggs + ⅔ cup pasteurized egg whites (150g) - 1 cup + 2 tbsp 0% Greek yogurt (250g) - 1 tbsp + 1 tsp butter, melted (16g) - ¼ cup lemon juice (60ml) + 1½ tbsp zest (6g) - ½ tsp vanilla powder 🤍 White Chocolate Topping - 3 oz reduced-fat cream cheese (85g) - ⅓ cup 0% Greek yogurt (80g) - 2 tsp whey isolate (5g) - 2 tbsp powdered allulose (20g) - 20g sugar-free white chocolate - 2g finely grated lemon zest 📋 Instructions: 1. Heat oven to 325°F. Line pan with parchment. 2. Whisk almond flour, 40g whey, oat fiber, baking powder, salt, and allulose. 3. Whisk eggs, whites, yogurt, butter, lemon juice, zest, and vanilla. 4. Fold wet into dry just until combined. Rest 3 minutes. 5. Spread evenly and bake 24–28 minutes until edges are lightly golden and a tester shows moist crumbs. 6. Cool 15 minutes in pan, then completely on a rack. 7. Melt white chocolate; cool 3–4 minutes. 8. Beat cream cheese, powdered allulose, and 5g whey smooth. Beat in chocolate, then gradually add yogurt. 9. Spread thickly over cooled brownies, finish with lemon zest, and chill 30 minutes. 10. Cut into 9 thick squares. Success Notes: - Use oat fiber, not oat flour. - Don’t overbake; the center should stay dense and moist. - Add yogurt gradually so the topping remains thick. - Let bars stand 5–10 minutes before serving for the softest texture. #lemon #dessert

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Monday 21 September 2026 21:07:28 GMT