Cherry Crumb Bars (Almond Flour and Protein)

This was the first time I tried a crumble with almond flour and protein powder and the flavour and consistency was awesome. These healthy cherry crumble bars are gluten-free, refined sugar free, low carb, vegan and high in protein.

Crust:
½ cup unsalted butter, at room temperature (75 g)
1 cup almond flour (75 g)
1 cup vanilla whey protein powder (130 g)
¼ cup coconut sugar (20 g)
¼ tsp. sea salt

Filling:
3 cups cherries, pitted (200 g)
2 Tbsp. vanilla whey protein powder
2 Tbsp. lemon juice, freshy squeezed

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Line an 8" (20 cm) square pan with parchment paper

Beat butter with coconut sugar in a bowl until light and fluffy. Add almond flour, protein powder and salt; beat until dough forms clumps but does not completely hold together.

Press ¾ of the previous dough mixture into bottom and 1 inch up sides of prepared pan.

Stir together cherries, protein powder and lemon juice in a bowl. Spread over the crust.

Crumble remaining dough mixture evenly over top, squeezing to create clumps.

Bake until crust is golden, about 45 minutes. Let it cool 20 minutes.

Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into squares.

Store in an air tight container at room temperature or fridge.