Prep your pan. Line an 8x8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly mist with oil if your parchment is thin.

Make the base. In a bowl, combine 1 1/2 cups almond flour, 1/2 cup vanilla whey protein, 2 tablespoons shredded coconut (optional), 3–4 tablespoons powdered sweetener, and a pinch of sea salt. Add 3 tablespoons melted coconut oil, 1 teaspoon vanilla extract, and 1–2 tablespoons almond milk. Stir until it forms a slightly sticky crumb.

Press and chill. Press the base mixture evenly into the pan. Pack it firmly with the back of a spoon. Chill in the fridge while you make the lemon cream layer.

Bloom the gelatin. Sprinkle 1 1/2 teaspoons unflavored gelatin over 3 tablespoons cold water in a small bowl. Let it sit 5 minutes to bloom.

Mix the lemon cream. In a medium bowl, whisk 6 ounces softened cream cheese, 3/4 cup plain Greek yogurt, 1/3–1/2 cup powdered sweetener (to taste), finely grated zest of 2 lemons, and 3–4 tablespoons fresh lemon juice. Add a tiny pinch of turmeric if you want a pale yellow color. Whisk until smooth and glossy.

Melt the gelatin. Microwave the bloomed gelatin for 10–15 seconds until just melted (or warm it gently on the stove). Whisk 2 tablespoons almond milk into the melted gelatin to temper it.

Combine smoothly. While whisking the lemon cream, slowly stream in the warm gelatin mixture. Whisk until fully incorporated and silky. If it thickens too fast, add a splash more almond milk.

Assemble the bars. Pour the lemon cream over the chilled base. Smooth the top with an offset spatula. Tap the pan lightly on the counter to release any air bubbles.

Chill to set. Refrigerate for 3–4 hours, or until the lemon layer is firm enough to slice cleanly. For quicker setting, place in the freezer for 45–60 minutes, then transfer to the fridge.

Slice and serve. Lift the slab out using the parchment overhang. Use a sharp knife warmed under hot water and wiped dry to cut into 12–16 bars. Wipe the knife between cuts for neat edges.