Make the cookie base: In a mixing bowl, combine the ghee, cashew butter, maple syrup, vanilla extract, almond extract, and lemon zest. Stir until smooth.

Add the almond flour and protein powder, mixing until a soft dough forms. Press the dough evenly into a parchment‑lined 8×8 or loaf pan.

Make the frosting: Beat the softened cream cheese with protein powder, raspberry powder, lemon juice, and powdered sugar until thick, creamy, and bright pink.

Spread the frosting over the cookie base.

Chill for at least 1 hour to set, then slice into bars and enjoy.

Store leftovers in the fridge for up to 5 days.