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–+ servings
Gluten-Free Protein Blondies

Gluten-Free High-Protein Blondies (Easy and Healthy)

5 from 2 votes
A thick, buttery, and decadent high-protein blondie bar that is naturally gluten-free. Using the BakedLean method, these bars stay incredibly fudgy and moist while delivering 18g of protein per serving.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 bars
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 144 g whey protein powder (about 4½ scoops)
  • 55 g almond flour
  • 25 g coconut flour
  • ½ tsp baking soda
  • 1 pinch salt
Wet Ingredients
  • 90 g butter, melted and slightly cooled
  • 40 g almond butter
  • 90 g brown sugar
  • 130 g unsweetened applesauce
  • 2–4 tbsp milk or water, as needed
Mix-ins
  • 45 g dark chocolate chips

Equipment

Digital Scale
Digital Scale
Silicone Spatula
Silicone Spatula
8x8 Inch Square Pan
Parchment Paper
Parchment Paper

Method
 

  1. Preheat oven to 170°C (340°F). Line an 8×8 inch (20×20 cm) pan with parchment paper.
  2. In a large bowl, whisk together the whey protein powder, almond flour, coconut flour, baking soda, and salt.
  3. In another bowl, whisk together the melted butter, almond butter, brown sugar, and applesauce.
  4. Add the dry ingredients to the wet mixture. Stir until a thick, smooth batter forms. If needed, add milk or water 1 tablespoon at a time until spreadable.
  5. Let rest for 5 minutes to allow coconut flour to hydrate completely.
  6. Gently fold in the dark chocolate chips.
  7. Spread batter evenly in the prepared pan. Bake for 15–18 minutes, until edges are set and the center is just slightly soft.
  8. Let blondies cool fully in the pan before slicing. They will firm up as they cool — this is key for proper texture.

Nutrition

Calories: 220kcalCarbohydrates: 19gProtein: 18gFat: 12g

Notes

Gluten-Free High-Protein Blondies Tips & Expert Strategy

TEXTURE AND MOUTHFEEL: These blondies are meant to be dense and intensely fudgy. Do not expect a light, airy cake crumb; pulling them while the center is slightly soft locks in the rich texture.
INGREDIENT SUBSTITUTION WARNING: Swapping a whey/casein blend for 100% whey isolate will destroy the structural moisture of the bar, leaving you with a dry, rubbery, and crumbly finish.
THE BETTER LATER RULE: These bars experience a mellowing effect. Allowing them to chill completely in the fridge overnight concentrates the vanilla notes and firms up the chew significantly.
PROFESSIONAL FINISHING TOUCH: Serve these bars slightly chilled alongside a hot espresso, or microwave a single bar for exactly 10 seconds to soften the dark chocolate chips right before serving.

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