Ingredients
Dry Ingredients
- 144 g vanilla whey protein powder approximately 4.5 scoops
- 55 g almond flour
- 25 g coconut flour
- 1/2 tsp baking soda
Wet Ingredients
- 90 g butter melted and slightly cooled
- 40 g almond butter smooth
- 2 large eggs room temperature
- 120 g granulated sweetener monk fruit or sugar
- 1 tsp vanilla extract
Method
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, almond butter, sweetener, eggs, and vanilla until smooth.
- Add all dry ingredients to the bowl and fold gently until a thick, glossy batter forms.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 16–18 minutes until the edges are set but the center is still slightly soft.
- Allow to cool completely in the pan before slicing into bars.
Nutrition
Notes
Texture Control: These blondies are meant to be pulled while slightly underbaked. They firm up as they cool, locking in a fudgy interior.
Protein Choice: A whey/casein blend works best. Pure whey can dry the bars out.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze individually wrapped bars for up to 2 months.