|Brown erythritol||1 cup + 2 tbsp (216g)|
|Molasses (optional - deepens the flavor and increases the moisture in the blondies)||1 tbsp (15ml)|
|Unsalted butter, melted||1/2 cup|
|Creamy natural peanut butter||1 cup (256g)|
|Non-fat Greek yogurt||3/4 cup (170g)|
|Vanilla Extract||1 tbsp|
|Eggs, room temperature||2|
|Isopure Unflavored Protein Powder||2 scoops (58g)|
|Blanched almond flour||1 cup (112g)|
|Kosher salt||1 tsp|
|Xanthan gum (optional to bind the blondies together)||1/2 tsp|
|Sugar free dark chocolate chips (optional)||100g|
|Sugar free dark chocolate bar for topping (optional)||42g|
|Peanut butter drizzle, chocolate drizzle, sea salt for topping (optional)|
1.Preheat your oven to 350°F, grease and line a 9x9 baking pan with parchment paper.
2. In a large bowl, combine melted butter with brown erythritol and molasses. Beat with a mixer on medium-high speed until well combined and there are no lumps. Add in the greek yogurt, peanut butter and vanilla extract, and mix until smooth. Next, add in the eggs one at a time and mix until the batter is creamy and smooth.
3. Add in your Isopure, almond flour, salt and xanthan gum. Mix with the hand mixer until well combined. Fold in optional chocolate chips. Spoon the dough into your baking pan and spread until smooth and even.
4. Bake for 22-27 minutes, until the middle is set and the top is golden brown, or longer if you prefer the blondie to be more baked. If you stick a toothpick in the middle, a few moist crumbs will come out. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before cutting in.
Makes 16 servings
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.