|Large egg white||1|
|Sugar||½ cup (100g)|
|Lemon Zest (1 small lemon)||2 tsp|
|Almond flour||½ cup (48g)|
|Isopure Whey Protein Isolate - Unflavored||2 scoops (58g)|
|Potato Starch||2 tbsp (20g)|
|Fine sea salt or table salt||½ tsp|
|Almond butter||¼ cup (60g)|
|Olive oil||¼ cup plus 1 tbsp. (66g)|
|Honey||¼ cup (85g)|
|Vanilla extract||½ tsp|
|Lemon juice||2 tsp|
|Blueberries (frozen or fresh)||¾ cup (85g)|
|Sugar free sprinkles as desired (not used)|
Preheat oven to 350° F. Line an 8-inch square pan with parchment paper. Alternatively, grease pan with non-stick spray.
In the mixing bowl of an electric mixer, press the lemon zest into the sugar with your fingertips. Add eggs and the egg white and whisk 5-10 minutes at high speed. The mixture will be pale yellow, somewhat thick, and look spongey.
In a small bowl, whisk together the almond flour, protein powder, potato starch and salt. (If either the almond flour or the potato starch are clumpy, sift them into the bowl before whisking together.)
In a small bowl, whisk together the almond butter, olive oil, honey, vanilla, and lemon juice until smooth. With the electric mixer, whisk this mixture into the egg/sugar mixture until fully incorporated. You may have to stop the mixer to wipe down the sides with a rubber spatula.
Add the dry ingredients, mixing just until fully incorporated.
Fold in blueberries and spread into prepared pan.
Bake 25-29 minutes. The edges should be golden brown, the top should be lightly browned, and a toothpick inserted in the middle should come out clean. (If using frozen blueberries, you may need to bake a few additional minutes.) Cool completely in pan on wire rack.
For the glaze, sift the confectioner’s sugar into a bowl. Add the lemon juice and whisk until it is a smooth consistency. (If it is too thick, add more lemon juice, ½ tsp. at a time. If it is too loose, add more confectioner’s sugar, 1 tsp. at a time. Top with sprinkles, as desired.
Makes 16 servings.*Per Serving
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.