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Protein Blondies (Low Carb) - Soft, Chewy, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground, not almond meal)
  • Vanilla or unflavored whey or whey–casein blend protein powder (use a brand you like; pea protein works with tweaks)
  • Granulated low-carb sweetener (brown-style erythritol/monk fruit blend or allulose for extra chew)
  • Baking powder
  • Salt
  • Unsweetened almond milk (or other low-carb milk)
  • Eggs
  • Almond butter or cashew butter (unsweetened, runny)
  • Melted butter or coconut oil
  • Vanilla extract
  • Sugar-free chocolate chips (or chopped 85–90% dark chocolate)
  • Optional: Cinnamon, espresso powder, chopped nuts, flaky sea salt

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Whisk dry ingredients: In a large bowl, whisk 1 1/4 cups almond flour, 1/2 cup protein powder, 1/2 cup low-carb sweetener, 1 teaspoon baking powder, and 1/4 teaspoon salt. Break up any clumps.
  3. Blend wet ingredients: In a separate bowl, whisk 2 large eggs, 1/3 cup almond milk, 1/3 cup runny almond or cashew butter, 3 tablespoons melted butter or coconut oil, and 2 teaspoons vanilla until smooth.
  4. Combine: Pour wet into dry and stir until just combined. The batter will be thick but spreadable. If too dry, splash in 1–2 more tablespoons almond milk.
  5. Add mix-ins: Fold in 1/3–1/2 cup sugar-free chocolate chips. Reserve a few for the top.
  6. Spread and top: Scrape batter into the pan and smooth the surface. Sprinkle reserved chips. For a classic blondie vibe, dust a pinch of cinnamon on top.
  7. Bake: Bake 18–22 minutes until the edges are set and lightly golden and the center is just barely firm. A toothpick should come out with a few moist crumbs.
  8. Cool: Let cool in the pan 20–30 minutes, then lift out and cool another 10 minutes before slicing. This helps them set and stay fudgy.
  9. Slice and serve: Cut into 12 squares for snack-sized portions or 9 for dessert-sized.