Ingredients
Scale
- 1 cup Vanilla Whey or Casein Protein Powder
- 1/2 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 cup Creamy Almond Butter (no added sugar)
- 1/3 cup Pure Maple Syrup
- 1 large Egg (room temperature)
- 1 tsp Vanilla Extract
- 1/2 tsp Maple Extract (optional but recommended)
- 1/4 cup Unsweetened Almond Milk (as needed for consistency)
- 1/2 cup Chopped Pecans
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides. Lightly spray the parchment with non-stick cooking spray to ensure the blondies lift out easily after cooling.
- In a large mixing bowl, whisk together the creamy almond butter, pure maple syrup, egg, vanilla extract, and maple extract. Stir until the mixture is smooth and well-combined. If your almond butter is too firm, microwave it for 20 seconds to soften it before mixing.
- Add the protein powder, almond flour, coconut flour, baking powder, salt, and cinnamon directly into the wet ingredients. Fold gently with a spatula. If the batter appears too thick or crumbly, add the almond milk one tablespoon at a time until you reach a thick, spreadable consistency. Fold in half of the chopped pecans.
- Transfer the batter into the prepared baking pan and use a spatula to wooden smooth the top. Sprinkle the remaining pecans over the surface, pressing them down lightly so they stick. Bake for 22 to 25 minutes. The edges should be golden brown, and a toothpick inserted into the center should come out mostly clean with just a few moist crumbs.
- Remove the pan from the oven and place it on a wire rack. Allow the blondies to cool completely in the pan for at least 30 minutes. This step is crucial for the texture to set. Once cooled, use the parchment overhang to lift the bars out and slice them into 12 even squares.
- Cook Time: 40 minutes