12 tablespoons of grass fed butter
1/2 cup + 1/3 cup golden monkfruit
2/3 cup Isopure Espresso flavored protein powder
1 tsp natural vanilla flavoring
1 tsp salt
1 tablespoon liquid coconut oil
1/2 cup almond flour (SIFTED!!)
1 tsp baking powder
1/2 cup Lily’s chocolate chips
1 tbsp butter
2 tbsp almond butter
Preheat oven to 350
In a pan, melt the butter and sugar substitutes until fully dissolved. I browned the butter first and then put in the sweetener.
Once dissolved, pour the butter/sugar into a mixing bowl and add your protein powder, salt, coconut oil, and vanilla. Mix until well combined.
Once thoroughly mixed, add 3 ROOM TEMPERATURE eggs. Blend eggs.
Make sure your almond flour is sifted.
Once sifted, add your almond flour and baking powder. Blend well.
Mix in chocolate chips
Pour into cast iron skillet (mine is 8 inch).
Bake for 20-23 minutes.
Melt 2 tbsp of almond butter and 1 tbsp butter in microwave. Stir in liquid stevia to taste. Drizzle over blondie.
Total carbs: 4.7
NET CARBS: 1.9
Note: Alright Y’all. The taste is AMAZING. However, I recommend changing the cooking time to ~35 to 40 minutes. I don’t know the science behind it, but changing from cocoa powder to protein powder in the recipe makes the need for cook time longer.