Keto Browned Butter Chocolate Chip Blondie
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INGREDIENTS:
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
3 eggs
1/2 cup almond flour (SIFTED!!)
1 tsp baking powder
1/2 cup Lily’s chocolate chips
**Drizzle:**
1 tbsp butter
2 tbsp almond butter
liquid stevia
DIRECTIONS:
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Preheat oven to 350
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In a pan, melt the butter and sugar substitutes until fully dissolved. I browned the butter first and then put in the sweetener.
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Once dissolved, pour the butter/sugar into a mixing bowl and add your protein powder, salt, coconut oil, and vanilla. Mix until well combined.
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Once thoroughly mixed, add 3 ROOM TEMPERATURE eggs. Blend eggs.
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Make sure your almond flour is sifted.
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Once sifted, add your almond flour and baking powder. Blend well.
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Mix in chocolate chips
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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.
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Macros:
Serves 8
Calories: 328
Fat: 29g
Total carbs: 4.7
Fiber: 2.8
NET CARBS: 1.9
Protein: 12.9
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.
