Chocolate Chip Protein Blondies (Whey)
Easy whey protein recipe with chocolate chip deliciousness! Chocolate chip protein blondies make a great high protein snack.
Servings: 9 blondies
Calories: 129kcal
Equipment
- 8" square pan
- parchment paper
- oven thermometer highly recommended for best results
- kitchen scale highly recommended for best results
- mixing bowl
- whisk or fork
- rubber spatula or spoon
- teaspoon
- wire cooling rack
Ingredients
- 1 cup unsweetened applesauce
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup vanilla whey concentrate
- 2 tablespoons coconut flour
- 2 tablespoons coconut sugar
- 2 tablespoons inulin
- ¼ cup sugar free dark chocolate chips
Instructions
- Preheat oven to 325F (165C) and line an 8" square pan with parchment paper.
- Mix applesauce and coconut oil with a whisk until well combined.1 cup unsweetened applesauce, 2 tablespoons coconut oil
- Add remaining ingredients, except for chocolate chips, and mix well. It may look grainy at first, but it will become more smooth as the whey protein hydrates.1 teaspoon vanilla extract, 1 cup vanilla whey concentrate, 2 tablespoons coconut flour, 2 tablespoons coconut sugar, 2 tablespoons inulin
- Fold in the chocolate chips.¼ cup sugar free dark chocolate chips
- Pour the batter into the parchment-lined 8x8" pan.
- Bake for 18-20 minutes, or until the edges are firm. The center can be a little less firm, as it will set as the blondies cool.
- Let cool to room temperature on a wire cooling rack.
- Slice into 9 squares, and enjoy! Store leftovers in the refrigerator in an airtight container.
Notes
This recipe was formulated for whey protein concentrate, and I do not recommend substituting other types of protein powder. Different types of protein powders bake very differently! Read more here: The Best Protein Powders for Baking.
Mashed bananas can be subbed for the applesauce. In this case, you may need to lessen the bake time slightly to account for the change in texture.
Other granulated sweeteners (like granulated erythritol or monk fruit erythritol blend) would be great in place of the coconut sugar.
I wouldn't recommend almond flour as a sub for the coconut flour, but fine gluten free flours (without added gums) should be ok. Flours with gluten will likely make the texture tough and bready.
Inulin is a key ingredient here, so I don't recommend substituting or omitting it. Without inulin, the recipe would be more cake-like. Inulin gives it the chewy bar/blondie texture.
Nutrition
Serving: 1/9 recipe | Calories: 129kcal | Carbohydrates: 13g | Protein: 8g | Fat: 6g | Fiber: 4g | Sugar: 5g | Net Carbohydrates: 7g | Erythritol: 2g
