Description
Indulge in these deliciously rich and nutty sugar-free pistachio blondies, featuring a tender texture and a delightful crunch from chopped pistachios.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 2 tbsp Isopure unflavored whey protein isolate
- 1 tbsp Anthony’s oat fiber
- 1/3 cup Wholesome allulose
- 2 tbsp Lakanto granular monk fruit
- 1 3/4 tsp Rumford baking powder
- Pinch of fine sea salt
- 2 large eggs
- 2 large egg whites
- 1 tbsp Kerrygold unsalted butter, melted and cooled
- 1/3 cup Fage 0% Greek yogurt
- 1/2 tsp pure vanilla powder
- 1/4 tsp alcohol-free almond extract
- 1/4 cup shelled pistachios, roughly chopped, plus 1/4 cup for topping
Instructions
- Preheat your oven to 325°F. Line an 8×8 metal baking pan with parchment paper.
- Whisk together the almond flour, whey protein, oat fiber, allulose, Lakanto, baking powder, and a pinch of sea salt in one bowl.
- In a separate bowl, whisk the eggs, egg whites, melted butter, Greek yogurt, vanilla powder, and almond extract until smooth.
- Fold the wet ingredients into the dry until just mixed to maintain a light texture.
- Fold in 1/4 cup of the chopped pistachios.
- Spread the batter evenly into the prepared pan.
- Scatter the remaining 1/4 cup of chopped pistachios on top, pressing down lightly.
- Bake for 26-31 minutes, until edges firm up and center springs back when touched.
- Allow to cool completely in the pan for at least 45 minutes, then refrigerate for 1 hour before cutting into bars.
Notes
These blondies can be stored in the refrigerator for up to a week or frozen for up to a month.
Nutrition
- Serving Size: 1 blondie
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg