This recipe came about from people saying they don't like chocolate (I know, I think they are crazy too!). But blondies are yummy, especially when you add all different add ins to make them a bunch of different flavors. I have added chocolate chips of all kinds, extracts of all kinds and different jams to create different flavored blondies. You can also add different kinds of frostings to them to add flavors.
Jam recipe- https://youtu.be/1186AJYl1A8
Frosting Recipes- Buttercream- https://youtu.be/xQQasWnk_sM
Cream Cheese- https://youtu.be/Q7c-DuGi4NM
This recipe was adapted from my Fudgy Brownie Recipe. Basically all I did was switch out the chocolate whey protein isolate for vanilla whey protein isolate. And then I had to supplement some "flour" for the absent of cocoa powder that is in the chocolate brownies. And then obviously adding whatever flavorings you want to create whatever flavor blondie you want.
I didn't decrease the sweetener in the blondie recipe but it is definitely doable because these are definitely sweeter since there isn't any cocoa powder in them. I used a powdered monkfruit/erythritol blend to cut down on graininess in the brownie and the allulose which adds softness to the brownie. You can probably easily cut both amounts in half but the brownie may have a less soft fudgy texture. Same if you want to cut out the allulose, it may be less soft and fudgy. But I would only add about 2/3 cup more of the monkfruit/erythritol blend in place of the allulose because allulose isn't as sweet as the monkfruit/erythritol.
If you don't have vanilla whey protein powder, you can use any flavored whey protein you would like, it would just be that flavor. If you only have unflavored I would just add 1/4 tsp. extra of xanthan gum which is present in most flavored protein powders. I've tried replacing the whey with a pea protein powder and it hasn't worked in a 1:1 swap. If you want the recipe to work you can try using an alternative protein but I would suggest upping the coconut flour to make sure it doesn't stay wet in the middle which is what I find happens when I try to swap out the whey protein for beef or pea protein. The whey protein isolate I use has 0 carbs though, so you need to take that into account when using different proteins.
Same goes for any add ins you decide to use. This recipe is just one suggestion but it does add some net carbs to the final blondie because raspberries and the Lily's white chocolate have more carbs than other chocolates. The normal recipe with just a 1 carb per half ounce keto chocolate would have 1 net carb per brownie. These with the raspberry jam and white chocolate raspberry chocolate are 3 net carbs per brownie.
One important note for adding jam or chocolate chips is to add it to the top of the batter because if you put them inside the batter they will most likely all sink to the bottom no matter what you do. With placing them all on top they, some will stay on top and some will sink.
A key to either of my brownie recipe is to not over bake them. Definitely watch the instructional video in order to know when exactly you should pull them out of the oven. They are butter undercooked than overcooked so always air on the side of caution.
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Keto White Chocolate Raspberry Blondie Recipe:
16 Tbs. Salted Butter (softened) (1 Cup/8oz.)
160 g Allulose (about 1 Cup, can use any sweetener you like but allulose is less sweet than others)
144 g Powdered Monkfruit/Erythritol Sweetener (about 1 Cup)
4 Eggs (room temp.)
1/2 Tbs. Vanilla Extract (any extract you would like)
1/2 Tbs. Raspberry Extract
93 g Vanilla Whey Protein Isolate (Isopure and perfect keto work well about 3 scoops)
37 g Coconut Flour (about 1/4 Cup + 1 Tablespoon)
1 1/2 tsp. Xanthan Gum
3.5 oz. Keto White Chocolate Raspberry Chocolate Chips (Lily's) or any keto chocolate chip
1/2 Cup Raspberry Jam (or any flavored you would like)
Preheat oven to 350 degree, spray and line a 9x13 pan with parchment paper at least along the long side
With a hand mixer or a stand mixer fitted with a paddle attachment beat the soft butter and sifted sweetener together for 5 minutes, scraping down the bowl a few times
While that is whipping weigh/measure, sift and whisk dry ingredients together and measure out the chocolate chips and jam
Once butter and sweetener are fluffy, add one room temperature egg at a time scraping after each addition then add the desired extracts
Add half the dry ingredients into the mixing bowl and mix to combine, scrap and add the rest of the dry ingredients
Take the bowl off the mixer, scrap and mix the rest of the dry ingredients by hand to make sure you are well mixed
Spread evenly into the parchment lined 9 x 13 pan, dollop the jam around the top and swirl in with a knife and sprinkle the chocolate chips evenly over the blondies
Bake for 18-22 minutes, spinning half way threw, let cool completely on the counter before slicing, can leave in the pan to cut or run a spatula around the short sides and lift out with the parchment paper once cool
Can freeze in a ziplock freezer bag for a month or keep in the refrigerator for a few weeks. I would only keep it on the counter for a few days, especially if it's hot out
20 g Fat
21 g Total Carbs
4 g Fiber
14 g Sugar Alcohol
3 g Net Carbs
10 g Protein
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