Protein Maple Pecan Blondies

Chewy, golden blondies with a nutty crunch and cozy maple flavor. Made with browned butter, chopped pecans, and a scoop of snickerdoodle protein powder, they taste like fall baked itself into a pan. Soft in the middle, slightly crisp at the edges, and secretly protein-packed, these blondies are gluten free, sugar free, and low carb.

Course Dessert

Cuisine American

Keyword Blondies, holiday desserts, keto dessert, low carb dessert, Maple Pecan Blondies, Protein Powder Recipes

Prep Time 15

Cook Time 20

Total Time 35

Servings squares

Calories 117.71kcal

Author Olivia Wyles

Ingredients

½ cup butter melted & browned
2 tablespoon sugar-free maple syrup allulose-based
½ cup brown sweetener allulose-based
1 egg room temperature
1 serving or scoop or ½ cup protein powder (I used Snickerdoodle Keto Chow)
½ cup pecans chopped

Instructions

Preheat oven to 350 degrees F.
Brown butter in a saucepan on medium heat (about 5-10 minutes), stirring occasionally and checking often to make sure it doesn’t burn. Set aside to cool.
Stir together browned butter, brown sweetener, sugar-free maple syrup until sweetener has dissolved. Whisk in egg. Mix in protein powder. Fold in pecans.
Transfer to 8x8 parchment-lined baking pan.
Bake for 15-20 minutes until a toothpick inserted in the middle comes out clean.

Video

Notes

1. Protein Powder– Feel free to use about ½ cup of your preferred protein powder of choice for this recipe, but please note it will change the nutrition facts drastically as protein powders vary from brand to brand. I use Keto Chow because it’s more than a protein powder, it’s a keto meal mix that provides more nutrition than just protein. It also bakes beautifully and has the best flavor variations.

2. Sweeteners– Use what works best for your lifestyle. I typically bake with Monk fruit and allulose. For this recipe, I used a liquid sweetener (sugar-free maple syrup) and a brown sweetener that is allulose-based from Besti. Allulose is great because it's a natural sweetener that doesn't affect blood sugar)

3. Egg - Make sure the egg is room temperature. This is universal for all keto and gluten free baking.

4. Protein - Since this is a relatively low calorie and very low net carb recipe, feel free to enjoy more than 1 square if you need more protein intake, the serving size squares are pretty small.

5. Nutrition and carbs– Be aware that some recipe blogs omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included it and calculated the net carbs below. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information.

11.21 Total Carbs – 1.08 Fiber – 9.83 Allulose = 0.30 Net Carbs per Square or 1/12 of recipe.

Nutrition