Carrot Cake Protein Blondies - Low Calorie, Sugar Free
Prep Time10mins
Cook Time25mins
Total Time35mins
Servings: 162" bars
Course: Dessert
Cuisine: American
Dense, chewy and light Carrot Cake Protein Blondies with slight crunch of pecans. These healthy carrot cake blondies are made with protein powder, and have no butter; Gluten free, Vegan and sugar free too!
Ingredients
½cupWhole Wheat Pastry Flour, 60g, see post for sub
½cupVanilla Protein Powder, 45g, about 1½ scoops
¼cupPeanut Butter Powder, 24g
¼cupZero Calorie 1:1 Sugar Replacement, 48g
1tspCinnamon
¼tspNutmeg
½tspBaking Soda
1cupNon-fat Greek Yogurt, 225 g
⅓cupUnsweetened Almond Milk, 80ml
1TbspPeanut Butter, 16g
1⅔cupGrated Carrots, 197g, from 3 medium
1TbspChopped Pecans, 14g
Instructions
Preheat oven to 350°F and line an 8” x 8” baking dish with parchment paper.
In a bowl, whisk whole wheat pastry flour, vanilla protein powder, peanut butter powder, zero calorie sugar replacement, cinnamon, nutmeg and baking soda.
In a large bowl, whisk together Greek yogurt and Milk.
Add dry mix to wet, and gently stir until just starting to mix.
Add peanut butter and carrots and fold until combined.DO NOT OVER-MIX or protein powder will make the cake blondies gummy.
Add in optional pecans and fold again.Do not over-mix.
Transfer to baking pan and bake for about 25-27 minutes.
Top should be set and toothpick inserted into the center should come out dry.
Remove from oven and let cool completely.Cut into slices and enjoy!
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.