Vanilla Cake Batter Protein Blondies


¼ cup stevia or sweetener of choice
1 egg
3 egg whites
½ cup plain greek yogurt
¼ cup unsweetened vanilla almond milk
1 tsp. vanilla extract
1 tsp. butter extract
Sprinkles, optional

Vanilla Cake Batter Icing
1 cup cottage cheese
2 tbsp. cashew butter
½ tsp. vanilla extract
½ cup xylitol or sweetener of choice
2 Tbsp. sugar free maple syrup


1.  Pre heat the oven to 350 F. Line an 8 x 8 baking pan with foil and spray with cooking spray.

2.  Combine almond meal flour, coconut flour, and protein powder in a large mixing bowl. Combine egg, egg whites, syrup, greek yogurt, milk and extracts in a separate bowl and, using a whisk or handheld mixer, mix until smooth. Pour the wet ingredients into the bowl of dry ingredients and mix together until batter is well combined and smooth.

* Note: I used a hand held mixer since this batter is a bit thick.

3. Spoon blondie batter into the baking pan and smooth down. Add sprinkles, if desired. Place baking pan in the oven and bake for 35-38 minutes. Remove from the oven and let cool for at least 30 minutes.

*Note: I poured ½ of the batter in the pan, added a layer of sprinkles, added the remainder of the blondie batter on top, and added more sprinkles.

4. To make the icing, put all of the icing ingredients in a blender or food processor and blend until mixture is completely smooth. Stop and scrap the sides of the bowl a couple of times to ensure everything turns smooth. Slice blondies into 16 squares and evenly distribute icing on top of each blondie. Add sprinkles, if desired.

Makes 16 servings
1 serving = 1 square with icing (sprinkles not included)

Macros for 1 serving:
196 calories, 13.3g protein, 10g carbs, 12.7g fat, 5.2g fiber, 2.5g sugar

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