Ingredients
Scale
- 8 tablespoons (4 oz or 1 stick) butter, melted
- 1/2-2/3 cup brown sugar substitute (depending on how sweet you like your keto desserts!)
- 1 egg
- 1 tablespoons vanilla
- 1 cup (4 oz or 112 g) almond flour
- 1/4 cup collagen peptides
- 1/4 cup coconut flour or protein powder (mixed protein source is best)
- 1/4 teaspoon salt
- 1/2 - 1 cup blueberries (divided)
Instructions
- Preheat oven to 350 degree F. and line a 8 x 8 pan with parchment. Make sure your egg is out of the fridge and are at room temperature. Melt the butter, either in the microwave or on the stovetop. Let the butter sit off the heat to come to room temperature.
- Once the butter has cooled, stir in the brown sugar substitute. Whisk vigorously until the sweetener is fully blended into the butter
- Add the egg and mix it in thoroughly. Stir in vanilla.
- Stir in the almond flour, collagen and coconut flour (or protein powder) followed by the salt. Once combined, fold the blueberries into the batter until evenly distributed.
- Spread the batter evenly into the prepared pan. Sprinkle additional blueberries on top, if desired.
- Bake in the oven for 25-30 minutes (depending on your desired gooeyness factor).
- Remove from oven and cool in pan.
Notes
- for less carbs, use only 1/2 cup of blueberries
- Prep Time: 5
- Cook Time: 30
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, Summer
Nutrition
- Serving Size: 1 blondie
- Calories: 117
- Sugar: 1
- Fat: 7.3
- Carbohydrates: 3.4
- Fiber: 0.4
- Protein: 4.2
