Ingredients
Units
Scale
- 1/2 cup butter melted
- 3/4 cup sour cream, room temperature
- 2 eggs, room temperature
- 2/3-1 cup sweetener of choice (depending on how sweet you like your desserts!)
- 1 tsp vanilla
- 1 tbsp espresso powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup oat fiber (not oat flour!)
- 1/4 cup flaxseed meal (not whole flaxseeds!)
- 1/4 cup psyillium husk powder
- 1 scoop (30 g) pea protein powder (plain or flavoured)
- 1 cup chopped walnuts or sugar-free chocolate chips or both!
Instructions
- Preheat the oven to 350 degrees F. Line an 8 x 8-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, egg, sour cream, sweetener and vanilla.
- Add in the remaining ingredients, except for the nuts (or chips) and stir. If mixture seems too dry, add 1-2 tbsp of water or almond milk
- Fold in 3/4 cup of nuts. Spread the batter in the pan, making sure to press it all the way to the edges (I will wet my fingertips and press the batter all the way to the edges)
- Sprinkle remaining 1/4 cup of nuts (chips) over the top and bake for 17-20 minutes or until edges are set but middle is still slightly jiggly - do not overbake or they will end up more "cake-like" then "blondie-like"
- Remove and let cool before slicing into 16 squares
Notes
- use as much or as little sweetener as you wish - I like to use less sweetener if I plan on eating these for breakfast and more sweetener if I making a dessert!
- Feel free to swap the walnuts for your favorite nut, or even use chocolate chips in place of the nuts.
- Prep Time: 10 mintues
- Cook Time: 15 minutes
- Category: Snacks, Breakfast, Dessert
- Method: Baking
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square
- Calories: 145
- Sugar: 0.7
- Fat: 13
- Carbohydrates: 5.3
- Fiber: 4.3
- Protein: 2.8
