By Trish Rapley - 2th March 2025

​Serves 4-8 people

These Keto protein white blondies are a delicious and guilt-free treat that perfectly blends a rich white chocolate flavour accompanied with fresh raspberries or sauce with the benefits of high protein and low carbs.

Made with almond flour and sugar alternatives, these blondies satisfy your sweet tooth while keeping you on track with your keto lifestyle. They're moist, and packed with nutrients, making them an ideal snack for anyone looking to indulge without compromising their diet.

Enjoy them as a post-workout boost or a delightful dessert any time of the day!

​Ingredients:

½ cup butter, melted

½ cup brown sugar replacement

½ teaspoon baking powder

¼ teaspoon kosher salt

2 large egg

½ cup of vanilla protein powder 

1 teaspoon vanilla extract

2 cups almond flour

1 tablespoon psyllium husk powder

1 cup fresh or frozen raspberries

⅓ white chocolate chips ​(optional)

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NOTES

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For the brown sugar replacement, I use "Whole Earth Brown Sugar Replacement"

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I use "100% Whey Protein - Vanilla by Emrald Labs" for all my protein-based recipes! It's an easy product to work with and it has a great taste too!

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The white chocolate chips are optional and you can combine them with the mixture before cooking or sprinkle on top!​

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Again, this is another favourite of mine! It's quick and simple to make for a busy mum and shift worker without the guilt!

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The raspberries can be either fresh or frozen but ideal fresh is always better. With these, they can be used in multiple ways. I like chunks of raspberries through my blondies so I slice them roughly but it's entirely up to you how they are combined with the mixture! You can also use a raspberry jam instead!

It's all about personal choices with my recipes and having fun in the moment!

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Method:

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• Pre-heat oven to 180°C

• Grease a 9-inch pan, or line it with parchment paper. 

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Prepare Brownie Base:

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• Place all the ingredients into a mixing bowl.

• In a large mixing bowl, using a hand mixer or wooden spoon combine all the ingredients - except the white chocolate chips and raspberries, well until smooth in texture.

• Puree with a blender or crush with a fork, or slice with a knife - the raspberries until the desired consistency is reached.

• Once well-combined mix in the choc chips - and raspberries chucks (if you've chosen chunks) see notes!

• Spread into the pan, using a spatula. 

• Add the raspberry sauce or jam and swirl in with a wooden screwer (if you choose the raspberry sauce or jam)

• Bake 20 minutes

• Allow to cool for at least 45 mins before slicing them up, otherwise place them in the fridge overnight!

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