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CHOCOLATE CHIP BLONDIE

Chocolate Chip Blondie 


Dessert can be a daily thing! Once you try these Chocolate Chip Blondies, you will never have a desert free day again. Our Protizyme Vanilla Cake works in place of sugar to add just the right amount of sweetness.  

A mix of coconut flour and almond flour keep these gluten free, perfectly moist, and full of fiber and protein. We love them with semi-sweet chocolate chips, but trying adding white, dark, or even peanut butter chips to the mix!


Ingredients

  • 1 scoop @metabolicnutrition Vanilla Cake (35g)
  • 2 T almond flour (14g)
  • 1 T coconut flour (8g)
  • 1/2 cup canned pumpkin (120g)
  • 3 T egg substitute (46g)
  • 2 T unsweetened almond milk (30ml)
  • 1/2 t baking powder
  • 1/2 t vanilla
  • 1/2 t cinnamon
  • 2 T chocolate chips (30g)

Instructions

  1. Mix dry ingredients in one bowl and wet ingredients in another
  2. Combine
  3. Stir in chocolate chips - add more, less, or leave out completely
  4. Pour batter in 5x7 baking dish coated with nonstick spray
  5. Bake at 350 for 30-34 minutes

Macros

The entire batch with chocolate chips (all six blondies) 

460 calories 20F 40C 38P

Finished Product

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