These Pumpkin Blondies were an experiment that turned out very well. They are low carb, high protein and full of good fats. They are grain free, sugar free and nut free too for all of you who have nut allergies. If you follow Trim Healthy Mama, these are an S treat.
They were so moist, you would never know they were not made with regular wheat flour.
So, anyway, some of the ladies on Facebook were asking me to post the recipe here to my blog so they can pin it. So here you go, ladies!
Pumpkin Blondies (S)
1 15 ounce can pumpkin
1 cup brown sugar (I used Just Like Brown Sugar but you can use 1 cup of sweetener of choice with 1/2 tsp yakon syrup or black strap molasses)
2/3 cup melted coconut oil
1 tsp of vanilla extract
3 tsp baking powder
1/2 tsp sea salt
1/2 cup vanilla whey isolate
2/3 cup coconut flour
Handful of on plan chocolate chips to sprinkle on top
Preheat oven to 350. Spray a 9x13 inch pan with coconut oil cooking spray. Mix the first 7 ingredients together until smooth. Add the protein powder and blend until smooth. Then add the coconut flour and blend until smooth. Let it sit for 5 minutes. Pour into prepared pan and bake for 30 to 35 minutes or until a toothpick comes out clean.
Makes 18 thick squares.
133 calories, 10.5 grams of fat, 2.9 grams net carbs and 4.5 grams of protein per square