Peppermint Chocolate Chip Blondies [sugar-free, low-carb, dairy-free options]

Low-carb, sugar-free, protein packed, blondies!

If you are new to my blog you may not know how obsessed I have been this holiday season with peppermint. I have been adding it to everything (including my coffee & hot chocolate) because I just cannot get enough! So then comes peppermint chocolate chip blondies!

This may sound like a different combo but trust me it works! I made these during my exam period & topped them with this icing, it’s a winning combination for sure! Make sure to check out that post for my favourite protein powders. I used F-Factor’s grass-fed vanilla whey protein for this recipe but I share my favourite dairy-free/vegan options with you in that post, if you cannot do dairy!

As you will have seen in most of my recipes, my ride or die all natural, sugar-free sweetener of choice is Lakanto. This stuff just makes sugar-free baking so much easier, delicious & blood-sugar friendly! I used the powdered sweetener for this recipe! Feel free to swap with your preferred sweetener of choice but I have only tried this with one with Lakanto!

Make sure to tag me in your creations over on Instagram so I can share them on my stories! Happy baking everyone & be sure to leave me any suggestions in the comments below with recipes you want to see in 2019!

Print Recipe

Peppermint Chocolate Chip Blondies [sugar-free, low-carb, dairy-free options]

Low-carb, dense, soft, sugar-free, protein-packed, delicious festive blondies! Add these to your baking list this holiday season, or any time of the year for that matter!

Servings

Squares

Ingredients

• 1/3 cup Avocado oil
• 1 Egg You can try subbing with a flax egg for a vegan option, however I haven't tried this
• 2 tbs Nut butter I used an almond/hazelnut butter combo
• 1/2 cup Powdered Lakanto Sweetener Linked above, or preferred sweetener of choice
• 1 tsp Baking soda
• 1/4 tsp Pink salt
• 3/4 cup Milk of choice I used unsweetened walnut milk, but any nut milk/milk of choice should work
• 1 tsp Vanilla extract
• 1 tsp Peppermint extract
• 3/4 cup Almond flour Superfine almond flour works best, I like the Costco & Bob's Red Mill Superfine Almond flour brands
• 2 tbs Cassava Flour You can try adding 2-4 tbs of almond flour if you don't have this
• 1 cup Vanilla Protein Powder I linked the blog post with my favourites above, make sure to use a dairy-free one if you want this 100% dairy-free
• 1/3 cup + extra for the top Sugar-free chocolate chips I like Lily's stevia sweetened chocolate chips or Lindt 90%, use dairy-free chocolate to keep 100% dairy-free (I like Enjoy Life Brand)
• Candy cane pieces Optional* to top on the blondies

Servings Squares Ingredients 1/3 cup Avocado oil 1 Egg You can try subbing with a flax egg for a vegan option, however I haven't tried this 2 tbs Nut butter I used an almond/hazelnut butter combo 1/2 cup Powdered Lakanto Sweetener Linked above, or preferred sweetener of choice 1 tsp Baking soda 1/4 tsp Pink salt 3/4 cup Milk of choice I used unsweetened walnut milk, but any nut milk/milk of choice should work 1 tsp Vanilla extract 1 tsp Peppermint extract 3/4 cup Almond flour Superfine almond flour works best, I like the Costco & Bob's Red Mill Superfine Almond flour brands 2 tbs Cassava Flour You can try adding 2-4 tbs of almond flour if you don't have this 1 cup Vanilla Protein Powder I linked the blog post with my favourites above, make sure to use a dairy-free one if you want this 100% dairy-free 1/3 cup + extra for the top Sugar-free chocolate chips I like Lily's stevia sweetened chocolate chips or Lindt 90%, use dairy-free chocolate to keep 100% dairy-free (I like Enjoy Life Brand) Candy cane pieces Optional* to top on the blondies

Instructions

1. Preheat oven to 350 degrees C. Line a square baking pan with parchment paper & set aside.
2. Mix the oil, egg, nut butter, sweetener, baking soda, pink salt, milk, vanilla & peppermint together in a bowl until smooth & creamy.
3. Add the flours & protein powder. Note: you may need to add a bit more nut milk to thin out the batter depending on the type of protein powder & brand of flour you're using. The batter should be thick but still a fairly liquid consistency.
4. Add the chocolate chips to combine.
5. Pour the batter into your prepared pan & top with candy cane pieces (if using) & a few more chocolate chips.
6. Place in the pre-heated oven for about 25-35 minutes. Baking times vary depending on your oven. You want the top to bounce back slightly to the touch & a fork or toothpick should come out clean. However, you don't want to overbake it as that will make the final product quite dry.
7. Allow to cool in the pan & then remove. Cut into squares & top with the peppermint icing (linked above) for a delicious holiday treat that you can have any time of the year!