Salted Caramel Protein Blondies

These Salted Caramel Protein Blondies feature a chewy, caramel-flavored base with a protein boost. Perfect for a quick breakfast, it’s a simple recipe that blends sweet, salty flavors into a nutritious treat with minimal effort.

Why You’ll Love This Recipe

These blondies are a nutritious, healthy breakfast idea that transforms a chewy, caramel-flavored base with a protein boost into a delightful treat, perfect for a quick morning. Easy to bake, they’re high in protein and low in added sugars. Versatile—enjoy with fruit or solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Mix Gently: Prevents a dense texture.
• Use Fresh Nuts: Adds better crunch.
• Bake Evenly: Rotate pan halfway through.
• Avoid Overmixing: Ensures a tender crumb.
• Check Doneness: Insert toothpick to test.
• Cool Completely: Enhances flavor and texture.
• Store Properly: Keeps freshness intact.
• Adjust Sweetness: Taste and tweak honey to preference.
• Use Parchment: Eases removal from pan.
• Add Salt Wisely: Sprinkle sea salt lightly for balance.

Yield: 10 bars

Salted Caramel Protein Blondies

Print

Chewy salted caramel protein blondies, healthy breakfast treat.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• ¼ cup almond butter
• ¼ tsp cinnamon
• ½ cup vanilla protein powder
• ½ tsp baking powder
• 1 cup almond flour
• 1 large egg
• 2 tbsp almond milk
• 2 tbsp honey
• pinch salt
• pinch sea salt

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
2. Mix Wet Ingredients: In a bowl, whisk together almond butter, honey, egg, and almond milk until smooth.
3. Combine Dry Ingredients: In another bowl, whisk almond flour, protein powder, baking powder, cinnamon, and a pinch of salt.
4. Blend Mixtures: Gently fold the dry ingredients into the wet mixture until just combined.
5. Prepare the Pan: Pour the batter into the prepared pan and spread evenly.
6. Add Topping: Sprinkle a pinch of sea salt over the top of the batter.
7. Bake the Blondies: Place in the oven and bake for 20-25 minutes, or until a toothpick comes out clean.
8. Cool the Blondies: Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
9. Cut into Bars: Once fully cooled, cut into squares or bars.
10. Serve and Enjoy: Serve at room temperature, savoring these chewy, protein-packed breakfast treats!

Notes

• Mix gently for texture; use fresh nuts for crunch.
• Bake evenly to avoid overcooking; avoid overmixing to keep blondies tender.
• Store leftovers promptly to maintain freshness; reheat gently if desired.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 141Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 19mgSodium 66mgCarbohydrates 8gFiber 2gSugar 4gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Almond Flour (1 cup): For nutty base.
• Vanilla Protein Powder (½ cup): Unflavored or vanilla, for protein.
• Almond Butter (¼ cup): For richness.
• Honey (2 tbsp): For natural sweetness.
• Egg (1 large): For binding.
• Baking Powder (½ tsp): For rise.
• Cinnamon (¼ tsp): Ground, for warmth.
• Salt (pinch): Enhances flavor; adjust to taste.
• Almond Milk (2 tbsp): For moisture.
• Sea Salt (pinch): For topping.

Variations and Substitutions

• Flour Swap: Use oat flour or coconut flour.
• Protein Swap: Use pea protein or omit.
• Butter Swap: Use peanut butter or sunflower seed butter.
• Sweetener Swap: Replace honey with maple syrup.
• Egg Swap: Use flax egg for vegan option.
• Spice Swap: Add nutmeg or omit.
• Milk Swap: Use oat milk or water.
• Salt Swap: Use flaky salt or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; serve at room temperature.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm in microwave for 10-15 seconds if desired.

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