Raspberry White Chocolate Blondies

These blondies are super dense – a combination of using coconut flour and purely egg whites creates a clos texture, perfect warmed up with custard (the British coming out in me!) or served with ice-cream. Equally as good is pairing with a cup of tea and some yogurt for a mid-afternoon snack.

Macros per blondie (based on 9 servings): 162kcal; 10.7g protein, 17.5g carbs, 6.4g fat




  • 100g oats, ground into a flour
  • 12 tbsp. liquid egg whites
  • 60ml unsweetened vanilla almond milk
  • 120g 0% fat plain Greek yogurt
  • 6 tbsp. runny nut butter of choice (I used 4tbsp. Fantasy French toast Epic Spreads and 2 tbsp. pumpkin spice G Butter)
  • 20g coconut flour
  • 5 tsp Stevia
  • 100g raspberries, divided into two 50g portions
  • 30g white chocolate chips


  1. Preheat your oven to 350F.
  2. In a food processor, or blender, grind the oats into a flour. Set aside in a medium mixing bowl.
  3. Blend the Greek yoghurt, egg whites, nut butter, half the raspberries and almond milk and add to the ground oats.
  4. Sift the coconut flour into the mixture and then add the Stevia, the other half of the raspberries and the white chocolate chips.
  5. Stir until thoroughly combined.
  6. Grease and line an 8” square cake tin and pour in the mixture.
  7. Bake in the center of your preheated oven for 30 minutes, until the top is golden brown and springs back when touched.
  8. Allow to cool on a wire rack before cutting into slices.
  9. Serve warm with custard, ice-cream or Greek yogurt.

-Benchpressingbaubles, x


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