(👇 recipe) 100 Calorie High Protein Crunchy S’mores Cookie Bake Blondies @RecipeLab App 🗣️🗣️ Are you FOLLOWING @nickkaz.fit — @recipelab.app my low-calorie, high-protein recipe generator app is out now ✳️ Estimated Macros — If Cut Into 12: ~100 Calories, ~9–10g Net Carbs, ~4–5g Fat, ~7g Protein per piece Almost 100g protein per sheet ✳️ Wet Ingredients: 140g (about 1/2 Cup + 2 tbsp) Light Butter or Butter, softened 120g (about 2/3 Cup) Brown Sugar Substitute 120g (about 1/2 Cup + 1 tbsp) Granulated 1:1 Sugar Substitute 1 Medium Egg 30mL (2 tbsp) Egg Whites 5mL (1 tsp) Vanilla Extract ✳️ Dry Ingredients: 80g (about 2/3 Cup) All-Purpose Flour 60g (about 1 1/2–2 Scoops) Vanilla Casein Protein Powder 15g (about 2 tbsp) Coconut Flour 3g (1/2 tsp) Baking Soda 3g (1/2 tsp) Salt ✳️ Mix-Ins: 56g (1/4 Cup) Lily’s Sugar-Free Chocolate Chips 16g (1 Serving) Sugar-Free Max Mellow Marshmallows or Regular Marshmallows ✳️ Extras: Graham Crackers Kinder Bueno, chopped Extra Max Mellow Marshmallows Extra Lily’s Chocolate Chips or Chocolate Chunks Everything under Extras is optional and is not included in the estimated macros. I didn’t use all of the extras for every blondie I stacked. The first couple I made didn’t even have the Kinder Bueno or graham crackers and barely had any marshmallows, so you can really add as much or as little as you want. ✳️ Instructions: 1. Mix the light butter, brown sugar substitute, and granulated sugar substitute together until creamy. 2. Add the egg, egg whites, and vanilla and mix again. 3. Add all the dry ingredients and mix until a thick dough forms. 4. Fold in the Lily’s chocolate chips and let the dough sit for 5–8 minutes. 5. Press half the dough into a parchment-lined 8x8 pan, add as many marshmallows as you want, then cover with the remaining dough. 6. Top with extras if using. 7. Bake at 350°F for about 20–25 minutes, until the edges and top are golden. 8. Let cool completely before slicing so it firms up and gets crunchier. ✳️ Note: There is more sugar substitute in this recipe because it helps the blondies crystallize and get much crunchier after baking and cooling. - @nickkazfit