My cookbook is out now: payhip.com/b/7ubMY

try to combine the ingredients without the mixer (with a spatula), the secret for a brownie-like texture is to not beat too much otherwise becomes cake

dude you have the best cooking channel for real, straight to the point, explain everything, god i love your channel

I just made these a couple days ago and I’m still enjoying them for snacks during the day. I have made quite a few of your recipes, and this is one of my favorites. I didn’t even have enough lemons to get the right amount of zest. I only had about half of what you called for, but I made them anyway, and they’re still really good. Next time I will use more zest because I love lemon. You were right in your cookbook when you said that these are really refreshing on a summer day. Really good, Felu! I will be making these again.

Just a note that most bakers check a cake is done by putting a toothpick or knife into the middle of the cake. If the crumbs come out dry - its cooked. If they are gooey, its not. No thermometer needed.

I really like your videos! It would also be interesting to add the budget of your recipes and try to combine the health aspect with the economic one: Trying to make the cheapest and healthier recipe possible! Well, it just a suggestion! I really liked your "what i eat in a day", thank's a lot for your content and your work! :)

I started making these in a cast iron (corn dodger) cornbread pan a decade ago. They have a nice golden brown crunchy exterior that I love. They also help to keep portion size in check. Make whatever kind of frosting or just heat a little honey and then dip them it in. I also like to add poppy seeds... maybe a little rum. Stay safe.

This video seems to have quite a few negative comments, but honestly for the amount of protein and keeping in mind how health conscious it is this looks flippin delicious. As a big fan of lemon/citrus flavored things I’ll definitely have to be trying this out! By chance, do you know the macros of the desert without the icing? I was possibly looking to just do a swerve powdered sugar w/ yogurt icing. Appreciate these recipes man!

This is the best macros to flavour recipe so far in my opinion. Very nice texture.

made these and they were delicious, thanks!!

It looked so good on the thumbnail I completely forgot I can't have any dairy. So imagine my surprise at cottage cheese 😂

I would use some erythritol confectioners sugar, almond milk and lemon juice to make a glaze for the Blondies to make a British lemon drizzle cake

these were good really good for a high protein desert

Dude. You're shredded... and youre making lemon blondies... crazyness. SUBBED! BTW whats your primary sport? You're pretty lean my dude!

i appreciate that you put the sign for the oven! I never learned which ones are which

You don't need a thermometer to check a cake is done, just stick a knife or chop stick in the centre, and if it comes out clean it's done. That's been used for centuries.

Where have you been all my life. Thank you.

Ich liebe deine Rezepte, das Essen sieht immer bombe aus!!

This was awesome! I made it with sugar instead of Stevia (prefer not to use artificial sweeteners - if I'm going to stimulate insulin, might as well use the real stuff!). I just used a bit more than half of what is called for (so, about 13g sugar in the mix; maybe 1/4 tsp in the icing). Mix, for me, came out a little dry before baking, so I did add about 1/4 cup of water to loosen it up. The cake is a little dry, but kind of expected that with the small amount of fat that is in it. However the flavor MORE than makes up for it. Had a piece with my oatmeal for breakfast, then another for dessert. I will be making this again (and again and again) :-)

One of my absolute favorites!

This will last a week in the fridge, easily. Will it lose punch in 2-3 days? Yes, but holy moly. DO NOT THROW IT OUT.

Going to make this, just found your page and a bunch of solid ideas I am going to try

If I was to swap the stevia for sugar in the batter does anyone know how much I should use? Thanks :)

I’ve tried this recipe twice now and I’m convinced there is a step missing… my batter is exactly the same but is more like a dough, rather than a silky batter like yours.

Love the uniqueness of this!

Not first! 😂 Great recipe as usual my friend 👏

Looks Tasty. i will look further for more of your recipes ^^

Nice! I have to try this one out.

I just tasted the batter and it's so goddamn delicious

Outstanding!

Looks hella good

Can you use almond flour or lupin flour instead of all-purpose? I've been doing keto for some time, so regular flour is a no-go for me.

Could you substitute the cream cheese for a healthier option like cottage cheese?

This looks awesome

it was the perfect single piece before you cut it :P

What are the dimensions of the baking sheet? Is that 7x5 in?

You live in my area. Insane. Btw thank for your recipes, theyll help me loose more weight in my journey. Have alrdy lost 52Kg, still 40 Kg to go

Love your videos man. Had a question for you - when you make recipes in bulk, do you track it in MFP by just creating a new food item with the total grams then portioning out the grams you ate?

has anyone done this recipe?? By 43 ppl commenting.. and no one has made it? Could you please comment if you've done it and how it worked?

Wow

Any way to make this vegan?? 🤔

Looks good

OMG that sounds so amazing 🤗

Lots of arm chair nutritionists. Nothing will be appropriate for every body. I cannot eat erythritol. It starts food fights in my colon. Take it for what it is, not necessarily a meal replacement but for someone who likes sweets but needs to aim more at protein, this is awesome!

Those calories are severely underestimated

If you're doing keto, don't use the low fat. Use whole fat. Also, cut carbs more by using Almond Flour. Nice recipe, thanks!

Great idea...:) I dont know how I didnt find you here by now,cause I like to prepare various fitness food "experiments" and to watch the videos of that kind - ones worth to watch ,of course...:) I will try this one ,as well as "cheesecake for the whole week" video (maybe not with that much quantity,for the first time) - I think it will turn out great,I'll post it for sure...

Couple of questions: Can you use Greek yogurt 0% fats instead of cottage chees? Can we use just oat flour instead of coconut one?

Someone using an emersion blender in a ninja blender container is incredibly cursed

Where are the minions

Also bei mir hat es nicht geklappt. Er ist komplett wie ein Lappen Klebrige Masse. Habe Casein genommen und die Masse war total dick und klebrig. Habe dann immer mehr Milch hinzu gegeben bis die Masse einigermaßen war, aber wie es scheint hats nicht geklappt. Was habe ich falsch gemacht? Wäre cool wenn du bei allem Lebensmitteln die genaue Gramm angeben könntest also auch beim Saft etc.

question if using the egg yokes solves the moisture problem of the blondies, why not just increase the amount of egg white, just curious

Hi! Nice recipe! What can I use to replace the protein powder? Thank you!

I need flourless. Is ground flaxseeds is okay to substitute flour?

Your cottage cheese looks so much drier than what is available in the U.S. I wonder if I should sub drained cottage cheese or something like ricotta?

How many carbs? Is this good keto?

they should sell turmeric paste for this... and no turmeric in here but.

Is it poseble to make this without protin powder? I really wants to try this but dont have protin powder c:

It seemed that you made two types of frosting. What was the frosting you didn't use intended for?

I don't think I can get coconut flour in many supermarkets here where I live (Germany). If I replace it with ordinary flour, do I take the same amount or more/less than the coconut flour?

Do you have a recommendation upon how long I could store it in a freezer (or if I can do that at all)? Because 2 days are very limiting regarding meal preparation.

I cannot eat coconut, can I use other flour?

hmm, I wonder what it tastes like...

On the first part of the recipe, instead of stevia or eritritol in powder, can I use a liquid sweetener ?

Die werde ich probieren. :) Welches Mehl nimmst du, das "all-purpose flour" entspricht?

Will it work with almond flour instead? In which case, will I need the coconut flour as well? Thanks

Can this recipe be made in an air fryer instead of an oven? I dont have an oven :(

are you sayin as a whole its 100 g of protein? or each square is 100g....

Make a dairy free variant

What's the recipes nutrition with full fat cheeses?

Hi like your videos.And how much gram sugar?

Epic

I'd love to make these for my partner, but she's allergic to egg. She has an egg replacement powder, do you think that would provide the necessary emulsifier in exchange for the egg in this recipe?

The cake looks really great and has to taste amazing, and I clicked on the link because of the low calories. I was wondering if it was going to be a 0 sugar recipe or if you were going to add a substance such as aspartame or stevia. I am actually quite doubtful about putting stevia or aspartame whenever we want something sweet without the calories. I am not the one to diabolize everything, and I eat plenty of food that contains additives and other chemicals, while being fully aware of it. Just as stevia, thoses substances are regulated by the WHO to appear in products in just the amount necessary to exercise their positives actions and minimize their negative ones. Let's make a comparison; you have sugar, a substance that your body -needs- to function properly, along with lipids and proteins. This substance is metabolised by the organism and leaves no further residue once broken down. In this example, we will talk about "fast sugars" used in pastries, such as the ones from sugar cane or beetroot as an example, but the mechanism stays the same with "slow sugars" as in whole bread or brown rice. Then you have stevia: it is not metabolized by the body and has therefore 0 calories. Too good to be true, steva, over a certain amount, becomes weakly mutagenic, which means that it alters DNA, therefore potentially causing tumors or other genetic harms. You may be saying: "You said it yourselves, it is regulated so we aren't in any danger !" This statement is true for conservatives, texturing agents, and all the the kind of compounds where the industries, alongside with food conservation specialists, control the amount. Here, we buy stevia syrup, and we put it in quantities where we could acutally pour the whole bottle in and no one would bat an eye. If you carefully control what you put in your pastry and know that the WHO tells us no to exceed a daily intake of 4mg of stevia per kg of body mass, then it's okay, but let's be honest, who the hells knows that. To finish this way too long text, all i'm preaching is that: when using substances considered as additives in your cooking, be really careful with the amount and with the kind of compound. Document yourself, and learn the benefits and the risks of all the things you can put in your food. That being said, enjoy your meal !

I’d eat that whole thing

Does anyone know the music in this video?

Blondie kool

Много ума не надо чтобы захуярить протеина в кекс и назвать это белковым десертом.

How much of those 100G of protein add up to complete protein with all the essential amino acids?

Shouldn't they be called Yellowies?

Why damn it grocery store doesn't still cane syrup to till day for our needs ?? they sell it in europe india every where man.

What's healthy in this again?

Eat this and then say goodbye to your liver and kidneys .

With all due respect, I think that will kick up the insulin levels to over 9000 🤣😅

My batter came out a litttle thicker than yours I’m gonna try to thin it out a little with almond milk

What if I cant add dairy?

Can I replace the Cream Cheese with Greek Yoghurt?

Great recipe, but... but... pleeeease, don‘t use Aluminium for baking, nor for anything else. Do I need to explain WHY? 🙀

Lemon cake?

Die Zitronenschale nur von Biofrüchten.

What in the world is "fat free cream cheese"?👀 Like... What's it made of? 🤔

That seems like too much protein. We only need 50 or 60 grams per day, I think? Looks delicious anyway!

So you have made all that effort and you have to eat the whole cake just to get 100grams of protein? you could just have 4 scoops of protein powder with milk and not have so many dishes to wash.

I can't even squeeze a lemon with a squeezer

now do a fairy free version ? xd

those aren't blondies, you made a sponge cake

looks like cake

can you do stuff without eggs? im allergic

באמא שלי אי אפשר שלא לזהות ישראל שמדבר באנגלית

More like super high in sugar