Flourless Protein Brownies

A guilt-free treat that's rich in flavor and packed with protein. To create these delectable brownies, start with the wholesome goodness of sweet potato or canned pumpkin. Add natural almond or peanut butter for a creamy texture and nutty flavor. Crack an egg into the mix for binding and richness, then pour in water or milk to bring the batter together.

For a burst of sweetness, add vanilla extract and granulated monk fruit sweetener. Incorporate cacao or unsweetened cocoa powder, vanilla or chocolate protein powder, baking soda, and a shake of salt for that perfect brownie consistency.

Stir in dark chocolate chips for an extra layer of decadence. Bake until set, and you'll have Flourless Protein Brownies that are not only delicious but also a nutritious treat. Enjoy the guilt-free indulgence in every fudgy and protein-packed bite!

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INGREDIENTS

• Wet

  • 1 c sweet potato, cooked or canned pumpkin

  • 1/2 c natural almond or peanut butter

  • 1 egg

  • 1/2 c water or milk

  • 1 tsp vanilla extract

• Dry

  • 1/4 c cacao or unsweetened cocoa powder

  • 3 T granulated monk fruit sweetener

  • 1/4 c vanilla or chocolate protein powder

  • 1 tsp baking soda

  • shake of salt

  • 1/3 c dark chocolate chips
    

    STEPS

1. Mash potatoes & add other wet ingredients. Stir well.

2. Add all dry ingredients except chocolate chips. Stir to combine. Add chips.

3. Pour batter into an 8x8 pan and bake at 350° for 20-25 minutes. Makes 9 brownies. Store in the fridge. Good for up to a week. If doubling the recipe, bake in a 9 x 13 dish for 35-40 minutes.

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Flourless Protein Brownies

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Servings: 9

Author: The Peachie Spoon

Prep time: 10 MinCook time: 25 Min: 35 Min

Ingredients

• Wet
• 1 c sweet potato, cooked or canned pumpkin
• 1/2 c natural almond or peanut butter
• 1 egg
• 1/2 c water or milk
• 1 tsp vanilla extract
• Dry
• 1/4 c cacao or unsweetened cocoa powder
• 3 T granulated monk fruit sweetener
• 1/4 c vanilla or chocolate protein powder
• 1 tsp baking soda
• shake of salt
• 1/3 c dark chocolate chips

Steps

1. Mash potatoes & add other wet ingredients. Stir well.
2. Add all dry ingredients except chocolate chips. Stir to combine. Add chips.
3. Pour batter into an 8x8 pan and bake at 350° for 20-25 minutes. Store in the fridge. Good for up to a week. If doubling recipe, bake in a 9 x 13 dish for 35-40 minutes.

Nourishment Breakdown

Calories

156

Fat

8 g

Starch/Carbs

9 g

Protein

11 g

Fiber

4 g

PROTEIN powder 

FAT nut butter, dark chocolate 

FIBER some in potato or pumpkin

CARB/STARCH potato or pumpkin 

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