Fudgy, chocolatey brownies with high protein and very low sugar/carbs. Great as a dessert or post-workout snack.
Macros (per brownie, if cut into 9)
- Protein: 11–14g
- Net Carbs: 3–5g
- Calories: ~140–170
Ingredients
Dry Ingredients
- ½ cup chocolate whey or casein protein powder
- ¼ cup almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered erythritol or monk fruit sweetener
- ½ tsp baking powder
- Pinch of salt
Wet Ingredients
- 2 large eggs
- ½ cup Greek yogurt
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 2–3 tbsp unsweetened almond milk
Optional Add-Ins
- 2 tbsp sugar-free dark chocolate chips
- Chopped walnuts or pecans
- Espresso powder for deeper chocolate flavor
Instructions
1. Prep
Preheat oven to:
- 175°C / 350°F
Line a small baking pan or loaf tin with parchment paper.
2. Mix Dry Ingredients
In a bowl combine:
- protein powder
- almond flour
- cocoa powder
- sweetener
- baking powder
- salt
3. Mix Wet Ingredients
In another bowl whisk:
- eggs
- Greek yogurt
- melted butter
- vanilla
Add almond milk gradually.
4. Combine
Mix wet and dry ingredients together.
The batter should be:
- thick
- smooth
- spreadable
If too dry:
- add 1 tbsp almond milk at a time.
Fold in chocolate chips if using.
5. Bake
Bake for:
- 18–22 minutes
For fudgy brownies:
- slightly underbake the center.
Let cool fully before slicing.
Optional Chocolate Protein Frosting
Mix:
- 2 tbsp Greek yogurt
- 1 tbsp cocoa powder
- 1 tbsp chocolate protein powder
- sweetener to taste
Spread on cooled brownies.
Tips for Best Texture
- Whey protein makes them lighter.
- Casein gives a fudgier texture.
- Don’t overbake — protein desserts dry out fast.
- Chill overnight for even better texture
