Low Fat Low Carb Protein Brownies
Indulge in rich, chocolatey goodness without the guilt with these Low Fat Low Carb Protein Brownies! Packed with wholesome ingredients like almond flour, unsweetened cocoa powder, and chocolate protein powder, these brownies are the perfect clean-eating dessert or post-workout treat. Sweetened with erythritol and naturally moist thanks to unsweetened applesauce, they deliver all the flavor you crave while being gluten-free, low in sugar, and high in protein. Optional sugar-free dark chocolate chips elevate each bite with bursts of decadence. Ready in just 30 minutes, these healthy brownies are easy to make and store well, making them a fantastic option for meal prep or satisfying your sweet tooth the smart way. Perfect for keto, low-carb, and high-protein diets!
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Recipe Information
Ingredients
- 60 grams Chocolate protein powder
- 20 grams Unsweetened cocoa powder
- 40 grams Almond flour
- 50 grams Granulated erythritol (or preferred low-calorie sweetener)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 120 milliliters Unsweetened almond milk
- 60 grams Unsweetened applesauce
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 30 grams Dark chocolate chips (optional, sugar-free for low carb)
Instructions
Preheat your oven to 350°F (175°C) and line a square 8x8-inch (20x20 cm) baking dish with parchment paper or lightly grease it with cooking spray.
In a large mixing bowl, combine the chocolate protein powder, unsweetened cocoa powder, almond flour, erythritol, baking powder, and salt. Mix well to ensure there are no lumps.
In a separate bowl, whisk together the almond milk, unsweetened applesauce, egg whites, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients and stir until a thick, smooth batter is formed. If the batter is too thick, you can add a tablespoon of almond milk at a time until desired consistency is achieved.
If using, fold in the dark chocolate chips to the batter for added texture and flavor.
Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Be careful not to overbake, as the brownies can become dry.
Remove the pan from the oven and let the brownies cool in the dish for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Cut into 8 squares and serve. Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 10.5 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 551 mg | 42% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
