Fudgy Keto Protein Brownies
2.6g
Net Carbs
8.9g
Protein
8.8g
Fat
2.3g
Fiber
128
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 4 tablespoons Lily's Sugar Free Chocolate Chips
- 1/2 cup Pumpkin, canned, mashed
- 1/2 teaspoon Baking powder
- 1 teaspoon Vanilla Extract
- 2 tablespoons Coconut Flour
- 2 tablespoons Coconut Oil
- 3/4 teaspoon Cinnamon, ground
- 8 tablespoons Cream Cheese, original
- 1/8 teaspoon Salt
- 4 each Egg
- 3 scoop (1 scoop= 30 g) Quest Chocolate Milkshake Protein Powder
- 2 tablespoons Cocoa Powder
Directions:
- Preheat oven to 325°F. Line a square baking pan with foil and spray with oil. Set aside.
- In a medium bowl (or bowl of an electric mixer) blend the softened cream cheese with the coconut oil until smooth. Add eggs one at a time beating between each one. Add the pumpkin puree and vanilla blending all until smooth.
- Add the chocolate protein powder*, cocoa powder, coconut flour, cinnamon, baking powder and salt. Blend into a thick batter.
- Pour batter into prepared pan, sprinkle chocolate chips evenly on top and bake for 20-25 minutes, or until a toothpick comes out with just a few crumbs. Do not over bake; the brownies will puff up while cooking but will deflate slightly once cooled. Cut into 12 brownies and enjoy immediately or keep in an airtight container in the refrigerator for up to one week.
- Optional: Make Protein Packed Chocolate Frosting to spread or dollop on top of brownies once cooled.
*3 scoops of protein powder is equal to 1 cup.
