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Easy Protein Brownies
This recipe is sponsored by Atkins AU.
This keto brownie recipe uses the Atkins Protein Shake Mix to add flavour and protein. The shake mix also adds an amazing fudgy consistency to the brownies. They are softer and (I think) more moreish than any of my previous low carb brownie recipes.
You know I love easy keto recipes and these brownies are whipped up and made in no time! I am sure everyone will be asking you to make them often.
RELATED RECIPES – Chocolate Protein Pudding / Creamy Whole Egg Vanilla Protein Ice Cream
Why You’ll Love this Recipe
- It’s easy: These chocolate brownies have less than 10 ingredients. Mix them in a bowl with no appliances needed and bake or air fry.
- Low Carb and keto friendly: Using no sugar chocolate and keto sweeteners keep these flourless brownies low in carbs and high in protein.
- Family Friendly – they taste just like real brownies so the whole family will love them. I am not sure if that is good thing… you may need to hide your own secret stash. Haha!
- Freezer Friendly – these can be made in bulk and frozen in ziplock bags. Perfect for lunchboxes.
Key Ingredients
Scroll to the bottom of this post for the quantity of each ingredient used in our high protein brownies recipe.
- Chocolate – use any bittersweet chocolate for the best results. I use Lindt or Natvia Baking Chocolate. You can also use any keto chocolate chips as well.
- Erythritol – I use Sukrin:1 sweetener. Other brands available are Lakanto, Natvia or So Nourished to name a few. Alternatively, use any keto sweetener that has a ratio of 1:1 with sugar and is also of a similar weight to sugar. If using something like Splenda you will need to adjust the sweetener as the weight measures are different.
- Oil – I use a light tasting olive oil. You can use MCT oil or coconut oil. Be mindful that light tasting olive oil is not extra virgin olive oil. Extra virgin oil is too strong in flavour for these brownies.
- Atkins Vanilla Shake Mix – I use the Vanilla Shake Mix as it adds a really delicious vanilla flavour to the brownies. There is a Chocolate Shake Mix that can be used as well. Alternatively, a whey protein isolate whey protein powder or chocolate protein powder can be substituted. For a non-dairy vegan alternative use pea protein powder.
- Almond flour or almond meal – it doesn’t matter in this recipe. Either one will do for your keto brownie recipe to work out just perfect.
- Coffee – I use coffee as it brings out the flavour of chocolate. If you dislike coffee just use boiling water.
Step by Step Instructions
Making our healthy protein brownies is really easy! Here are some step-by-step instructions including images to help you confidently make them. The video above also walks you through every step for our best of the best protein brownies.
Step 1. Melt the chocolate, oil, salt flakes and sweetener. This can be done in a saucepan or in the microwave.
Step 2. Mix together the remaining keto brownie ingredients in a separate bowl.
Step 3. Fold the melted chocolate into the batter. Set aside.
Step 4. Mix together the cheesecake ingredients until smooth and silky.
Step 5. Spoon the brownie batter into a 20 x 20 cm/8″ baking pan.
Step 6. Top with the cheesecake mixture and smooth over the top. Using a chopstick swirl the mixture into the batter to make a swirled pattern. Bake 20-25 minutes in a preheated oven 170°C/340°F (fan-forced).
For those of you who would prefer to make keto brownies in a Thermomix, I have included instructions in the recipe card as well.
Frequently asked Questions
Yes, you can! Freeze them in a ziplock bag. Defrost in the fridge overnight.
You can use any protein powder you like in this recipe or swap with cocoa powder.
Yes, you can! I have included air fryer baking methods.
You can definitely up the protein by adding more of the Atkins Shake Mix or WPI, but you will need to decrease the amount of almond flour proportionately.
More Recipes to Try
We have so many great keto brownie recipes I know you will love. Plus, some other great recipes using protein powder and keto dessert recipes to wow you with too!
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Chocolate Protein Brownies Recipe
Equipment
- Breville Hand Mixer optional
- 20 x 20 cm 8″ brownie pan recommended
Ingredients
- 120 g (4.23 oz) keto dark chocolate roughly chopped
- 1/3 cup (0.33 cup) erythritol granulated
- 1 teaspoon (1 teaspoon) salt flakes REDUCE the salt if using fine salt or Himalayan salt as it is far saltier, see notes
- 120 g (4.23 oz) light tasting neutral oil
- 3 large (3 large) eggs
- 1 cup (1 cup) almond meal (110g)
- 70 ml (0.3 cups) hot coffee or boiling water
- 45 g (1.5 oz) Atkins Vanilla Protein Shake Mix 1.5 scoops
CHEESECAKE SWIRL
- 170 g (6 oz) cream cheese
- 1 large (1 large) egg
- 20 g (0.7 oz) Atkins Vanilla Protein Shake Mix
- 25 g (0.2 cups) powdered sweetener
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 170 ̊C (340°F). Line a 20cm x 20cm (8″) brownie pan with baking paper.
- Place the chocolate, sweetener, salt and oil in a large heat-safe bowl. Place over a saucepan of simmering water and heat until the chocolate has melted.
- Into a large bowl, add the eggs, protein powder, almond meal, and coffee. Add the melted chocolate and stir well to combine. Spoon into the prepared tray and smooth over the top (yes this batter is very thick).
- In a separate bowl, combine the cheesecake ingredients with a hand mixer or stand mixer until smooth and creamy. Spoon over the top of the brownie. Using the handle of a butter knife or chopstick swirl the cream cheese and brownie mix to create a marbling effect.
- Bake for 20-25 minutes. The brownie should still be very soft and fudgy. It will firm up upon cooling. Leave to cool in the pan. Cover and chill before serving.
THERMAL METHOD
- Preheat the oven to 170 ̊C (340°F). Line a 20cm x 20cm (8″) brownie pan with baking paper.
- Add the chocolate to the mixer; chop 7 sec/speed 7. Add salt, oil and sweetener; cook 3 min/90℃/speed 1.
- Add the eggs, protein powder, almond meal and coffee; mix 30 sec/speed 4. Spoon into the prepared tray and smooth over the top(yes this batter is very thick).
- Place the cheesecake ingredients into the mixer, mix 1 min/speed 5. Scrape down the sides of the bowl and repeat as needed. Spoon over the top of the brownie. Using the handle of a butter knife or chopstick swirl the cream cheese and brownie mix to create a marbling effect.
- Bake for 20-25 minutes. The brownie should still be very soft and fudgy. It will firm up upon cooling. Leave to cool in the pan. Cover and chill before serving.
AIR FRYER METHOD
- Preheat the air fryer to 170 ̊C. Line a 20cm x 20cm brownie pan or pan that fits your model of air fryer with baking paper.
- Prepare as per steps 2, 3 and 4 above. Bake in the air fryer for 10-13 minutes. The brownie should still be very soft and fudgy. It will firm up upon cooling. Leave to cool in the pan. Cover and chill before serving.
Video
Notes
- Chocolate – I use Lindt 85% cacao or Natvia Dark Chocoalte for this recipe. It is very low carb and sugar and has a delicious bitterness that balances with the sweetness. Use whatever chocolate you prefer.
- Almond Flour – use almond flour or almond meal. For a nut free brownie swap lupin flour or three tablespoons of coconut flour.
- Sweetener – I use Sukrin:1 sweetener in these brownies. Any white granular sweetener can be used as long as it is a 1:1 ratio of sweetness to sugar and check that the weight is the same as regular sugar or granulated sweetener before using.
- Storage – keep in an airtight container in the fridge for up to one week. Alternatively, freeze in a ziplock bag.
- Salt Flakes – I use sea salt flakes in this recipe. If using fine ground salt, table salt or Himalayan salt reduce to just a pinch as they are far saltier.
- Nutritional values include both the brownie and ganache.
Your Own Notes
Nutrition
Megan Ellam is an Australian keto recipes blogger and author of amazing keto cookbooks such as Keto Mojo, Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.
60 responses to “Chocolate Protein Brownies”
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These chocolate protein brownies are out of this world! I am a chocolate lover and these satisfied that craving for sure. I love this healthier option for when I have a sweet tooth.-
Yay! So happy you enjoyed them
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I am all about brownies! I love all things brownies. Adding protein to make them more nutritious is even better.
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Yay!
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I have a huge container of protein powder here that I never know what to do with, this was the first recipe I saw and they were just delicious! I’ve frozen half the batch for next weekend otherwise I’ll eat them all!-
Haha! You sound like me
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I love these healthier brownies. They tasted great AND my kids actually liked them too! Great recipe!-
Yay!
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A delicious treat that’s low in carbs and full of protein! What more could I ask for!-
So happy you enjoyed them.
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I am always trying to get more protein in my diet, and if I can get that done with brownies that is definitely a win in my books!! This recipe is the best 🙂-
Yay!
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Thank you, not only do these brownies taste good and provide some daily protein we all need, but they are pretty too.-
Thanks
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These protein brownies have all the chocolate flavor I love, without the ingredients to weigh you down.-
Glad you enjoyed them
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these are perfect! Super tasty and easy to make-
They sure are!
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I love coffee in desserts! These brownies look so good and easy to make nad I can’t believe they are low carb!-
So happy you loved them Genevieve
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So beautiful and so delicious! Love these brownies! Thanks for sharing!-
You are very welcome
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