Chocolate Protein Brownies

A deliciously easy Chocolate Protein Brownies recipe the whole family will LOVE. Whipped up in less than 30 minutes and only 2g net carbs per piece they are simply irresistible!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Watch Me Make Them

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.
A jar of Atkins Vanilla Protein Shake Mix with a stack of brownies made with it beside it.

Key Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our high protein brownies recipe.

Chocolate Protein Brownies ingredients in small bowls on a white background.
  • 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.

Chocolate protein brownies spaced out on parchment paper with one missing.

Frequently asked Questions

Can I freeze keto brownies?

Yes, you can! Freeze them in a ziplock bag. Defrost in the fridge overnight.

Can I use chocolate whey protein or a substitute for the Shake Mix?

You can use any protein powder you like in this recipe or swap with cocoa powder.

Can I bake brownies in an air fryer?

Yes, you can! I have included air fryer baking methods.

Can I increase the protein in these brownies?

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.

12 cheesecake brownies on baking paper but with one angled up to show you how moist and fudgy it is.
Keto Meal Plans & Support

RAVING NEW FAN? Subscribe to our newsletter. Join our keto community on FacebookInstagram or see all the new stuff on Pinterest. I hope you loved our chocolate protein brownies and make them often.

Chocolate swirled protein brownies on a page from a cookbook on a grey baking tray.

Chocolate Protein Brownies Recipe

Easy Chocolate Protein Brownies recipe the whole family will LOVE. Less than 30 minutes and only 2g net carbs per piece they are simply irresistible!
5 from 69 votes!
Prep Time: 8 mins
Cook Time: 20 mins
Total Time: 28 mins
Course: Desserts
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 201kcal
Author: Megan Ellam
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Servings: 16 serves
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Equipment

Ingredients

  • 120 g keto dark chocolate roughly chopped
  • 1/3 cup erythritol granulated
  • 1 teaspoon salt flakes REDUCE the salt if using fine salt or Himalayan salt as it is far saltier, see notes
  • 120 g light tasting neutral oil
  • 3 large eggs
  • 1 cup almond meal (110g)
  • 70 ml hot coffee or boiling water
  • 45 g Atkins Vanilla Protein Shake Mix 1.5 scoops

CHEESECAKE SWIRL

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

  1. 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.
  2. Almond Flour – use almond flour or almond meal. For a nut free brownie swap lupin flour or three tablespoons of coconut flour.
  3. 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.
  4. Storage – keep in an airtight container in the fridge for up to one week. Alternatively, freeze in a ziplock bag.
  5. 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.
  6. Nutritional values include both the brownie and ganache.
This recipe yields approximately 16-24 servings. The actual number of servings will depend on your preferred portion sizes. It is very rich so you may prefer smaller serves.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 16-24. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. 
All recipes have been tested using all of the cooking methods included by various recipe testers.
Store in an airtight container in the fridge for up to 7 days. Alternatively, store in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
 
 
 
 

Your Own Notes

Nutrition

Serving: 1serve | Calories: 201kcal | Carbohydrates: 3g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 163mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Calcium: 22mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

Megan Ellam is an Australian keto recipes blogger and author of amazing keto cookbooks such as Keto Mojo, Slow Cook KetoKeto LocoThe Healthy Family Keto Cookbook and Every Day Keto.

Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.

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