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Chocolate swirled protein brownies on a page from a cookbook on a grey baking tray.
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5 from 69 votes!

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!
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Desserts
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 16 serves
Calories: 201kcal
Author: Megan Ellam

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

Metric - US Customary

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.
 
 
 
 

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