One-bowl, sugar-free, flavor-full
Not sure what I love more about this one-bowl brownie recipe. The serving is a good size, the macros are great, they’re quick and easy to make, they’re fudgy when cooled, and David gobbled them up. You could pick one of those or we could just say it’s all of the above!
See my notes abut the protein powder and potential brands you might use. I have not made this recipe with whey protein isolate or with egg white protein powder. I do not think the texture would be the same because those protein powders lack the collagen that is part of beef protein isolate. I have included my Amazon links for the protein powder and the chocolate chips that I use.
Sweeteners: The amount of sweetener you need will depend on personal preference, the amount of sweetener in the protein powder, and the type of sweetener you use. You may want to taste for sweetness before baking. I added three drops of liquid sweetener to the batter before baking.
Protein powders: This recipe has not been tested with whey protein isolate, collagen, or egg white protein powder. I have only used the Paleo Pro Ancient Cacao brand of beef protein isolate.
~Beef protein isolate is pricey. I have reviewed other brands to consider. Some brands have sucralose, maltodextrin, rice powder, and ace K, which are ingredients that I avoid.
There are at least three other clean brands. Please read the reviews before purchasing as some are more well-liked than others.
Equip Chocolate (less expensive per ounce, but a larger package makes it cost more)
Bulk Supplements (plain, could not find chocolate so increase cocoa powder if you purchase this brand)
If you’re looking for a recipe that makes a smaller serving size, try my Protein-Packed Minute Muffin that makes only two servings but also uses Paleo Pro beef protein isolate.
Higher Protein Brownies (Sugar-free)
- 2.5 ounces butter, melted
- ⅔ cup granulated sweetener see note
- 3 large eggs
- 1 cup Paleo Pro Ancient Cacao beef protein isolate see note
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon instant coffee optional
- 1/4 teaspoon salt
- 1/3 cup water or almond milk
- 2 teaspoons vanilla extract
- 1/3 cup low carb chocolate chips optional
- Preheat the oven to 325°F. Grease a 9” baking pan and set aside.
- Melt the butter in a large glass bowl. Use a whisk or hand mixer to mix in the sweetener until melted. Add the eggs and mix until frothy.
- Measure in the beef protein isolate, cocoa powder, baking powder, instant coffee if using, salt, water, and vanilla extract. Mix until a batter forms.
- If adding chocolate chips, mix in by hand. Scrape the batter into the prepared pan. Bake for 17-19 minutes. The brownies should be slightly underbaked for a more dense fudge like brownie. Bake slightly longer for cake like brownies, but do not overbake.
- Let rest for at least 10 minutes before cutting. The texture will become more dense hours later.
- Brownies can be stored at room temp for up to 48 hours. If kept longer than that, refrigerate for up to five days. Leftovers can be frozen for up to three months.
- Take the base brownie recipe and strike through the beef protein isolate.
- Strike through the tablespoons of cocoa powder because that measure will change.
- Instead add (I used weights and a kitchen scale)
- 1/3 cup of whey protein isolate (0.9 ounces)
- 1/4 cup of oat fiber (0.6 ounces)
- 1/2 cup of collagen (1.5 ounces)
- Scant 1/2 cup cocoa powder (1.3 ounces)
- The rest of the recipe as written although I needed a full cup of sweetener because there’s no sweetener in the protein powder.
- Taste and adjust as needed. You might use 3/4 – 1 cup instead of 2/3 cups of the sweetener.
- PLEASE let them cool before trying and they are better the next day.