Description
Indulge in these fudgy, rich brownies that are sugar-free and packed with protein, ensuring every bite is both delicious and nutritious.
Ingredients
Scale
- 1/2 cup natural salted almond butter, no added sugar
- 1/4 cup Hershey’s Natural cocoa powder, sifted
- 3 large eggs, room temperature
- 2 tbsp Isopure unflavored whey protein isolate
- 1/3 cup Wholesome allulose
Instructions
- Preheat the oven to 325°F (160°C).
- Line a 6×6-inch metal baking pan with parchment paper, leaving some overhang.
- Stir the almond butter thoroughly before measuring.
- Whisk eggs and allulose gently for 30 seconds until just combined.
- Stir in the almond butter until smooth and glossy.
- Sift cocoa and whey together, then fold this dry mixture into your wet ingredients gently.
- Allow the batter to rest for 3 minutes.
- Spread the batter evenly in the prepared pan.
- Bake for 18–22 minutes.
- Check doneness with a toothpick.
- Cool completely in the pan for 45–60 minutes.
- Refrigerate for 1 hour.
- Lift out using parchment and cut into 9 thick squares.
Notes
These brownies can be made ahead and stored in the fridge for a few days or frozen for up to three months.
Nutrition
- Serving Size: 1 brownie
- Calories: 100
- Sugar: 0g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg