Protein Brownies
Fudgy, decadent protein brownies with 6g of protein and under 150 calories each. Made in a loaf pan with almond flour, collagen peptides, and coconut oil. Gluten-free and kid-approved.
INGREDIENTS
- ⅓ cup blanched almond flour
- 5 tablespoons cacao or cocoa powder
- ½ cup coconut sugar
- ⅓ cup collagen peptides (unsweetened)
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ¼ cup coconut oil (melted)
- 1 tablespoon mini chocolate chips (optional)
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
- In a large bowl, combine almond flour, cacao powder, coconut sugar, collagen peptides, baking powder, and salt. Stir well.
- Add eggs and vanilla extract. Stir until combined.
- Add melted coconut oil. Stir until glossy and uniform. Fold in mini chocolate chips if using.
- Transfer batter to prepared pan and spread evenly. Bake for 20 minutes at 350°F (center should puff up).
- Cool in pan for at least 20 minutes. Lift out using parchment paper and slice into 10 pieces.
NOTES
Use room temperature eggs – cold eggs will clump the coconut oil.
Cool 20 minutes in the pan before slicing (they sink = fudgy).
Add 1 tbsp mini chocolate chips for extra richness.