Protein Brownie Batter
Category
Dessert / Snack
Servings
16 servings (3 tbsp, 52g each)
Prep Time
10 minutes
Cook Time
0 minutes
Calories
105
Ingredients
1 can (400g) Pumpkin Puree (NOT pie filling which has added sugar)
3 scoops (105g) BPN Fudge Chocolate Protein Powder
1 cup (128g) Peanut Flour
⅓ cup (30g) Unsweetened Cocoa Powder
2 tbsp (24g) Swerve Confectioners Sweetener (more if you like it sweeter)*
⅓ cup Unsweetened Almond Milk (any milk is fine)
2 tbsp (30g) Melted Dark Chocolate
½ tsp Vanilla Extract
¼ cup Chocolate Chips (for folding into the batter)
Directions
Add all ingredients, except for chocolate chips to a food processor. If you don’t have a food processor, you can mix in a bowl by hand, it will just take a bit longer.
Process everything until smooth and combined. It should make a thick batter, almost cookie dough consistency.
Add chocolate chips and pulse a few times to incorporate into batter.
Scoop batter out of the food processor into a tupperware container, or something that can be sealed. Store in the fridge for up to 7 days. It is great mixed into oatmeal, topped on rice cakes or toast, or just straight up on a spoon.
Recipe Note
*Swerve is a sugar free sweetener that measures 1:1 with sugar. I used the confectioners blend which is basically sugar free powdered sugar. You can use any sweetener that measures 1:1 with sugar. Swerve can be found in the baking aisle of most grocery stores.
Nutrition
Calories 105, Carbs 11 grams, Protein 10 grams, Fat 3 grams, Fiber 4 grams, Sugar 5 grams
