Protein Brownie Batter

Ingredients

  • 1 can (400g) pumpkin puree (NOT pie filling which has added sugar)
  • 3 scoops (105g) 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)

Notes

*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.

Instructions

  1. 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.
  2. Process everything until smooth and combined. It should make a thick batter, almost cookie dough consistency.
  3. Add chocolate chips and pulse a few times to incorporate into batter.
  4. 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.

Protein Brownie Batter

Yield: 16 servings (3 tbsp / 52g each)

Nutrition (per serving): 105 calories, 10 protein, 11 carbs, 3 fat, 4 fiber, 5 sugar

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