Enjoy this vegan protein brownie recipe for any snack (or meal) without the guilt! I know, you probably think this recipe isn’t possible. But it is!
These are my go-to recipe when I need a little chocolate fix and don’t have time. Not only are they gluten, grain-free, and vegan, but this brownie recipe is also low-carb, sugar-free AND high-protein!
Did I mention that they are so rich and delicious that no one will believe they took 5 minutes to make?
This healthy brownie recipe is delicious, super easy to make, grain-free and a healthy dessert or snack that you can have after dinner any night of the week.
Before you start questioning me, YES, these high-protein brownies taste exactly like the real ones 🙂
Why you should make this protein brownie recipe
- high in protein
- good for your gut
- low carb
- the texture is perfecto
- the taste is deliciosa
- it’s super easy and satisfying to make
- quick to make
- ¿Estas razones todavía no son lo suficientemente buenas?
- Umm… yeah, I just google translated all these 🙂
Anyways, let’s move on to the ingredients – don’t skip this part!
Ingredients & Substitutions
Vanilla or Chocolate Vegan Protein Powder – I use this one and I love it. Make sure to use vegan protein powders, like pea protein or brown rice protein powder, because they absorb more moisture.
The protein powder also adds the majority of sweetness to the brownies, but if you have a sweet tooth, feel free to add more sweetener. Feel free to use vanilla or chocolate flavour, I just have vanilla in hand.
Coconut flour – I use this brand because firstly it’s organic and secondly it’s cheap. Coconut flour is low-carb, grain and gluten-free – did I mention it smells SO GOOD as well?
Unfortunately, there’s no substitution for this one, as coconut flour is a completely different kind of “flour” to work with – it absorbs a gigantic amount of liquids. Coconut flour also gives more fluffiness to the brownies, resulting in a rich and delicious but not fudgy brownie – the perfect combination, if you ask me.
Cocoa Powder – it’s not a brownie if it doesn’t have chocolate, right? Cocoa powder, cacao powder, I don’t care – it’s your choice. You might want to taste-test the brownie batter first and adjust the amount of chocolate you want because everyone’s preferences are different 🙂
Baking Powder – For the brownies to rise, increase volume and lighten the texture of these tasty goods!
Ground Cinnamon and Cardamom – optional, but as you see on this website’s title I C Cinnamon, I add cinnamon to all sweet things I can find. Both cinnamon and cardamom ar good for your health too, and if you add just a little bit, the chocolate will overpower the spices. That way you can sneak in some more nutrients 🙂
Pure Pumpkin Puree – way pure? Why unsweetened? Why pumpkin puree? Well, we’re not looking for pumpkin pie filling, but pumpkin puree is a great ingredient to add moisture to your goods without it being too fudgy. Moreover, pumpkin puree has lots of nutrition, minerals, and antioxidants and is low-calorie at the same time. It also has a mild taste that won’t affect the brownie’s taste :).
Before you ask, yes, pumpkin puree is considered low-carb and keto-friendly, because number one, it doesn’t have as many carbs in one cup. Two, we’re only using half a cup for 6 brownies. However, if you’re on a very strict keto diet and don’t want to use pumpkin puree, you can substitute it for equal amounts of Greek yogurt. Nut or seed butter work too, but the brownies will be a little dense.
If you don’t have pumpkin puree and you don’t mind a little more carbs, equal amounts of unsweetened applesauce work too. But you may need to dial back your sweetener, as applesauce is a lot sweeter than pumpkin puree.
Milk of choice – yep, any kind of drinkable milk you want (maybe not breast milk, okay? x0 ) cow’s, goat, almond, oat, cashew, walnut, the list goes on. On the other hand, if you want the brownies to be lower-calorie, you can swap half the milk for water (or all if you really want to), but the brownies won’t be as rich.
Vanilla / Orange / Mint Extract or Choice – This is optional, but I used mint extract because it contrasts well with the chocolate, plus my protein powder already as vanilla. I highly recommend this pure mint extract (it’s only CAD 4), it has lots of good reviews too. Feel free to use fresh vanilla beans/mint leaves /orange zest!
Optional toppings – nuts, seeds, nut or seed butter, chocolate chips, CollaGenius (love this!), the possibilities are endless!
Tip: Make sure to taste test and adjust. This recipe is completely edile, so no need to worry!
How do I know I should take my brownies out?
Even though the baking time varies a little, depending on your oven and how thin the brownie batter is spread, the baking time ranges from 22 minutes to 25 minutes. You’ll know the brownies are ready when it smells like chocolate and when the top starts getting crispy! However, no need to worry if you underbaked your brownies. They are completely edible raw and some people like to leave them slightly underbaked. Or, you can always pop them back in the oven for another 5 minutes or so.
My brownie batter is thin and not thick enough. What should I do?
The solution to that is easy – all you need to do is add 1/2 tablespoon of coconut flour at a time, mixing until all is fully combined each time. Keep in mind that coconut flour absorbs a lot of liquid, so add a little bit at a time.
How do I store my brownies and how long will they stay fresh?
I recommend storing your brownies in an airtight container (I use these). Keep them at room temperature away from sunlight for up to 4 days, and in the fridge for 3 more days
Protein Brownie Recipe
Quick Vegan Protein Brownie Recipe gluten-free + low carb
- 1/2 cup Vanilla or Chocolate Protein Powder (scroll up for more info)
- 2 tablespoons coconut flour
- 4 tablespoons cocoa powder
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon baking powder
- 2/3 cups pure pumpkin puree (scroll up for more info/substitutions)
- 1 cup milk of choice
- Preheat oven to 180c / 365f. In a medium-large bowl, add all the dry ingredients and mix well
- In a large bowl, mix pumpkin puree, milk and extract of choice.
- Carefully pour the dry ingredients, 1/3 at a time, into the wet ingredients. Mix until combined each time. You should have a thick and fluffy brownie batter.
- Transfer the batter to a brownie pan lined with parchment paper. Smooth it out and bake for 20-30 minutes, until the toothpick comes out clean.
- Let it cool on a baking rack and enjoy!