What is the difference between Dutch cocoa powder and Black cocoa powder?

Black cocoa powder is VERY dark (think Oreos!) and has a less bitter taste. However, black cocoa powder is a less strong chocolate taste. Either one works for this high protein brownie recipe.

What is the secret to making the best brownies?

Higher quality cocoa powder = better brownies. My favourite (albeit expensive!) cocoa powder is Droste. Second in line (and much cheaper) is Hershey's. As for black cocoa powder, Modern Mountain is the company I use. Also, do not overbake the brownies as they will not be gooey in the middle.

What is the best way to cut brownies?

Wait for them to cool. Try your best to resist eating these guys straight out of the oven. Letting them cool makes them gooier and fudgier, and they’ll be less likely to crumble when you slice them. Plus, they’ll have an even richer chocolate flavor. Trust me, it’s worth the wait!

What can I use instead of Casein?

You should be able to replace the vanilla casein with vanilla pea protein powder. If you choose to use unflavoured casein or pea protein powder, you may need to add additional sweetener or vanilla extract.

How do I store these high protein brownies?

I like to store these brownies in the fridge but you can also freeze the brownies. Stored in the fridge, the brownies will last 2 weeks and in the freezer, up to 3 months.

Can I make a larger batch of keto brownies?

Yes. Simply double the recipe and bake the keto brownies in a 8 x 8-inch square pan.

What is the best way to bake these keto collagen brownies?

I like to use a loaf pan for baking these keto brownies as the pan heats up quickly. However, you can also use a metal, glass or ceramic loaf pan instead. Just remember that the thicker the pan, the longer it will take to bake the brownies.

Healthy Keto Collagen Brownies - 60 Calorie High Protein

Ingredients

Units Scale

1/2 cup collagen peptides
1/4 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup Vanilla Casein protein powder (I used Nutricost)
1/4 cup sugar substitute
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup leftover coffee (or almond milk)
1/4 cup unsweetened almond milk

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Instructions

Preheat the oven to 350 degrees F. Grease a silicon loaf pan or line a loaf pan with foil or a parchment sling to allow for easy removal. Set the pan to the side.
In a small bowl, whisk together all the dry ingredients.
Add the egg, leftover coffee (if using) and almond milk until incorporated.
Pour the mixture into the loaf pan. Sprinkle with chocolate chips, if using.
Place the pan in the oven and bake for 25-30 minutes or until the center just begins to set. Remove the brownies from the oven and allow them to FULLY cool IN THE PAN before trying to slice (they will firm as they cool).

Notes

add additional sweetener if desired
I use a silicon loaf pan but if you use a thicker ceramic pan, you may need to add additional baking time to this recipe.
Feel free to add additional sweetener to suit your taste
Feel free to sprinkle the brownies with sugar-free chocolate chips before placing them in the oven.
For easy slicing, once the brownies have cooled, place them in the fridge to firm before slicing.

Author: Cat
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dessert, Snacks
Method: Baking
Cuisine: American, Fall, Holidays, Winter
Diet: Gluten Free

Nutrition

Serving Size: 1 brownie
Calories: 60
Sugar: 0.3
Fat: 1.7
Carbohydrates: 3.5
Fiber: 1.6
Protein: 7.4