Ingredients
Units
Scale
- 1/4 cup coconut oil
- 1 cup almond milk (or leftover hot coffee, water or sour cream)
- 2/3-1 cup sweetener
- 1 tsp vanilla
- 3/4 cup almond flour
- 1/4 cup ground flaxseed meal
- 70-100 g pea protein powder, plain*
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees F. Grease and line an 8 x 8-inch baking pan with cooking spray.
- In a large bowl, heat the coconut oil and almond milk for 30-60 seconds or until the coconut oil fully melts.
- Add in the remaining ingredients and stir until everything is cominbed.
- Pour the batter into the baking dish and bake 22-27 minutes or until the top is almost set.
- Remove from the oven and allow to cool before cutting into 16 squares
Notes
- *some readers are saying that the batter ends up too dry so I have reduced the amount of protein powder. Start with 70 g and slowly add more protein powder if batter seems too loose.
- different types of pea protien will have varying degree of sweetness and salt - Please taste a little of the batter and add additional salt or sweetener to suit your taste.
- Brownies will firm in the fridge
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, High protein, Low Carb, Keto
- Diet: Gluten Free
Nutrition
- Serving Size: 1 brownie
- Calories: 87
- Sugar: 0.5
- Fat: 4.9
- Carbohydrates: 2.5
- Fiber: 1.5
- Protein: 4
