Normally when you make brownies, you use an even mixture of flour and sugar as the base. Sugar is hygroscopic meaning that it absorbs moisture. This is one of the properties of sugar that results in a soft and tender brownies. I wanted to make a low-carb, high-protein brownie with some anti-inflammatory properties. Therefore, I used Myo100 Chocolate mixed with peanut butter as the base with chopped pecans for a nice crunch. This gave us a low-carb, soft and tender brownie with anti-inflammatory, Omega-3 fats. Pecans are high in a fat known as alpha-linolenic acid (ALA). This is an essential fatty acid that you must get from your diet and pecans are a great source.
Makes: 9 servings
Prep time: 5 minutes
Cook time: 14-17 minutes
1 scoop chocolate protein powder (I used Myo100 by Myotrend®)
1/2 cup granulated erythritol
2 tbsp coconut milk powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cup cashew milk
1/2 cup peanut butter
2 eggs, large
1 tsp vanilla extract
1/4 cup chopped pecans
- Preheat oven to 350ºF and coat an 8×8″ with cooking spray.
- Whisk together dry ingredients in a large bowl.
- Whisk together wet ingredients in a medium sized bowl.
- Pour wet ingredients into dry, then whisk until homogenous.
- Fold in pecans, transfer to 8×8″ pan, and bake for 14-17 minutes until knife inserted into the center comes out clean.
- Remove from oven, allow to cool, then cut into 9 equal sized squares.
Fats – 12.1g
Carbohydrates – 4.8g
Fiber – 1.4g
Protein – 8.1g