It's hard to believe these Flourless Pumpkin Protein Brownies are vegan, low carb, low sugar, and high protein! They have an incredible fudgey texture and rich flavor the kids couldn't get enough of. Best of all, you only need a handful of ingredients to whip these babies up!
Did you know? LIV Body is naturally sweetened with Reb M, a molecule similar to Reb A from the stevia plant, but with no bitter aftertaste. Reb M is extracted by fermenting sugarcane, and not from the actual stevia plant, which could be less problematic for those sensitive to stevia.
Protein recommendations
I used LIV Body Lean Vegan Protein in their new Chocolate flavor as well as their Oatmeal Cream Cookie flavor for the pumpkin layer. I love that there are no artificial ingredients! Their new formula actually only has a few ingredients: pea protein, alkalized cocoa powder, natural flavor, salt, Reb M (from fermented sugarcane), and iron chelate. You can use my code "SARAHWILKINS" for free shipping on all LIV Body orders.
You should be able to use another pea protein or vegan protein blend in this recipe, but I do not recommend attempting this recipe with whey, casein, collagen, or egg white protein.
Sweetener recommendations
You can use any sweetener that measures like sugar here. I like this monk fruit allulose blend, but you can also use a monk fruit erythritol blend, granulated erythritol, baking stevia, or coconut sugar (won't be calorie-free). You can also use stevia drops or more concentrated sweeteners, just make sure to adjust the amount!
Of course, you can also bake a pumpkin and then puree the flesh. If you don't have pumpkin pie spice, you can swap one half teaspoon of ground cinnamon, and one quarter teaspoon each of nutmeg and ginger. You can also swap the almond butter for cashew butter or sunflower seed butter if you prefer.
Last note - if you can't be bothered with layers, mix up a double batch of either layer and enjoy either pumpkin brownies or pumpkin blondies depending on your fancy! Both are sooo good :)
This post contains affiliate links and is sponsored by LIV Body.
It's hard to believe these Flourless Pumpkin Protein Brownies are vegan, low in sugar, and high in protein! They have an incredible fudge-like texture and scrumptious flavor the kids and hubby couldn't get enough of. Best of all, you only need a handful of ingredients to whip these babies up!
Ingredients
Brownie layer:
1/2 cup (60g) chocolate vegan protein powder* (I used LIV Body Lean Vegan Protein, code SARAHWILKINS for free shipping)
1/2 cup calorie-free sweetener (I used one that measures like sugar)
1/3 cup unsweetened cocoa powder
1 cup canned 100% pure pumpkin*
1/2 cup creamy almond butter*
1/2 cup water (adjust based on protein used)
1/2 tsp. vanilla extract (optional)
Pumpkin blondie layer:
1/2 cup (60g) vanilla vegan protein powder* (I used LIV Body Lean Vegan Protein, code SARAHWILKINS for free shipping)
1/3 cup calorie-free sweetener (I used one that measures like sugar)
1 tsp. pumpkin pie spice*
1 cup canned 100% pure pumpkin*
1/2 cup creamy almond butter*
1/4 cup water (adjust based on protein used)
3/4 tsp. pure vanilla extract (optional)
1/4 cup dairy free chocolate chips (optional)
*See blog post for notes.
Directions
Preheat oven to 350 degrees F.
Mix together ingredients for brownie layer in a medium mixing bowl. Stir in half the chocolate chips if using.
Mix together ingredients for the blondie layer in a separate medium mixing bowl. Stir in half the chocolate chips if using.
Line a 8”x8” baking pan with parchment paper or coat with cooking spray.
Spread brownie batter on the bottom on the pan, then spread blondie batter over top.
Bake in your preheated oven for 15-20 minutes. Cracks should be just starting to form on the top and edges when it’s done.
Let brownies cool completely before cutting, as they will continue to set. You can place the cooled pan in the fridge for 30-60 minutes to speed this up!
Cut into 9 equal pieces and enjoy! For lower calories and smaller brownies, cut into 16 pieces. Leftovers will keep in the fridge in a sealed container for at least a week.
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