LOW CARB PEANUT BUTTER PROTEIN BROWNIES
Seeing how much y’all loved my Fudge “Keto” Protein Brownies, I knew I had to make another version with peanut butter! I wouldn’t classify these Peanut Butter Protein Brownies as “keto” brownies, but they’re still super low in carbs with only 4g total per serving (2g net carbs). If you’re not a peanut butter fan, feel free to use almond butter, cashew butter, sunflower seed butter… whatever your heart desires!
I used Quest Protein Powder in Chocolate Milkshake for these brownies. You can use whatever whey you like, but some work better than others. Whey blends (like Quest) combining whey isolate, casein, and milk protein work best for baking! Whey concentrate comes in close second. Whey isolates are the absolute worst for baking. They always make baked goods come out spongey or dry (unless you use very little).
You may be able to substitute a Paleo or vegan protein powder in this recipe, although I haven’t tested it. In my experience, you’ll probably need extra liquid to thin out the batter if using a plant-based protein powder 😉
To add sweetness without any calories or sugar, I used my favorite organic stevia blend that’s twice as sweet as sugar with no bitter aftertaste. If your stevia tastes bitter, it’s probably a low-quality brand! I generally avoid store brand stevia and stick to either Truvia or Pyure.
Feel free to substitute the stevia blend for twice as much (six tablespoons) baking stevia, granulated erythritol, monk fruit blend, or a granulated sugar like coconut sugar (not keto). If using stevia extract or drops, refer to the brand-specific conversion chart.
The egg whites can also be substituted for two whole eggs or a vegan egg replacer if you’re allergic to eggs.
I used almond flour which gave a nice tender crumb, but you could substitute additional peanut butter or 100% pure canned pumpkin and reduce the egg whites by one-quarter cup. You just might need to bake it a little longer! Feel free to also replace the almond flour with two tablespoons of regular flour (or 1 tbsp. coconut flour).
You’ll notice the baking temperature is much lower than normal (300 degrees F)… that’s because these babies should be barely baked and gooey throughout. I might have even undercooked mine, as they were a little too gooey (but still delicious!)
Here’s the recipe for these Low Carb Peanut Butter Protein Brownies – please leave a comment below if you try it 😉
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Low Carb Peanut Butter Protein Brownies
- 1/2 cup (60g) chocolate whey blend protein powder I used Quest brand in Chocolate Milkshake
- 1/4 cup almond flour*
- 3 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
- 2 tbsp. unsweetened cocoa powder
- 1/8 tsp. baking soda
- 1/8 tsp. salt optional
- 1/2 cup (4 large) egg whites*
- 6 tbsp. no sugar added peanut butter* divided
- 1/4 tsp. vanilla extract
*See blog post above for substitutions.
- Preheat oven to 300 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Add egg whites, 5 tbsp. nut butter, and extract, mixing until smooth and thick.
- Lightly spray a 7″x5″ baking dish with cooking spray, and spread batter in dish using a spatula.
- If desired, melt another tablespoon of peanut butter in the microwave for 20-30 seconds and swirl throughout batter before baking.
- Bake for 10-15 minutes until the center no longer jiggles, but is still gooey. Brownies will set as they cool, so be very careful not to over-bake.
- Slice into eight pieces and enjoy!
- Store leftovers covered in the fridge (no preservatives).
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