Almond Butter Brownies
⚡ KevEats Recipe
Almond Butter Protein Brownies
Rich, fudgy, and way better than most “healthy” brownies.
Deep chocolate flavor, a soft center, and just enough almond butter richness to make these feel like a real brownie instead of a protein experiment.
165
Calories
9g
Protein
11g
Fat
9g
Carbs
Ingredients
- 1/2 cup almond butter
- 1/2 cup nonfat Greek yogurt
- 2 large eggs
- 1/4 cup sugar-free maple syrup
- 1/2 cup monk fruit sweetener
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1 scoop whey protein powder
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup Lily’s stevia-sweetened chocolate chips
Kev Tip
Don’t overbake these.
Pull them when the edges are set and the center still looks slightly soft. They’ll finish setting as they cool and stay fudgy.
Make It Fit Your Macros
Lower fat: use 1/3 cup almond butter and add 2 tablespoons more Greek yogurt.
More protein: use a full, rounded scoop of whey and add 1 to 2 tablespoons milk if needed.
More chocolate flavor: add a pinch of espresso powder to deepen the cocoa.
More protein: use a full, rounded scoop of whey and add 1 to 2 tablespoons milk if needed.
More chocolate flavor: add a pinch of espresso powder to deepen the cocoa.
Storage / Meal Prep
Store covered in the fridge for up to 5 days. They’re great cold, but even better after 8 to 10 seconds in the microwave.
Instructions
- 1Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper or lightly grease it.
- 2In a large bowl, mix the almond butter, Greek yogurt, eggs, maple syrup, and vanilla until smooth and glossy.
- 3Add the monk fruit sweetener, cocoa powder, whey protein powder, baking powder, and salt. Stir until fully combined.
- 4Fold in the chocolate chips, then spread the batter evenly into the prepared dish.
- 5Bake for 18–22 minutes, or until the edges are set and the center is just slightly soft.
- 6Cool completely before slicing into 9 brownies so they firm up and cut cleanly.
