Protein Sweet Potato Brownie

Brownies are great to eat but there is always a cost as they are generally full of fat and sugar which is not good for the diet if you are not watching your calories or macros.  The good news is, you can make a more macro-friendly brownie that will keep you on track with your nutrition. These protein brownies are made with a sweet potato base for good carbs without the sugar crash and lots of fiber.

Ready to make them yourself? Here are the ingredients you’ll need and the directions.

Brownie Ingredients
2 Baked medium sweet potatoes, skins removed
3 Scoops chocolate protein
3 Whole eggs
1/2 Cup unsweetened cocoa powder
2 Tablespoons olive oil
2 Tablespoons any milk
1/4 Cup semi-sweet chocolate chips
Optional Icing Ingredients
1/2 Cup powdered sweetener
1/4 Cup PB2 powdered peanut butter

Bake your sweet potatoes and let them cool down before scooping out the insides. You can keep the skins for other meals as they are full of fibre alternatively you can also blend them of with your brownies , the choice is yours.

Preheat your oven to 180 degrees Celsius.
Line a deep baking tray with baking paper.
Blend sweet potato into a smooth mash using a food processor.
Add the rest of the ingredients except the chocolate chips and blend well together.

Throw in the chocolate chips, then pour into your pre-prepared tin.
Bake on the top shelf of your oven for around 14-16 minutes – a shorter bake time will produce a more gooey brownie.
Let it cool a little, then cut into even squares. These brownies taste amazing warm so don’t destroy them all in one go as they are just as good once they have been in the fridge over night.

For Icing (Optional)
Mix together equal portions of PB2 peanut butter powder with powdered sweetener.  This creates a peanut-butter-flavored icing that makes for an extra decadent topping with very few calories.

Nutrition Info Per Brownie

Calories: 95
Carbs: 17 grams
Fat: 3 grams
Protein: 6 grams
Fiber: 7 grams



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