Vegan Keto Protein Brownies | Meat Free Ket o - a delicious gluten free, grain free, sugar free and low carb protein-filled treat!

Vegan Keto Protein Brownies

I’ve been doing a lot of hiking lately, involving a lot of hills. It’s been really fun, and is definitely some good exercise, but building all that new muscle has really got me craving some extra protein. I’d typically just reach for a protein bar (Raw Rev Glo bars are so good!), but I’ve been trying to be a bit more budget friendly, so I thought I’d make some homemade vegan keto protein bars. Then, I realized I actually wanted dessert, too, and decided to make vegan keto brownies that could function as both a protein bar, and a delicious snack. Mission accomplished.

These protein bars are actually really simply to make, and are fudgey and dense, and delicious, like all good brownies. They’re also grain free, gluten free, sugar free , soy free… the list goes on.

Notes on Baking Vegan Keto Protein Brownies:

  • I used Vega Sport chocolate protein powder for this, but any plant-based chocolate protein powder will work. You could try with whey or egg protein, but I’m honestly not sure how that would turn out!
  • This recipe can easily be made nut free by using sunflower seed butter or tahini in place of the peanut butter.
  • I like to bake these in a loaf pan, so that every piece is an edge piece, but you could easily use a square baking pan, or even a 9″ cake pan. Just be sure to take off about 5 minutes of cooking time for the brownie pan, and 5-10 minutes for the round (as the brownies will be much thinner in this pan than in the loaf pan).
  • I use Swerve as a sweetener, because I like how the texture turns out (plus, there’s no GI discomfort!). You could also use stevia, or another non-caloric sweetener, but the texture may not bake up how you want!
  • Be sure to let these cool before slicing into them, so that they set up! Otherwise, they will crumble.

Vegan Keto Protein Brownies | Meat Free Ket o - a delicious gluten free, grain free, sugar free and low carb protein-filled treat!

Vegan Keto Protein Brownies

Yield: 8 brownies

Serving Size: 1 brownie

Calories per serving: 157

Fat per serving: 9.1g

Carbs per serving: 4.2g net

Protein per serving: 12.5g

Fiber per serving: 3.9g

Vegan Keto Protein Brownies

Ingredients

Instructions

  1. Preheat oven to 350F and grease your pan (or just use a silicone one!).
  2. In a bowl, combine warm water, peanut butter and Swerve.
  3. In a separate bowl, sift together protein powder, cocoa, coconut flour and baking powder.
  4. Mix the dry ingredients into the wet. A thick batter that has the texture of frosting will form.
  5. Scoop the batter into the pan, smooth the surface and bake for about 40-45 minutes, until a knife comes out pretty clean when inserted. Be sure to adjust the time for different pans, as mentioned in the notes above!
  6. Let cool, slice and enjoy!
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5 Comments

  • ilovelean September 28, 2016 at 4:42 am

    I love yours recipes! I cannot wait to try this one:)

    Reply
  • Pegbord January 14, 2017 at 1:55 am

    I am SOOO excited to have come across your pages!! Your recipes sound and look wonderful and I am eager to start experimenting. Thank You so much for posting all of your recipes and information. Vegan keno is a fairly narrow path and yet you have opened up so many possibilities with these lovely creations!! I will post my successes re your recipes. Thank you again 🙂

    Reply
    • Liz January 16, 2017 at 2:58 am

      Thanks so much for the kind words! I’m excited that these recipes are helpful! Please feel free to reach out with any questions 🙂

      Reply
  • Leonardos February 21, 2017 at 4:26 am

    Hi,

    Is there an alternative to the protein powder for this recipe? I don’t mind that much about being high protein so I would prefer not to use a protein powder at all. Do you think almond meal or a combination of almond meal/coconut four/flaxseed meal etc. would work somehow? My experience so far tells me that one of them might work.

    Any advice/suggestion on that are welcome 🙂

    Thanks.

    Reply
    • Liz February 21, 2017 at 2:45 pm

      Hi Leonardos! This is a great question – I think your hunch is right, and that either almond meal, or a combination of almond meal, coconut flour and flax would work. It might take some trial and error, though! I would say that you could sub in almond meal 1:1, but coconut flour should definitely be used sparingly. Flax seed can retain water and make things a little gooey (which could be nice, depending on how you like your brownies), and would definitely help to hold things together, but also should be used in moderation.

      If you do some experimenting, I’d love to know how it turns out. I’ll do the same! 🙂

      Reply

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