Cream Cheese Protein Brownies
The rich chocolate flavor of a classic brownie combined with a cream cheese blend creates a tasty treat any chocolate lover will love! Add some Molk to the mix and you now have a keto cream cheese protein brownie. If that alone doesn’t have you sold on this recipe, I don’t know what will!
Several years ago when I used to work at a local bakery, we would make a cream cheese brownie. This brownie was made like a classic brownie, then a cream cheese mixture was swirled into the top. It was probably one of our best sellers, and there was no question as to why.
The brownie itself was already tasty, then the cream cheese complimented the rich chocolate flavor of the brownie wonderfully, making it an epic flavor combination.
When brainstorming more recipe ideas, I remembered this particular cream cheese brownie I used to enjoy and the wheels began to spin. “Why couldn’t I make a low carb, protein packed version?” I thought to myself.
I went to work experimenting, and after some work and experimentation, I was happy with the results! I had myself a low carb version of a cream cheese brownie, and yes it had Mölk in it!
I now had one more low carb dessert recipe I could add to my repertoire and enjoy, knowing it was helping me achieve my fitness goals and help keep me on “the path.”
Ingredient List
1/2 Cup Almond Flour
1/2 Cup Dutch Processed Cocoa
1/2 Cup Chocolate Mölk
1/2 Cup Monkfruit/Erythritol Blend
1 Tablespoon Gelatin
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract
4 Large Eggs
1/4 Cup Water
For The Filling
4 Ounces Cream Cheese
1/4 Cup Monkfruit/Erythritol Blend
1 Egg
1 TeaspoonVanilla Extract
2 Teaspoons Coconut Flour
As with all my recipes, using quality ingredients is key to a successful recipe. For example, if you were to cut corners and substitute a cheap generic cocoa, you will more than likely find your brownies to be lacking in that chocolate flavor you were after.
Perhaps you are tempted to use a cheap, mediocre protein powder, or perhaps you are tempted to leave protein powder out altogether.
While I understand money is tight and sometimes you have to cut costs, be careful when using a cheap protein powder! Often they are packed with sugar, can be hard on the digestive system, and are often “chalky”. None of us want either of these things in our food, and if you use a quality protein powder like Mölk you will find you have a protein powder with clean protein, no sugar, great flavor, and chalkiness is never an issue!
If you are tempted to leave protein powder out altogether, I strongly advise against it. Protein powder not only adds nutritional benefits, but it also works as a bonding agent. I’ve found recipes I make with protein powder are often lighter and have a better crumb texture than those without. Gluten itself is a type of protein, and using a combination of other proteins helps achieve that bread-like texture you were after!
How to Make Cream Cheese Protein Brownies
Preheat the oven to 350° Fahrenheit, and grease an 8-inch square baking dish with either olive or avocado oil cooking spray.
In a medium-sized mixing bowl, mix your almond flour, cocoa, Mölk, sweetener, gelatin, baking powder, and salt until everything has been evenly distributed.
After all your dry ingredients have been mixed, add the vanilla, eggs, and water and mix again until well combined.
Pour the brownie batter into the prepared pan, and spread it out evenly using a spatula.
Using a stand mixer whip your cream cheese and sweetener together until well combined and smooth. Add the egg vanilla, and coconut flour and beat again until you have a smooth creamy mixture with few to no lumps.
Pour the cream cheese mixture over the brownie batter, then swirl it into the batter using a butter knife or spatula.
Bake for 30 to 40 minutes or until the middle has set and the edges have begun to pull away from the pan.
Once your brownies have cooled cut into nine equal pieces and enjoy!
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Cream Cheese Protein Brownies
Ingredients
- 1/2 Cup Almond Flour
- 1/2 Cup Dutch Processed Cocoa
- 1/2 Cup Chocolate Mölk
- 1/2 Cup Monkfruit/Erythritol Blend
- 1 Tablespoon Gelatin
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 4 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Water
For the Filling
- 4 Ounces Cream Cheese
- 1/4 Cup Monkfruit/Erythritol Blend
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Coconut Flour
Instructions
- Preheat the oven to 350° Fahrenheit, and grease an 8 inch square baking dish with either olive or avocado oil cooking spray.
- In a medium sized mixing bowl, mix your almond flour, cocoa, Mölk, sweetener, gelatin, baking powder, and salt until everything has been evenly distributed.
- After all your dry ingredients have been mixed, add the vanilla, eggs, and water and mix again until well combined.
- Pour the brownie batter into the prepared pan, and spread it out evenly using a spatula.
- Using a stand mixer whip your cream cheese and sweetener together until well combined and smooth. Add the egg vanilla, and coconut flour and beat again until you have a smooth creamy mixture with few to no lumps.
- Pour the cream cheese mixture over the brownie batter, then swirl it into the batter using a butter knife or spatula.
- Bake for 30 to 40 minutes or until the middle has set and the edges have begun to pull away from the pan.Once your brownies have cooled cut into nine equal pieces and enjoy!
Notes
Nutrition