Salted Caramel Protein Brownies


2 Tbsp. Cacao Powder
2 scoops chocolate protein powder
4 Tbsp. granulated stevia
½ cup cooked sweet potato, mashed
1 tsp. vanilla extract
3 egg whites
¼ cup unsweetened almond milk

* Note: If do not use the sugar free salted caramel syrup, add an additional ¼ cup sugar free maple syrup

Salted Caramel Topping
9 medjool dates, pitted
2 Tbsp. unsweetened almond milk
¼ tsp. salt

* Note: Sugar free maple syrup can be a substitute for the sugar free salted caramel syrup.


1.  Preheat oven to 350 F. Line an 8 x 8 baking pan with parchment paper or foil sprayed with cooking spray.

2.  Stir together almond flour, coconut flour, protein powder, cacao powder, & stevia in a large mixing bowl. In a separate bowl, whisk together milk, sweet potato, maple syrup, salted caramel syrup, vanilla extract, and egg whites until everything is smooth then pour in the flour bowl. Mix together until smooth & well combined.

* Note: I used a hand held mixer for the brownie batter

3. .For the salted caramel, add dates, syrup, salt and milk in a blender or food processor. Blend until mixture is smooth. There may be some small chunks of date and that is ok.

* Note: I used a food processor to make the salted caramel.

4. Spoon brownie batter into the baking pan and smooth down. (Batter will be thick). Evenly spoon salted caramel on top of the brownie batter and smooth, ensuring all of the batter is covered with salted caramel.

5.  Place pan in the oven and bake for 26-28 minutes. Let brownie bars cool for 30 minutes. Slice into 16 squares.

Makes 16 servings
1 serving = 1 square

Macros for 1 square:
148 calories, 7.5g protein, 16.4g carbs, 4.8g fiber, 6.7g fat, 8.4g sugar

Nicolette's Tips
* You may substitute sweet potato with 1/4 - 1/3 cup canned pumpkin
* If you decide not to use the Torani syrup, add a little bit more salt to the topping.

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