Lower Carb Gluten Free Protein Brownie Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 egg whites or ½ cup eggbeaters½ cup canned pumpkin + 2T½ cup heavy cream¼ tsp salt1 level tsp baking powder½ cup chocolate whey protein powder(I used Body Fortress Chocolate)½ cup dutch process cocoa powder½ cup Stevia granulated for cooking and baking(or splenda or other sweetener)¼ c milk Chocolate chips
In mixer or large bowl, mix eggbeaters/egg whites, pumpkin puree, heavy cream, and Stevia/sweetener until smooth. In small bowl, mix whey protein, cocoa powder, baking powder and salt. Add to wet ingredients in mixer and mix just until blended. Stir in chocolate chips.
Spray a 8x8 square glass or metal pan and pour batter into pan. Bake for 25 minutes at 350. DO NOT OVERBAKE. IF YOU OVER BAKE IT WILL BECOME DRY. It should be slightly soft (but set up) when removed from oven.
Serving Size: Makes one 8x8 square pan. Cut into 8 equal bars/pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user ROBINSONSHINE.
Spray a 8x8 square glass or metal pan and pour batter into pan. Bake for 25 minutes at 350. DO NOT OVERBAKE. IF YOU OVER BAKE IT WILL BECOME DRY. It should be slightly soft (but set up) when removed from oven.
Serving Size: Makes one 8x8 square pan. Cut into 8 equal bars/pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user ROBINSONSHINE.
Nutritional Info Amount Per Serving
- Calories: 137.4
- Total Fat: 8.3 g
- Cholesterol: 33.3 mg
- Sodium: 195.6 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 2.9 g
- Protein: 9.3 g
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