Lower Carb Gluten Free Protein Brownie Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lower Carb Gluten Free Protein Brownie Cake calories by ingredient
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Introduction

Lower Carb, High Protein Brownie Cake to soothe the chocolate beast and keep hunger at bay. Can omit or substitute the Stevia with another sweetener. Maybe try sugar free chocolate syrup? I use this recipe for a home-made medifast substitute. It works for me, but I am still evolving it to improve it. Lower Carb, High Protein Brownie Cake to soothe the chocolate beast and keep hunger at bay. Can omit or substitute the Stevia with another sweetener. Maybe try sugar free chocolate syrup? I use this recipe for a home-made medifast substitute. It works for me, but I am still evolving it to improve it.
Number of Servings: 8

Ingredients

    4 egg whites or cup eggbeaters

    cup canned pumpkin + 2T

    cup heavy cream

    tsp salt

    1 level tsp baking powder

    cup chocolate whey protein powder
    (I used Body Fortress Chocolate)

    cup dutch process cocoa powder

    cup Stevia granulated for cooking and baking
    (or splenda or other sweetener)

    c milk Chocolate chips

Tips

It has a little different texture than a regular cake, but it is filling and helps the chocolate cravings. It is gluten free, very low sugar/low carb and a fair amount of protein.

For those that are adventurous with sweeteners, you might be able to use xylitol or erythritol with this-- I'm not sure. Sometimes the stevia / splenda can be bitter.


Directions

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.

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