Stuffed Low Carb Brownies Recipe
Written by The Protein Chef

So I’ve been doing the low carb thing to change things up while cutting and lately I’ve been craving brownies like crazy! Side note…yes, I’m one of the 13 people in the world who choose to lean out during the winter (if you’re doing the same throw some love in the comments so we can do this thing together). Anyways BROWNIES! Today we’re not just gonna remix them into low carb brownies we’re gonna stuff them as well!!!

This recipe is super easy. All you need is 3 bowls and something to mix your ingredients with. Start with a large bowl and add in 4 tablespoons of semi-sweet chocolate chips that you’re gonna melt. To melt them as quick as possible just throw them in the microwave for :15-:20 seconds at a time and stir it until they’re smooth. Another option here is to use a lower sugar, dark, bittersweet, or whatever chocolate you prefer instead of semi-sweet. Continue with 2 large eggs, 1/4 cup of a sweetener, 1 table of melted butter, 1/4 cup of unsweetened apple sauce, and 2 teaspoons of vanilla extract. Mix those together.

Next take out another bowl and mix together in that one 3 tablespoons of cocoa powder (by the way cocoa powder is high in fiber with 2 grams in every tablespoon), 1/2 cup of almond flour, 2 tablespoons of coconut flour, 1 scoop of my Baking Protein Powder that you can check out or purchase by clicking right here, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Add that mix into your large bowl and lightly mix them together.

Coat a baking dish or pan with some non-stick cooking spray and pour 3/4 of your mix in into it. Smooth it out then take out a small bowl. In that small bowl mix together 8 ounces of fat free (or reduced fat but make sure to adjust the macros accordingly) cream cheese, 2 tablespoons of a sweetener, 1/2 scoop of my Baking Protein Powder, and 1 teaspoon of vanilla extract. Spread that mix over your brownie mix and then add on top of that the 1/4 of your brownie mix you left off to the side. I prefer to cut everything in with a knife for the swirl effect but you don’t have to. At the very least make sure the top is flat so everything cooks evenly! Last bake your brownies on 325F/162C for 35-40 minutes or until a toothpick comes out clean when inserted into the middle.

First and foremost with the ingredients I used here the total net carbs (carbs minus fiber) is only 70 grams for all of them!!! How do they taste? Well…you’ll have to watch the video to find out!

Here is the recipe for the brownies:

  • 4 Tablespoons (60g) Semi-Sweet Chocolate Chips (or Sugar Free to cutdown even more on the carbs)
  • 2 Large Whole Eggs
  • 1/4 Cup Sweetener
  • 1 Tablespoon Butter
  • 1/4 Cup (61g) Unsweetened Apple Sauce
  • 2 Teaspoons Vanilla Extract
  • 3 Tablespoons (15g) Cocoa Powder
  • 1/2 Cup (56g) Almond Flour
  • 2 Tablespoons (14g) Coconut Flour
  • 1 Scoop (30g) The Protein Chef’s Baking Protein Powder (or Vanilla)
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt

Here is the recipe for the filling:

  • 8 Ounces (240g) Fat Free Cream Cheese (or Reduced Fat)
  • 2 Tablespoons Sweetener
  • 1/2 Scoop (15g) The Protein Chef Baking Protein Powder (or Vanilla Protein Powder)
  • 1 Teaspoon Vanilla Extract

Calories in the WHOLE recipe:

  • Calories: 1301
  • Fat: 65g
  • Saturated Fat: 21g
  • Sodium: 1540mg
  • Carbs: 84g = 70g NET CARBS!
  • Fiber: 14g
  • Sugar: 45g
  • Protein: 95g

Calories in each brownie (if you cut 9):

  • Calories: 144
  • Fat: 7.2g
  • Saturated Fat: 2.3g
  • Sodium: 171.1mg
  • Carbs: 9.3g = 7.7g NET CARBS!
  • Fiber: 1.5g
  • Sugar: 5g
  • Protein: 10.5g

How to make:

  1. Melt your Chocolate Chips and Butter
  2. Take out a large bowl and mix together your Chocolate Chips, Butter, Eggs, Sweetener, Apple Sauce, and Vanilla Extract
  3. In another bowl mix together the rest of your brownie ingredients
  4. Add the mix in that bowl into your large bowl and lightly mix everything together
  5. Take out a baking dish or pan (mine is an 8×8) and coat it with some non-stick cooking spray
  6. Pour 3/4 of your mix into it and smooth it out
  7. In a small bowl mix together all of the ingredients for your filling until it begins to fluff
  8. Evenly distribute your filling on top followed by the rest of your mix
  9. Smooth it out so that the top is flat and if you want to, cut it into your brownies using a knife to give it a swirl effect
  10. Bake them 325F/162C for 35-40 minutes or until a toothpick inserted into the center of them comes out clean


  • Melt your chocolate as quick as possible by putting it into the microwave for :15-:20 seconds at a time and stirring it until it’s smooth!
  • Use white chocolate, bittersweet, dark, or anything else you like to switch it up (or throw it on top)!

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.


  • I’m one of those crazy 13 people doing a winter cut, so now I don’t feel so alone after your post, lol. Halloween candy is everywhere so it’s got me craving chocolate — can’t wait to try this recipe out. Should put a dent in these cravings. Thanks!

  • I’ve been doing the low carb sine early july and I’m down 43 pounds. And my snacks include your awesome pickled egg recipes. Especially the Sriracha ones. Good luck to us all.

  • These sound delicious! I’m on Weight Watchers and am down 30 lb so far and it’s recipes like these that help keep the snacking to a minimum. Would these be ideal post-workout? I would probably leave out the filling, just to save calories, but will definitely try this. Thanks! 🙂

  • I would say ‘healthier option’. Especially for the kids who only know store bought or store processed high sugar options. I am going to make for me and my girls without telling them that they are getting more protein and less sugar without sacrificing a decedent treat.

  • Hej, baking from Germany here and LOVE your recepies!
    The newer baking ideas nearly all require the baking protein which is not that possible to purchase here.
    That makes 2 questions for you:
    1. Any plans to get the stuff here?
    2. Substitute it with “vanilla” of which kind? Kasein? Whey?
    Multicomponent protein?
    Thanks! Carlotta

  • Have made these many times in a row the past days – bf and I both love them, this may be one of our favourites so far, thank you for this recipe!

  • Wanting to try these but I can not have dairy so do you think they will be okay with vega protein powder? This is the only protein powder I have found w out dairy that my stomache can handle.

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