Stuffed Low Carb Brownies
On a low carb diet? Looking for a healthier alternative? These Stuffed Low Carb Brownies are delicious, packed with protein, and super easy to make. What you thought wasn’t possible is NOW POSSIBLE with this recipe!
These low carb brownies are way easier than the finished product looks. All you need is 3 bowls and something to mix your ingredients with.
Start with a large bowl and add into it 4 tablespoons of melted semi-sweet chocolate chips, 2 large eggs, 1/4 cup of a sweetener, 1 tablespoon of melted butter, 1/4 cup of unsweetened apple sauce, and 2 teaspoons of vanilla extract.
Mix those together.
To melt your chocolate chips as quickly as possible, throw them in the microwave for :15-:20 seconds at a time. Keep them moving until the chocolate is smooth!
You could also use a lower sugar, dark, bittersweet, or whatever chocolate you prefer instead of semi-sweet.
In the next bowl, mix together 3 tablespoons of cocoa powder, 1/2 cup of almond flour, 2 tablespoons of coconut flour, 1 scoop of protein powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
Add that mix into your large bowl and lightly mix them together.
Did you know? Cocoa powder is high in fiber with 2 grams in every tablespoon!
Continue by coating a baking dish or pan with some non-stick cooking spray and pouring 3/4 of your mix in into it. Smooth it out.
In your last bowl (this can be small), mix together 8 ounces of fat free cream cheese, 2 tablespoons of a sweetener, 1/2 scoop of protein powder, and 1 teaspoon of vanilla extract.
Baking Your Low Carb Brownies
Spread that mix over your low carb brownie mix and on top of that the 1/4 of your low carb brownie mix you left off to the side.
I prefer to cut everything in with a knife for the swirl effect but this is optional. At the very least make sure the top is flat so everything cooks evenly!
Last bake your stuffed low carb brownies on 325F/162C for 35-40 minutes or until a toothpick comes out clean when inserted into the middle.
With the ingredients I used here, the total net carbs (carbs minus fiber) is only 70 grams for all of them!
How do these stuffed low carb brownies taste? ABSOLUTELY DELICIOUS!
Looking for a quicker dessert? Try our Gluten Free Microwave Pumpkin Cookies next!
Stuffed Low Carb Brownies
The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Ingredients
Brownies
- 4 Tablespoons Chocolate Chips - Semi-Sweet or Sugar Free
- 2 Large Whole Eggs
- ¼ Cup Sweetener
- 1 Tablespoon Butter
- ¼ Cup Unsweetened Apple Sauce
- 2 Teaspoons Vanilla Extract
- 3 Tablespoons Cocoa Powder
- ½ Cup Almond Flour
- 2 Tablespoons Coconut Flour
- 1 Scoop Protein Powder - Vanilla
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
Filling
- 8 Ounces Cream Cheese - Fat Free or Reduced Fat
- 2 Tablespoons Sweetener
- ½ Scoop Protein Powder - Vanilla
- 1 Teaspoon Vanilla Extract
Instructions
- Melt your Chocolate Chips and Butter
- Take out a large bowl and mix together your Chocolate Chips, Butter, Eggs, Sweetener, Apple Sauce, and Vanilla Extract
- In another bowl mix together the rest of your brownie ingredients
- Add the mix in that bowl into your large bowl and lightly mix everything together
- Take out a baking dish or pan (mine is an 8×8) and coat it with some non-stick cooking spray
- Pour ¾ of your mix into it and smooth it out
- In a small bowl mix together all of the ingredients for your filling until it begins to fluff
- Evenly distribute your filling on top followed by the rest of your mix
- 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
- Bake them 325F/162C for 35-40 minutes or until a toothpick inserted into the center of them comes out clean
Video
Notes
- Calories: 1301
- Fat: 65g
- Saturated Fat: 21g
- Sodium: 1540mg
- Carbs: 84g = 70g NET CARBS!
- Fiber: 14g
- Sugar: 45g
- Protein: 95g
- 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
Nutrition
19 Comments
Leave a Comment
Hi! Are the macros based on fat free cream cheese or reduced fat? Also what brands of fat free do you recommend (I can’t find it anywhere)
Derek,
What is your sweetener of choice?
Thanks in advance
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.
Hi Teresa! I think you would be fine with that powder! 🙂
I’m a winter “lean-bean” too. I have a nut allergy-any suggestions for substituting the almond flour?
Love it! You could do a combo oat/coconut flour if you’re not worried about carbs!
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!
Thank YOU KMD!
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
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.
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! 🙂
These would be ideal anytime!!! Personally I prefer a piece with my coffee but post-workout is great too. It’s all about your macros!!!
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.
Keep up the awesome work Terry! Woohoo!!!
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!
Haha, you know it! I have a 10 pound bag of candy staring at me every time I walk in the kitchen…those trick or treaters need to get here ASAP!