An indulgent Half Bake Oreo Protein Fudge Brownie with a ton of protein powder and no flour! This cookies and cream fudge brownie is a perfect single serve healthy, gluten free and keto protein dessert.
Ingredients
1scoopChocolate Protein Powder, 30g, ⅓ cup
2TbspBlack Cocoa Powder, 10g
1TbspCoconut Flour, 7g
½tspBaking Powder
¼cupUnsweetened Almond Milk, 60ml
1Liquid Egg White, 33g, 2 Tbsp
¼tspVanilla Extract
Filling:
1TbspGreek Yogurt, 14g
2tspReduced Fat Cream Cheese, Softened, 11g
1½tspVanilla Protein Powder, about 3g
1tspAlmond Milk, 5ml
Optional:
Stevia Powder/ Zero Calorie 1:1 Monkfruit Sugar Replacement (to taste)
Chopped Oreo Cookies
Instructions
Preheat oven to 350°F and lightly grease a 1 cup ramekin.
In a bowl, whisk chocolate protein powder, cocoa powder, coconut flour and baking powder.
Add almond milk, egg white and vanilla, and stir until combined. Batter should be smooth.Taste batter and add sweetener if needed.
In another bowl stir together softened cream cheese, Greek yogurt, protein powder and milk.
Pour half batter into ramekin, then cream cheese filling and remaining batter.Top with chopped Oreos if needed.
Bake for 12-14 minutes. Top should be mostly set, but still slightly wobbly. It will harden when cool.
Let cool for a few minutes and enjoy!
Notes
Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
Add more milk if needed. Batter should be smooth and pourable.
Nutrition value is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.