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Chocolate & Pumpkin Protein BROWNIES!

Did you know that pumpkin puree works extremely well in brownies? That’s right, it does. It does because pumpkin puree, much like sweet potato, acts as a fantastic ‘moisturizer’. It’s particularly valuable in the land of protein baking because, as you may know, protein foods tend to often end up ‘dry’ and a bit (or a whole lot) ‘rubbery.’

Why is this? Well, whey protein actually has a tendency to take over foods, to make them lose their moisture and give up their soul, much like a rowdy guest at a dinner party who ruins the dining experience for everybody else. Using pumpkin can actually add all that moisture back in, improve the texture of foods, and turn them from dry to soft and tasty! The recipe is down below!


1 can organic pumpkin puree
1 cup egg whites
1/2 cup chocolate whey protein
1/2 cup coconut flour
1 tablespoons cocoa
1/4 cup cocoa nibs (or some nuts)


Blend all the above ingredients together and bake at 170 C (338 F) for about an hour to an hour and ten in a small brownie pan. 

Macros per brownie (out of 9):

9.8g protein
6.6g carbs
3.3g fat
2.7g fibre



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