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Protein Brownies with Collagen

Dense, chocolatey brownies boosted with protein and optional collagen for extra protein and texture.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

  • 3/4 cup almond flour
  • 3/4 cup chocolate protein powder or 1/2 cup protein powder + 1/4 cup collagen powder
  • 3/4 cup erythritol sweetener or granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons melted butter or melted coconut oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips keto chocolate chips or regular

Instructions

  • Preheat the oven to 350°F (175°C). Grease an 8 x 8-inch baking dish on the bottom and sides and set aside.
  • In a large mixing bowl, whisk together the almond flour, chocolate protein powder (or the 1/2 cup protein + 1/4 cup collagen), erythritol (or sugar), cocoa powder, baking powder, and salt until evenly combined.
  • Add the melted butter (or coconut oil), eggs, and vanilla extract to the dry ingredients and stir until a thick, uniform batter forms.
  • Fold 3/4 cup of the chocolate chips into the batter, reserving the rest for topping.
  • Press the dense batter evenly into the prepared baking dish and sprinkle the remaining chocolate chips over the top.
  • Bake for 25 to 30 minutes, or until the center is set and slightly puffy. Avoid overbaking for a fudgy texture.
  • Allow the brownies to cool in the pan for at least 15 minutes before cutting into 12 large or 16 smaller pieces.

Equipment

  • 8 x 8-inch baking dish
  • Mixing Bowl
  • Spatula
  • Measuring cups and spoons
  • Oven

Notes

  • This recipe yields 12 large or 16 smaller brownies.
  • Serve within 48 hours for best texture.
  • Wrap tightly and store in an airtight container if keeping for several days.
  • Nutritional facts vary with ingredient choices and brands.