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Mocha Protein Brownies (Low Carb, Gluten Free)

Combines The Flavour of Coffee & Chocolate!

by SaraSolomon - April 19th, 2015
4.5

My Mocha Protein Brownies have a crispy outer crust and a gooey moist chocolate center. I made them when my parents were visiting. They gobbled down my pumpkin protein cake, and then they had my brownies. They went goo goo ga ga over the brownies!


These brownies are awesome because they are:

  • Low Net Carb, Low Calorie, Virtually Sugar Free, High Protein, High Fibre, Low Fat, Low Sodium, Dairy Free, Gluten Free, Flourless, Diabetic Friendly Moist & Delicious, Quick & Easy

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Nutritional Facts


Serving Size: 1 Brownie

  • Calories: 31

  • Protein: 2.2 grams

  • Carbs: 2.9 grams

  • Fat: 1.1 grams

Cooking Instructions


Ingredients:

  • 1 can (1.5 cups) of no salt added black beans. But make sure you rinse them under water in a strainer first! Then puree them in a food processor  before proceeding with the next ingredients. Because we are using black beans, we don't have to add flour.

  • 1 tsp vanilla extract

  • 2-3 tsp coffee extract (or use 1 TBSP coffee).

  • 1 Egg

  • 1/4 cup Egg Whites

  • 1 TBSP extra virgin coconut oil

  • 1 scoop of BSN Syntha-6 Mochaccino Whey

  • 2 TBSP unsweetened cacao powder

  • 4 TBSP Walden Farms Calorie Free Pancake Syrup

  • 1/2 TSP Baking Powder

Directions:

  1. Preheat your oven to 350 degrees F.

  2. Combine the black beans, vanilla extract, coffe extract, Egg, Egg Whites, Coconut Oil, BSN Syntha-6 Mochaccino Whey, Cacao Powder and Pancake Syrup into a food processor and blend.

  3. Add last: 1/2 tsp baking powder. Puree everything in the food processor.

  4. Place this mixture (which may seem runny, but that’s ok because you don’t want a dry brownies) into a small greased aluminum baking pan  (I used PAM). Feel free to use a glass pan. Instead of PAM, you can use a parchment paper liner or grease the pan with extra virgin coconut oil.

  5. Bake in the oven at 350 degrees F for ~30 minutes (use a toothpick to verify the brownies are cooked).

  6. Cool before cutting & serving. I cut mine into 24 brownies.

  7. Enjoy!

NOTE:

  • I prefer using this splenda-containing pancake syrup over agave nectar. Agave nectar is nothing more than processed sugar. It's loaded with fructose, which is why it's declared as "worse than high fructose corn syrup"! Please read my article, "Agave Nectar, Sweet or Dangerous?"

  • Another option: sweeten the brownie batter with your favourite sweetener, such as stevia, xylitol, erythritol, lo han guo or even unsweetened apple sauce.

  • If you want to add flour, then consider adding almond flour (which will keep the recipe low carb and gluten free). It's up to you. I wanted to rely on the black beans to replace the flour. It makes for a very moist brownie, almost like a cheesecake consistency. If you want more of a cake-like consistency, then add some almond flour (but you will probably need to add more moisture to the batter, so experiment with adding small amounts of almond flour and unsweetened almond milk to the mixture).


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