Flourless gluten free protein brownie cake!

I have a lot of adventures in the kitchen. I have the best adventures when I use some recipes as inspiration…but kinda wing it based on my macros or what I have on hand, or really just what I want to experiment with. In my latest adventure, I’ve made a brownie cake! It’s moderately low carb, high in protein, and delicious as fuck. It’s fluffy and satisfying, and super easy.

This idea started when I was following a more Ray Peat style of eating, because I could make brownies and eat them…all the time. The texture was gooey and amazing, but I was eating too much of just sweet stuff, without minding my macros, and gained some weight. My man also suggested that less gooey might be a good variation, so we brainstormed ways to make that happen.

My primary purpose was to get more protein and less carbohydrate per serving, and I considered ways to make them fluffier. After several trials, I have a winner! The egg whites are beaten separately to give it the puffy texture, and the protein powder adds the nutrient density that I want with a little extra sweetness, without blowing all my carbs for the day.

Here we go!

Flourless protein brownie cake!

3 eggs, separated
2 scoops chocolate protein powder (I used Legion Whey+)
1/2 cup dark chocolate powder
1/2 cup sugar
1/4 cup dark chocolate chips
1/2 teaspoon vanilla extract
2 tablespoons melted coconut oil
1/2 cup coconut milk, unsweetened

Mix all ingredients EXCEPT egg whites in a bowl. Beat egg whites in a separate bowl into stiff peaks (preferably with a stand mixer, make your life easier.) Gently fold egg whites into the rest of the batter. It’ll deflate a bit, and that’s OK. Pour batter into an 8″x8″ glass baking dish greased with real actual butter, and bake at 350 degrees (F) for about 45 minutes or until they seem done (I didn’t really time them…)

Let cool and enjoy!

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