Gingerbread Protein Brownies with Cream Cheese Frosting
Serves 16
10 mins prep
22 mins cook
32 mins total
Delicious Gingerbread Protein Brownies with a Cream Cheese Frosting! These gingerbread brownies have no molasses, but use protein powder and monk fruit sweetener for a healthy festive dessert.
cupUnsweetened Cocoa Powderor Cacao Powder, 40g
cupWhey-Caesin Chocolate Protein Powder23g
cupWhey Chocolate Protein Powder23g
cupZero Calorie 1:1 Sugar Replacement48g
tbsp + 2 tsp1:1 Gluten Free Baking Flour50g, see post for subs
tspCinnamon
tspGround Clove
pinchof Nutmeg
tspBaking Soda
cupNon-fat Greek Yogurt281g
cupUnsweetened Almond Milk120ml
tbspTahini45g, see post for subs
Frosting:
cupNon-fat Greek Yogurt75g
cupReduced Fat Cream CheeseSoftened, 56g
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Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
In a bowl, whisk cocoa powder, chocolate protein powders, zero calorie sugar replacement, flour, ginger, cinnamon, cloves, nutmeg, and baking soda.
In a large bowl, whisk together Greek yogurt and almond milk.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the brownie dense.
Add in tahini and fold.
Batter should be thick.
Transfer batter into pan and smoothen with a spatula or back of spoon.
Bake for 20-22 minutes; Toothpick inserted into the center should come out slightly wet.
Remove from oven and let cool completely.
Frosting:
In a bowl, mix softened cream cheese, yogurt and protein powder until smooth.
Spread over cooled brownies, cut into slices and enjoy!