Protein Cheesecake Brownies
Serves 16
15 mins prep
30 mins cook
45 mins total
Super good Protein Cheesecake Brownies with swirls of brownie and cheesecake! These healthy cream cheese brownies are made with protein powder, monk fruit and Greek yogurt for a sugar free and butter-free dessert!
Brownie Batter:
cupUnsweetened Cocoa Powderor Cacao Powder, 40g
cupWhey-Casein Chocolate Protein Powder23g
cupWhey Chocolate Protein Powder23g
scoopUnflavored Whey-Casein Protein Powder15g
cup1:1 Gluten Free Baking Flour30g, see post for subs
tbspZero Calorie 1:1 Sugar Replacement24g
Stevia Sweetener¼ cup sugar worth (Use your brand's Conversion Chart)
tspBaking Soda
cupNon-fat Greek Yogurt300g
cupUnsweetened Almond Milk120ml
tbspAlmond or Cashew Butter48g, see post for subs
Cheesecake Batter:
ozSoftened Cream CheeseReduced Fat recommended, 112g, about ½ cup
cupNon-fat Greek Yogurt112g
tbspAlmond Milk7ml
cupVanilla Protein PowderWhey-Casein, 22g
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Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
Brownie Batter:
In a bowl, whisk cocoa powder, chocolate protein powders, unflavored protein powder, zero calorie sugar replacement, flour, stevia sweetener, and baking soda.
In a large bowl, whisk together Greek yogurt, almond milk and vanilla.
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 almond butter/cashew butter and fold.
Batter should be thick.
Cheesecake Batter:
In a large bowl, beat cream cheese using an electric hand mixer or paddle attachment of stand mixer until smooth; About 1-2 minutes.
Add Greek yogurt and milk and beat again until combined.
Beat in vanilla protein powder, scraping down the sides if needed.
Add egg and beat until just combined. Do not over-mix.
Bake:
Scoop brownie and cheesecake batter alternating into pan. Swirl top to make pattern.
Bake for 30-35 minutes; Toothpick inserted into the center should come out just moist.
Remove from oven and let cool completely.