No one likes a dry protein brownie, which is why these Turtle Protein Brownies are moist, fudgey, and absolutely decadent! The flourless brownie base is topped with an easy chocolate ganache, pecan halves, and sugar free caramel for the ultimate turtle brownies. These brownies are also low-carb with only 3 net carbs per square!
NOTES: You can use another nut or seed butter instead of the almond butter. We would suggest tahini or cashew butter for a neutral flavor. We also used a sweetener that's twice as sweet as sugar, so adjust to taste.
Turtle Protein Brownies
Makes 16 brownies
70g (2 scoops) Metabolic Nutrition Protizyme in Chocolate Cake
1 cup nonfat plain Greek yogurt
3/4 cup creamy almond butter
1/4 cup egg whites
1/4 tsp. pure vanilla extract
1/4 cup unsweetened cocoa powder
3-4 tbsp. calorie-free sweetener
1/4 tsp. baking soda
1/4 tsp. salt (optional)
2 oz. dark chocolate chips
2 tbsp. unsweetened almond milk
16 pecan halves
2 tbsp. sugar-free caramel sauce (like ChocZero)
Preheat your oven to 325 degrees F.
Add all ingredients except topping to a medium mixing bowl, then mix until smooth.
Spread batter over the bottom of an 8"x8" baking pan lined with parchment or well-greased.
Bake in preheated oven for 15-20 minutes, until the center is barely set. The brownies will cook slightly more and set as they cool.
Weigh out 2 oz. of dark chocolate chips in a small bowl, and heat 2 tbsp. of milk in the microwave for 30 seconds.
For ganache, add milk over top chocolate and stir until glossy. If needed, microwave another 10 seconds to melt chips further.
Spread ganache over top slightly cooled brownies, then press pecan halves on top (I did one per square).
Drizzle sugar free caramel over top and place in fridge and allow ganache to set.
Cut in 16 equal squares (4x4) and enjoy! Leftovers will keep in the fridge in an airtight container at least a week.
Calories (per brownie): 129kcal, Fat: 8.6g, Sat fat: 1.7g, Carbs: 8g, Fiber: 5g, Sugar: 2g, Protein: 9g, Sodium: 99mg