Protein Brownie Skillet
Ingredients
- 3 large eggs
- 1 cup nonfat plain Greek yogurt
- 3 oz dark chocolate chips melted
- 2 tbsp coconut oil melted
- 2 tbsp creamy peanut butter
- 1/3 cup coconut sugar
- 2 tsp vanilla extract
- 3 scoops chocolate protein powder
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1 tbsp instant espresso powder
- 1/4 tsp salt
- mini chocolate chips optional
Instructions
- Preheat the oven to 350°F. Lightly grease a small cast iron skillet or baking dish.
- Melt the dark chocolate chips with the coconut oil until smooth. Set aside to cool slightly.
- In a mixing bowl, whisk the eggs, coconut sugar, and vanilla until light and fluffy, then beat in the Greek yogurt and peanut butter until smooth.
- Slowly whisk in the melted chocolate mixture until fully combined.
- Fold in the almond flour, cocoa powder, protein powder, salt, and espresso powder until the batter is glossy and smooth. Fold in optional mini chocolate chips if using.
- Pour the batter into the prepared skillet and smooth the top evenly.
- Bake for 25 minutes only. The center should still look slightly underbaked when you pull it, and that is exactly what you want.
- Let the skillet rest for 10 to 15 minutes before serving. The carryover heat gently finishes the center while it stays fudgy. Baking all the way to a clean toothpick dries out the protein, so underbake, then rest.
Nutrition
Calories: 370kcalCarbohydrates: 30gProtein: 24gFat: 20gFiber: 5gSugar: 20g
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