Recipe: Gluten free, Banting Brownies – Whey protein.

by Lala

I’m an unapologetic chocoholic but just about everything tasty and chocolatey is loaded with carbs & sugar. While I love pastries and carbs, I’m always trying to keep them to a minimum.

I’ve put together this recipe for brownies that’s Banting friendly, very low on carbs & sugar. There’s zero wheat, so it’s totally gluten free as well. I used Cookies & Cream whey protein powder instead of cake flour. The advantage here is that it’s got a bit of sweetening & flavour already, so it doesn’t need a huge amount of sugar to give the brownies a good taste.

Protein Banting brownies ingredients

3/4 cup Whey protein powder (stick to flavours like vanilla, Choc or cookies & cream, that will work with brownies)
1/4 cup cocoa powder
1/4 cup dark chocolate chips
1/2 teaspoon baking powder
Pinch salt
1 whole egg
2/3 cup milk
1/2 cup vegetable oil
5 tablespoons desiccated coconut

Whey protein Banting brownies

1/4 cup granola (wheat free) or mixed nuts
Stevia, Honey or agave nectar to taste

Preheat oven to 180 degrees Celsius.
You can mix everything together all at once, but I find it easier to mix wet and dry separately.

Sift dry ingredients together in a bowl. In a separate bowl beat the egg, milk & oil together. Add the wet to dry ingredients until you have a pourable & slightly lumpy batter. If it’s very dry, add a bit more milk. Protein powder is very drying in cooked recipes, so err on the side of a more wet batter.

Allow the batter to rest for at least 30 minutes or an hour. Don’t skip this step. This is again because the protein powder is drying. The rest periods will allow the powder to absorb the moisture of the wet ingredients, before its baked. Spray a metal or ceramic baking dish with non stick spray, or use butter or oil.

Bake for 30 – 45 minutes at 180 degrees Celsius. Test it at 30 minutes by piercing with a clean skewer or knife. If the utensil comes out clean, the brownies are done. Remove from the oven and allow to cool, covered, to retain moisture. If you found they’ve risen a bit in the middle, just flatten slightly with a plate or potato masher. The are definitely a thick, chunky style of brownie, not cakey. Slice after cooling and serve with frozen yoghurt, ice cream or custard.

Enjoy & have seconds.

Banting whey protein brownie

Banting whey protein brownie

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