Ingredients
- 7 tablespoons coconut oil melted and divided
- 6 tablespoons erythritol sweetener
- 1 large egg at room temperature
- 2 egg yolks at room temperature
- 1/2 teaspoon mint extract optional
- 5 ounces sugar-free dark chocolate roughly chopped and divided
- 1/4 cup chocolate protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons unsweetened vanilla almond milk
Instructions
- Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper, leaving some sticking up to use as a handle to get the brownies out of the pan.
- In a medium bowl using an electric hand mixer, beat together 5 tablespoons of the coconut oil, reserving the rest for later, along with the erythritol, egg, egg yolks, and mint extract for 1 minute.
- Place 4 ounces of the chocolate in a medium, microwave-safe bowl, along with the remaining 2 tablespoons of melted oil. Cook on half power in 30 second intervals, stirring between each interval, until the chocolate is smooth and melted.
- While beating, pour the melted chocolate into the egg mixture until thick and well combined.
- Add the protein powder, baking soda, and salt and stir until well combined. Then, vigorously whisk in the almond milk.
- Finely chop the remaining 1 ounce of chocolate and stir into the batter.
- Spread batter evenly into the prepared pan and bake until the edges just begin to darken, the center rises a little bit, and a toothpick inserted in the center comes out clean, about 20-21 minutes.
- Let cool in the pan for 20 minutes and then gently use the parchment paper handles to lift the brownies onto a wire rack to cool completely.
- Once cooled, slice and enjoy!