Single-Serve Protein Brownie (20g Protein, No Protein Powder, 5 Ingredients)

This Single-Serve Protein Brownie is an easy and delicious protein snack made from 5 ingredients and packed with 20 grams of protein per serving for only 240 kcal.

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While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!

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Single Serve Protein Brownie

8.8gNet Carbs

This Single-Serve Protein Brownie is an easy and delicious protein snack made from 5 ingredients and packed with 20 grams of protein per serving for only 240 kcal.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Yield: 1 brownie

Serving Size: 1 brownie

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5 from 1 vote

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Ingredients

US Customary – Metric

• ▢ ⅓ cup Greek Yogurt (note 1)
• ▢ 1 large Egg (note 2)
• ▢ 3 tablespoons Unsweetened Cocoa Powder (note 3)
• ▢ 1 tablespoon Peanut Butter (note 4)
• ▢ 1-2 tablespoons Granulated Sweetener (note 5)

Instructions

• Preheat the oven to 350 °F (180 °C) or skip if using the air fryer method. Line a small rectangle glass container, mine is 9-inch x 3.5-inch big, with lightly oiled parchment paper. Make sure it's oven or air fryer safe.
• In a mixing bowl, whisk the Greek yogurt, egg, and peanut butter until smooth.
• Whisk in the cocoa powder until the mixture is consistent with no lumps of cocoa showing.
• Pour the batter into the prepared glass container and bake it at 350 °F (180 °C) for 15-18 minutes. You can also air fry it at the same temperature for 12-15 minutes until a pick inserted in the center comes out clean.
• Let it cool down completely for 10 minutes in the pan, then for 1 hour on a rack for the best texture. For an even fudgier texture, pop it for 1 hour in the fridge.

Notes

Note 1: I use plain Greek unsweetened yogurt. For the best texture, I don’t recommend low-fat yogurt.

Note 2: I haven’t tried the recipe egg-free or with an egg replacer.

Note 3: Or cacao powder.

Note 4: You can also use almond butter, cashew butter, or sunflower seed butter.

Note 5: Any sweetener, granulated or liquid works, like maple syrup, coconut sugar, or allulose, if sugar-free.

Storage: Store in the fridge in an airtight container for up to 3 days.

Tools

Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting    Keto    Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners

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NutritionServing Size: 1 brownie

Yield: 1 brownie

Nutrition

Serving: 1 brownieCalories: 241.9 kcal (12%)Carbohydrates: 15.1 g (5%)Fiber: 6.3 g (26%)Net Carbs: 8.8 gProtein: 19.7 g (39%)Fat: 15.3 g (24%)Saturated Fat: 4.5 g (28%)Polyunsaturated Fat: 3 gMonounsaturated Fat: 6.6 gTrans Fat: 0.02 gCholesterol: 189.3 mg (63%)Sodium: 166.8 mg (7%)Potassium: 481.2 mg (14%)Sugar: 4.3 g (5%)Vitamin A: 272.7 IU (5%)Vitamin B12: 0.9 µg (15%)Vitamin D: 1 µg (7%)Calcium: 129 mg (13%)Iron: 3.3 mg (18%)Magnesium: 115.2 mg (29%)Zinc: 2.4 mg (16%)

Ingredients and Substitutions

You only need 5 ingredients to make these brownies. Here’s how to pick and swap them.

• Greek Yogurt – This adds moisture and protein to the brownie, creating a rich texture. It also helps bind the ingredients. You can use other types of yogurt if you prefer, but don’t use low-fat versions.
• Egg – The egg acts as a binder and adds structure to the brownie. It also contributes to the moist texture.  
• Unsweetened Cocoa Powder – Cocoa powder brings the intense chocolate flavor to the brownie. Cacao powder also works.  
• Peanut Butter – This adds richness, healthy fats, and a nutty flavor. Almond butter, cashew butter, or sunflower seed butter also work for nut-free options. Rehydrated powdered peanut butter lowers the calorie count.  
• Granulated Sweetener – The sweetener balances the bitterness of the cocoa and adds sweetness. For a low-carb version, allulose or erythritol are fine. Maple syrup or coconut sugar also work, but increase the carb count.

How to Make Single-Serve Protein Brownie

This recipe is super easy to whip up. Here’s how in a few pictures.

Crack the egg and add the liquid ingredients to a mixing bowl.

Incorporate the dry ingredients and stir the batter until smooth.

Pour the batter into a pan and bake it at 350 °F (180 °C) for 15-18 minutes

Let it cool down for 10 minutes in the pan and on a cooling rack.

Carine’s Tips

Let me share a few more tips for a perfect brownie.

• Chocolate Chips Addition – Adding a few sugar-free chocolate chips on top before baking adds a richer chocolate experience.
• Egg White Option – Swap one whole egg for three egg whites to reduce the calorie count while maintaining structure.
• Salt Enhancement – A pinch of salt sprinkled on top after baking enhances the chocolate flavor.
• Chilled Texture – Store the brownie in the fridge before eating for a fudgier, denser texture.
• Powdered Peanut Butter – Using rehydrated powdered peanut butter reduces the calorie count compared to regular peanut butter.  
• Air Fryer Monitoring – When using an air fryer, check the brownie frequently to prevent overcooking.

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