Very moist chocolatey cake-like brownie.
|½ Cup||Whey Protein Powder|
|¼ Cup||Cocoa Powder|
|1 Tbsp||Baking Powder|
|12 Oz||Canned Pumpkin Puree|
|¼ Cup||Heavy Cream|
|48 drops||Liquid Sucralose
(Equivalent to 1 cup sugar)
Sift together whey, cocoa, baking powder and salt. Set aside
Butter a 8" x 8" pan with the 1 Tbsp butter.
In a large bowl combine pumpkin, eggs, cream, vanilla and sucralose. Beat with a hand mixer until well combined. Add dry ingredients slowly and mix until just incorporated.
Pour into prepared pan.
Bake 50-55 minutes until a toothpick inserted into the center comes out clean.
Let cool completely before cutting. Store in an airtight container in the refrigerator.
For denser brownies, omit the baking powder.
16 @ 2 carbs each
Note: you CAN make this with granulated Splenda but your carb count will be significantly highter.
9 @ 9 carbs