Very moist chocolatey cake-like brownie.

½ Cup Whey Protein Powder
¼ Cup Cocoa Powder
1 Tbsp Baking Powder
¼ tsp Salt
1 Tbsp Butter
12 Oz Canned Pumpkin Puree
4 Lg Eggs
¼ Cup Heavy Cream
1 tsp Vanilla
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.

9 @ 3 carbs each


16 @ 2 carbs each


Note: you CAN make this with granulated Splenda but your carb count will be significantly highter.

9 @ 9 carbs
16 @ 5 carbs


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