Add to My Menu

Katie's Vegan Protein Brownies

Prep time 15 min
Cook time 28 min
Total time 43 min

Prep time 15 min
Cook time 28 min
Total time 43 min


These fudgy, moist, chocolatey, vegan, protein-filled brownies are hiding a very interesting secret...

Cooked sweet potato! 

Yes, believe it or not, adding cooked sweet potato to brownies will keep them moist and flavorful while adding usable nutrition. 

A big THANK YOU to Katie Hough and her hubby Tom - owners of the Richardson TX Fit Body Boot Camp - for sharing this recipe! Katie is a wizard at coming up with nutritious and delicious recipes to keep their little boy Bennett growing healthy and strong - oftentimes using TRULEAN protein in their homemade treats. 

Serves 12

1 cup sweet potato, baked and mashed

⅔ cup Keto Syrup - Monk Fruit Sweetened (or pure maple syrup)

½ cup Almond Butter

1 teaspoon vanilla extract

1½ tablespoons coconut oil, softened

¼ cup unsweetened cocoa powder

¼ teaspoon sea salt

1 teaspoon baking powder

⅓ cup oat flour

¼ bag lily’s chocolate chips (stevia sweetened)


Preheat the oven to 350 degrees F and line an 8x8 brownie pan with parchment paper.


Using an electric mixer, cream the sweet potato, syrup, almond butter, vanilla extract and coconut oil on medium speed until fully combined.


In another bowl combine the cocoa powder, sea salt, baking powder, TRULEAN Chocolate Brownie Vegan Protein Powder, and oat flour.


Add the dry ingredients to the wet ones and mix to combine. Pour the batter into the prepared brownie pan and sprinkle the chocolate chips over the top.


Bake in the preheated oven for 28 minutes. Remove from the oven and cool in the pan for 30 minutes before cutting into bars. Store leftovers in the fridge or the freezer. Enjoy!

Quick Tip

Feel like Pumpkin? Swap the sweet potato for pumpkin and add a dash of ground cinnamon! 


Calories: 115
Fat: 7g
Carbohydrates: 7g
Sodium: 46mg
Fiber: 2g
Protein: 5g
Sugar: 1g

{{state.filters.category || 'All Categories'}}
No Results