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High Protein Low Carb S'mores Protein Brownies - Gooey, Chocolatey, and Guilt-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 1/2 cup blanched almond flour
  • 1/3 cup chocolate whey or whey-casein blend protein powder (not isolate-only if possible)
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons granular erythritol or allulose (adjust to taste)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup low-carb graham-style crumbs (store-bought keto graham cookies crushed, or almond flour with 1/2 teaspoon cinnamon and a pinch of sweetener)
  • Wet Ingredients 2 large eggs, room temperature
  • 1/3 cup Greek yogurt (2% or 0%)
  • 2 tablespoons unsweetened almond milk
  • 2 tablespoons melted coconut oil or light olive oil
  • 1 teaspoon vanilla extract
  • Mix-ins and Toppings 1/4 cup sugar-free dark chocolate chips, divided
  • 3/4 cup mini marshmallows (use sugar-free if desired)
  • Optional: 1 tablespoon crushed low-carb graham cookies for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment and lightly spray. Leave some overhang for easy lifting.
  2. In a large bowl, whisk almond flour, protein powder, cocoa, sweetener, baking soda, and salt until no lumps remain. Stir in the low-carb graham crumbs.
  3. In a separate bowl, whisk eggs, Greek yogurt, almond milk, oil, and vanilla until smooth. The yogurt helps keep things moist without adding many carbs.
  4. Fold the wet mixture into the dry mixture with a spatula. Do not overmix. The batter will be thick but spreadable.
  5. Stir in half of the chocolate chips. Spread the batter evenly into the prepared pan.
  6. Bake for 14–18 minutes, until the edges are set and a toothpick comes out with a few moist crumbs. Do not overbake; protein bakes can dry out quickly.
  7. Remove from the oven. Sprinkle marshmallows and remaining chocolate chips evenly over the top. Add crushed low-carb graham cookie pieces if using.
  8. Switch the oven to broil on low. Return the pan to the oven for 30–90 seconds, watching closely until the marshmallows are golden and toasty. Do not walk away.
  9. Cool in the pan for at least 20–30 minutes. Lift out using parchment and slice into 12 squares. For the cleanest cuts, chill for 30 minutes before slicing.