Chocolate Protein Cake Bars

2 servings

⅕ cup 1:1 Gluten Free Baking Flour 60g, see post for sub

⅕ cup Chocolate Protein Powder 45g, about 1½ scoops

⅕ cup Unsweetened Cocoa Powder or Cacao Powder, 40g

⅕ cup Zero Calorie 1:1 Sugar Replacement 48g

⅕ tsp Baking Soda

⅕ cup Non-fat Greek Yogurt 170g

⅕ cup Unsweetened Almond Milk 120ml

⅔ Tbsp Almond Butter 42g, see post for subs

⅕ cup Cinnamon Toast Crunch Cereal Nuts, Chocolate Chips

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Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
In a bowl, whisk oat flour, chocolate protein powder, unsweetened cocoa powder, zero calorie sugar replacement and baking soda.
In a large bowl, whisk together Greek yogurt and almond milk.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the brownie dense.
Add in nut butter and fold.
Batter should be thick.
Add optional mix ins, reserving few for the top, and fold.
Transfer batter into pan, smoothen with a spatula or back of spoon.
Top with remaining mix-ins.
Bake for 22-25 minutes or until the top is set. Toothpick inserted into the center should come out dry.
Remove from oven and let cool completely.
Cut into slices and enjoy