These fudgey chocolate protein brownies can be whipped up in just 30 minutes and only have 3 grams of carbs per serving. Made using our Atkins Shake Mix, this recipe gives you the protein and great taste, without the carbs and sugar!

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  • 120 g keto dark chocolate, roughly chopped

  • 1/3 cup erythritol, granulated

  • 1 teaspoon salt flakes

  • 120 g light-tasting neutral oil

  • 3 large eggs

  • 1 cup almond meal (110g)

  • 70 ml hot coffee, or boiling water

  • 45 g Atkins Vanilla Protein Shake Mix (1.5 scoops)



  • 170 g cream cheese
  • 1 large egg
  • 20 g Atkins Vanilla Protein Shake Mix
  • 25 g powdered sweetener optional


Preheat the oven to 170 ̊C (340°F). Line a 20cm x 20cm (8") brownie pan with baking paper.

Place the chocolate, sweetener, salt and oil in a large heat-safe bowl. Place over a saucepan of simmering water and heat until the chocolate has melted.

Into a large bowl, add the eggs, protein powder, almond meal, and coffee. Add the melted chocolate and stir well to combine. Spoon into the prepared tray and smooth over the top (yes, this batter is very thick).

In a separate bowl, combine the cheesecake ingredients with a hand mixer or stand mixer until smooth and creamy. Spoon over the top of the brownie. Using the handle of a butter knife or chopstick swirl the cream cheese and brownie mix to create a marbling effect.

Bake for 20-25 minutes. The brownie should still be very soft and fudgy. It will firm up upon cooling. Leave to cool in the pan. Cover and chill before serving.


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