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    Shredded Sweet Potato Protein Brownies

    May 29, 2019

    Gluten free, 79kcals each.  Recipe makes 4 but could easily be doubled to make an 8×8 pan.  I used this silicone pan, which made 4 brownies that were 2″x3″ & 1″ tall (so pretty decent sized!).. These disappeared quickly (my husband had 3 the night I made them and I had 1)

    For the sweet potato in this recipe, you’ll want it to be uncooked (and I didn’t even peel mine, just washed it), and then shred it with a grater.

    Macros per brownie: 5p 10c 2f (79kcal)


    1. preheat oven to 350
    2. mix together the following:
      • 120 grams of shredded raw sweet potato (approximately half of a medium-sized potato) – I used a white sweet potato, but a regular sweet potato should work too 
      • 2 tbsp (10grams) of cocoa powder
      • 7grams (1tbsp) of coconut flour
      • 15 grams of protein powder (I used PES chocolate cupcake) — if you don’t have protein powder, you could sub in 2-3tbsp more of the cocoa (macros will be different)
      • 1 tsp of baking powder
      • 1tsp of vanilla extract
      • 1 egg
      • 4TBSP of maple grove farms sugarfree maple syrup (or any maple syrup) – the syrup I used has macros of 0p 6c 0f per 1/4cup
    3. Divide batter into quarters and place into baking molds
    4. Bake for 25-30minutes until done
      • While baking I mixed together 1 tbsp of the sugar free frosting and 1/2tbsp of the almond butter and microwaved it for 30seconds to use as a topping
    5. ENJOY!! Save leftovers in the fridge!

    Tag us if you try!  @upliftfitnutrition #upliftyourlife  

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