Protein Brownie Bombs (Fudgy, Clean & Guilt-Free)
Ingredients
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup vanilla or chocolate protein powder
1/4 cup sweetener (erythritol, honey, or maple syrup)
2 tablespoons almond butter or peanut butter
2–3 tablespoons milk (any type)
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: dark chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
In a medium bowl, add the almond flour, cocoa powder, protein powder, sweetener, baking powder, and salt. Mix everything well until evenly combined.
Add the almond butter, vanilla extract, and 2 tablespoons of milk to the dry mixture. Stir until a thick dough forms. If the mixture feels too dry, add a little more milk, one teaspoon at a time, until it becomes soft but not sticky.
Take small portions of the dough and roll them into balls using your hands. You should get about 10 to 12 brownie bombs. If you like, press a few chocolate chips into the center of each ball before rolling.
Place the balls on the prepared baking tray, leaving a little space between them. Bake for about 8 to 10 minutes. The outside should be set, but the inside will stay soft and fudgy.
Remove from the oven and let them cool for a few minutes before serving. They will firm up slightly as they cool while staying soft inside.
Tips
For a no-bake version, skip the baking and place the balls in the fridge for 20–30 minutes until firm.
Store in an airtight container in the fridge for up to 5 days.
You can freeze them for longer storage and enjoy them cold or slightly thawed.