Back to Recipes

High-Protein Chocolate Avocado Brownie Cake

Name: High-Protein Chocolate Avocado Brownie Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large ripe avocado (about 150g), mashed; 3 large eggs; 1/2 cup unsweetened almond milk; 1/4 cup coconut oil, melted; 1/2 cup unsweetened cocoa powder; 3/4 cup vanilla or chocolate whey protein powder (or plant-based protein powder for dairy-free option); 1/3 cup erythritol or preferred keto-friendly sweetener; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup sugar-free dark chocolate chips or chopped nuts

By PowerProteinPlates Editorial TeamPublished Apr 22, 2026 | Updated Jul 22, 2026

American 40 mins high-proteineasy-recipeswhole-foods

High-Protein Chocolate Avocado Brownie Cake with measured ingredients, 40-minute timing, 8-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 25 min

Total 40 min

Servings 8

Difficulty easy

Cuisine American

Ingredients

Servings 8

1 large ripe avocado (about 150g), mashed
3 large eggs
1/2 cup unsweetened almond milk
1/4 cup coconut oil, melted
1/2 cup unsweetened cocoa powder
3/4 cup vanilla or chocolate whey protein powder (or plant-based protein powder for dairy-free option)
1/3 cup erythritol or preferred keto-friendly sweetener
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar-free dark chocolate chips or chopped nuts

Powerproteinplates High-Protein Keto Chocolate Avocado Brownie Cake ingredients image

Instructions

Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan or line with parchment paper.
In a large bowl, whisk together mashed avocado, eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
In another bowl, sift cocoa powder, protein powder, erythritol, baking powder, and salt to ensure even mixing.
Gradually add dry ingredients to the wet mixture, stirring gently until fully combined and smooth. Avoid overmixing to maintain texture.
Fold in optional sugar-free chocolate chips or chopped nuts if desired.
Pour batter into prepared pan and spread evenly with a spatula.
Bake for 23-25 minutes, or until a toothpick inserted in the center comes out mostly clean, with a few moist crumbs for fudginess.
Allow the cake to cool in the pan for at least 15 minutes before slicing into 8 squares.
Serve warm or at room temperature. Store leftovers in an airtight container refrigerated for up to 5 days.