Pumpkin is a Godsend for Low Carbers
When you think about pumpkin, your mind goes to fall weather, the holidays, pie, and maybe the lattes that contain no real pumpkin whatsoever.
But let’s change all that. Why? Because first of all, the “pumpkin” that comes out of a can isn’t even real pumpkin. It’s a variety of less popular squash, which are brighter and less stringy – Hubbard, butternut, Boston Marrow, etc. Which means we’ve been arbitrarily associating pumpkin with Thanksgiving, since few people make their pumpkin desserts from scratch.
Secondly, this canned “pumpkin” makes a great base for desserts when you’re wanting to drop carbs. And since it’s canned, you can buy it in the spring or summer. Don’t want to taste pumpkin in the spring or summer? I get that. It’s like hearing Christmas carols in August.
Luckily it’s almost a blank canvas. You can mask that revolting holiday cheer fairly easily. Sure, you might taste a little bit of the orange stuff, but it’ll mostly be hidden by the cocoa and protein powder. And what comes out of the oven will be very moist and decadent, like this.
- 1 can pumpkin puree (NOT pumpkin pie filling)
- 2 eggs
- 4 scoops Metabolic Drive® Chocolate
- 1 cup Splenda
- 1 tablespoon cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- Optional: 1/4 cup chopped almonds, dark chocolate chips (adding these will change the macronutrients, obviously.)
- Preheat your oven to 350 degrees Fahrenheit.
- Mix all the ingredients together until there’s no more lumps.
- Coat your 8 x 11 inch pan with non-stick baking spray. Or make your own non-stick coating by spraying the pan with coconut oil and then coating it with an even layer of protein powder.
- Spoon the batter into the pan and evenly distribute it so that no side is significantly shorter or higher than the other.
- Bake for 20-25 minutes depending on your oven.
- Check for doneness by stabbing the center with a toothpick or knife. If it comes out clean it’s done; if it comes out with batter on it, bake it a little longer.
- Let it cool before cutting it into 6 pieces.
Your Protein Powder Matters
If you didn’t actually use Metabolic Drive® Protein, then don’t contact me to say that the recipe wasn’t good. You didn’t follow it.
These brownies have only been tested with Metabolic Drive®, which is formulated for baked goods as well as shakes.
Macronutrients per brownie:
- Protein: 17 grams
- Fat: 3 grams
- Total carbs: 9 grams
- Carbs from fiber: 4
- Net carbs: 5 grams