16d • Amazing Recipes!
Fudgy Brownie-Style Chocolate Almond Butter Cake
Ingredients
- 1 cup almond butter (unsweetened, creamy)
- ½ cup almond flour (superfine)
- ¼ cup unsweetened cocoa powder
- 2 large eggs (room temp)
- ⅓ cup maple syrup (or honey; can swap with ½ cup coconut sugar)
- 2 scoops (40–50 g) chocolate protein powder (optional, but boosts protein & richness)
- ¼ cup dark chocolate chips (70–85%, melted)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp sea salt
- Optional: extra chopped almonds on top
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment/butchers paper.
- In a bowl, whisk almond butter, eggs, maple syrup, vanilla until smooth.
- Stir in melted dark chocolate.
- Add almond flour, cocoa powder, protein powder, baking soda, and salt. Mix until a thick batter forms.
- Spread into pan and sprinkle optional crushed almonds on top.
- Bake 20–24 minutes, until edges are set but the center still looks slightly underbaked (they’ll firm as they cool).
- Cool completely before slicing for maximum fudginess.
FitnHealthy Forever Pro Tips for Ultimate Fudge Factor
- Don’t overbake → the center should jiggle just a little when removed.
- Chill in the fridge for 1–2 hours after baking → makes them extra fudgy like a brownie bar.
- Use a mix of cocoa + melted chocolate (done above) instead of only cocoa for richer texture.
Nutrition (per square if cut into 12)
- Protein: 12–14 g (with protein powder)
- Carbs: 9–11 g
- Fat: 11–13 g
- Calories: ~170–190
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Fudgy Brownie-Style Chocolate Almond Butter Cake
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