Thick Chocolate Sweet Potato Brownies with Baked Cream Cheese Frosting


  • 3/4C Boiled Sweet Potato
  • 2 Whole Eggs
  • 2t Vanilla Extract
  • 3T Flavolution Chocolate Mocha Seasoning
  • 1/3C Golden Monk Fruit Sweetener (you may sub for Stevia/Honey)
  • 1t Baking Powder
  • 1/4C Cacoa Powder
  • 1/4C Chocolate Protein Powder (we used John’s Killer Protein)
  • 2T Coconut Flour
  • 2T Gluten free all-purpose flour (we used King Arthur brand.  Also okay to use all Coconut Flour if you don’t have Gluten Free).


  • 3T Reduced Fat cream cheese softened to room temperature (May also use Peanut Butter for all you PB lovers)
  • 1T Honey
  • 1t Vanilla Essence


  • Preheat oven to 350 degrees
  • Boil sweet potato and let cool to room temperature.
  • Mix dry ingredients in a small mixing bowl
  • Mash cooled sweet potato and mix wet ingredients into the sweet potato
  • Combine the wet and dry ingredients, mixing thoroughly
  • All you chocolate lovers can add 1C of sugar free chocolate chips for added chocolate
  • Pour into an 8×8 brownie pan or a muffin tin.
  • Swirl cream cheese on top of the mixture
  • Bake for 20-25 minutes if cooking in a brownie pan (bake time in a muffin tin is 16 minutes)
  • Sprinkle with Flavolution Cinnamon Toast when removed from the oven.
  • Makes 12 brownies
  • Macros without Chocolate Chips:
    • Total Calories 71 per brownie
    • 1.8g Fat
    • 14.2g Carbs
    • 2.7g Sugar
    • 5g Protein
    • 1.5g Fiber
  • Macros 1/2 bag Chocolate Chips
    • Total Calories 108 per brownie
    • 5.2g Fat
    • 18.7g Carbs
    • 2.7g Sugar
    • 5.7g Protein
    • 4.2g Fiber
  • Macros Entire bag Chocolate Chips
    • Total Calories: 153 per brownie
    • 7.8g Fat
    • 21.7g Carbs
    • 2.7g Sugar
    • 6.5g Protein
    • 6g Fiber


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