Breads/Muffins/Cakes · Snacks

Sweet Potato Collagen Fudge Brownies (Sugar Free, GF)

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Recently, I made another sweet potato brownie recipe —> here. For this new recipe, I used that old recipe and altered some ingredients. For this recipe, I added collagen, used pistachio butter, almond butter & omitted the almond milk. DANG, the fudge was so on point with this recipe. I can’t lie, I’m addicted. I didn’t even wait for it to cool & burnt my tongue eating my first bite. So worth it though. SO WORTH IT.

Oh my. Look at that fudgeeeee. I drizzled almond butter on top because I can’t ever get enough nut butter. Nut butters are my favorite. Peanut butter, almond butter, pistachio butter, sunflower seed butter, pecan butter, walnut butter, ALL THEMM GOODS.

I used Vital Protein Collagen Peptides in this recipe. I recently bought collagen & I’ve been obsessed with it. I add it in my butter coffee every morning. This is my first time baking with it and I must say, it was a success. Why collagen you ask? First of all, collagen is an abundant protein in our bodies that helps keep our nails, skin and hair healthy. It also helps with joint pain & immune support. Vital Proteins collagen is grass-fed and a natural high quality product. They are easily digestible and you can put it in your hot coffee or blend up cold smoothies! Overall, it’s a great addition to have in your diet. Lots of nutritional benefits 🙂


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Recipe Yields: 15 – 2×2 square brownies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

-2 cups mashed sweet potatoes
-1/2 cup cacao powder
-1/4 cup nut butter (I used a mix of pistachio & almond butter)
-6 tbsp Vital Protein Collagen Peptides
-6 tbsp protein powder – optional

1. Preheat your oven to 350 F.
2. Steam a large sweet potato (which is about 1.5 pounds).
3. When done steaming, mash it and measure it out to 2 cups.
4. Mix all 5 ingredients together in a large bowl. If desired, add chocolate chips, nuts, sweetener or any other mix-ins of choice!
5. Line a 6 x 10 pan (or any low medium sized rectangular/square pan) with parchment paper.
6. Press mixture into pan and bake for 15-20 minutes.

These are very fudgy so wait for them to cool for 10-15 minutes before cutting or else they may crumble and break. Well… I should be telling myself that because I ate a big chunk right out the oven & now my tongue burns. LOL it smelled WAY too good and looked so fudgy I HAD TO.

Nutrition Facts (2 x 2 square piece):
Calories: 107 calories
Carbs: 9.8 grams
Protein: 6.1 grams
Fat: 4.8 grams

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