That’s so great to hear! Thanks for giving it a shot! 
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I felt like it was worth sharing here
My kid likes these so much they actually made themselves a batch yesterday while we were in the middle of making a fantastic dinner of chicken and waffles.
And they HAD to make it themselves, because I sliced my hand cutting off the chicken neck and was bleeding everywhere, haha. I was reading the instructions and supervising.
They turned out fantastic! My kid has better precision than I with the cookiescoop. They’re going to have them as dessert all week, and I told them that, any time they want to make a batch, they’re free to do so. I have ZERO reservations about them eating this as a snack.
Legit, thank you for releasing this. It’s so cool to be able to have those moments. I don’t post photos of my kid online, but I took some while they were making the cookies, and they could be the next “Metabolic Drive spokesperson”, haha. I might send them to ya’ll privately to enjoy.
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Sweet Potato Protein Brownies
This is my version of a recipe I got from Gareth Sapstead.
Pre-cooked sweet potatoes are often used in healthed-up dessert recipes, but there’s one problem: pre-cooked. I just never took the time. But this past weekend, I did. Totally worth it. In the future, any time I make sweet spuds for dinner I’ll bake up a few extra just for this recipe.
INGREDIENTS
- 2 baked sweet potatoes, skins removed after cooking (roughly 16 ounces)
- 3 scoops chocolate Metabolic Drive® Protein
- 3 whole eggs
- 1/2 cup unsweetened cocoa or cacao powder (I used cacao.)
- 1/2 to 1 cup Splenda or your favorite low-cal sweetener
- 2 tablespoons coconut oil or MCT oil (other types may work)
- 2 tablespoons any milk (I used unsweetened almond milk)
- Handful of crushed walnuts
DIRECTIONS
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Bake sweet potatoes and peel them.
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Set oven to 350 degrees Fahrenheit (180 Celsius)
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Line a brownie tin or deep baking dish with parchment paper.
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Use a food processor or immersion blender on the sweet potato until smooth.
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Add the rest of the ingredients except the walnuts. Blend into a thick batter; pour into pan.
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Top with walnuts.
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Bake on the top shelf of your oven for around 25-30 minutes. Honestly, I lost track of the time, but somewhere around there. If slightly undercooked, they’ll just be gooier and ain’t nothing wrong with that.
Your significant other’s pants will fall right off. If you don’t have a significant other, being able to make these will get you one. Put them on your Tinder profile.
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Totally relatable! 
Awwww that’s so dang cool. What a great dad!
Cutest spokesperson ever!
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I have four stitches in my thumb currently due to sharp steel and now my kids say I am not allowed to use knives anymore…
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Hah! All my kid has told me is that I’m no longer allowed to listen to whoever told me you can make chaffles with fat free cheese.
…That’s EXACTLY why I bought a cheap wafflemaker for these experiments, haha.
Thanks so much for saying that! That’s a huge compliment. It’s awesome seeing the kid so happy and involved.
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While I was making the brownies yesterday, I thought… I wonder how this would be with sweet potatoes? 
There is nothing that pumpkin can do that a sweet potato can’t do better.
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Bingo! We had this exact conversation over the weekend.
The only reason pumpkin is in that recipe is because I’m too lazy to bake some sweet potatoes first. But I think we know which one will taste better!
Sweet potato > pumpkin
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The only drawback of sweet potato vs. pumpkin (6 ounces):
Sweet Potato:
Calories: 146
Carbs: 34
Pumpkin:
Calories: 44
Carbs: 11
But this doesn’t factor in the satisfaction quotient. Ever have a snack and it just doesn’t quite hit the spot so you eat more of it or look for another snack?
Part of satiety has to do with the brain sending the full signals, and that involves more than mechanical hunger (how physically full your stomach is). It can also involve your brain getting what it needs and sometimes that’s a few more carbs. Chemicals, signals, and hormones aside, sometimes we’re not satisfied because our bodies still need something.
I think that’s why these brownies are so satisfying: plenty of good carbs and protein, plus some healthy fats. Pushes all the satiety buttons.
Dani and I have this running joke. When one of us wants another snack, we say, “It was leg day!” But it’s true too. Your body may be saying, “Give me what I need to recover from what you put me through!”
Possibly your brain, too. Give me a tough, tedious mental task that takes hours and I start craving a few extra carbs. Better sweet potato than a donut.
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This is so true. When I was training MmA 3 hours a day and had a physical job I got to the point where I could tell if I needed protein vs carbs ( I almost always craved fatty stuff since I was burning so many calories).
Kind of miss that level of training/eating.
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Mozzarella Chicken Cheese Sticks
Got this “keto” recipe idea from the 'gram. Still working on getting the ratios right. I thought they were a bit dry, but Dani disagreed. Here’s the gist:
Ingredients
2 cans of white chicken
A big handful of shredded organic mozzarella cheese
1 egg
Seasoning of choice
Directions
Mix it all together, form into sticks, bake at 400 degrees until pretty. Maybe 20 minutes or so.
Canned chicken is normally pretty terrible, but it works in this quick recipe and it’s convenient. Of course, you can also cook your own chicken, shred it, and make the same thing.
And then I ate just one chocolate cookie that Dani made with Metabolic Drive.
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That is the correct serving size of one cookie.
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Not just keto: carnivore too! How clutch.
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Finally got around to making these. Oh boy were they worth the wait!
I used monk fruit instead of Splenda, added 1 tsp each of pumpkin pie spice and cinnamon (I see pumpkin in a baked good and automatically add these, I can’t leave things alone!) Then topped with protein frosting.
Yes, I took a picture with basically no lights on.
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Awesome! I love seeing everyone’s twist on these recipes.
I think my photos often turn out good because we eat dinner at around 5:00PM like old people. Lots of good natural light still. 
Happy compromise?
Butternut Sqaush (6 ounces)
Calories: 77
Carbs: 19
Sweeter than pumpkin, but fewer calories/carbs than sweet potatoes - it’s a win for everyone! lol
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I like butternut squash. But. I am the only one in my family that will eat it. 
Well, if you start baking it into brownies, you might get a few converts. lol
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Maybe so. Jed liked the protein brownies.
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Nice! Love butternut squash but never thought about it for desserts. Makes total sense.
Edit: Actually, Dani has done this before; she reminded me. Worked great but never became a regular thing since it takes some time to precook the squash. I have seen it sold frozen and cubed though, so that would speed things up.
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