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Chocolate Caramel Pecan Latte Brownie Cake Recipe

Recipe by: Karol O'Brien

Instagram: @flexibledieting4lyfe

Having your cake (and eating it too) and dieting don't really go hand in hand. Luckily our expert chef & athlete Karol has solved this for all of us. If you haven't seen her instagram, it's packed FULL of all sorts of gems like this one.

If you have a sweet tooth, the Chocolate Caramel Pecan Latte Brownie Cake is right up your alley.

Frosting and Toppings are optional (and add to total calorie count). 


  • 28 grams Chocolate Caramel Pecan Latte Isothority
  • 100 grams shredded zucchini
  • 55 grams egg whites
  • 45 mL unsweetened vanilla almond milk
  • 14 grams light butter
  • 1/2 tsp Vanilla extract
  • 10 grams oat flour
  • 15 grams Hershey’s Special Dark Chocolate Cocoa
  • 1/2 tsp coconut sugar
  • 1/2 tsp baking soda 


  • 225 grams nonfat plain Greek yogurt mixed with 4 grams sugar free fat free chocolate fudge pudding mix and 4 grams Carmel pudding mix


  • 11 grams Hershey’s Sea Salt & Carmel Chips.
  • 10 grams Hershey’s Special Dark Chocolate Chips.
  • 34 grams Hershey’s sugar free chocolate syrup.
  • 3 (42 grams) Benton’s Chocolate, Carmel, & Coconut Cookies 



  1. Preheat oven to 350.
  2. Mix wet ingredients together and mix dry ingredients together in separate bowls.
  3. Add dry ingredients to wet ingredients and stir until you have a nice brownie batter.
  4. Divide batter into 3 parchment paper lined mini loaf pans and bake for 18-20 minutes.
  5. Let cool completely before frosting.
  6. Add whatever toppings you like as whatever works for you and your macros! 
  7. EAT!

Enjoy! Don't forget to give Karol a follow on her instagram page (@flexibledieting4lyfe).

MACROS (brownie itself)

  • 31g Protein
  • 23g Carbs
  • 8g Fat
  • 288 Calories

MACROS (entire dessert)

  • 86 C/24 F/56 P 773 calories.
  • 56g Protein
  • 86g Carbs
  • 24g Fat
  • 784 Calories 

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