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In a medium-sized mixing bowl, combine the greek yogurt and powdered erythritol, stirring until the erythritol dissolves. Fold in both protein powders with a rubber spatula until the mixture becomes thick and sticky. Once it reaches that consistency, fold in the coconut oil.
Fold in the dried milk. The mixture will be very sticky at this point, so it's best to work with a spatula rather than your hands. Scoop the mixture into the brownie pan and use the rubber spatula to level it as best you can; it will settle into an even layer as it chills. Refrigerate the pan while you prepare the ganache layer.
For the ganache, melt the cacao chocolate in a microwave-safe bowl. Heat it in 30-second intervals, stirring well after each burst, until it's completely melted and smooth.
Whisk in the coconut milk until the mixture is even and lighter in color. Then, whisk in the stevia and carefully stir in the powdered erythritol.
Pour the ganache over the chilled base in the brownie pan. Gently shake the pan back and forth to spread the ganache evenly to all corners. Refrigerate the bars until the chocolate layer is firm, then slice and serve.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
