Protein Brownies with Almond Flour (Gluten-Free)
These protein brownies are gluten- and dairy-free and made with almond flour and protein powder!
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 cup almond flour
- 2/3 cup granulated sugar (cane, maple, date, or coconut sugar all work)
- 1/3 cup protein powder
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/3 cup coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips + extra for sprinkling on the top
Instructions
- Preheat the oven to 350 degrees F.
- Grease an 8×8-inch baking pan and set aside.
- Mix the dry ingredients in a medium bowl.
- Once combined, add the eggs, melted coconut oil, and vanilla extract.
- Mix the batter well and add 1/2 cup of chocolate chips. Mix until thoroughly combined.
- Pour the batter into a greased 8×8-inch baking pan.
- Bake the brownies for 20-25 minutes, or until they are set and a toothpick inserted into the middle comes out clean.
- Let the brownies cool for 20-30 minutes before cutting and serving.
- Leftover brownies can be stored in an airtight container at room temperature for 2-3 days, in the fridge for a week, or frozen for up to two months.
Notes
Nutrition Facts
- Serving Size: 1 brownie
- Calories: 295
- Fat: 21g
- Carbohydrates: 31g
- Fiber: 2.2g
- Protein: 8g