High Protein Brownie Recipe

High Protein Brownie Recipe


  • 1 cup almond flour
  • 1/3 cup protein powder
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup melted coconut oil or butter
  • 2 eggs, or 2 flax eggs
  • 2/3 cup sugar or granulated erythritol
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mini chocolate chips, optional


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan or line with parchment paper.
  2. In a large bowl, whisk together the almond flour, protein powder, cocoa powder, baking powder, and salt.
  3. In a separate bowl, whisk together the melted coconut oil or butter, eggs or flax eggs, sugar or granulated erythritol, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips, if desired.
  5. Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool completely before cutting into squares and serving.


  • For a nut-free version, use oat flour or quinoa flour in place of the almond flour.
  • To make the brownies vegan, use flax eggs instead of chicken eggs. To make flax eggs, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water and let sit for 5 minutes.
  • For a sweeter brownie, add an extra 1/4 cup of sugar or granulated erythritol.
  • For a more decadent brownie, add 1/2 cup of melted chocolate chips to the batter.
  • Store the brownies in an airtight container at room temperature for up to 3 days.

Leave a comment

Please note, comments must be approved before they are published