These healthy protein brownies are easy to make, fudgy, moist, grain free and have a rich chocolate flavor. They’re made with almond flour, coconut sugar and protein powder for a healthy gluten free treat!

If you’re a regular around here, you may have noticed I’m on a protein kick. Protein pancakes, protein muffins, vegan cookies, protein energy bites and now fudgy protein brownies.

But seriously, if you think these are going to have a weird, gritty texture and flavor, think again! They’re rich, fudgy, chewy and kind of similar to my almond flour brownies if you’ve ever had those.

They have a rich chocolate flavor from chocolate chips and cocoa powder, protein from the protein powder and eggs and are completely refined sugar free, dairy free, grain free and paleo friendly.

They have about 6-7 grams of protein per brownie with a lot less sugar and fat than a traditional brownie! Try my protein cookies next!

Eggs. The eggs are essential to help bind all of the ingredients together and give these brownies some rise and a chewy texture. They also add about 18 grams of total protein which certainly is a win!

Coconut sugar. I opted to use coconut sugar to keep these refined sugar free, but any kind of granulated sugar will work here. If you prefer, you can use a 1:1 sugar replacement to make these keto brownies.

Chocolate chips. I used semi-sweet chocolate chips which will be melted and added to the batter for a rich and fudgy texture.

Coconut oil. Be sure to use refined coconut oil which has no coconut smell or flavor. You can also sub for butter if you prefer.

Protein powder. I opted for a chocolate pea protein, but whey protein will also work if you have that.

Almond flour. We just need a small amount to help absorb some of the excess moisture and create a really chewy texture. If you need these to be nut free, you can try subbing for oat flour instead.

Step 1: Beat together the eggs and sugar until well combined, about 1 full minute.

Step 2: Beat in the vanilla, coconut oil and melted chocolate chips until creamy.

Step 3: Add in the protein powder, cocoa, salt and almond flour. Use the electric mixer to combine, then fold in the remaining chocolate chips.

Step 4: Transfer to a lined 8×8 aluminum baking pan and bake for about 25 minutes.

Step 5: Let cool, then slice and enjoy! I like to top mine with a drizzle of melted chocolate and sea salt, but this is totally optional!

These protein brownies do best stored in a container at room temperature, though you can also store them in the fridge for a few extra days. They will last for about 3 days at room temp, or up to 5 in the fridge.

Yes! These brownies can be frozen for up to 1 month. I suggest allowing them to cool completely, then slice and transfer to a freezer safe bag. Keep a little space between each brownie, then place in the freezer.

To reheat, I like to pop them (while still frozen) in the oven at 350 for about 5 minutes or until warm through the center.

I don’t recommend adding protein powder to a store bought brownie mix as it can thicken the batter too much and lead to dry brownies. It’s best to make them from scratch so the proportions are already all set up!

This recipe calls for 3 eggs, which is too many to safely omit or sub for an egg replacer, so I don’t recommend that here. The eggs are a key ingredients for the texture of the final brownie.

Yes! You can swap the coconut sugar for a keto friendly 1:1 sugar substitute and use stevia sweetened chocolate chips like Lily’s sweets.

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by: claire cary