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BBfL Double Chocolate Protein Brownies

Time for Guilty-Free Brownies!


  • 1/2 cup almond flour
  • 1/3 cup cacao powder
  • 1/2 tsp baking soda
  • 1 egg 
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup stevia powder (adjust to taste)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/3 cup nut butter (your choice of almond, peanut, or cashew)


1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper. This will make it easier to lift the brownies out of the pan later.

Mix Dry Ingredients:

2. In a mixing bowl, combine the almond flour, cacao powder, baking soda, and a pinch of salt. Stir well to ensure even distribution of the ingredients.

3. Prepare Wet Ingredients: In a separate bowl, whisk the egg until well beaten. Add in the maple syrup, melted coconut oil, stevia powder, and vanilla extract. Mix until the ingredients are well incorporated.

Combine Wet and Dry Mixtures:

4. Gradually pour the wet mixture into the bowl with the dry mixture. Gently fold the ingredients together until you have a smooth batter. Be careful not to overmix.

Add Nut Butter Swirl (Optional):

5. Pour the batter into the prepared baking pan, spreading it evenly. Spoon dollops of nut butter over the batter. Use a knife or toothpick to swirl the nut butter into the batter, creating a marbled effect.


Place the baking pan in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remember, the baking time may vary based on your oven, so keep an eye on the brownies to avoid overbaking.

Cool and Enjoy: Once baked, remove the brownies from the oven and allow them to cool in the pan for about 15-20 minutes. Then, carefully lift the parchment paper to transfer the brownies onto a cooling rack. Once completely cooled, cut them into squares or your desired shape.

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