Gluten Free High Protein Brownie Bites (Low Carb/ Grain/Sugar/Egg/Gluten Free)

Gluten Free High Protein Brownie Bites (Low Carb/ Grain/Sugar/Egg/Gluten Free)

Gluten Free High Protein Brownie Bites

This recipe was a happy accident. I was working on a my birthday brownie cake recipe and it crumbled into a million pieces. These crumbs surely could not go to waste! So I gathered them up and made these little brownie balls and they were delicious! I brought a container full will me to Albany last weekend to share with my best friend an her non- gluten free family. They were devoured.

With lots of protein, and very few carbs plus a complete lack of sugar these fudgy little bites are super healthy and guilt free. They can be eaten for dessert or as a snack mid day. (Or perhaps even breakfast!).

Try crumbling up a few and adding them to a bowl of Dairy Free/Sugar Free Vanilla Ice Cream. That recipe is coming soon..

Just about any Nut Flour can be used in this recipe except for Chestnut Flour. Check out the great selection from

Gluten Free High Protein Brownie Bites

Gluten Free High Protein Brownie Bites

Gluten Free High Protein Brownie Bites

1 1/2 cups Nut Flour of choice (I used Cashew Flour from
1/3 Cup Cocoa or Carob Powder
1/4 Tsp Salt
2 Tsp. Baking Powder
1/2 Cup Granulated Sugar of Choice (To make Sugar Free use Xylitol)
1 Tbs Vanilla Extract
1 Tbs Coconut Oil
3 Tbs Milk (any variety) or Water

Brownie Bite "Glue"

4.5 Tbs Natural Nut or Seed Butter (Any variety) I used Sugar Free Once Again Sunflower Seed Butter.
1 Tbs Coconut Oil
3.5 Tbs Granulated Sugar (again I use Xylitol)
Pinch of Salt
Liquid or Powdered Nunaturals Stevia to taste (optional- for added sweetness).

  1. Preheat oven to 350 degrees. In a bowl mix together the brownie batter (Nut Flour, Cocoa Powder, Salt, Baking Powder, Vanilla, Oil, Milk and Sugar). It will be a thick dough. Use your hands to mix if needed.
  2. Press into a standard sized bread pan. Bake 25-28 minutes.
  3. Remove from oven to cool briefly, once cool enough to handle use a spoon and scoop the the brownie out of the pan into a bowl (it will crumble into a million pieces.)
  4. In a separate small bowl combine the Nut (or seed) Butter and the coconut oil. Place in microwave briefly and heat until it begins to melt. Stir the melted mixture and then pour it into the brownie crumb bowl. Add the Granulated Sugar, Salt and Stevia. Grab handfuls of the batter and squeeze it into balls. You may need to pack it in your hands for a moment until it holds together. Do this until you have roughly 18 large TBS sized balls.

I topped my brownie bites with homemade sugar free chocolate. I simply mixed together about a TBS of Melted coconut oil with a few TBS of Cocoa Powder and added a pinch of salt. As its not sweet I topped each brownie bite with a hefty sprinkle of xylitol. Unless you are using Nunaturals Vanilla or Cocoa Flavored liquid stevia I don't recommend adding it to your chocolate as it will make things bitter. If sugar isn't a problem you could add in a small drizzle of Agave Nectar. Another option is to simply melt allergy free chocolate chips in the microwave briefly and drizzle the chocolate sauce on top. OR- leave the chocolate sauce out of the picture all together, they will still taste great.

Store these little bites at room temperature in a sealed container. I personally think they taste best by day two!

- Brittany-

Brittany Angell

15 comments | Leave your own

  1. Beth @ Tasty Yummies

    These little bites look incredible. This would be the perfect road trip snack. I definitely bookmarked this for the next long drive we have. Thanks for another great recipe!

  2. Michelle

    These look YUMMY, maybe I will make these for my party I’m having tomorrow! I’ll let ya know if I do and and how it turns out, thanks! 🙂

  3. Purely Twins

    YUM! love brownie bites

  4. A

    These look great! Can you use chia meal as the nut flour? Can you use liquid stevia instead of the sugar/xylitol? If so, how much?

  5. Kelly Heavener

    How do you think these would turn out with Almond Flour? My daughter has a peanut allergy and I know that is safe for her.

  6. Karen

    Those look so yummy and I even have all the ingredients to make some! I bet they’d freeze well too…

  7. CJ at Food Stories

    These look so tasty and sinful 🙂

  8. Bethany

    These turned out great! And yes, they are rich and filling. They remind me of a yummy protein bar from the health food store. I wouldn’t exactly make them for a dessert, but they work great as a healthy, mildly sweet energy boost. Thanks for the recipe!

    Also, I used almond flour (instead of cashew flour) and used peanut butter for the nut butter. I had to end up adding honey and agave nectar to the “glue” to get it sweet enough to balance out the bitterness of the cocoa. Anyhow, they are great.

    1. Bethany

      Ok, ya know what, I take some of that back. I think what happened was the PB I used was extra salty (it was the bottom scrapings of an Adam’s PB jar, and the salt tends to settle at the bottom). The brownie balls have that super lusciously rich brownie taste and texture but with every bite, something is just slightly off that cancels out the sweet flavor a little. After many a taste test, I’m pretty sure it was that dang PB. Oh well, they are still way good.

  9. Lindsay

    These look great! I think I’m going to make them for myself and a few other paleo family members for my son’s birthday… That way we won’t be so sad about not getting to eat cake! And I miss brownies so I can’t wait to make these! Thanks for posting 🙂

  10. Julia

    Very tasty! My coconut oil seemed to separate though, when I went to roll them into balls…like there was too much oil? I wonder if I didn’t wait long enough for the brownie batter to cool before mixing the glue? I ended up having to roll the balls then place them on paper towels to soak up excess oil? I used sunflower seed butter and almond meal/flour.

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