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    Gluten Free Protein Brownies

    October 7, 2019

    I found this recipe on the PES website for protein brownies and decided to try it this weekend. I made a few substitutions in this recipe (indicated below in italics/parentheses), so it looks a little different than the one on the PES site, but still worked great!

    Recipe makes 10 brownies!  Macros per brownie: 9p 17c 2f (122kcals)




    • Dry:
      • 2 cups oat flour (I didn’t have oat flour so I used 1 cup of Bobs Red Mill GF baking mix flour + 1/4cup of coconut flour)
      • 2 scoops Frosted Chocolate Select Protein (I used 2 scoops of snickerdoodle powder)
      • 3/4 cup unsweetened cocoa powder
      • 2/3 cup baking stevia
      • 1 tsp baking powder
      • generous pinch salt
    • Wet:
      • 1 1/3 cup unsweetened cashew milk
      • 2 whole eggs
      • 1 egg white
      • 1/2 tsp vanilla extract (I used almond extract)


    1. Peheat oven to 350F.
    2. Mix dry and wet ingredients in separate bowls, then combine.
    3. Pour/spread batter into a baking dish and bake for 8-15 minutes, depending on the surface area. For best results, remove from oven when still slightly fudgy.


    tag us if you try it.  You can use code LACEY for a discount on all PEScience products

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