Gluten-free Protein Brownies

With 18 Grams Of Protein In Every Brownie

These Gluten-free Protein Brownies are so delicious. They are eggless and dairy-free brownies that are so rich and fudgy. You would never know they were mostly made of almond flour, sweet lupin flour (gluten-free high protein bean flour) and black beans. So no grain flour here! Super great texture and sweetened with monk fruit sweetener that has no calories, keto friendly, 0g net carbs, zero glycemic and no after taste. Perfect as a one to one ratio to regular sugar. All from a fruit! This is a similar recipe to my Gluten-free Vegan Brownies. Only I promoted it up with extra protein, changed it to black beans instead of chickpeas and no grain flours. This is a great super healthy snack or dessert for the whole family.

Not for people allergic to peanuts!

Gluten-free Protein Brownies

How To Make Gluten-free Protein Brownies

I have a previous recipe of Gluten-free Vegan Brownies that are very similar to these Gluten-free Protein Brownies only I added and subbed some extra ingredients. I added black beans to this recipe instead of chickpeas. I found that they turned out a little more dense and fudgy, but still great in texture.

I still used the liquid aquafaba drained from the black beans to blend in with the monk sugar. This is where you put the aquafaba in a blender and blend with the monk sugar sweetener until frothy. Doing this makes the liquid very sweet and well blended. Set aside.

This next step you can do before or after blending the aquafaba with the monk sugar sweetener. Next in a double boiler I melted the chocolate chips with the coconut oil, vanilla and organic instant coffee. Melt until smooth. This is such a rich nice melted dark chocolate creating the perfect mixture for the brownie base.

Then in a food processor add the blended aquafaba and the monk fruit sweetener mixture together until blended well. Then add everything into the food processor BUT the almond flour and the lupin flour. The almond flour and lupin flour come last. It will blend up to be quit thick. (follow instructions with the recipe below)

Pour into a lined parchment paper 8 X 8 baking pan. This parchment paper will come in handy when taking the cooked brownies out of the pan. It helps as a handle to just lift it out like the picture below.

This is really helpful for cooling down the brownies. They have to be completely cooled before cutting. I cut them into 9 semi-large brownies. Each brownie will have 18 grams of protein.

Gluten-free Protein Brownies
Gluten-free Protein Brownies. Photo by Spicy Saucy Vegan
Gluten-free Protein Brownie
Gluten-free Protein Brownies. Photo by Spicy Saucy Vegan

How To Use Sacha Inchi Powder

Sacha inchi is super high in protein. It has 9g of protein per tablespoon of sacha inchi powder. It is a nut that is harvested by farmers near the Peruvian rain forest. These farmers are very aware of not to rip out any of these sacha inchi nuts from the forrest and have grown their own farms just outside of it to capture the benefits of the climate of the rainforest. These are environmentally and sustainable farms.

High Protein Sacha Inchi Powder. Photo by Spicy Sauce Vegan

Saha inchi is considered a super food. It increases weight loss, improves gut health, improves cholesterol levels, decreases blood sugar levels, helps kidney function and helps with IBS. It is definitely worth studying all of it’s benefits.

Although, it is has all of these wonderful benefits it is so glutenous that you can only use a tablespoon or two because it really is a great thickener. I couldn’t use more than 2 tablespoons in this recipe because anymore and it would be to hard to blend in the food processor. On the great side it does deliver 18g of protein to the entire recipe. That is a lot!

You can find this sacha inchi powder and nuts on Amazon.

How To Use Lupin Flower

Lupin flower is a new discovery for me. I am really enjoying finding ways to use it in recipes. If you are looking for more ways to get plant protein into your diet, this is the way. Lupin flour has over 3 times as much protein as regular flour. It has 13g of protein per quarter cup. That is a lot! That is 52g of protein per cup. That is amazing! Most flour has 4 grams of protein per quarter cup.

How To Use Sweet Lupin Flour. Photo by Spicy Saucy Vegan
How To Use Sweet Lupin Flour. Photo by Spicy Saucy Vegan

Sweet Lupin is a legume belonging to the plant family as peanuts. Although, it does not taste like peanuts. It has a rather slight green uncooked bean taste. It is slightly on the bitter side but a little sweet. I have found that it works well to use it to replace flour in strong tasting recipes. That way you can’t taste the slightly bitter taste at all. Like using it with dark chocolate in this recipe. Chocolate recipes are fantastic for using sweet lupin. I have still to use it in other recipes to see how it taste, but for now chocolate is key. I do recommend that if you have any allergies to peanuts to not use this sweet lupin flour, because it is related to the peanut family.

I use sweet lupin flour to substitute in recipes because it can be substituted as a one to one ratio to regular multipurpose flour. It does not seem to change the density at all. I am looking forward to substituting it in more recipes.

You can find this sweet lupin flour on Amazon.

Gluten-free Protein Brownies

Flourless, Eggless, Dairy-free and Gluten-free Brownies

These Gluten-free Protein Brownies really pack a punch of plant based protein. They are completely made of beans and nuts. No grain flours in these brownies! So if you are nut sensitive please check and see with your doctor before trying these new nut based brownies.

The nuts in this recipe are almond flour and sacha inchi powder. The beans are sweet lupin (but related to the peanut family) and the black beans. The sweet lupin is from both the family of the bean and the nut. Crazy, yes but please be aware of these ingredients.

I hope you enjoy this new gluten-free high protein brownie that I have created. I will be trying to create more high protein recipes in the future. Enjoy!

Gluten-free Protein Brownies. Photos by Spicy Saucy Vegan
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Gluten-free Protein Brownies

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  • Author: Spicy Saucy Vegan
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9 1x
  • Category: Dessert, Snack
  • Method: Stove Top/Food Processor/Bake
  • Cuisine: American
  • Diet: Gluten Free


These Gluten-free Protein Brownies are rich and fudgy. It is hard to believe they eggless and dairy-free as well. They are only made with a mixture of high protein bean flour, black beans and almond flour. Putting these brownies at a high scale of 18 grams of protein per brownies. The taste and texture is delicious. These are a wonderful tasty snack or dessert that the whole family will love. Makes 9 large brownies.


Units Scale

Double Boiler Melting Chocolate

  • 100g Dark Chocolate
  • 1 1/2 Tbsp Coconut Oil
  • 1 Tbsp Organic Instant Coffee
  • 2 tsp Vanilla Extract

Blender Sweetened Aquafaba

  • 1 can Leftover Drained Aquafaba, (drained from black beans)
  • 3/4 cup Monk Fruit Sweetener

Food Processor

  • 1 15oz Organic Black Beans, (drained, save liquid (aquafaba))
  • 1/4 cup plus 1 tbsp Cocoa Powder
  • 2 Tbsp Sacha Inchi Powder, (1 Tbsp corn starch (sacha inchi is full of lots of protein))
  • 1 1/2 tsp cinnamon
  • 1/2 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 1/4 tsp Baking Powder

Mix all together well

  • Add Blender Sweetened Aquafaba Mixture, (blend well in food processor with other ingredients)

Add Last to Food Processor

  • 2 cups Almond Flour
  • 1/2 cup Sweet Lupin Flour, (or millet but will have less protein)


Preheat oven to 350°

  1. Prepare 8 X 8 inch pan with a parchment paper lining.

In A Double Boiler

  1. On medium heat in a double boiler add the 100g of dark chocolate, vanilla extract, coconut oil and organic instant coffee. Melt down the ingredients all together until smooth. When done take off of the heat and set aside.

In A Blender

  1. Add the drained liquid (aquafaba) from the black beans into the blender. Blend until frothy and then add the monk sweetener. Blend again until well blended (about 30 seconds) Set aside.

In The Food Processor

  1. Add the drained black bean aquafaba mixture and melted dark chocolate mixture from the double boiler and blend together until smooth. Add the cocoa powder, sacha inchi powder, cinnamon, sea salt, baking soda and baking powder all together and blend. It will get thicker from the sacha inchi because it is a thickener as well as a high protein) Stop and scrap the sides of the container down and blend again.
  2. Lastly add the almond flour and sweet lupin flour ( or millet but the sweet lupin has over 3 times as much protein) to the food processor mixture. Blend until well mixed together. Make sure to scrap down the sides and blend again. It should look like a thick brownie dough mixture.
  3. Pour brownie mixture into parchment lined 8 X 8 inch pan.
  4. Top brownie mixture with chocolate chips if desired
  5. Put in oven on the middle rack and bake for 40 minutes.
  6. Make sure to completely cool before cutting into 9 large brownies.
  7. If cut into 9 brownies each brownie has 18 grams of protein.
  8. Enjoy!


Brownies can last in the refrigerator for up to 6 days.

Brownies wrapped separately can freeze for up to 3 months. Take out and allow to unthaw at room temperature. 

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