Ryan Mangan

By Ryan Mangan

Healthy Baking, Recipes, Snacks, Sweet Treats

Sugar-Free Protein Brownies


Ryans brownies

  • Softened olive oil butter, 3/4 cup
  • Smooth peanut butter (organic, without syrups or sugars), 1 cup
  • Melted coconut oil, 1/3 cup
  • Eggs (I used free range), x3
  • Plain flour, 1 3/4 cups
  • Coconut flour, 1/2 cup
  • Organic cocoa powder, 1/4 cup
  • Organic clear honey, 4 tbsp
  • Baking powder, 1 tbsp
  • Pinch of salt
  • Vanilla extract, 1 tsp
  • Ground cashews and almonds, about a handful
  • 100g scoop of protein powder


  1. Preheat the oven at 180 degrees Celsius.
  2. Using an electronic mixture (if possible) beat the olive oil butter with the melted coconut oil and honey for approx. 2 mins at a medium speed.
  3. Add the eggs one by one, mixing for approx. 30 seconds between each egg.
  4. Add the peanut butter and vanilla extract to the mixture and blend until you have a slightly thicker mixture.
  5. After grounding your cashews and almonds using a mortar and pestle (having a few unground nuts isn’t only fine, I highly recommend it), add them into a large mixing bowl with the plain flour, coconut flour, cocoa powder, protein powder, baking powder and salt. Mix well with a whisk until you see that the cocoa powder has dispersed throughout.
  6. Add the flour mixture into the electronic blender and mix at a relatively high speed until you’re left with a thick, fudgy mixture.
  7. Oil the side of a baking tray or – recommended – a silicone baking tray with some coconut oil. I melt the coconut oil first, drizzle it on the tray and then spread using the back of a spoon.
  8. Add the mixture to the baking tray, making sure to beat it down and together gently using the back of a spoon.
  9. Bake for 35 mins. Pierce with a skewer after this time and if it comes out clean, you’re good to go! If not – stick the mixture back into the oven for a few mins.
  10. Place the ‘loaf’ onto a cooling rack and leave to cool for at least 10 mins before cutting and serving.