Your new favorite breakfast or grab-n-go snack, flourless chocolate chip protein muffins are a healthy recipe you’ll love! Low sugar, high protein, and flourless, they’re light, fluffy, and good for you, too! Make them ahead of time to enjoy all week. Nut free option.
These Flourless Peanut Butter Waffles turn out light, fluffy, and delicious. Made with simple and healthy ingredients, they’re a protein-rich, dairy-free, and allergy-friendly breakfast recipe you’ll love. Make them ahead of time to grab-and-go on busy mornings, or keep them in the freezer for easy meal prep! Vegan and egg-free options included.
Got ripe bananas? These Flourless Banana Bread Bars are an easy way to use up those bananas with minimal ingredients. No butter needed; just healthy ingredients like almond butter, gluten free rolled oats, and greek yogurt to blend with ripe bananas. The refined sugar free streusel-like topping is optional but delicious if you want to make these into a dessert bar! Dairy free option, too.
I collaborated with my good friends at Bob’s Red Mill for this gluten free Banana Bread Bars recipe post. As always, thanks for supporting the businesses that help to keep the Cotter kitchen grinding out recipes for you!
Got ripe bananas? Got milk? Just kidding. But not on the bananas part, because we’re seriously going to utilize them today, and then some!
My friends, these flourless banana bread bars is that type of MUST TRY recipe.
I may not be a true baker, however, I am a PRO when it comes to short cutting gluten free baking. And flourless baking for that matter. I hope you can appreciate that. Scrappy Chef Cotter at your service. (More tips for gluten free baking at the end of this post).
Now, about this healthy (healthier) banana cake-like bar with no flour or oil needed thing a ma jig. .
I’ve made these banana bars four times in the past month, and 4 different ways! With a topping (streusel), without topping for no sugar added, with extra banana (to make these bars more dense), with ground almonds (almond meal), and with almond flour (versus almond meal) for a more cake like texture. Decision fatigue anyone?
Gluten Free Waffle Time!
One last gluten free kid friendly recipe for the month! And trust me, it’s a must make! Yep, waffles!
If I could live off one food it might be these peanut butter waffles. Seriously. I mean, there’s a reason why waffles are a staple in nearly every American household, right? They’re delicious and super easy to make. However, store bought versions can be full of additives and not-so-allergy-friendly ingredients. So, in an effort to bring this classic comfort food to everyone’s table, I created these flourless waffles.
Made with oats, dairy-free milk, peanut butter, and more, they’re full of plant based protein for the perfect way to start your day! Even better, they can be prepped ahead of time, eaten hot or cold, and customized with fun toppings and add-ins. Basically what I’m saying is that I’m obsessed with waffles, and with recipes like these 3 Ingredient Paleo Waffles and my Easy Blender Banana Rice Gluten Free Waffles, can you blame me? That doesn’t mean I’m opposed to other breakfast foods like Breakfast Muffins or Berry Breakfast Cookies, either. I’ve got plenty of those as well!
Let’s not get ahead of ourselves, though. We’ve got waffles to make! Take a look to see how quickly they come together, and keep reading to find the best baking tips.
How To Make Flourless Chocolate Cake
This is probably one of the easiest methods for how to make flourless chocolate cake. There is no separating eggs or whipping egg whites required. I didn’t find it necessary, because flourless chocolate cake is already supposed to be very dense, anyway. And, I’m all about easy!
How To Prepare the Batter for Flourless Chocolate Cake
Start by melting the chocolate and butter in a double boiler on the stove or at medium-low power in the microwave. Stir occasionally and don’t overheat.
It will be nice and smooth:
Pour the mixture into a large bowl, and gently beat in the vanilla and sea salt. Then beat in the eggs with a hand mixer at low speed, one by one.
Finally, beat in the sweetener, still at low speed. It might seem gritty when you begin, but as you continue it will get smooth again. It won’t be perfectly smooth like melted chocolate, though. Like this:
Why low speed? Because we don’t want to create too many air bubbles. Again, low carb flourless chocolate cake is supposed to be dense! For the same reason, don’t mix too much.
That’s it – your sugar-free flourless chocolate cake batter is ready! Pour it into a lined springform pan. Smooth the top, tap against the counter to get rid of any air bubbles, and bake.
Here is what it looks like right before baking:
How To Tell When Flourless Chocolate Cake Is Done
Now, here is the critical part. The most important step in making the best flourless chocolate cake is not over or under baking it! You want the top to start to form a very thin crust, but it should be jiggly underneath.
Use a thermometer to get it just right. The keto flourless chocolate cake is done baking when the internal temperature measures 140 degrees Fahrenheit.
How To Serve Flourless Chocolate Cake
The hardest part comes next – waiting! Resist the urge to dig in right away. Let the sugar-free flourless chocolate cake cool to room temperature right in the pan. Then, refrigerate overnight, for at least 8 hours.
Why? This helps the cake set and also finalizes the dense, silky texture. Please don’t skip the chilling step, because the texture will not be very good without it.
Remove the pan from the fridge 1 to 2 hours before serving. Pop the sides off the springform pan and carefully flip the cake onto a towel, then flip back onto a plate or cake stand.
You can dust with additional powdered sweetener if desired. I like to add raspberries!
Make sure to let the flourless chocolate cake reach room temperature before slicing. Otherwise, it will crack when you try to cut into it. Besides, the texture is best at room temp.
Simple Instructions for the Best Protein Muffin Recipe + Video
- Preheat the oven to 350° Fahrenheit, and add muffin liners to your favorite muffin pan. Or, grease it with a high-quality cooking spray.
- Pulse the oats in a blender until a flour-like consistency is formed.
- Whisk the dry ingredients together in a large mixing bowl until smooth.
- Then, in a separate large bowl, combine the nut butter and maple syrup (or honey) until they are smooth and creamy.
- Next, whisk together the eggs, non-dairy milk, and vanilla in a large measuring cup Working in batches, combine ⅓ of the dry ingredients and the egg/milk mixture into the large bowl of nut butter and maple syrup.
- Repeat the process until all of the ingredients have been combined and a cake-like batter is formed.
- To finish, fold in the chocolate chips, and spoon the batter into the muffin pan.
- Bake 18-22 minutes or until the center of your muffins comes out clean with a toothpick. Let them cool completely on a wire rack on the counter before serving.
Stand Mixer Option
For a more hands-off recipe, we also tested these muffins with a hand mixer! Here’s what to do:
- Beat the nut butter and maple syrup with a paddle attachment.
- Then, at a low speed, slowly add the flour mixture alternately with the egg mixture. Make sure to begin and end with the flour mixture, and mix until the ingredients are just combined. You do not want to overmix your batter!
- Spoon the batter into the prepared muffin pan, and bake at 350° Fahrenheit for 18-22 minutes. Remove them from the oven, and let your muffins cool completely before serving.
More Keto Cake Recipes
Tap on the times in the instructions below to start a kitchen timer while you cook.
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) springform pan with parchment paper. Grease the bottom and sides.
- Melt the chocolate and butter together, in a double boiler on the stove or at medium-low power in the microwave, stirring occasionally. Do not overheat to avoid splitting.
- Remove from heat and pour the chocolate mixture into a large bowl. Use a hand mixer to beat in the vanilla and sea salt at *low* speed.
- Beat in the eggs at *low* speed, one at a time.
- Beat in the powdered sweetener, still at low speed. The mixture should be somewhat smooth, but a little lumpy.
- Pour the batter into the lined pan. Smooth the top with a spatula. Place the springform pan onto a baking sheet to catch any leaks, just in case.
- Cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.
- Remove the pan from the fridge 1 hour before serving. Pop off the sides of the springform pan and transfer to a plate or cake stand. Dust with additional powdered sweetener if desired. Let the cake reach room temperature before slicing.
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Amount per serving. Serving size in recipe notes above.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
What Is the Best Protein Powder for Muffin Baking?
For plant based protein muffins, pea protein yields the best taste and texture. Bonus points if it’s sprouted! Not only is pea protein powder gluten free and vegan, but it also has a mild taste that can easily be incorporated into any baked good.
In addition, it yields the best texture creating light and fluffy muffins instead of dense and grainy ones.
Note: If you don’t have pea protein on hand, hemp and rice protein powders yield similar results.
Can I Use Whey Protein Powder?
Yes! If you can tolerate the lactose found in whey proteins, they work just as well for this muffin recipe. Just be sure to adjust the sweetness and baking times as needed. For the best results, we recommend sticking with a whey protein concentrate powder!
Why You’ll Love This Flourless Protein Bread Recipe
- Tastes like regular bread from the bread aisle
- Soft, fluffy, and chewy texture
- Packed with nutrients
- Just 4 ingredients
- Only 10 minutes to prep
- No grains (not even whole grains), soy, or preservatives
- 1.7g net carbs and 1.7 grams of fiber per slice
- Naturally gluten-free, keto, low carb, and great for athletes
This section explains how to choose the best ingredients for bread with high protein, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Whey Protein Isolate – Whey powder is what makes this a protein-rich bread. In fact, it’s packed with 25 grams of protein. This is also the most critical ingredient, because it provides the structure for this bread (similar to how wheat protein provides structure in wheat bread), which allows it to be tall and airy. I recommend this brand of whey protein isolate, which has no sugar or fillers. Keep in mind that cheaper brands of whey protein powder are typically whey protein concentrate, which is different and higher in carbohydrates, but might still work from a recipe standpoint. I tested the recipe with egg white protein powder and collagen, and both failed, but am not sure if other types of protein powder (such as pea protein) would yield good results or not.
- Eggs – You will need both egg whites and whole eggs for this bread. The egg whites provide structure as well and the yolks act as a leavener, so that the bread is soft and fluffy. Unfortunately, flax eggs or other egg substitutes will not work here.
- Almond Butter – Use unsweetened, salted, creamy almond butter. You could also use peanut butter, sunflower butter, or other nut butters. If your nut butter is unsalted, you’ll want to add a little bit of salt to the batter.
- Baking Powder – Helps the bread rise.
VARIATION: Add nuts or seeds!
These protein-rich ingredients add a nutty flavor and texture, and they would also boost the protein content of your bread even more. Try sunflower seeds, sesame seeds, flax seeds, or chopped pecans. Just fold them into the dough after blending.
This section shows how to make flourless bread , with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat oven Line a loaf pan with parchment paper.
- Combine. Blend the whey protein powder, eggs, almond butter, and baking powder together in a food processor.
- Transfer. Pour the batter into the lined pan.
- Bake. Keep bread uncovered until the top is golden brown. Once it’s golden, tent the top with foil and continue baking until an inserted toothpick comes out clean.
- Cool. Let bread cool in the pan until it’s no longer hot, then use the edges of the parchment paper to remove to a cooling rack. Cool completely before slicing.
The Secret to Crispy Flourless Waffles
Nobody likes a soggy waffle. Luckily, a big reason waffles turn out soft and soggy is due to the use of buttermilk which we aren’t using. By adding in non-dairy milk, the batter will be slightly thinner and crispier without any effort from you. However, I’ve got a few more tricks up my sleeve to help ensure that your flourless waffles turn out perfectly golden and crisp every single time.
First, make sure your waffle iron is hot. You want to let it warm for at least 5 minutes before use. To double check that your iron is hot enough, simply flick a bit of water onto it before cooking. If it sizzles and evaporates, you’re good to go. Otherwise, wait a minute or so, and try again.
Once cooked, set them on a wire rack (not a plate or baking sheet) to cool! They will continue cooking a bit, and the edges will crisp up nicely.
Good for You Waffle Ingredients!
Is it possible that something this tasty can actually be good for you? Yes! In fact, the health benefits of peanut butter waffles are virtually endless. Okay, not really. BUT there are quite a few!
Peanut Butter – Often thought to be a protein source, peanut butter actually contains more fats than protein. The good kind, of course. It is also rich in vitamins and minerals such as Manganese, Vitamin B3, Vitamin E, and resveratrol.
FUN FACT! I had the privilege to attend a nutrition conference with the Peanut Institute of America. It was there I learned all about how peanuts (in the US) are grown and the real facts about peanut allergies. For you parents with kids with peanut allergies, you’ll definitely need to check this out!
SIMPLE SUB with EQUAL HEALTH BENEFITS – Don’t worry, if you can’t eat peanuts, feel free to use sunflower seed butter or any other nut butter.
Gluten Free Rolled Oats – Considered to be one of the healthiest grains on the planet, gluten free oats are super rich in antioxidants and fiber. As a result, they can help improve blood sugar levels, lower cholesterol, relieve constipation, and more.
Eggs – In my opinion, eggs should be classified as a superfood. At just under 80 calories per egg, they’re packed with healthy fats, protein, and tons of nutrients and include at least a little bit of nearly every nutrient your body needs to function properly. They’re a complete protein that can help reduce the risk of heart disease, improve eye health, and aid in weight loss.
Organic Honey – Not just used to sweeten, honey is actually really good for you, too. It is a good source of antioxidants and is less harmful to diabetics than regular table sugar. Consuming honey can help lower blood pressure, reduce cholesterol, reduce the risk of heart disease, and quell coughing in children with colds or respiratory infections.
Flaxseed (Vegan Option) – A common substitute for eggs in Vegan recipes, flaxseed is a nutrient powerhouse full of healthy Omega-3 fatty acids, lignans, fiber, and high-quality protein. Including flaxseeds in your diet may help fight cancer, lower cholesterol, improve blood sugar levels, improve digestion, and more.
When combined, these ingredients taste out of this world and will keep you fueled, focused, and healthy! Not to mention, they’re a great portable breakfast option.
- gluten free rolled oats
- large egg (see notes for substitutes)
- unsweetened almond or non-dairy milk
- unsweetened applesauce
- to ¼ cup natural peanut butter
- baking powder
- pinch of salt
- pinch of cinnamon
- apple cider vinegar
- pure vanilla extract
- Honey or maple syrup for serving
- Optional toppings: Berries, sliced banana, and/or dark chocolate chips
Prevent your screen from going dark
- Place gluten free oats in a blender or food processor. Blend until the oats are a soft, flour-like consistency.
- Add the egg, non dairy milk, applesauce, peanut butter, baking powder, salt, cinnamon, to the blender with oat flour. Blend until combined.
- Next, add the apple cider vinegar and vanilla. Blend until a thick batter smooth is formed, periodically stopping to scrape down the sides. Set batter aside to rest for 15-20 minutes.en.
- While batter thickens, preheat waffle iron to medium-high and spray with non-stick cooking oil spray or brush with melted butter once preheated.
- Plate and serve with syrup and optional toppings
- Store waffles in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months.
- Serving Size:
- Saturated Fat:
flourless waffles, gluten free healthy breakfast ideas, gluten free waffles
I’d love to know, what’s your favorite on-the-go breakfast recipe?
Storage & Freezing Options
One of our favorite things about this recipe is that it’s perfect for meal prep! Once baked, they can be stored for a long time, making them great for busy weeks. However, you might need to hide them from the rest of your family to do so, because they tend to go fast!
Fridge: Store leftover muffins in an airtight container in the fridge for 1-2 weeks.
Freezer: For longer-lasting protein muffins, place them in an airtight container or sealable bag in the freezer for up to 4 months!
How To Store Flourless Chocolate Cake
How long does flourless chocolate cake last? It actually lasts quite a while. If you need a chocolate cake that’s just for you, try this chocolate mug cake!
You can refrigerate keto flourless chocolate cake for up to a few days. And again, make sure you so at least overnight. As it sits, the cake will mellow, improving its flavor and reducing bitterness.
You can also freeze the cake. Just thaw it in the fridge, then finish thawing on the counter.
After the great response I received on the vanilla gluten-free birthday cake at my daughter’s birthday last year, I was excited to serve a chocolate one this year. And, it was a hit – yay!
For all you chocolate lovers out there, sugar-free gluten-free flourless chocolate cake is your answer.
More Magnificent Muffins
If like us you can’t get enough muffins in your life you’re definitely going to want to check out a few more of our favorites!
- Honey sweetened and rich in protein, fiber, and calcium, flourless honey oat ricotta muffins are easy to make for a healthy breakfast or snack!
- Delicious, easy to make, and naturally sweetened, spiced pear muffins with nut topping are irresistibly delicious.
- Breakfast muffins with no added sugar are paleo-friendly for a great grab-n-go option!
High protein, gluten free, low sugar, flourless, and delicious, these chocolate chip protein muffins are everything you ever wanted in a recipe and so much more! Make them ahead of time for a quick breakfast or on-the-go snack.
- gluten free rolled oats (192 -195 grams) – See notes if using gluten free oat flour.
- (~60 grams) vanilla or chocolate vegan protein
- baking powder
- //2 teaspoon baking soda
- of salt
- natural creamy nut butter or seed butter (no stir)
- maple syrup/honey
- non dairy milk
- eggs (room temperature) – or egg replacer. See notes.
- vanilla extract
- dairy free dark chocolate chips or sugar free chocolate chips
- Preheat the oven to 350° Fahrenheit. Line or grease a muffin tin; set aside.
- Place the oats in a high-powered blender, and grind until a flour-like texture is formed. Around 30 – 45 seconds.
- In a large bowl, whisk together the ground oats or oat flour, protein powder, baking powder, baking soda, and salt making sure to remove any flour clumps.
- In a separate large bowl, mix together the nut butter and maple syrup or honey until creamy. Set aside. *Note – This bowl will be used to combine all of the ingredients.
- In a large liquid measuring cup, whisk together the milk, egg, and vanilla.
- Working in batches (as seen in the video below), combine ⅓ of the dry batter and ⅓ of the milk batter into the bowl of nut butter/syrup.
- Mix and repeat until all of the batters are combined and a cake-like texture is formed. Fold in the chocolate chips.
- Spoon the batter into the lined muffin pans, filling ⅔ of the way full. Place the muffin tin in the oven for 18-22 minutes or until the center comes out clean with a toothpick.
- Place the muffins on a cooling rack for 10 minutes before serving.
- Store in the fridge for up to 1-2 weeks or in the freezer for 4 months.
If using oat flour instead of oats, measure the weight of flour to match the oats (around 195 grams = a little under 2 cups)
For a nut free option use no stir sunflower seed butter. For egg free option, replace 2 eggs with ½ c mashed banana. Mash the banana with the nut butter batter. Texture and baking time will vary.
- Saturated Fat:
gluten free, dairy free, protein muffins, flourless, muffins, healthy, breakfast
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Spring is always crazy for my family – my husband, myself and both kids have birthdays within a two month time span! Not to mention half a dozen other family members. The good news? It’s an excuse to make cake. And, this gluten-free sugar-free flourless chocolate cake recipe is a new favorite.
I’m so excited to show you this high protein bread recipe — I tested it nearly a dozen times! Not only is it is packed with protein, it also just so happens to be low carb, it needs no flour of any kind, and it’s just as soft and fluffy as a store-bought white bread or whole wheat bread. This flourless bread is a great choice if you want to freshen up your healthy eating — or if you get tired of protein shakes, baked chicken breasts, and Greek yogurt all the time.
When I made flourless waffles years ago, I discovered that combining eggs and almond butter creates a texture that is surprisingly bread-like! So, I tested out the same concept in a grain-free bread loaf. It wasn’t enough structure on its own and my first few attempts collapsed, but when I experimented with adding protein powder, I finally achieved a tall, airy loaf with the perfect amount of chewiness.
More Than Your Average Muffin
Can anyone say no to a good muffin? From healthy carrot cake muffins, to gluten free apple oatmeal muffins, dark chocolate vegan muffins, and everything in between, there’s a recipe for every taste bud! Honestly, we love ‘em all and have a batch or two on hand at all times. However, some versions like those found in stores can be high in sugar and contain some not-so-great ingredients. They may taste incredible, but they don’t keep you fueled for long!
So, we decided to give everyone’s favorite chocolate chip muffins an upgrade and turned them into protein muffins instead! They’re every bit as delicious as a standard muffin – just a whole lot more nutritious! Not to mention, they’re gluten free, flourless, and even have a nut free option to meet all your needs!
Tips For The Best Protein Bread
- Use the right protein powder. I mentioned this above, but I can’t stress this enough! Whey protein isolate is needed for this recipe to work, and I can’t guarantee that other protein powders will produce the same result.
- Use room temperature ingredients. Room temperature ingredients mix together more easily and produce a more consistent final product.
- Use extra parchment paper. Use enough parchment paper that it hangs over the sides. This will make for easy removal later.
- Don’t over mix. Over mixing can result in a tough, dry loaf of bread. Blend in the food processor until just combined.
- Let the bread cool before slicing. This step lets the inner texture of the bread settle, so that it doesn’t come out gummy or wet.
- Store: Flourless protein bread can store in an airtight container in the fridge for up to 1 week. If it gets a little moist, you can pop the slices in the toaster.
- Meal prep: Making this bread ahead of time is a great way to prep for a high protein lunch or dinner. Simply make the bread and store for later.
- Freeze: Wrap flourless gluten free bread tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Whether you’re looking for nutritious lunches or quick breakfasts on-the-go, here are some unique ways for using protein bread in your everyday meals!
- Sandwiches – Try a chicken breast sandwich with homemade avocado oil mayo, or make a gluten free BLT, reuben, or peanut butter and jelly.
- Spreads – For delicious flavorings, smear with some sugar-free Nutella, nut butter, or even strawberry chia jam or sugar-free jelly.
- Side Dish – Pair this bread with your favorite healthy dinner, salads, or soups.
Ditching whole wheat flour for good? If you liked this protein bread recipe, you might enjoy some of these too:
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
- Preheat the oven to 325 degrees F (163 degrees C). Line an 8 1/2 x 4 1/2 in (22×11 cm) loaf pan with parchment paper, with extra hanging over the sides for easy removal later.
- Blend all ingredients together in a food processor.
- Let the bread cool in the pan for , then use the edges of the parchment paper to remove to a cooling rack. Cool completely before slicing.
Serving size: 1 1/2-inch slice
This peanut butter waffle recipe is super flavorful and nutrient dense all on it’s own. However, more is always better, right? So, if you want to add even more healthy ingredients or even just treat yourself, feel free to experiment!
Whether you’re adding ingredients to the batter, or using them as toppings you really can’t go wrong with options such as fresh fruit, chopped nuts, chocolate chips, pumpkin puree, additional spices, syrup, honey, and whipped cream!
Secret Muffin MakingTips & Tricks
Use Oat Flour. To speed up the preparation time, opt for gluten free oat flour instead of whole oats. Just be sure to measure the weight of the flour to match the weight of the oats. (You’ll need around 195 grams.)
Use Room Temperature Ingredients. When used at room temperature, the eggs and milk will form an emulsion that helps to trap air and create the light, fluffy texture we’re used to.
Don’t Overmix. We know it can be tempting to continue to stir your batter once the ingredients are combined, but just trust us, okay? Doing so will only result in dense, thick muffins. Instead, stop mixing as soon as the ingredients are combined.
Don’t Overbake. It’s likely that these muffins will be done baking before they look completely finished. So, be sure to test them with a toothpick!
HOW TO MAKE Flourless Peanut Butter Waffles (1 MIN)
Flourless Peanut Butter Waffles Recipe
A flourless banana bread recipe in snack/dessert bar form.
Minimal ingredients. Easy peasy. Addicting.
How to Make Waffles without Flour & Vegan Options (VIDEO)
What I love most about these peanut butter waffles is how easy they are to make! I promise, once you take a bite, you’ll never go back to bland and chewy store bought versions again. With just 6 steps, you’ll be on your way to the breakfast of your dreams.
To start, you’ll want to make oat flour by placing gluten-free oats in a blender or food processor. Blend (or pulse) until the oats become a soft, flour-like consistency.
Then, add an egg, non-dairy milk, unsweetened applesauce, peanut butter, baking powder, salt, and cinnamon, and blend again until smooth.
Next, add in apple cider vinegar and vanilla, and blend until a thick batter is formed. Once combined, let it sit in the refrigerator for 15-20 minutes.
When ready, grease a waffle iron using coconut spray or butter, pour half the batter, and cook for about 5 minutes or until the waffle is brown and fluffy. Remove the waffle, and repeat this step until all the batter has been used.
Baking Tip: Letting the oats sit in the refrigerator helps them absorb the liquid allowing for thicker and fluffier waffles. This also means that they will cook quicker and have a more tender texture with lighter insides and crispy edges.
To make this recipe vegan, substitute the egg with 1 Tablespoon of ground flaxseed and two Tablespoons of non-dairy milk.
Instead of doubling this recipe to make more waffles, I suggest just making the recipe multiple times as making a large batch can cause the dough to thicken too much.
Ingredients for FLOURLESS BANANA BREAD Bars
- Greek yogurt or non dairy yogurt/milk – Greek yogurt is a great substitute for oil or butter in this banana bread bar recipe. Plus it’s lower in fat and high in protein. If you can’t tolerate dairy, then swap the yogurt for non dairy milk or yogurt! Baking times will vary just a wee bit.
- Bananas – ripe as can be! Which you can mash in with the batter and slice for on top.
- Lastly you could make these bars with no stir sunflower seed butter or nut butter. No oil or butter needed
Optional mix ins and toppings.
Option one: No sugar added. Totally delicious but warning, they are not too sweet. So be sure to add a lot of sliced banana on top or mix into the batter if you are going to make these without sugar.
And option two? Haha, total opposite! Refined sugar free CINNAMON STREUSEL TOPPING made with oats or Almond flour. Mix in ½ c coconut sugar to the banana bread batter and add a cinnamon streusel like topping on top. Bam! A flourless Banana Bread dessert bar has been made.
Before we jump to the recipe, let’s go over a few more recipe tips.
FLOURLESS GLUTEN-FREE BAKING TIPS
- Use a starch to help bind. For instance, here we used gluten free oats (grounded) and banana.
- Increase your leaveners. Instead of ¼ tsp, we are using close to 1 tsp.
- Lower baking temperature to 350F or sometimes even 325F if you are baking without eggs. Altitude baking not taken into consideration. Oye, that’s just trial and error in my house. Haha!
Okay Okay, we are done going bananas over BANANAS. But you get what I’m saying here, right? You’re gonna want to save this recipe. Whether it be for a brunch snack cake, breakfast to go, or a dessert bar with refined sugar-free topping. Spring and summer brunch holidays are upon us, so might as well start collecting those easy desserts.
Healthy and Easy to make Flourless Banana Bread Bars (Dairy Free Option)
- ½ cup gluten free rolled oats to grind into a flour Or Gluten free oat flour for quick option
- liquid egg whites
- plain Greek yogurt (see notes for dairy free option)
- medium ripe bananas ( for batter – mashed) and 1 small banana to slice on top
- almond flour or almond meal (finely ground almonds with skin). NOTE – Almond flour will bake faster. Almond meal will make the bars a little more moist so it will take longer to bake. Both delicious!
- baking powder
- OPTIONAL sweeteners- ½ cup coconut sugar or honey/maple syrup
- ground cinnamon
- creamy natural almond butter (or other nut butter of choice)- no stir works best or almond butter that’s slightly melted for a smooth consistency.
Optional Cinnamon streusel – if using prepare first:
- – almond meal or almond flour
- coconut sugar
- ground cinnamon
- sea salt
- naturally refined coconut oil, solid and chilled (butter may be substituted)
- Extra sliced/chopped banana to mix in if desired
Directions to prepare Bars:
- Preheat oven to 350 degrees. Grease or line an 8 x 8 cake pan, set aside.
- Place Gluten Free rolled oats in a food processor or blender and grind until fine flour is formed. Texture is important. Make sure you grind oats into a powder like flour. Alternatively, you made use gluten free oat flour.
- Beat the egg and egg whites together. In another bowl, mash/blend your banana and yogurt together. You can do this in a blender, bowl with hand mixer, or a stand mixer. In a separate bowl, Mix your flour, almond meal or almond flour, baking powder, and optional sugar.
- Combine your yogurt and banana mixture with your flour mixture and stir until well combined. Gently stir in the creamy no stir nut butter and cinnamon and then fold in your egg mix last. Do not over mix.
- Pour batter into brownie or cake pan 8×8, add streusel topping here (if using) or skip to baking if you’d like no topping.
- Remove from oven and let cool before slicing/serving. Slice and serve.
- Storage – Freezer friendly (in foil or storage container) for up to 5 months. Store in refrigerator in closed container for up to 1 week.
- NOTE – Almond flour will bake faster. Almond meal will make the bars a little more moist so it will take longer to bake. Both delicious!
- For dairy free option, replace yogurt with non dairy yogurt OR 4 oz. non dairy milk and 2 tablespoon gluten free oat flour.
- Nutrition below estimated without sugar and topping added
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Can Homemade Waffles be Prepped Ahead of Time?
Not only can these flourless waffles be prepared ahead of time, I would argue that they taste even better the next day! For the best results, let your waffles cool completely after cooking. Then, store them in an airtight container in the refrigerator for 2-3 days. Or, pop them in the freezer for up to 3 months.
Then, to reheat them, simply pop them in the toaster or microwave for a minute or two, and you’re done! What you’re left with is an incredible, high protein, lightly sweetened meal.
The Key To Low Carb Keto Flourless Chocolate Cake
You may think that gluten-free flourless chocolate cake is already naturally low carb, but it isn’t. Even though there is no wheat, the sugar is a big problem!
Most flourless chocolate cake recipes don’t actually add sugar, but they do use regular chocolate in them – sweetened with sugar, of course. So even if you can make a gluten-free flourless chocolate cake with regular chocolate, it can still be very high in sugar.
So, what’s the key to keto flourless chocolate cake? Sugar-free chocolate!
I’ve tried making this flourless chocolate cake with cocoa powder or unsweetened baker’s chocolate, but the results were inconsistent. Sometimes it turned out great, and sometimes the chocolate would seize or the texture was dry. So I made it again and again until I reached a better version!
Finally, I settled on sugar-free stevia sweetened chocolate, which is one of the few stevia products where I can’t taste that aftertaste at all. Promise.
And this is why I consider this the best flourless chocolate cake ever. No sugar, and it’s still natural. I used powdered monk fruit allulose blend to add a bit more sweetness to offset the butter we’re adding, but you get to decide which sweetener you want to use for that part. And yes, if all you care about is gluten-free, you can even use actual powdered sugar.
But for those of us that want a healthier, low carb flourless chocolate cake, there are better options.
When I first made this sugar-free flourless chocolate cake recipe, my favorite sweeteners to use for it were powdered erythritol or powdered monk fruit sweetener. However, now I recommend powdered monk fruit allulose blend because it dissolves the best and creates the best silky smooth texture.
Why powdered? For texture. Using a granulated sweetener may yield a grainy result, and a liquid one will make the cake too runny. If you have a granulated sweetener, you could try powdering it in a coffee grinder or food processor.
Is flourless chocolate cake gluten-free? Yes. In fact, most flourless chocolate cake recipes are actually naturally gluten-free.
The difference is that this is a sugar-free keto flourless chocolate cake recipe. And like I mentioned above, it’s more customizable to use your favorite sweetener.
What about the carbs in flourless chocolate cake? The regular versions are actually pretty high because of all that sugar. But, my keto flourless chocolate cake only has 5 grams net carbs per slice.
The best part? This low carb flourless chocolate cake recipe requires only FIVE ingredients! All you need is sugar-free chocolate, butter, powdered sweetener, vanilla extract, and eggs. I love easy low carb chocolate recipes with very few ingredients like that.
I also included optional sea salt, which you can skip if you use salted butter. Don’t worry, the cake isn’t salty. It’s just there to bring out the flavors.
It was so tempting for me to make this flourless chocolate cake paleo or dairy-free. I attempted to make it with coconut oil and ghee, but unfortunately the result was just not the same.
For some reason, these fats did not mix as well as the butter does, and I ended up with little pockets of coconut oil in the cake. Not good! You can try it to see if you have better results, but I didn’t. Sorry, you need butter for this one!
I get really excited when I discover recipes that require just a handful of ingredients. Actually, this entire blog is comprised of recipes with ten ingredients or less, but when I create a recipe that has only three or four ingredients, that’s the best. Even better when it’s a breakfast or brunch recipe, because that is unquestionably the superior meal of the day. And, these flourless low carb waffles are right up there. I’m more than happy to have breakfast for dinner any day.
This recipe for almond butter paleo waffles checks all the boxes for breakfast, brunch, or anytime you’re craving a good waffle. It’s low carb, keto-friendly, paleo, and gluten-free. The waffles turn out beautifully golden, with a slightly crispy exterior, while the inside is nice and soft. Yes, this is what low carb waffles are supposed to be like!
The incredible part is that the batter has no flour of any kind, not even coconut or almond flour. Instead, the main ingredients are eggs and almond butter, which surprisingly do not yield an eggy tasting or soggy result at all. Gluten-free baking powder makes the waffles nice and fluffy, yet the outside turns out crisp. I used erythritol to sweeten them slightly. Any sweetener you like will work, though.
What do you like to top your low carb waffles with? I love these with a little grass-fed butter and my four-ingredient sugar-free maple syrup. If you aren’t strict keto, you can also try pairing them with a chicken apple sausage recipe.
- Blend all ingredients in a blender or food processor, or in a bowl using a hand mixer, until smooth.
- Spray or brush the waffle maker lightly with oil of choice or butter. Preheat according to the manufacturer instructions. Once the bubbles in the batter have settled, pour half the batter evenly into the waffle maker and close.
- Repeat step 2 with the remaining batter.
- If you use unsalted or raw almond butter, add a pinch of sea salt.
- If you want to make your low carb waffles more rich/moist, add 1-2 tablespoons of melted butter to the batter prior to blending in step 1.
Serving size: 1/2 large Belgian waffle
Are Protein Muffins Actually Healthy?
You bet they are! Unlike typical muffins that are made with refined flour and sugars, our protein muffin recipe utilizes whole ingredients that are full of vitamins and nutrients! Then, we added a boost of protein and lowered the carbs just a tad to help stabilize your blood sugar and keep you satisfied for hours.
For this protein muffin recipe, we kept standard baking ingredients like salt, vanilla extract, and baking soda but gave everything else a nutrient-rich upgrade! Here’s what you’ll need:
- Gluten Free Rolled Oats – Make sure your oats are certified gluten free! When mixed into the batter, they are ground to create a flour-like consistency that provides structure for your muffins and fiber to keep you full!
- Vegan Protein – Any vegan protein flavor you have on hand works. However, for the best taste and texture, we prefer to use chocolate or vanilla pea protein or a vegan protein blend. Can’t tolerate legumes? We also love using Bob’s Redmill almond protein powder! It also works well for making vegan protein pancakes.
- Eggs – Not only are eggs used to help these muffins hold together and become fluffy, but they also boost the protein content even more while also contributing healthy fats!
- Non-Dairy Milk – Any non-dairy milk like oat milk, almond milk, coconut milk, or cashew milk can be used for these muffins!
- Maple Syrup/Honey – Maple syrup (or honey) helps create a sweet taste without the need for refined sugars.
- Natural Creamy Nut Butter – Nut butter helps elevate the depth of these muffins while contributing healthy fats and a creamier texture. We used peanut butter, but almond or cashew butter could be used as well. Or, for nut free muffins, opt for a seed butter instead!
- Dairy Free Dark Chocolate Chips (or Sugar Free Chocolate Chips) – All the chocolate flavor with none of the dairy! Dark chocolate is loaded with antioxidants. We’re pretty sure that means you can go back for seconds or thirds! 😉
Allergy-Friendly Alternatives & Flavor Variations
We did our best to keep this protein muffin recipe as simple as possible. However, it can easily be altered to fit your specific needs and taste buds! Take a look at a few of our favorite alternatives and variations below.
No protein powder? Swap it out for chickpea flour or oat flour and a tablespoon of sugar. (Be sure to take a look at the recipe card below for details.)
Boost the nutrients with fruit! We love to fold in a handful or two of berries to the batter for extra nutrients and fiber.
Make them extra chocolatey! If you opt for vanilla protein powder but still want that extra chocolate taste, try adding in a scoop of cocoa powder too.
Spice things up! For a hint of both sweet and savory flavors, add a dash of cinnamon to your muffin batter.