I have developed an amazing recipe to satisfy at least one of your cravings – in this case, it comes in the form of the humble chocolate protein brownie. The recipe I have developed is gluten and dairy free; so perfect for those who suffer intolerances, such as myself. However ingredients can be adjusted accordingly (for example, instead of a plant based protein you could just as easily use whey instead – the taste may vary depending on brands, however).



  • 3-4 scoops LDNM Whey Protein Powder  (use a vegan whey protein if wishing to totally minimize gluten and dairy content)
  • 50g buckwheat/quinoa flour (both gluten-free options; also contain more nutrients than oat flour or rice flour – so a great choice for intolerance-friendly recipes!)
  • 50-100ml water/almond milk/coconut milk (depending on how ‘fudgey’ you like your brownies to be!)
  • Handful of almonds/blueberries/raspberries (or all of the above!)
  • 1 egg white
  • 2 teaspoons almond butter
  • 1 teaspoons cinnamon
  • 20g raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon xantham gum (this is key to getting a ‘fudgey’ consistency without any ill-effects to health or digestion!
  • 1 tablespoon Coyo yoghurt (dairy free –so great for people with lactose intolerance!) or greek yoghurt will work just as well – has lower fat/calorie content and high protein, and will help give you that thick, stickier consistency
  • 2-3 tablespoons truvia/nutiva/xylitol – any sort of natural sweetener will do the trick.
  • OPTIONAL: toppings such as coconut pieces, desiccated coconut, nut butters etc – get creative!



  • Preheat the oven to 350 degrees.
  • Mix together all dry and wet ingredients together until smooth.
  • Line a baking tray with olive oil – or coconut oil, for added health benefits and a more tropical taste – and pour the mixture in, ensuring it’s a thick, gloopy texture.
  • Place in the oven for about 20-30 minutes or until fully baked. Leave to cool then enjoy!
  • I love to have mine with berries, nut butters or dairy-free coconut yoghurt (Coyo), so get creative with how you serve it.
  • These may not last long, as a warning! If you want your brownies more/less moist, add or takeaway more liquid-based ingredients. Handy hint: for an ultra secret ingredient, when I want my brownies really gooey, I add in just a tablespoon of pureed pumpkin or mashed carrot – you really can’t taste it when they’re bakes, its super low in calories and just adds that extra ‘oomph’ to your baking!



Remember to follow us and post your meals on Instagram, and use the hashtag #LDNMuscle so we can see your lovely creations, repost some and spread the LDNM Community far and wide!






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