Coconut Flour Brownies and Peanut Butter Frosting

Coconut Flour Brownies and Peanut Butter Frosting

These fudgy, gluten-free and dairy-free brownies are topped with a smooth and creamy peanut butter frosting that sends them over the top! This recipe is also made with a secret ingredient that gives these brownies an extra power boost– 10g of protein from LonoLife’s Mocha Collagen Peptides. That’s right. They’re healthy AND delicious!

Servings: 9 Total Time: 40 minutes




  • 1 cup coconut sugar
  • 1/2 cup cocoa powder
  • 1/2 cup coconut flour
  • 1/3 cup coconut oil melted
  • 1/4 cup coconut milk
  • 6 large eggs
  • 1 packet LonoLife’s Mocha Collagen Peptides
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt

Peanut Butter Frosting

  • 1/2 cup peanut butter (or almond butter for paleoers)
  • 6 tablespoons coconut spread
  • 3 tablespoons maple syrup


1) Preheat oven to 350℉. Cut out a square of parchment paper to fit at the bottom of a square cake pan and lay it on the bottom. Use coconut oil to grease the sides of the pan.

2) Combine all brownie ingredients in a stand mixer and blend until completely smooth.

3) Pour the batter into the square cake pan and cook for 25-30 minutes. You can use a toothpick to check if it’s done. If it comes out clean, it’s done.

4) Blend all frosting ingredients with a hand mixer or whisk until smooth.

5) Allow the brownies to cool and then spread the peanut butter (or almond butter) frosting over them.

6) Cut, serve, and enjoy!

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