Beyond SCD Recipe: Grain-Free Brownie Bites

NOTE: This recipe contains non-Specific Carbohydrate ingredient

When I’m creating a non-SCD recipe I like to keep the non-SCD ingredients limited to only one or two at the most. For this recipe I’m using unsweetened cocoa powder and it is the only non-SCD ingredient.

The primary sweetener is ripe bananas with just a little bit of honey so they are not overly sweet and the rich cocoa flavor really stands out. These are soft with a sponge-cake-like texture. They are a very sastisfying little treat.

I made this as bite-size to keep the portion small. when I have something that isn’t 100% SCD, I like to keep it limited because it can be easy to over-indulge, especially when something is as good as these.

There are a couple donut pan ones because I ran out of room in my mini-muffin pans. You’ll just need to add a few more minutes of baking time if you make them as donuts.

Join in the dicussion! I started a new Facebook Group – Happy Gut For Life – Beyond SCD Discussion Group where we can talk about any SCD subjects including introducing new foods that may be outside the diet. Come check it out – I’ll be disussing my own successes and failures on this topic and it’s a great place to connect with others who are exploring SCD and beyond SCD foods.

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Grain-Free Brownie Bites

Course Dessert
Cuisine Gluten-free, Grain-free, Paleo
Keyword almond butter, flourless, gluten free, grain free, gut health, paleo, sugar free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30 bites


  • 3 medium bananas – very ripe
  • ½ cup almond butter (make sure no sugar or other additives added besides oil and/or salt)
  • ¼ cup honey
  • 3 large eggs
  • 1 tsp vanilla
  • 3 tbsp cacoa butter – melted
  • ¼ cup coconut flour
  • cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup chopped walnuts (optional)


  1. Preheat oven to 350F°

  2. Line muffin pans with mini-muffin baking cups (or if using donut pan – lightly oil)

  3. Add bananas, alnond butter, and honey to a large mixing bowl or stand mixer bowl

  4. Mix on medium-high speed for a minute until well-blended

  5. Add eggs, vanilla, and melted cacoa butter

  6. Mix on high speed for another minute

  7. Add coconut flour, cocoa powder, baking soda and salt to mixture

  8. Mix on medium speed for a minture until all ingredients are blended

  9. Stir in chopped walnuts if using

  10. Scoop batter into muffin cups until they are about ⅔ full

  11. Bake for 15 – 20 minutes until toothpick inserted in middle comes out clean (add 5 – 10 minutes more if using donut pans)

  12. Cool in pan on wire rack for 10 minutes

  13. Remove from pan and cool on wire rack the rest of the way – about 30 minutes

  14. Store in refrigerator for up to 4 days and in freezer for up to a month

Recipe Notes

Non-SCD igredent – Cocoa Powder

Sherry Lipp
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