High Protein Chocolate Egg White Bites

By Karyl Laeving. Updated January 7, 2026. ⭐⭐⭐⭐⭐ from 138 votes

These High Protein Chocolate Egg White Bites are light, fudgy, and secretly powerful. Made with whipped egg whites and rich cocoa, they bake into soft brownie-style bites that are naturally low fat, high protein, and perfect for meal prep, snacking, or a sweet post-workout treat.

About This Recipe

What It Is

High Protein Chocolate Egg White Bites are mini baked chocolate bites made primarily from egg whites, cocoa powder, and a touch of natural sweetness. They puff gently in the oven, then settle into tender, brownie-like bites with a light, almost soufflé texture.

Why It Works

Egg whites provide pure protein and structure without added fat. Cocoa powder delivers deep chocolate flavor, while gentle baking keeps the texture soft and moist. Because there is no flour, oil, or butter required, these bites are naturally lighter yet incredibly satisfying.

When to Make It

Make these when you want a protein-forward snack that still feels like dessert. They are ideal for weekly meal prep, lunchboxes, after-school snacks, or a quick chocolate fix that does not derail balanced eating goals.

Why You’ll Love It

• High protein with minimal ingredients
• Naturally low fat and flourless
• Fudgy chocolate flavor without heaviness
• Quick bake time and freezer friendly
• Perfect for breakfast, snacks, or dessert

High Protein Chocolate Egg White Bites

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• Author: Karyl Laeving
• Total Time: 25 minutes
• Yield: 12 mini bites 1x

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Description

These High Protein Chocolate Egg White Bites are light, fudgy, and naturally low fat. Made with egg whites and cocoa, they bake into mini brownie-style bites that are perfect for meal prep snacks, breakfast, or a sweet post-workout treat.

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Ingredients

Scale 1x2x3x

1 cup egg whites (240 g)

1/4 cup unsweetened cocoa powder, sifted (25 g)

2 tbsp maple syrup or honey (30 ml)

1 tsp vanilla extract (5 ml)

1/2 tsp baking powder (2 g)

Pinch of salt (0.5 g)

Optional: 2 tbsp mini dark chocolate chips (20 g)

Optional: 1 to 2 tbsp protein powder (10 to 20 g)

Optional if using protein powder: 1 to 2 tbsp milk or almond milk (15 to 30 ml)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 12-cup mini muffin pan or use silicone liners.

2. Add egg whites to a mixing bowl and whisk until foamy and slightly thickened. Do not whip to stiff peaks.

3. Sift in cocoa powder, baking powder, and salt. Whisk until smooth and glossy with no cocoa pockets.

4. Whisk in maple syrup (or honey) and vanilla until fully combined.

5. If using protein powder, whisk it in now. Add 1 to 2 tbsp milk as needed to keep the batter pourable.

6. Divide batter evenly into the mini muffin wells, filling each about 3/4 full. Tap the pan gently to pop bubbles.

7. Bake for 12 to 15 minutes, until tops look set and centers no longer jiggle.

8. Cool in the pan for 10 minutes, then transfer to a rack to cool completely before serving or storing.

Notes

For the fudgiest texture, do not overbake. Pull them when the tops are set and slightly shiny.

Let the bites cool fully before removing for clean edges and best structure.

Storage: Refrigerate in an airtight container for up to 5 days.

Freezing: Freeze up to 2 months. Thaw overnight in the fridge.

Optional add-ins: mini chocolate chips, a pinch of espresso powder, or a swirl of peanut butter in each cup before baking.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Healthy Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini bite
• Calories: 50
• Sugar: 3 g
• Sodium: 60 mg
• Fat: 0.6 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 0.4 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 0 mg

Key Ingredients & Notes

Egg Whites

Egg whites are the backbone of this recipe. They provide structure, lift, and protein without added fat. Use liquid egg whites from a carton for convenience or separate fresh eggs. One cup equals about eight large egg whites.

Unsweetened Cocoa Powder

Use a high-quality unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa creates a smoother, darker bite, while natural cocoa offers a slightly sharper chocolate edge. For cocoa guidance, King Arthur Baking offers excellent ingredient insight that applies beautifully here.

Natural Sweetener

Maple syrup or honey keeps these bites refined sugar free and family friendly. Maple syrup adds subtle caramel notes, while honey brings warmth. Avoid sugar alcohols if serving kids.

Baking Powder

A small amount gives lift so the bites puff gently rather than bake dense. This is key for the soft, airy interior.

Vanilla and Salt

Vanilla enhances the chocolate, while a pinch of salt sharpens sweetness and balances flavor.

Optional Protein Boost

A tablespoon or two of chocolate or vanilla protein powder can be added for even more protein. If adding protein powder, include one to two tablespoons of milk or almond milk to maintain a smooth batter.

How to Make High Protein Chocolate Egg White Bites

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan or line with silicone cups. Mini pans work best for even baking and ideal portion size.

Step 2: Whip the Egg Whites

Add the egg whites to a large bowl. Whisk vigorously by hand or with a mixer until foamy and slightly thickened. Do not whip to stiff peaks. Soft foam creates a tender final texture.

Step 3: Add Dry Ingredients

Sift in the cocoa powder, baking powder, and salt. Gently whisk until smooth and fully incorporated. The batter will look glossy and chocolatey.

Step 4: Sweeten and Flavor

Whisk in maple syrup or honey and vanilla extract. If using protein powder, fold it in now along with optional milk to loosen the batter.

Step 5: Fill the Pan

Pour batter evenly into the prepared mini muffin wells, filling each about three quarters full. Tap the pan lightly on the counter to remove air bubbles.

Step 6: Bake

Bake for 12 to 15 minutes, until the tops look set and slightly shiny and the centers no longer jiggle.

Step 7: Cool

Let the bites cool in the pan for at least 10 minutes. They firm up as they cool and release easily once set.

Pro Tips for Success

• Do not overwhip the egg whites or the bites will bake dry
• Sift cocoa powder to avoid lumps
• Use a mini muffin pan for best texture and portion control
• Let bites cool fully before removing for clean edges
• Store chilled for best structure and flavor
• Add mini dark chocolate chips for extra indulgence
• For extra moisture, fold in one tablespoon Greek yogurt

For more protein-forward treats, readers often love No-Bake Peanut Butter Yogurt Cups (High Protein) or Chocolate Chip Protein Cookies (Soft & High Protein) from Flavor & Recipes.

Variations & Substitutions

Dairy-Free

This recipe is naturally dairy free unless chocolate chips are added. Choose dairy-free chips if needed.

Lower Carb

Use a monk fruit maple-style sweetener in place of honey or maple syrup.

Mocha Chocolate

Add one quarter teaspoon espresso powder for a subtle mocha flavor.

Peanut Butter Swirl

Swirl a teaspoon of natural peanut butter into each bite before baking.

Berry Chocolate

Press one fresh raspberry or blueberry into the center of each bite before baking.

If you enjoy chocolate-forward healthy treats, High Protein Chocolate Yogurt Ice Cream (No Churn!) pairs beautifully with these bites for dessert boards.

Serving & Storage

Serving

Serve chilled or at room temperature. These bites are excellent solo, with fruit, or crumbled over yogurt bowls.

Refrigeration

Store in an airtight container in the refrigerator for up to 5 days.

Freezing

Freeze fully cooled bites in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

Reheating

Warm briefly in the microwave for 10 to 15 seconds if desired.

FAQs

Conclusion

These High Protein Chocolate Egg White Bites prove that healthy snacks can still feel indulgent. They are light yet fudgy, simple yet powerful, and endlessly customizable. If you make them, leave a rating, drop a comment, and share your photos. Your kitchen wins inspire others.