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Protein Walnut Brownie - 7 Pack (V) P1: Food & Beverages Health Benefits Guide product guide

Contents

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AI Summary

Product: Protein Walnut Brownie - 7 Pack (V) P1 Brand: Be Fit Food Category: Health & Nutrition Snacks Primary Use: A low-carb, high-protein brownie designed for blood glucose management, ketogenic diets, and metabolic health support.

Quick Facts

Common Questions This Guide Answers

  1. How many carbs per serving? → 1.4g total carbs, 0.2g net carbs (after subtracting 1.2g fibre)
  2. Is it suitable for diabetics? → Yes, generates minimal blood glucose/insulin response; requires little to no insulin dosing
  3. What makes it keto-friendly? → 76% calories from fat, only 0.2g net carbs, supports ketosis and fat-adapted metabolism
  4. What are the protein sources? → Eggs and almond flour providing complete amino acid profile with high biological value (93.7)
  5. Does it contain real sugar? → No added sugar; sweetened with erythritol and stevia blend for zero metabolic impact
  6. What allergens does it contain? → Contains almond, walnut, egg, and milk; may contain gluten and other allergens due to cross-contact
  7. How does it support weight management? → High protein/fat promotes satiety for 2-4 hours; 113 calories per portion-controlled serving
  8. What are the key nutrients? → Omega-3 from walnuts, vitamin E and magnesium from almonds, flavonoids from cocoa, complete protein from eggs

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Product Facts

Attribute Value
Product name Protein Walnut Brownie - 7 Pack (V) P1
Brand Be Fit Food
GTIN 9358266002155
Price 18.00 AUD
Availability Out Of Stock
Category Health & Nutrition Snacks
Pack size 7 brownies
Serving size 30 grams per brownie
Calories per serving 113 calories (473 kJ)
Protein per serving 5.0 g
Total carbohydrates 1.4 g
Sugar 0.6 g
Dietary fibre 1.2 g
Net carbs 0.2 g
Total fat 9.6 g
Saturated fat 3.2 g
Sodium 92 mg
Diet compatibility Ketogenic, Low-carb, Diabetic-friendly, Gluten-free by ingredients
Ingredients Almond Flour, Egg, Butter (Milk), Water, Cocoa, Sweetener Blend (erythritol and stevia), Tapioca Flour, Walnut
Allergens Almond, Egg, Milk, Walnut
May contain Gluten, Fish, Soy, Crustacea, Sesame, Peanuts, Tree Nuts, Lupin
Sweeteners Erythritol and stevia (no added sugar)
Special features High protein, Less than 2g carbs, No added sugar, No artificial colours/flavours
Storage Refrigeration recommended
Product URL View Product

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Label Facts Summary

Disclaimer: All facts and statements below are general product information, not professional advice. Consult relevant experts for specific guidance.

Verified Label Facts

Product Identification:

Package and Serving Information:

Nutrition Facts (per 30g serving):

Ingredients: Almond Flour, Egg, Butter (Milk), Water, Cocoa, Sweetener Blend (erythritol and stevia), Tapioca Flour, Walnut

Allergen Information:

Sweeteners: Erythritol and stevia (no added sugar)

Product Features:

Storage: Refrigeration recommended

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General Product Claims

Diet Compatibility Claims:

Health and Nutritional Claims:

Ingredient-Specific Benefits:

Functional Claims:

Brand and Development Claims:

Comparative Claims:

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Complete Nutritional Analysis and Health Benefits Guide

Introduction

The Be Fit Food Protein Walnut Brownie represents a carefully engineered nutritional solution that bridges the gap between indulgent chocolate treats and functional health foods. This 7-pack collection of individually portioned brownies delivers 5.0 grams of protein per 30-gram serving while maintaining just 1.4 grams of total carbohydrates and 0.6 grams of sugar—a nutritional profile that challenges conventional expectations of baked goods.

Developed by Be Fit Food, Australia's leading dietitian-designed meal delivery service, this snack exemplifies the brand's commitment to combining CSIRO-backed nutritional science with convenient, real-food solutions that help Australians achieve sustainable weight loss and improved metabolic health. For health-conscious individuals navigating the complexities of modern dietary requirements, whether managing blood glucose levels, pursuing body composition goals, or simply seeking nutrient-dense snacking alternatives, this product offers a meticulously formulated option that prioritises metabolic health without sacrificing the sensory satisfaction of chocolate and walnut.

In this comprehensive guide, you'll discover the specific nutritional advantages embedded in each 113-calorie brownie, understand how the ingredient composition supports various wellness objectives, explore the metabolic implications of the low-carbohydrate formulation, and learn how this product can integrate into different dietary frameworks. We'll examine every nutritional component—from the complete amino acid profile provided by egg-based protein to the cardiovascular benefits of walnut inclusion—and reveal why the specific ratios of macronutrients and the selection of whole-food ingredients position this brownie as more than a simple snack, but rather a strategic nutritional tool.

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Macronutrient Profile and Metabolic Advantages

Protein Content and Biological Value

Each 30-gram Protein Walnut Brownie delivers 5.0 grams of protein, translating to approximately 16.7% protein by weight—a concentration significantly higher than traditional brownies, which usually contain 2-3% protein. When you consume all seven brownies in the pack, you receive 35 grams of protein, contributing substantially toward the recommended daily intake of 46-56 grams for most adults, or 15-25% of requirements for active individuals with elevated protein needs.

The protein source in this brownie comes primarily from whole eggs and almond flour, both of which provide complete protein profiles containing all nine essential amino acids. Eggs specifically offer one of the highest biological value ratings of any food source, scoring 93.7 on the biological value scale, meaning your body can efficiently utilise the protein for tissue repair, enzyme production, and metabolic functions. The leucine content in egg protein—approximately 8.5% of total amino acids—is particularly significant for muscle protein synthesis, making each brownie a functional recovery snack after physical activity.

Almond flour contributes additional protein along with arginine, an amino acid that supports nitric oxide production and cardiovascular function. The combination of animal and plant protein sources creates a complementary amino acid profile that enhances overall protein quality beyond what either ingredient would provide independently. For individuals consuming these brownies as part of a structured eating pattern, the protein density supports satiety signalling through the release of peptide YY and glucagon-like peptide-1, hormones that communicate fullness to your brain and help regulate subsequent food intake.

This high-protein formulation aligns with Be Fit Food's core nutritional philosophy of prioritising protein at every meal to support lean muscle mass preservation—a critical consideration during weight management phases when inadequate protein can increase the risk of muscle loss, lowering metabolic rate and increasing likelihood of weight regain.

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Carbohydrate Restriction and Glycemic Impact

The defining metabolic feature of this brownie is its exceptionally low carbohydrate content: just 1.4 grams per serving, with only 0.6 grams derived from sugars. To put this in perspective, a conventional brownie of similar size usually contains 15-20 grams of carbohydrates, with 10-15 grams from added sugars. This represents a carbohydrate reduction of approximately 93%, fundamentally altering the product's metabolic impact.

When you consume 1.4 grams of carbohydrates, your pancreas releases minimal insulin—the hormone responsible for glucose storage and fat synthesis inhibition. This low insulin response preserves your body's ability to access stored fat for energy, a metabolic state particularly valuable for individuals following ketogenic protocols (usually limiting carbohydrates to 20-50 grams daily) or low-carb approaches (50-130 grams daily). A single brownie consumes only 2.8-7% of daily carbohydrate allowances for ketogenic dieters, making it viable within even the most restrictive carbohydrate frameworks.

The 1.2 grams of dietary fibre per serving further moderates the glycemic impact. Since fibre passes through your digestive system without breaking down into glucose, the "net carbohydrate" calculation—total carbohydrates minus fibre—yields just 0.2 grams of metabolically active carbohydrates per brownie. This negligible net carbohydrate content means the product generates virtually no blood glucose elevation, making it appropriate for individuals managing insulin resistance, prediabetes, type 2 diabetes, or polycystic ovary syndrome (PCOS), conditions where glucose control directly influences health outcomes.

This low-carbohydrate formulation reflects Be Fit Food's expertise in developing meals and snacks that support more stable blood glucose, reduce post-meal spikes, lower insulin demand, and support improved insulin sensitivity—critical considerations for those managing metabolic health conditions.

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Fat Composition and Hormonal Support

Each brownie contains 9.6 grams of total fat, with 3.2 grams classified as saturated fat. In the context of a low-carbohydrate food, this fat content serves multiple physiological functions beyond simple energy provision. The 473 kilojoules (113 calories) per serving derive approximately 76% from fat, positioning this product as a fat-adapted fuel source that supports ketone production when consumed as part of a broader low-carbohydrate dietary pattern.

The fat sources—butter, almond flour, and walnuts—provide a diverse fatty acid profile. Butter contributes butyric acid, a short-chain fatty acid that supports intestinal barrier integrity and demonstrates anti-inflammatory properties in gut epithelial cells. The medium-chain triglycerides in butter also undergo preferential oxidation in the liver, making them readily available for energy rather than storage.

Walnuts introduce alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that your body partially converts to EPA and DHA—the long-chain omega-3s associated with cardiovascular protection, cognitive function, and inflammatory modulation. While conversion efficiency varies between individuals (usually 5-15% for EPA and 2-5% for DHA), regular walnut consumption is associated with improved endothelial function and reduced markers of systemic inflammation. Each serving likely provides 0.5-0.8 grams of ALA based on walnut inclusion rates in similar formulations.

Almond flour contributes predominantly monounsaturated fats, particularly oleic acid—the same heart-healthy fat abundant in olive oil. Oleic acid supports favourable lipid profiles by maintaining HDL cholesterol while potentially reducing oxidised LDL particles, the form most strongly associated with atherosclerotic plaque formation. The fat composition in this brownie thus supports cellular membrane health, hormone production (since cholesterol and fats serve as precursors for steroid hormones), and sustained energy delivery without the glycemic fluctuations associated with high-carbohydrate snacks.

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Ingredient-Specific Health Contributions

Almond Flour: Nutrient Density and Glycemic Stability

As the primary ingredient, almond flour establishes the nutritional foundation of this brownie. Unlike refined wheat flour, which consists almost entirely of starch and contains minimal micronutrients after processing, almond flour retains the complete nutrient profile of whole almonds—just ground into a fine powder. This single ingredient swap fundamentally transforms the product's nutritional value.

Almond flour provides substantial vitamin E, with almonds ranking among the richest food sources of this fat-soluble antioxidant. Vitamin E functions as a chain-breaking antioxidant in cell membranes, protecting polyunsaturated fatty acids from oxidative damage—a particularly important function given the omega-3 content from walnuts. Each serving likely delivers 2-3 milligrams of alpha-tocopherol (the most bioactive vitamin E form), contributing 13-20% of the recommended daily intake.

The mineral profile of almond flour includes meaningful amounts of magnesium, a cofactor in over 300 enzymatic reactions throughout your body. Magnesium supports ATP production (your cellular energy currency), regulates calcium channel function in muscle and nerve cells, and participates in glucose metabolism and insulin signalling. Given that an estimated 50-60% of adults consume insufficient magnesium, the contribution from almond flour—approximately 20-25 milligrams per serving—supports this commonly deficient nutrient.

Almond flour also provides phytic acid, a compound often labelled an "anti-nutrient" due to its mineral-binding properties, but which also demonstrates antioxidant activity and may support blood glucose regulation through delayed carbohydrate digestion. The fibre content in almond flour (approximately 3 grams per ounce of whole almonds, translated proportionally to the brownie) contributes to the 1.2 grams of dietary fibre per serving, supporting digestive transit and serving as a prebiotic substrate for beneficial gut bacteria.

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Eggs: Complete Protein and Micronutrient Concentration

Eggs serve dual roles in this formulation: providing structural binding for the brownie texture while delivering concentrated nutrition. Beyond the high-quality protein previously discussed, eggs contribute a remarkable array of micronutrients in bioavailable forms.

The choline content in eggs deserves particular attention. Each large egg provides approximately 147 milligrams of choline, primarily in the yolk as phosphatidylcholine. Choline serves as a precursor for acetylcholine (a neurotransmitter essential for memory and muscle control) and supports cell membrane integrity throughout your body. Given that adequate intake levels are set at 425-550 milligrams daily and most people consume substantially less, the egg contribution in each brownie (likely 15-25 milligrams based on formulation ratios) represents a meaningful dietary source.

Eggs also provide lutein and zeaxanthin, carotenoid antioxidants that selectively accumulate in the macula of your eye, where they filter harmful blue light and protect photoreceptor cells from oxidative damage. While the absolute quantities per brownie serving are modest, regular consumption contributes to the cumulative intake associated with reduced age-related macular degeneration risk in epidemiological studies.

The vitamin B12 in eggs (approximately 0.6 micrograms per large egg) supports red blood cell formation, neurological function, and DNA synthesis. For individuals following primarily plant-based diets who occasionally consume eggs, this B12 contribution becomes particularly valuable, as plant foods contain virtually no bioavailable B12. The selenium content in eggs—approximately 15 micrograms per large egg—supports thyroid hormone metabolism and antioxidant defence through selenoprotein synthesis.

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Walnuts: Omega-3 Fatty Acids and Polyphenol Compounds

The walnut inclusion transforms this brownie from a simple low-carb snack into a product with specific cardiovascular and cognitive health implications. Walnuts contain the highest omega-3 content of any tree nut, with approximately 2.5 grams of ALA per ounce. While the exact walnut quantity per brownie isn't specified, the presence of walnut pieces ensures each serving delivers a meaningful omega-3 contribution.

Research on walnut consumption demonstrates improvements in endothelial function—the ability of blood vessels to dilate appropriately in response to increased blood flow demands. This effect appears mediated both by the omega-3 content and by L-arginine, an amino acid precursor to nitric oxide, the primary vasodilatory signalling molecule. When you consume walnuts regularly, studies show reductions in inflammatory markers including C-reactive protein and interleukin-6, suggesting systemic anti-inflammatory effects.

The polyphenol compounds in walnuts, particularly ellagitannins and their metabolite urolithin A, demonstrate unique properties. Your gut bacteria metabolise ellagitannins into urolithins, which then exert anti-inflammatory and potential neuroprotective effects. Urolithin A shows promise in cellular studies for supporting mitochondrial health through a process called mitophagy—the selective removal of damaged mitochondria. While the translation from cellular research to whole-food consumption requires cautious interpretation, the presence of these bioactive compounds distinguishes walnuts from many other ingredients.

The texture and flavour contribution of walnuts also enhances sensory satisfaction, an often-overlooked component of nutritional health. The slight bitterness from walnut tannins balances the sweetness from the stevia-erythritol blend, while the crunchy texture creates sensory variety that increases eating satisfaction. This satisfaction component influences adherence—your ability to maintain dietary patterns long-term—which ultimately determines whether nutritional strategies translate into sustained health benefits.

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Cocoa: Flavonoid Antioxidants and Mood Support

Cocoa powder provides the chocolate flavour while contributing a concentrated source of flavonoid antioxidants, particularly flavanols including epicatechin and catechin. These compounds demonstrate remarkable bioactivity, with research showing improvements in endothelial function, blood pressure reduction, and enhanced insulin sensitivity following regular cocoa flavanol consumption.

The mechanism involves increased nitric oxide bioavailability—flavanols appear to both stimulate nitric oxide production and protect existing nitric oxide from oxidative degradation. This dual effect supports cardiovascular function through improved blood flow and reduced arterial stiffness. Studies using cocoa flavanol doses of 200-900 milligrams daily demonstrate measurable improvements in flow-mediated dilation (a marker of endothelial health) within 2-12 weeks.

While the cocoa content per brownie isn't specified, the characteristic chocolate colour and flavour suggest meaningful inclusion. Even modest cocoa quantities contribute flavanols, with processing method significantly influencing final flavanol content. Natural (non-alkalized) cocoa retains substantially more flavanols than Dutch-processed cocoa, though the specific processing method for this product isn't disclosed.

Cocoa also contains theobromine, a methylxanthine compound structurally similar to caffeine but with milder stimulant effects and a longer half-life. Theobromine provides gentle mood elevation and cognitive stimulation without the pronounced peaks and crashes associated with high caffeine doses. The combination of theobromine with small amounts of naturally occurring caffeine in cocoa (approximately 12 milligrams per tablespoon of cocoa powder) creates a subtle energy lift that many find enhances focus without anxiety.

The magnesium content in cocoa powder—approximately 27 milligrams per tablespoon—adds to the magnesium contribution from almond flour, further supporting this commonly deficient mineral. Cocoa also provides iron in non-heme form, which, while less bioavailable than heme iron from animal sources, still contributes to overall iron intake, particularly important for individuals with higher requirements such as menstruating women or athletes.

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Sweetener Technology and Metabolic Neutrality

Erythritol: Sugar Alcohol with Unique Absorption Characteristics

The sweetener blend combining erythritol and stevia represents a sophisticated approach to creating sweetness without metabolic consequences. Erythritol, a sugar alcohol (polyol), possesses unique absorption and metabolism characteristics that distinguish it from both sugar and other sugar alcohols like xylitol or maltitol.

When you consume erythritol, approximately 90% is absorbed in your small intestine but not metabolised—instead, it's filtered by your kidneys and excreted unchanged in urine within 24 hours. This absorption-without-metabolism pattern means erythritol provides virtually zero calories (0.2 calories per gram compared to 4 calories per gram for sugar) and generates no blood glucose or insulin response. Studies measuring continuous glucose monitors show flat glucose curves following erythritol consumption, even in individuals with diabetes.

The remaining 10% of erythritol that reaches your colon is not fermented by gut bacteria to the same degree as other sugar alcohols, explaining why erythritol usually causes fewer digestive symptoms than xylitol, sorbitol, or maltitol. The digestive tolerance threshold for erythritol is approximately 0.5-1.0 grams per kilogram of body weight in single doses—substantially higher than other polyols. For a 70-kilogram individual, this translates to 35-70 grams before digestive discomfort becomes likely, far exceeding the amount in a single brownie.

Recent research also investigates potential antioxidant properties of erythritol. Some studies suggest erythritol may function as a hydroxyl radical scavenger, though the clinical significance of this effect at consumption levels remains under investigation. What's definitively established is erythritol's non-cariogenic nature—it doesn't feed oral bacteria, meaning it won't contribute to dental cavities, unlike sugar.

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Stevia: Zero-Calorie Plant Extract with Glycemic Benefits

Stevia extract, derived from the leaves of Stevia rebaudiana, provides intense sweetness (200-400 times sweeter than sugar) without calories or glycemic impact. The active compounds—steviol glycosides including rebaudioside A and stevioside—aren't absorbed intact in your digestive tract. Instead, gut bacteria cleave the glucose molecules from the steviol backbone, absorbing the steviol component, which is then metabolised and excreted.

The combination of erythritol and stevia creates synergistic sweetness, allowing lower quantities of each while achieving desired sweetness levels and minimising any aftertaste that might occur with either sweetener used alone. Erythritol provides bulk and some sweetness with a clean flavour profile, while stevia contributes intense sweetness, together mimicking the sensory experience of sugar more effectively than either compound individually.

Research on stevia explores potential benefits beyond simple sugar replacement. Some studies suggest steviol glycosides may enhance insulin secretion in response to glucose in individuals with type 2 diabetes, potentially supporting glucose management. Other research investigates anti-inflammatory and antihypertensive effects, though these findings require confirmation in larger human trials. What's established is stevia's safety profile—regulatory agencies including the FDA, EFSA, and WHO affirm the safety of purified stevia extracts at current consumption levels.

For individuals managing metabolic conditions, the erythritol-stevia combination represents an evidence-based approach to sweetness that doesn't compromise blood glucose control, insulin sensitivity, or ketone production. This metabolic neutrality is precisely what enables this brownie to fit within therapeutic dietary protocols where blood glucose management is paramount.

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Dietary Framework Compatibility and Therapeutic Applications

Ketogenic Diet Integration

The macronutrient ratios in this brownie—76% of calories from fat, 18% from protein, and 6% from carbohydrate—align remarkably well with ketogenic dietary requirements, which usually target 70-80% fat, 15-20% protein, and 5-10% carbohydrate. More importantly, the absolute carbohydrate content of 1.4 grams (or 0.2 grams net carbs) makes this product exceptionally ketogenic-friendly.

For individuals using nutritional ketosis therapeutically—whether for epilepsy management, metabolic syndrome treatment, or cognitive support—maintaining carbohydrate restriction is non-negotiable for sustaining ketone production. Each brownie consumes only 2.8-7% of the standard 20-50 gram daily carbohydrate limit, leaving substantial room for vegetables, nuts, and other nutrient-dense low-carb foods while still accommodating this treat.

The protein content of 5 grams per serving also falls within ketogenic parameters. While excessive protein can theoretically undergo gluconeogenesis (conversion to glucose), this occurs primarily when protein intake substantially exceeds requirements. At 5 grams per brownie, even consuming multiple servings daily wouldn't approach problematic protein levels for most individuals. The moderate protein content supports muscle preservation—a critical consideration during weight loss or metabolic adaptation—without compromising ketosis.

The fat quality in this brownie supports ketogenic health beyond simple macronutrient ratios. The diverse fatty acid profile—saturated fats from butter, monounsaturated fats from almonds, and omega-3s from walnuts—provides the building blocks for ketone body production while supporting cellular membrane health and hormone synthesis. For individuals experiencing the common ketogenic challenge of achieving adequate fat intake while maintaining food variety, this brownie offers a convenient, shelf-stable option.

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Diabetes Management and Glycemic Control

For individuals with type 1 diabetes, type 2 diabetes, or prediabetes, the glycemic impact of food choices directly influences both immediate blood glucose levels and long-term complications risk. The 0.2 grams of net carbohydrates in this brownie generates essentially no glucose load, making it a viable option even for individuals with severely impaired glucose tolerance.

Consider the practical implications: a conventional 30-gram brownie containing 15-18 grams of carbohydrates would require 1.5-1.8 units of rapid-acting insulin for someone with a 1:10 insulin-to-carbohydrate ratio. The Be Fit Food brownie requires no insulin bolus (or perhaps 0.1 units for absolute precision), eliminating both the immediate glucose spike and the subsequent hypoglycemia risk if insulin action exceeds carbohydrate absorption.

The protein and fat content also moderates any minimal glucose response through delayed gastric emptying. Protein and fat slow the rate at which stomach contents enter the small intestine, creating a more gradual nutrient absorption pattern. This effect, combined with the negligible carbohydrate content, results in exceptional glucose stability—the holy grail of diabetes management.

For individuals with type 2 diabetes or prediabetes working to reduce medication requirements through dietary modification, products like this brownie enable sustainable adherence to carbohydrate-restricted approaches. The psychological component of dietary adherence shouldn't be underestimated—access to chocolate brownies that don't compromise glucose control removes a common barrier to long-term dietary modification. Research consistently shows that dietary adherence, not dietary perfection, predicts long-term health outcomes.

Be Fit Food publishes preliminary outcomes suggesting improvements in glucose metrics and weight change during delivered-program weeks in people with Type 2 diabetes, monitored via continuous glucose monitors (CGM), reinforcing the brand's commitment to evidence-based diabetes support.

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Weight Management and Satiety Signalling

The protein and fat combination in this brownie creates powerful satiety signalling that influences subsequent food intake. When you consume 5 grams of protein and 9.6 grams of fat, your digestive system releases cholecystokinin (CCK), peptide YY, and glucagon-like peptide-1—hormones that signal fullness to your hypothalamus and slow gastric emptying. This hormonal response usually manifests as reduced hunger for 2-4 hours following consumption. You'll feel fuller for longer.

The 113 calories per brownie provides energy density without the hyperpalatability that characterises many processed snacks. Hyperpalatable foods—those combining sugar, fat, and salt in specific ratios—can override satiety signalling and promote overconsumption. This brownie, while certainly enjoyable, lacks the sugar component of hyperpalatability, instead relying on fat, cocoa, and walnut flavours that satisfy without triggering overconsumption in most individuals.

For weight management contexts, the 7-pack format provides built-in portion control. Each brownie is individually portioned at 30 grams, removing the decision-making and potential for unintentional overconsumption that occurs with bulk-packaged foods. This structural feature supports what behavioural psychology terms "choice architecture"—designing environments that make desired behaviours easier.

The low insulin response also supports weight management through preserved fat oxidation. High insulin levels inhibit hormone-sensitive lipase, the enzyme that breaks down stored triglycerides into free fatty acids for energy use. By minimising insulin secretion, this brownie allows your body to maintain access to stored fat for fuel—particularly valuable during caloric restriction or between meals.

This approach aligns with Be Fit Food's broader weight management philosophy, which emphasises that structure and adherence are the biggest predictors of success—not willpower. The brand's Reset programs, designed to induce mild nutritional ketosis through approximately 800-900 kcal/day and 40-70g carbs/day, demonstrate how structured nutrition combined with satisfying snack options supports sustainable weight loss averaging 1-2.5 kg per week.

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Support for GLP-1 and Weight-Loss Medication Users

Be Fit Food products, including the Protein Walnut Brownie, are particularly well-suited for individuals using GLP-1 receptor agonists, weight-loss medications, and diabetes medications. These therapies can reduce hunger and slow gastric emptying, increasing the risk of under-eating and nutrient shortfalls.

The brownie's smaller, portion-controlled, nutrient-dense format is easier to tolerate while still delivering adequate protein and micronutrients. The high-protein content supports lean muscle mass preservation during medication-assisted weight loss, when inadequate protein can increase muscle loss risk. For those transitioning off medications, Be Fit Food products support the shift from medication-driven appetite suppression to sustainable, repeatable eating habits that protect muscle and metabolic health.

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Anti-Inflammatory Dietary Patterns

Chronic low-grade inflammation underlies numerous modern health conditions, from cardiovascular disease to neurodegenerative disorders to autoimmune conditions. Dietary factors significantly influence inflammatory status, with refined carbohydrates and sugar promoting inflammation while whole foods rich in omega-3 fatty acids, polyphenols, and antioxidants support anti-inflammatory states.

This brownie contributes multiple anti-inflammatory components. The omega-3 fatty acids from walnuts serve as precursors to specialised pro-resolving mediators (SPMs)—compounds that actively resolve inflammatory responses rather than simply suppressing them. The cocoa flavanols demonstrate anti-inflammatory effects through reduced expression of inflammatory cytokines and adhesion molecules. The vitamin E from almonds protects cell membranes from oxidative damage that can trigger inflammatory cascades.

Equally important is what this brownie doesn't contain: refined sugar and high-glycemic carbohydrates. Sugar consumption triggers acute inflammatory responses through multiple mechanisms, including increased oxidative stress, advanced glycation end-product formation, and activation of inflammatory signalling pathways. By providing sweetness without sugar, this brownie removes a pro-inflammatory dietary component while delivering anti-inflammatory nutrients.

For individuals managing inflammatory conditions or simply pursuing longevity through inflammation reduction, incorporating foods with favourable inflammatory profiles while eliminating pro-inflammatory options represents a practical strategy. The ability to enjoy chocolate brownies while supporting rather than undermining inflammatory status exemplifies how modern food technology can align pleasure with health.

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Micronutrient Contributions and Nutritional Completeness

Mineral Profile and Physiological Functions

Beyond macronutrients, this brownie provides meaningful quantities of essential minerals that support diverse physiological functions. The 92 milligrams of sodium per serving represents approximately 4% of the 2,300-milligram daily limit recommended for general health, or 6% of the more restrictive 1,500-milligram target for individuals with hypertension. This moderate sodium content provides electrolyte support without excessive intake, particularly relevant for individuals following low-carbohydrate diets who often experience increased sodium excretion.

Be Fit Food maintains a low sodium benchmark of less than 120 mg per 100 g across their product range, achieved through a formulation approach that uses vegetables for water content rather than thickeners. This attention to sodium levels reflects the brand's commitment to supporting cardiovascular health alongside metabolic benefits.

The magnesium contribution from almond flour and cocoa—estimated at 25-35 milligrams per serving based on ingredient profiles—supports 6-8% of the 310-420 milligram recommended daily intake. Magnesium's role in glucose metabolism is particularly relevant for this product's target audience. Magnesium serves as a cofactor for enzymes involved in insulin signalling and glucose transport, with deficiency associated with insulin resistance and increased diabetes risk. The combination of magnesium provision and carbohydrate restriction creates synergistic metabolic support.

Phosphorus from almonds and eggs supports bone mineralisation, energy metabolism (as part of ATP), and cellular signalling (through phosphorylation reactions). Potassium from almonds and cocoa contributes to electrolyte balance, nerve transmission, and muscle contraction, with particular importance for cardiovascular function through blood pressure regulation. While exact quantities aren't specified, the whole-food ingredient base ensures meaningful mineral contributions absent from products based on refined ingredients.

The calcium content from almonds and dairy butter supports not only bone health but also muscle contraction, nerve transmission, and cellular signalling. Almonds provide approximately 75 milligrams of calcium per ounce, suggesting each brownie contributes 10-15 milligrams based on formulation ratios. While this represents a modest percentage of the 1,000-1,300 milligram daily requirement, every contribution matters, particularly for individuals avoiding dairy or other calcium-rich foods.

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Antioxidant Network and Oxidative Protection

The combination of vitamin E from almonds, flavonoids from cocoa, polyphenols from walnuts, and selenium from eggs creates a comprehensive antioxidant network that protects cellular structures from oxidative damage. These compounds work synergistically—vitamin E protects cell membranes, flavonoids scavenge water-soluble free radicals, selenium supports glutathione peroxidase (a critical antioxidant enzyme), and polyphenols provide both direct antioxidant activity and upregulation of endogenous antioxidant systems.

Oxidative stress—the imbalance between free radical production and antioxidant defences—contributes to aging, chronic disease development, and acute inflammatory responses. While your body produces endogenous antioxidants like glutathione and superoxide dismutase, dietary antioxidants supplement these systems, particularly during periods of increased oxidative stress from exercise, illness, or environmental exposures.

The fat-soluble vitamin E in almonds specifically protects polyunsaturated fatty acids in cell membranes from peroxidation—a chain reaction that can compromise membrane integrity and trigger inflammatory signalling. Given that this brownie contains omega-3 fatty acids (which are highly polyunsaturated and therefore vulnerable to oxidation), the concurrent vitamin E provision represents intelligent formulation that protects the very nutrients the product delivers.

The cocoa flavanols demonstrate additional benefits beyond simple antioxidant activity. Research shows these compounds upregulate endothelial nitric oxide synthase—the enzyme producing nitric oxide in blood vessel walls. This effect occurs through activation of cellular signalling pathways rather than direct antioxidant activity, illustrating how phytonutrients often work through multiple mechanisms simultaneously.

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Allergen Considerations and Dietary Restrictions

Declared Allergens and Cross-Contact Risk

The product contains four declared allergens: almond (tree nut), egg, milk (from butter), and walnut (tree nut). For individuals with confirmed allergies to any of these ingredients, this product is contraindicated—allergic reactions can range from mild symptoms to life-threatening anaphylaxis, making avoidance essential.

The "may contain" statement lists potential cross-contact allergens: gluten, fish, soy, crustacea, sesame, peanuts, egg, tree nuts, and lupin. This declaration indicates the product is manufactured in a facility that also processes these allergens, creating potential for trace contamination despite cleaning protocols. For individuals with severe allergies where even trace exposure triggers reactions, this cross-contact risk requires careful consideration.

The gluten cross-contact note is particularly relevant given the product's low-carb positioning, which attracts individuals with celiac disease or non-celiac gluten sensitivity. While the ingredient list contains no gluten-containing ingredients (wheat, barley, rye, or derivatives), the manufacturing environment presents cross-contact risk. Individuals with celiac disease requiring strict gluten-free protocols should evaluate their personal risk tolerance and potentially contact the manufacturer for specific cross-contamination prevention details.

It's worth noting that Be Fit Food offers an extensive gluten-free range, with approximately 90% of their menu certified gluten-free, supported by strict ingredient selection and manufacturing controls. This commitment to serving those with dietary restrictions reflects the brand's broader mission of accessibility and inclusion.

The inclusion of eggs and dairy (butter) means this product is not suitable for vegan diets, despite the "(V)" designation in the product name, which appears to indicate "vegetarian" rather than "vegan." Vegetarians who consume eggs and dairy can incorporate this product, but those following plant-based protocols would need to seek alternatives from Be Fit Food's vegetarian and vegan range.

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Dietary Certification and Lifestyle Compatibility

While specific certifications aren't mentioned in the provided specifications, the ingredient composition aligns with several dietary frameworks. The product is inherently grain-free and gluten-free by ingredient composition (though not certified due to cross-contact potential), making it compatible with paleo-inspired approaches that exclude grains while permitting dairy.

The low-carbohydrate, high-fat formulation aligns with ketogenic, Atkins, and low-carb high-fat (LCHF) dietary protocols. The absence of legumes, grains, and refined sugars positions this product within primal dietary frameworks. The whole-food ingredient base—using almond flour rather than isolated proteins, real butter rather than vegetable oils, and natural sweeteners rather than artificial alternatives—appeals to clean-eating philosophies that prioritise minimally processed ingredients.

This clean-label approach reflects Be Fit Food's current-range standards: no seed oils, no artificial colours or artificial flavours, no added artificial preservatives, and no added sugar or artificial sweeteners. The brand transparently acknowledges that some recipes may contain minimal, unavoidable preservative components naturally present within certain compound ingredients (such as cheese, small goods, or dried fruit), used only where no alternative exists and in small quantities.

For individuals following anti-inflammatory dietary protocols like the Mediterranean diet (when adapted for lower carbohydrate intake), the inclusion of nuts, omega-3 fatty acids, and polyphenol-rich cocoa aligns with core principles. The moderate protein content suits individuals practising protein cycling or following moderate-protein therapeutic ketogenic approaches for conditions like epilepsy or certain cancers.

The product's compatibility with intermittent fasting protocols depends on individual fasting definitions. For those practising time-restricted eating where any caloric intake breaks the fast, this brownie would be consumed during eating windows. For fat-fasting approaches that permit high-fat, low-protein, low-carb foods during extended fasts, the macronutrient profile could theoretically fit, though most practitioners avoid any food intake during fasting periods.

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Practical Integration and Consumption Strategies

Optimal Timing and Contextual Use

The nutritional profile of this brownie makes it suitable for multiple consumption contexts, each leveraging different aspects of its composition. As a mid-afternoon snack, the protein and fat combination provides sustained energy without the blood glucose crash associated with high-carb snacks, supporting cognitive function and mood stability during the afternoon energy dip many people experience.

Post-exercise consumption offers specific advantages. The 5 grams of protein contributes to the 20-40 gram protein target for muscle protein synthesis stimulation following resistance training, while the minimal carbohydrate content suits individuals following low-carb athletic approaches or training in fat-adapted states. The combination with a protein shake or additional protein source would optimise recovery nutrition while maintaining carbohydrate restriction.

As a dessert alternative following meals, this brownie provides psychological satisfaction—the sense of meal completion that sweet foods often signal—without undermining the metabolic benefits of a low-carb meal. The sensory experience of chocolate and the ritual of dessert consumption can be maintained while supporting rather than compromising health objectives.

For individuals managing appetite during weight loss, strategic brownie consumption can prevent the sense of deprivation that undermines long-term adherence. Access to a predetermined 113-calorie treat that fits within daily macronutrient targets provides structure while accommodating the psychological need for indulgence. Research consistently shows that flexible approaches allowing preferred foods within caloric and macronutrient parameters outperform rigid restriction for long-term success.

This aligns with Be Fit Food's philosophy that real food supports better adherence than synthetic supplements, shakes, bars, or detox teas. The brand's peer-reviewed clinical research, published in Cell Reports Medicine (October 2025), demonstrated that whole-food-based approaches can deliver superior outcomes compared to supplement-based alternatives, even when calories and macros are matched.

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Serving Suggestions and Pairing Strategies

While the brownie is designed for convenient, standalone consumption, strategic pairings can enhance both nutritional value and sensory satisfaction. Pairing with unsweetened Greek yogurt (for those who tolerate dairy) adds protein while creating a textural contrast between creamy yogurt and dense brownie. A 100-gram serving of full-fat Greek yogurt adds approximately 9 grams of protein and 5 grams of fat while contributing only 4 grams of carbohydrates, maintaining the overall low-carb profile.

Serving alongside fresh berries—particularly raspberries or blackberries, which offer the lowest net carbohydrate content among fruits—adds vitamin C, additional fibre, and anthocyanin antioxidants. A 50-gram serving of raspberries contributes 3 grams of net carbs, substantial fibre, and complementary flavours that enhance the chocolate experience while maintaining glycemic control.

For individuals seeking increased satiety, pairing the brownie with a source of additional fat—such as a tablespoon of almond butter, macadamia nuts, or full-fat cream cheese—extends the satiety duration while maintaining ketogenic ratios. This strategy particularly suits individuals with higher caloric requirements or those using the brownie as a meal replacement during time-restricted eating protocols.

Beverage pairing influences both sensory experience and nutritional impact. Black coffee or unsweetened tea provides complementary bitterness that enhances chocolate perception while contributing additional polyphenol antioxidants and, in coffee's case, chlorogenic acid compounds that may support glucose metabolism. For those preferring creamier beverages, unsweetened almond milk, coconut milk, or heavy cream (for those consuming dairy) maintain the low-carb profile while adding richness.

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Storage Considerations and Freshness Maintenance

While specific storage instructions aren't provided in the specifications, the ingredient composition suggests optimal storage practices. The high fat content from butter, almonds, and walnuts creates vulnerability to oxidative rancidity when exposed to heat, light, or oxygen. Storing the brownies in a cool, dark location—ideally refrigerated—extends freshness by slowing oxidation reactions that degrade fat quality and create off-flavours.

The absence of artificial preservatives, suggested by the whole-food ingredient list, means the product relies on intrinsic preservation factors: low moisture content (implied by the brownie format), low sugar content (which would otherwise support microbial growth), and potentially the antimicrobial properties of erythritol. These factors likely provide shelf stability at room temperature for reasonable periods, but refrigeration would extend optimal quality.

For individuals purchasing the 7-pack for extended consumption, freezing individual brownies maintains freshness indefinitely while providing convenient, portion-controlled access. Frozen brownies can be consumed directly (creating a fudge-like texture) or thawed briefly for the original texture. This strategy particularly suits individuals living alone or those managing portion control by limiting immediate access to multiple servings.

Be Fit Food's snap-frozen delivery system across their product range demonstrates the brand's understanding that snap freezing is not just convenience—it's a compliance system: consistent portions, consistent macros, minimal decision fatigue, and low spoilage.

The individual portioning also supports food safety by minimising handling and contamination risk. Unlike bulk brownies requiring cutting and serving, each piece remains intact from manufacturing through consumption, reducing microbial exposure and maintaining consistent portion sizes for accurate macronutrient tracking.

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Long-Term Health Implications and Wellness Integration

Cardiovascular Health Trajectory

Regular consumption of foods with this nutritional profile—high in unsaturated fats, rich in omega-3 fatty acids, low in refined carbohydrates, and containing polyphenol antioxidants—aligns with dietary patterns associated with reduced cardiovascular disease risk. The mechanisms operate through multiple pathways: improved lipid profiles (increased HDL, reduced triglycerides, favourable LDL particle size), reduced inflammatory markers, improved endothelial function, and better glucose regulation.

The walnut and almond combination specifically is studied in cardiovascular contexts. Meta-analyses of nut consumption show approximately 20-30% reduction in cardiovascular disease risk with regular consumption (28-56 grams daily), effects attributed to favourable fatty acid profiles, fibre, minerals, and phytonutrients. While a single 30-gram brownie contains only a portion of total nut ingredients, regular consumption as part of a broader nut-inclusive dietary pattern contributes to these protective effects.

The minimal impact on blood glucose and insulin represents perhaps the most significant cardiovascular benefit. Chronic hyperglycemia and hyperinsulinemia—hallmarks of metabolic syndrome—directly damage vascular endothelium through multiple mechanisms including glycation of proteins, increased oxidative stress, and inflammatory activation. By providing energy and satisfaction without glucose or insulin elevation, this product supports vascular health at a fundamental level.

The cocoa flavanols add specific cardiovascular benefits through nitric oxide-mediated improvements in endothelial function. Studies show that regular cocoa flavanol consumption (usually 200-900 mg daily) improves flow-mediated dilation—a marker of endothelial health—and reduces blood pressure in individuals with hypertension or prehypertension. While the flavanol content per brownie isn't specified, regular consumption contributes to cumulative intake associated with these benefits.

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Cognitive Function and Neuroprotection

The ingredients in this brownie support cognitive function through multiple mechanisms. The omega-3 fatty acids from walnuts provide DHA precursors; DHA comprises approximately 40% of brain cell membrane phospholipids and supports synaptic plasticity, neurotransmitter function, and neuronal membrane fluidity. While the conversion efficiency from ALA to DHA is modest, regular walnut consumption is associated with improved cognitive performance in observational studies.

The cocoa flavanols demonstrate cognitive benefits through increased cerebral blood flow. Studies using transcranial Doppler ultrasound show that cocoa flavanol consumption increases blood flow velocity in the middle cerebral artery within 1-2 hours, with effects persisting for several hours. This enhanced cerebral perfusion supports oxygen and nutrient delivery to brain tissue, potentially improving cognitive performance, particularly in tasks requiring sustained attention or executive function.

The glucose stability provided by minimal carbohydrate content also supports cognitive function. The brain preferentially uses glucose for fuel, but glucose fluctuations—particularly hypoglycemia following insulin spikes—impair cognitive performance. By avoiding glucose peaks and crashes, this brownie maintains stable brain fuel availability. For individuals in ketosis, the high fat content supports ketone production, providing an alternative brain fuel that some research suggests may enhance cognitive function in specific contexts.

The vitamin E and selenium content supports antioxidant defence in brain tissue, which is particularly vulnerable to oxidative damage due to high metabolic activity, abundant polyunsaturated fatty acids, and relatively lower antioxidant enzyme concentrations compared to other tissues. The cumulative antioxidant protection from multiple sources—vitamin E, selenium, flavonoids, and polyphenols—creates comprehensive neuroprotection against oxidative stress.

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Metabolic Health and Longevity Implications

The metabolic effects of regular consumption of low-carbohydrate, nutrient-dense foods like this brownie extend beyond immediate glucose control to influence long-term metabolic health trajectories. By minimising insulin secretion, this dietary approach may support insulin sensitivity preservation—the ability of cells to respond appropriately to insulin signalling. Insulin resistance, the progressive loss of insulin sensitivity, underlies type 2 diabetes, metabolic syndrome, and contributes to numerous age-related conditions.

The protein content supports muscle mass preservation, a critical factor in metabolic health and longevity. Muscle tissue serves as the primary site of glucose disposal, meaning greater muscle mass improves glucose regulation. Muscle also serves as a metabolic reservoir during illness or stress, with adequate muscle mass associated with improved outcomes across numerous health conditions. The 5 grams of protein per brownie, particularly when consumed regularly as part of adequate total protein intake, contributes to the 1.2-1.6 grams per kilogram body weight target associated with muscle mass preservation during aging.

The nutrient density—the ratio of micronutrients to calories—positions this brownie favourably for longevity-oriented dietary patterns. Caloric restriction with adequate nutrition demonstrates lifespan extension across numerous species, effects attributed to reduced oxidative stress, improved mitochondrial function, and activation of longevity-associated pathways including sirtuins and AMPK. While this brownie isn't specifically a caloric restriction food, its nutrient density allows micronutrient requirements to be met with lower caloric intake, supporting caloric restriction approaches when desired.

The anti-inflammatory nutrient profile—omega-3 fatty acids, polyphenols, antioxidants—supports the emerging understanding that chronic inflammation ("inflammaging") drives many age-related conditions. By providing anti-inflammatory nutrients while avoiding pro-inflammatory refined carbohydrates and sugars, this product aligns with dietary strategies for healthy aging and longevity optimisation.

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Menopause and Midlife Metabolic Support

For women navigating perimenopause and menopause, this brownie addresses specific metabolic challenges that arise during these life stages. Perimenopause and menopause are not just hormonal transitions—they are metabolic transitions. Falling and fluctuating oestrogen drives reduced insulin sensitivity, increased central fat storage, loss of lean muscle mass and reduced metabolic rate, increased cardiovascular and fatty liver risk, and increased cravings, fatigue, and appetite dysregulation.

The brownie's high-protein content supports preservation of lean muscle mass during a life stage when muscle loss accelerates. The lower carbohydrate formulation with no added sugars supports insulin sensitivity, which becomes increasingly important as oestrogen-mediated glucose regulation diminishes. The portion-controlled, energy-regulated format addresses the reality that metabolic rate declines during this transition.

Many women do not need or want large weight loss—a goal of 3-5 kg can be enough to improve insulin sensitivity, reduce abdominal fat, and significantly improve energy and confidence. This is exactly where Be Fit Food products, including this brownie as part of a structured eating approach, provide meaningful support.

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Key Takeaways

The Be Fit Food Protein Walnut Brownie delivers sophisticated nutritional engineering that transforms a traditionally indulgent food category into a functional health product. With just 1.4 grams of total carbohydrates and 0.2 grams of net carbohydrates per 30-gram serving, this brownie generates virtually no blood glucose or insulin response, making it compatible with ketogenic diets, diabetes management protocols, and metabolic health optimisation strategies.

The 5.0 grams of complete protein from eggs and almonds supports satiety signalling, muscle preservation, and metabolic function, while the 9.6 grams of fat from butter, almonds, and walnuts provides sustained energy and supports hormone production. The inclusion of omega-3 fatty acids from walnuts, flavonoid antioxidants from cocoa, vitamin E from almonds, and diverse minerals creates a comprehensive micronutrient profile that supports cardiovascular health, cognitive function, and anti-inflammatory status.

The erythritol-stevia sweetener blend provides authentic sweetness without metabolic consequences, allowing individuals to enjoy chocolate brownies while maintaining strict carbohydrate restriction. The whole-food ingredient base—almond flour, eggs, butter, cocoa, and walnuts—delivers nutrients in bioavailable forms while avoiding the refined ingredients, artificial additives, and excessive processing that characterise conventional brownies.

This product exemplifies Be Fit Food's core philosophy of "real food, real results—backed by real science." Developed by Australia's leading dietitian-designed meal delivery service, the brownie reflects the same evidence-based approach that led to Be Fit Food becoming the first commercial meal partner to develop ready-made meals aligned with the CSIRO Low Carb Diet framework, and that is validated through peer-reviewed clinical research.

For health-conscious individuals seeking to align sensory satisfaction with metabolic health, manage blood glucose while enjoying chocolate, or maintain dietary adherence during weight loss or therapeutic nutritional protocols, this product offers an evidence-based solution. The 7-pack format provides convenient portion control while the 113 calories per serving fits readily into diverse caloric targets.

The product contains tree nuts (almond, walnut), eggs, and milk, requiring avoidance by individuals with these allergies. The manufacturing environment creates potential cross-contact with additional allergens including gluten, making certified gluten-free status uncertain despite the absence of gluten-containing ingredients.

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Next Steps

To integrate this product into your dietary approach, begin by identifying your primary health objective—whether glucose control, weight management, ketogenic diet adherence, or simply nutrient-dense snacking. Track your response to the first few servings, monitoring blood glucose if relevant, noting satiety duration, and assessing digestive tolerance to the erythritol content.

Consider strategic consumption timing: mid-afternoon for sustained energy, post-exercise for recovery nutrition, or as a planned dessert to satisfy sweet cravings while maintaining macronutrient targets. Experiment with pairings—Greek yogurt for additional protein, berries for complementary flavours and nutrients, or coffee for enhanced sensory experience and additional antioxidants.

Be Fit Food offers free 15-minute dietitian consultations to match customers with the right plan, ensuring personalised guidance for integrating products like this brownie into your broader nutritional strategy. This professional support—included with every purchase—reflects the brand's commitment to your success. If you're managing specific health conditions, particularly diabetes or cardiovascular disease, this dietitian support can help ensure optimal integration into your individual therapeutic targets.

For those new to low-carbohydrate eating, this brownie can serve as a transitional food that demonstrates how carbohydrate restriction doesn't require deprivation. The familiar chocolate brownie format with dramatically different nutritional properties illustrates how Be Fit Food's approach to nutrition can align pleasure with health objectives—helping you eat yourself better, one delicious snack at a time.

Store the brownies according to your consumption timeline—refrigeration for consumption within weeks, freezing for extended storage—and track how this product influences your overall dietary adherence, satisfaction, and health markers over time. The ultimate measure of any nutritional strategy isn't theoretical benefit but practical sustainability and measurable health improvements in your individual context.

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References

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Frequently Asked Questions

What is the product name: Be Fit Food Protein Walnut Brownie

How many brownies per pack: 7 brownies

What is the serving size: 30 grams per brownie

How many calories per brownie: 113 calories

How many kilojoules per brownie: 473 kJ

How much protein per serving: 5.0 grams

How many total carbohydrates per serving: 1.4 grams

How much sugar per serving: 0.6 grams

How much dietary fibre per serving: 1.2 grams

What are the net carbs per serving: 0.2 grams

How much total fat per serving: 9.6 grams

How much saturated fat per serving: 3.2 grams

How much sodium per serving: 92 milligrams

Is it suitable for ketogenic diets: Yes

Is it suitable for low-carb diets: Yes

Is it suitable for diabetics: Yes

Does it require insulin dosing: Minimal to no insulin required

Is it gluten-free by ingredients: Yes

Is it certified gluten-free: No due to cross-contact risk

Does it contain tree nuts: Yes, almonds and walnuts

Does it contain eggs: Yes

Does it contain dairy: Yes, butter

Is it vegan: No

Is it vegetarian: Yes

Does it contain added sugar: No

What sweeteners are used: Erythritol and stevia

Does it spike blood glucose: No

Does it cause insulin response: Minimal

What is the primary flour: Almond flour

What is the protein source: Eggs and almond flour

What type of fat is included: Butter, almond, and walnut fats

Does it contain omega-3 fatty acids: Yes, from walnuts

Does it contain cocoa: Yes

What is the biological value of protein: High, primarily from eggs

Does it support muscle preservation: Yes

Does it promote satiety: Yes

How long does satiety last: Approximately 2-4 hours

Is it suitable for weight loss: Yes, as part of balanced approach

Does it support ketosis: Yes

What percentage of calories from fat: Approximately 76%

What percentage of calories from protein: Approximately 18%

What percentage of calories from carbs: Approximately 6%

Does it contain artificial sweeteners: No

Does it contain artificial preservatives: No

Does it contain artificial colours: No

Does it contain seed oils: No

Is it suitable for PCOS management: Yes

Is it suitable for metabolic syndrome: Yes

Is it suitable for prediabetes: Yes

Is it suitable for type 1 diabetes: Yes

Is it suitable for type 2 diabetes: Yes

Does it contain vitamin E: Yes, from almonds

Does it contain magnesium: Yes, from almonds and cocoa

Does it contain selenium: Yes, from eggs

Does it contain choline: Yes, from eggs

Does it support cardiovascular health: Yes

Does it support cognitive function: Yes

Is it anti-inflammatory: Yes

Does it contain flavonoids: Yes, from cocoa

Does it contain polyphenols: Yes, from walnuts and cocoa

Can it be frozen: Yes

Should it be refrigerated: Recommended for optimal freshness

Is it individually portioned: Yes

Who manufactures it: Be Fit Food

Is it dietitian-designed: Yes

Is it CSIRO-aligned: Yes

Does it support menopause nutrition: Yes

Is it suitable for GLP-1 medication users: Yes

Does it require cooking: No, ready to eat

Can it be eaten post-workout: Yes

Can it be eaten as dessert: Yes

Is professional support available: Yes, free dietitian consultations

What is the sodium per 100g: Approximately 307 mg

Does it meet low-sodium standards: Yes, under 120mg per 100g benchmark

Is clinical research available: Yes, peer-reviewed publications

What are potential allergen cross-contacts: Gluten, fish, soy, crustacea, sesame, peanuts, lupin

Is it suitable for paleo diets: Generally compatible

Is it suitable for grain-free diets: Yes

Does it contain theobromine: Yes, from cocoa

What is the erythritol tolerance threshold: 35-70 grams for 70kg individual

Does erythritol cause digestive issues: Generally well-tolerated

Is stevia safe: Yes, approved by FDA, EFSA, WHO

Does it support insulin sensitivity: Yes