Coconut Protein Cheesecake with Mixed Berry Sauce






Ingredients

Crust
¼ cup almond meal flour
2/3 cup coconut flour
¼ cup coconut oil, melted

Cheesecake
12 oz. low fat cream cheese, softened
2 eggs
1 cup canned coconut milk
1 cup granulated baking stevia
1 teaspoon vanilla

Berry Sauce
½ cup diced strawberries
½ cup blueberries
½ cup raspberries
1 tablespoon coconut oil

Method
1. Preheat oven to 325 degrees F. Grease a 9” spring form pan and set aside.

2. In a mixing bowl, combine crust ingredients together until mixture is crumbly. Slowly add 2 tablespoons of water until mixture holds its shape when pressed down.

3. Spoon crust ingredients into spring form pan and press down with your fingers until it completely covers the bottom of pan.

4. In another mixing bowl, whip cream cheese until smooth.

5. Add the remainder of cheesecake ingredients to the mixing bowl. Whisk together until mixture is completely smooth.

6. Pour cheesecake batter into spring form pan. Bake in the oven for 34-38 minutes or until center of cheesecake doesn’t giggle. Remove from oven and let cool for 2-3 hours.

7. Heat the berry sauce ingredients in a small saucepan on the stovetop over low heat for 10 minutes, stirring occasionally. Use an immersion blender to process the berry mixture until smooth.

8. Pour sauce over cooled cheesecake. Cut into 16 slices and serve.

Makes 16 servings
1 serving is 1 slice of cheesecake with berry sauce

Macros for 1 serving
174 calories, 6.7g protein, 5.9g carbs, 13.4g fat, 1.8g sugar, 2.3g fiber

Nicolette’s Tips
* You can use coconut sugar instead of granulated baking stevia.
* Make sure to use canned coconut milk, not the coconut milk you find in the cardboard cartons in the milk section.
* Use the remainder of the canned coconut as a “whipped cream” topping.


Dark Chocolate Fudge Protein Pie







Ingredients


Crust
1/3 cup oat flour
¼ cup almond meal flour
¼ cup coconut oil, melted
1 tablespoon water

Pie Filling
½ (15oz.) can black beans, rinsed and drained
½ small banana
1/3 cup coconut sugar
2 large eggs
¼ cup dark cocoa protein powder
Optional: chocolate chips

Method

1. Preheat oven to 350 degrees F. Spray a 9 inch pie pan with non-stick spray and set aside.

2. Combine all of the crust ingredients in a small bowl. Stir together until mixture turns crumbly and hold its shape when pressed down.

3. Pour all of crust mixture into the pie pan and press down with your hands until crust covers the bottom of pan.

4. Combine all pie filling ingredients (except optional chocolate chips) in a food processor. Blend until mixture is completely smooth. Stop and scape the sides of the bowl and process again until filling is smooth.

5. Pour pie filling into pan, smooth down, and top with chocolate chips, if desired.

6. Bake in the oven for 18-20 minutes, or until the center doesn’t jiggle when moved. Let cool for 1 hour in the refrigerator. Enjoy!

Makes 12 servings
1 serving is 1 slice (without chocolate chips)

Macros for 1 serving
174 calories, 11.6g protein, 15.5g carbs, 8.2g fat, 6.1g sugar, 2.6g fiber


Blueberry Peach Protein Muffins







Ingredients

2/3 cup oat flour
1 teaspoon baking powder
pinch of salt
1 egg
3 tablespoons almond butter
¼ cup plain greek yogurt
3 tablespoons honey
2 tablespoons unsweetened almond milk
½ cup blueberries
½ cup diced peaches

Method

1. Preheat oven to 350 degrees. Place 8 silicone muffin liners on a sheet pan (or muffin tin) and set aside.

2. Whisk together egg, almond butter, yogurt, honey and milk until smooth.

3. Stir in the oat flour, protein powder, baking powder, and salt until muffin batter is smooth and well combined. Stir in the fruit.

4. Evenly spoon the muffin batter among the 8 silicone muffin liners.

5. Bake in the oven for 22-26 minutes. Remove from oven and let cool for 10 minutes. Enjoy!

Makes 8 servings
1 serving is 1 muffin

Macros for 1 serving
155 calories, 7.7g protein, 18.1g carbs, 9g sugar, 6.2g fat, 3g fiber

Nicolette’s Tips
* You may substitute the honey with any sticky sweetener, like maple syrup or agave.
* You may substitute oat flour with regular whole-wheat flour.

* You may substitute almond milk with your milk of choice.

Double Berry and Chia Protein Crumble







Ingredients

1/3 cup rolled oats
3 tablespoons xylitol
1 teaspoon cardamom
2 tablespoons white chia seeds
2 tablespoons coconut oil
1½ cups blackberries
2 cups strawberries

Method

1. Preheat oven to 350 degrees F. Spray four ramekins with non-stick spray.

2. In a mixing bowl, stir together protein powder, oats, xylitol, cardamom, and chia seeds until well combined.

3. Melt the coconut oil and pour that, along with the blackberries and strawberries, into crumble mixture.

4. Stir everything together until all ingredients are coated with coconut oil.

5. Evenly spoon the crumble mixture among the four ramekins.  

6. Bake for 32-36 minutes, or until fruit is bubbling and crumble is golden brown. Let cool for 10 minutes then enjoy.

Makes 4 servings
1 serving is one crumble

Macros for 1 serving
244 calories, 14.8g protein, 29g carbs, 10.8g fat, 7.1g sugar, 7g fiber

Nicolette’s Tips
* You may substitute coconut oil with ghee or regular butter.
* You may substitute xylitol with baking stevia or regular sugar.