Strawberry Cake Batter Protein Truffles

This recipe is was made especially for Sweet Spreads in an effort to continue Breast Cancer Awareness. Every year in October, the Breast Cancer Awareness Campaign strives to educate others about breast cancer, early detection methods, prevention steps, sign, symptoms, risk factors, and more. Spread the word! Visit for more info.

As for these truffles, I had trouble deciding on a name. I'll tell you why. They taste JUST like strawberry cake balls. But they don't require ANY baking. Which makes these sweets a quick and easy treat to put together. I thought of truffles because they're also no bake, round, usually have a coating, and pretty. And these taste like strawberry cake batter! That is when I made up my mind. Enjoy!


2 Tbsp. xylitol or stevia

White Chocolate, melted
Red food coloring


1. Combine all truffle ingredients, except maple syrup, in a food processor or blender. Turn on and blend for about 1 minute or until mixture appears well combined. At this point, it looks crumbly but holds together.  Add in the maple syrup and blend until mixture is smooth and comes together.

2. Line a flat dish with parchment paper. Using your hands, roll about 2T of truffle batter in your hands, forming a ball. Place the truffle on parchment paper. Repeat this process until 18 truffles are made.

3. Roll each truffle in xylitol and place back on the parchment paper. Melt the white chocolate and stir in 2 drops of red food coloring, if desired, and drizzle white chocolate on each truffle. Top with sprinkles and place the truffles in the fridge for 1 hour. Remove and serve immediately. Enjoy!

Make 18 servings
1 serving is 1 truffle

Macros for 1 serving without toppings
66 calories, 2.9g protein, 7.6g carbs, 0.7g sugar, 3.7g fat, 2.4g fiber

Macros for 1 serving with toppings
79 calories, 3g protein, 9.2g carbs, 2g sugar, 4.4g fat, 2.4g fiber

Nicolette’s Tips

* You may substitute coconut flour with gluten free oat flour
* You may substitute sugar free maple syrup with honey or regular maple syrup.

Apple & Peanut Butter Cream Protein Cupcakes

This cupcake consists of a delicate peanut butter protein cupcake topped with a creamy peanut butter icing and a cooked apple pie topping. It really creates great textures and flavors. And, to me, are perfect for the upcoming Holiday season :) Enjoy!


¼ cup xylitol or sweetener of choice
1 egg
1 Tbsp. liquid coconut oil or coconut oil, melted
2 Tbsp. plain greek yogurt
3 Tbsp. unsweetened vanilla almond milk
¼ cup apple, diced

Peanut Butter Cream Icing
2 Tbsp. xylitol or sweetener of choice
2 Tbsp. plain greek yogurt

Apple Pie Topping
1/3 cup apple, chopped
½ tsp. cinnamon


1. Preheat oven to 350 degrees F. Place 4 silicone cupcake liners on a baking pan and set aside.

2. Add egg, coconut oil, greek yogurt, and almond milk to a mixing bowl. Whisk for about 1 minute or until mixture is completely smooth. Add in the remainder of the cupcake ingredients, except apple, and stir until well combined. Stir in diced apples.

3. Fill each cupcake liner about 2/3 full with the cupcake batter. Bake in the oven for 15-18 minutes, or until cupcake is cooked throughout. Remove from oven and let cool while you make the topping and icing.

4. For the topping, add all topping ingredients into a small saucepan over medium heat. Cook for about 5-10 minutes, or until apples soften and mixture thickens. For the icing, whisk together all icing ingredients until smooth.

5. To assemble the cupcake, evenly distribute the peanut butter cream icing on each cupcake. Then, spoon the apple topping on top of the icing. Serve immediately. Enjoy!

Makes 4 servings
1 serving is 1 cupcake with icing and topping

Macros for 1 serving
165 calories, 10.6g protein, 12.3g carbs, 9.3g fat, 3.1g sugar, 2.8g fiber

Nicolette’s Tips
* You may substitute sugar free maple syrup with honey or regular maple syrup.
* You may substitute almond milk with your milk of choice.
* You may substitute whole wheat pastry flour with oat flour.

Chocolate Covered Strawberry Quest Bar Cake

I don't think layers ever looked, or tasted, so good! This beauty has layers of strawberry cake and chocolate brownie quest bar that are baked together to create a delicious strawberry & chocolate treat. The cake layers create a soft and fluffy texture while the quest bar layers create a chewy and rich texture. YUM! Enjoy!


1 egg white
1/3 cup oat flour
2 Tbsp. xylitol or stevia
1 strawberry


1. Preheat oven to 350 degrees F. Spray a ramekin with non-stick spray.

2. Place all ingredients, except the quest bar, in a blender or magic bullet and blend until batter is smooth and well combined. Put the quest bar on a plate sprayed with non-stick spray and microwave for 12 seconds.  Smooth out with a rolling pin and cut out two circular pieces out using a small cookie cutter or knife.

3. To assemble, place one circular quest bar piece on the bottom of the ramekin, spoon ½ of the cake batter on top of that, place the 2nd circular quest bar piece on top of the batter and, lastly, spoon the remainder of the cake batter on the very top.

4. Bake in the oven for 18-22 minutes. Remove from the oven and let cool. Take the cake out of the ramekin and drizzle Sweet Spreads chocolate brownie coconutter on top, if desired.

Makes 2 servings
1 serving is ½ of the cake without topping

Macros for 1 serving
229 calories, 16.1g protein, 26.1g carbs, 1.1g sugar, 9.8g fat, 12.1g fiber

Peanut Butter Chocolate Chip Protein Cookies

I recently discovered liquid coconut oil. I suppose you can just melt regular coconut oil but, for some reason, I feel like the liquid version makes better cookies :) These cookies are phenomenal. They're like your perfect chewy on the outside and soft on the inside cookie. I take mine out of the oven at the first sign of the golden brown color so they're a little underdone. Plus, peanut butter and chocolate go together perfectly! And let's not forget with only 70 calories each, you can have more than one. Like 3 or 4, right? Enjoy!


2 egg whites
¼ cup granulated stevia or xylitol
½ tsp. baking powder


1. Pre-heat oven to 350 degrees F. Line a baking sheet with foil and coat with cooking spray.

2. Place egg whites and liquid coconut oil in a mixing bowl and, using a hand held mixer, blend together until smooth and frothy. Add in the remainder of the ingredients, except chocolate chips, and blend on low speed until well combined. Stir in chocolate chips.

3. Take about 1 Tbsp. (I used a extra small ice cream scooper) of the cookie batter and drop onto baking sheet. Repeat this process until 16 cookies are formed. Bake in a pre-heated oven for 8-10 minutes. Remove and let cool slightly.

Makes 16 servings
1 serving is 1 mini cookie

MACROS for 1 cookie:
70 calories, 3.2g protein, 3.8g carbs, 1g sugar, 4.9g fat, 1g fiber

Nicolette's Tips
* You may substitute stevia with sweetener of choice
* You may substitute liquid coconut oil with regular coconut oil, melted.
* You may omit the chocolate chips to have a plain peanut butter protein cookie.