Chocolate Coconut Protein Muffins

Muffins are so quick, easy, and fun to make! The flavor possibilities are endless, but my taste buds typically crave chocolate. Therefor, chocolate coconut protein muffins it is! One of my favorite types of candy is the almond joy. There's something about the chewy coconut pieces wrapped in silky chocolate. Drool. On my keyboard. As I type. So these muffins were a successful attempt to produce those flavors. If you're also a fan of those candies, you really should try these! Enjoy!


2/3 cup oat flour
¼ cup unsweetened coconut flakes
2 tablespoons cocoa powder
1 teaspoon baking powder
3 tablespoons coconut sugar (or sweetener of choice)
¼ cup unsweetened chocolate almond milk (or regular almond milk)
3 egg whites
2 tablespoons liquid coconut oil (or melted coconut oil)


1. Preheat oven to 350 degrees F and place 8 silicone cupcake liners on a sheet pan.

2. Whisk together egg whites, almond milk, and coconut oil in a mixing bowl until smooth.

3. Add remainder of ingredients into the bowl and stir until well combined.

4. Evenly divide cupcake batter among cupcake liners.

5. Bake in the oven for 14-16 minutes, or until center is cooked. Let cool and enjoy!

Makes 6 servings
1 serving is 1 muffin

Macros for 1 serving
126 calories, 6.5g protein, 12.8g carbs, 6g fat, 3.6g sugar, 1.9g fiber

Nicolette’s Tips
*If you don’t have silicone cupcake liners, you can use paper cupcake liners. Just make sure to liberally spray them with non-stick spray.

Chocolate Chip Protein Brownie Pie

Brownie, Chocolate, Pie, OH MY! Two of the best desserts collide to make one decadent and rich protein treat. If you're a fan of chocolate, you really must try this! It is my very first brownie pie I have ever made and I was very pleased with the results. Making anything into a pie is fun to me. Making a brownie into a pie. Fun and delicious. Enjoy!


½ cup coconut flour
½ cup almond meal flour
3 tablespoons Vitacost cacao powder
1/3 cup Vitacost xylitol (or sweetener of choice)
2 tablespoons sugar-free chocolate chips
3 egg whites
¾ cup almond milk (or milk of choice)


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

2. In a mixing bowl, whisk together egg whites and almond milk.

3. Add the remainder of the ingredients, except the chocolate chips, to the mixing bowl and stir together until well combined.

4. Spoon batter into pie pan and spread out/flat down with the back of a spoon. Sprinkle with chocolate chips.

5. Bake in the oven for 28-32 minutes. Let cool for at least 30 minutes before removing it from the pan.

6. Slice into 8 even pieces. Enjoy!

*I topped mine with Vitacost’s powdered peanut butter mixed with water.

Makes 8 servings
1 serving is 1 slice

Macros for 1 serving
124 calories, 7.5g protein, 16.6g carbs, 5.3g fat, 1g sugar, 4.5g fiber

Nicolette’s Notes
* Once the brownie pie has cooled, you can either slice it while it’s still in the pan or invert it onto a flat serving dish.
* You may substitute coconut flour with ½ cup oat flour. If you do, decrease the almond milk to ½ cup.

Double Chocolate Peanut Butter Protein Cookies

Double Chocolate. Peanut Butter. Cookies. There really isn't much more to say to convince you to make these. But I will try :) These cookies take on a cake-like consistency and have the perfect chocolate peanut butter flavor! The peanut butter really shines in these cookies and putting that flavor with chocolate is a guaranteed success. They are low in calories and low in carbs, which you would never guess after eating them. These would also freeze well (if you don't eat them all - good luck with that) Enjoy!


Cake Bites
2 tablespoons unsweetened dark cocoa powder
½ cup almond meal flour
¼ cup xylitol (or sweetener of choice)
1 teaspoon baking powder
¼ cup unsweetened chocolate almond milk (or plain almond milk)
2 egg whites
2 tablespoons sugar-free chocolate, melted


1. Preheat the oven to 350 degrees F, line a sheet pan with foil, & spray with non-stick spray.

2. Add peanut butter, milk, and egg whites to a mixing bowl and whisk together.

3. Add protein powder, peanut powder, cocoa, almond flour, xylitol and baking powder to the same mixing bowl and stir together.

4. Make 16 even cake balls, using either a spoon or a small ice-cream scooper, and place them on the sheet pan.

5. Bake in the oven for 12-14 minutes. Let cool for 30 minutes.

6. Drizzle each cake bite with melted chocolate. Enjoy!

Makes 16 servings
1 serving is one cookie with chocolate drizzle

Macros for 1 serving
65 calories, 4.8g protein, 5.7g carbs, 4.6g fat, 0.5g sugar, 1.1g fiber

Strawberry Cashew Protein Bread

Have you ever baked with cashew butter? It is my favorite nut butter to bake with because it's already more buttery than the other kinds and it's so silky and smooth. All of that yumminess transfers to the treat you're making. Yes, please! This protein bread was certainly no exception! You'll love the texture and flavor of this bread. And strawberries are just so damn good! Enjoy!


4 egg whites
½ cup plain greek yogurt
1 cup strawberries, chopped
1 teaspoon vanilla extract
¾ cup almond meal flour
1 cup oat flour (or whole-wheat flour)
½ cup xylitol (or sweetener of choice)
1 teaspoon baking powder
1 teaspoon sugar-free strawberry gelatin mix


1. Preheat oven to 350 degrees F and spray loaf pan with non-stick spray.

2. Combine egg whites, yogurt, ½ cup diced strawberries, cashew butter, and extract in a blender or food processor. Blend until completely smooth.

3. Add protein powder, almond meal flour, oat flour, xylitol, baking powder, and gelatin mix to a mixing bowl. Stir together.

4. Pour liquid ingredients into the bowl of dry ingredients and stir until well combined. Stir in remainder ½ cup of diced strawberries into batter.

5. Pour batter into loaf pan and smooth down with a spoon.

6. Bake in the oven for 42-44 minutes, or until center is cooked. Let cool for 30 minutes then slice into 16 slices. Enjoy!

Makes 16 servings
1 serving is 1 slice

Macros for 1 serving
134 calories, 7.5g protein, 15.2g carbs, 6.3g fat, 1.7g sugar, 2g fiber