Coconut Cream Chocolate Chip Protein Cake Bites




Light and fluffy coconut cream chocolate chip cake bites! You won't believe that each one only has 56 calories per cake bite. A little side note - - coconut flour is a bit tricky to bake with because it absorbs so much moisture from the batter. If you don't have coconut flour and you decide to use a flour substitute, make sure to add a bit more of the substitute than the amount of coconut flour the recipe calls for. Enjoy!

Ingredients

2/3 cup oat flour (or whole wheat flour)
¼ cup coconut sugar (or sweetener of choice)
1 teaspoon baking powder
3 egg whites
½ cup sugar free chocolate chips

Method

1. Preheat oven to 350 degrees F and line a sheet pan with foil coated with nonstick spray.

2. Whisk together coconut milk and egg whites in a mixing bowl.

3. To the bowl, add the remainder of ingredients, except chocolate chips, and stir until well combined. Stir in chocolate chips.  

4. Using a very small ice cream scooper, drop cookie dough balls onto the sheet pan. Repeat until 26 cake bites are made.

5. Bake in the oven for 8-12 minutes and let cool for 10 minutes. Enjoy!

Makes 26 servings
1 serving is 1 cake bite

Macros for 1 serving
56 calories, 3.1g protein, 5.7g carbs, 2.1g fat, 1.9g sugar, 1.3g fiber

Nicolette’s Tips
* Adjust the sweetener of choice to reach desired sweetness. I tend to enjoy my treats on the less sweet side so feel free to add more as needed.
* If you do not have coconut flour, add an additional 1/3 cup oat flour as a substitute for ¼ cup coconut flour. Adjust the macronutrients as necessary.


Basic Yellow Protein Cake with Cream Cheese Icing




I'm not sure why I never thought of making a protein version of a basic yellow cake. You see yellow cake everywhere because it's so common. What is great about my version is it is healthier than the typical yellow cake AND mine has no artificial colors with an added bonus of protein. Nope. No food coloring. The yellow color comes from the pureed carrots and red palm oil, which both add richness and decadence to the cake. Enjoy!

Cake
3 egg whites
2 tablespoons red palm oil, melted
¼ cup carrot puree
2 tablespoons almond milk
2/3 cup oat flour
¼ cup Vitacost coconut sugar (or sweetener of choice)
1 teaspoon baking powder

Icing
¼ cup low fat cream cheese, softened
2 tablespoons plain greek yogurt
¼ teaspoon vanilla extract
2 tablespoons Vitacost honey (or agave)
1 stevia packet

Method

1. Preheat oven to 350 degrees F and spray a mini 6” round cake pan with cooking spray.

2. Combine egg whites, red palm oil, carrot puree, and almond milk in a mixing bowl and whisk until smooth.

3. Add protein powder, almond meal flour, oat flour, coconut sugar, & baking powder to the mixing bowl and stir until batter is completely smooth.

4. Pour batter into cake pan and smooth down with a spoon.

5. Bake in the oven for 18-22 minutes, or until top is golden brown & center is cooked completely. Let the cake cool while you make the icing.

6. Whisk all icing ingredients together and spoon on top of cooled cake. Slice into 8 pieces and serve immediately.

Makes 8 servings
1 serving is 1 slice

 Macros for 1 serving
177 calories, 8.2g protein, 18.9g carbs, 7.9g fat, 9.5g sugar, 1.7g fiber

Nicolette’s Tips
* For the carrot puree, I used canned baby carrot food. You can also steam and puree your own carrots.
* To ensure the cake doesn’t fall apart, I allow the cake to cook in the pan for about 20 minutes before removing it.
* You can substitute the red palm oil with coconut oil. I recommend the red palm oil since it takes on a buttery flavor and also adds to the yellow color of the cake.



Cherry Almond Protein Brownies





Cherry and chocolate unite in these gooey and fudgey protein brownies that pack on 8.8g of protein per brownie, thanks to Jamie Eason's line of protein - Lean Body for Her. They're also significantly lower in sugar than most brownies but still taste just as delectable. Enjoy!

Ingredients

5 egg whites
¾ cup unsweetened chocolate almond milk
¼ cup plain greek yogurt
½ cup almond meal flour
1 cup oat flour (or whole wheat flour)
¼ cup unsweetened cocoa powder
½ cup xylitol (or sweetener of choice)
2 teaspoons baking powder
1 cup frozen cherries

Method

1. Preheat oven to 350 degrees F and line a 9x9” baking dish with parchment paper.

2. Combine egg whites, milk, yogurt, and almond butter in a mixing bowl and whisk together until smooth.

3. Add protein powder, almond meal flour, oat flour, cocoa powder, xylitol, and baking powder to the mixing bowl with the wet ingredients.

4.  Stir together until brownie batter is smooth and well combined.  Stir in cherries.

5. Pour batter into baking dish and smooth down with a spoon.

6. Bake in the oven for 30-34 minutes, or until center is cooked. Let cool for 20 minutes, slice into 16 squares, and serve immediately.

Makes 16 servings
1 serving is 1 square

Macros for 1 serving
152 calories, 8.8g protein, 18.1g carbs, 6.9g fat, 3.6g sugar, 3.2g fiber

Nicolette’s Tips
* You can also use an 8x8” baking pan – increase the cooking time by 4-6 minutes.

* I like to use crunchy almond butter in the batter as a way to add texture to the brownies.


Pineapple Upside Down Protein Cupcakes





I've actually never had a pineapple upside down cupcake and am not even certain I've tried the cake either. I saw a picture of these somewhere and really wanted to try them out! Of course my version is "healthyfied" with protein powder & healthy ingredient substitutions, although you would never be able to tell. And now I know what I've been missing out on. These magical cupcakes are DELICIOUS!!! I can't believe how much I'm loving them. They are some of my all time favorite protein cupcakes I have ever made. In other words, I really think you should try them out yourselves. Enjoy!

Ingredients

Cupcakes
½ cup whole wheat pastry flour (or oat flour)
¾ teaspoon baking powder
3 egg whites
¼ cup plain greek yogurt
¼ cup vanilla almond milk (or milk of choice)

Pineapple Topping
½ cup crushed pineapple, drained and patted dry
4 cherries, pitted and sliced in half
2 tablespoons Vitacost coconut oil, melted
8 tablespoons Vitacost coconut sugar

Method

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

2. Add ¾ teaspoon of melted coconut oil into the bottom of each cupcake liner.

3. Sprinkle 1 tablespoon of coconut sugar into each cupcake liner, on top of melted coconut oil, then place a slice of cherry in the middle.

4. Spoon 1 tablespoon of crushed pineapple into each cupcake liner, on top of coconut oil, sugar, and cherry.

5. For the cupcake batter, add egg whites, greek yogurt, and almond milk to a mixing bowl and whisk until smooth.

6. Add the remainder of cupcake ingredients to the mixing bowl with wet ingredients and stir until batter is well combined.

7. Evenly spoon batter into the 8 cupcake liners (on top of pineapple mixture) and bake in the oven for 20-22 minutes.

Makes 8 servings
1 serving is 1 muffin
  
Macros for 1 serving
193 calories, 7.2g protein, 28.6g carbs, 6.3g fat, 16.8g sugar, 1.9g fiber

Nicolette’s Tips
* For a lower sugar content, replace the coconut sugar with xylitol or sugar-free sweetener of choice (only do this in the muffin batter)