Dark Chocolate Mint Protein Fudge Cake

I usually don't get super excited about my own protein treats since I make around 1 per day. However, when I took a bite of this, I secretly wanted to hide it somewhere so I didn't have to share with my husband. This is easily in my top 5 favorite protein treats I have ever made. And ironically, I usually dislike chocolate and mint together. So even if you don't like that combo, I'd still try it if I were you and if you do like that combo, you HAVE to make this. It's too scrumptious to let it pass by you. Enjoy!


2 egg whites
½ cup oat flour
2 Tbsp. dark cocoa powder
½ tsp. baking powder
¼ cup stevia or xylitol


1.  Preheat oven to 350 degrees F. Line a 6 inch mini cake pan with parchment paper and set aside.

2.  Place pumpkin, egg whites, and coconutter in a mixing bowl and blend with a handheld mixer until smooth. Add in the remainder of the ingredients and mix until smooth and well combined.

3.  Pour cake batter into mini cake pan and bake in the oven for 20-22 minutes, or until cake is cooked throughout. Remove from oven and let cool for about 30 minutes. Drizzle with additional Sweet Spreads for the icing, if desired.

Makes 8 servings 
1 serving is 1 slice

Macros for 1 serving without extra coconutter
88 calories, 4.9g protein, 7.3g carbs, 4.9g fat, 2.2g fiber, 1g sugar

Macros for 1 serving with extra 2 Tbsp. coconutter
123 calories, 5.3g protein, 8.8g carbs, 8.1g fat, 3g fiber, 1.3g sugar

Nicolette’s Tips
* You may substitute almond meal flour with oat flour or protein powder.
* You may substitute dark cocoa powder with regular cocoa powder or cacao powder.

Quest Bar Turtle Candy Squares


Pretzel Layer
1¼ cups pretzels
1T coconut oil
2T unsweetened almond milk

Caramel Layer
6 medjool dates
1T unsweetened almond milk

Chocolate Layer

2T melted white chocolate, optional


1. Preheat oven to 350 degrees F. Line a mini loaf pan, or a pan similar in size to a 2"x5", with parchment paper.

2. Place pretzels in a food processor and blend until mixture turns into crumbs. Pour crumbs into a mixing bowl and add the protein powder, oil, and milk. Stir until all crumbs are coated and stick together when pressed down. Pour this mixture into loaf pan and press down with your fingers, forming a crust.

3. Combine all of the caramel layer ingredients in a small saucepan on the stovetop over medium heat. Cook for about 5-8 minutes, or until dates soften, then mash down to make a thick paste. Spoon this mixture on top of pretzel crust and smooth down.

4. Cut the quest bars in half and heat in the microwave for 20 seconds. Flatten each quest bar piece slightly with your fingers then mold them on top of the caramel layer. Bake in the oven for 10-12 minutes. Let cool for 30 minutes then slice into 8 squares. Top with melted white chocolate and pecans.

Makes 8 servings
1 serving is 1 candy square

Macros for 1 serving
136 calories, 6g protein, 22.8g carbs, 17.5 net carbs, 5.3g fiber, 11g sugar, 5g fat

Banana Chocolate Chip Protein Blondies with White Chocolate Icing

When I sat down to write the recipe for these, I wanted something with banana. It didn't take long to decide on chocolate. I not only have milk chocolate, but also have white chocolate. It's really the best of both world...errr three worlds. The texture of these is on point and the flavor is perfect!! Enjoy!


¼ cup baking stevia or xylitol
½ tsp. baking powder
2 egg whites
2 Tbsp. unsweetened applesauce
½ banana, mashed
1 tsp. vanilla extract

White Chocolate Icing
¼ cup low fat plain cream cheese
2 Tbsp. plain greek yogurt
1 Tbsp. sugar free white chocolate pudding mix
2 Tbsp. baking stevia or xylitol


1. Preheat the oven to 350 degrees F. Line a 5 x 8” square baking dish, or one of similar size, with parchment paper and set aside.

2. Add egg whites, applesauce, banana, and extract to a mixing bowl and whisk until smooth. Add in the remainder of the blondie ingredients to the mixing bowl and stir until well combined.

3. Pour blondie batter into baking dish and bake in the oven for 22-26 minutes. Remove from the oven and let cool for 30 minutes.

4. For the icing, heat cream cheese in the microwave for 20 seconds. Add in the yogurt, pudding mix, and sweetener to the cream cheese and stir until completely smooth. Spread icing on top of cooled blondies and sprinkle with more chocolate chips, if desired. Enjoy!

Makes 8 servings
1 serving is 1 slice

Macros for 1 slice
130 calories, 7.8g protein, 11g carbs, 8g fat, 2.8g fiber, 5.5g sugar

Nicolette’s Tips
* You may substitute applesauce with almond milk or 3T greek yogurt.
* You may substitute coconut flour with 1/3 cup oat flour.

Chocolate Almond Protein Cereal Bars


3 cups toasted whole grain oat cereal, such as regular Cheerios
¼ cup unsalted almonds


1. Combine cereal, chocolate chip morsels, and almonds in the mixing bowl. Melt the coconutter in the microwave for 15-20 seconds and pour into the mixing bowl. Gently stir to combine and add the protein powder. Stir again until all pieces are coated with coconutter and protein powder.

2. Line an 8x8” pan with parchment paper. Pour cereal mixture into the pan and flatten down with the back of a spoon. Melt an additional 2 Tbsp. chocolate chips and drizzle on top of the mixture, if desired. Place the dish in the fridge for at least 2 hours. Remove from the fridge and cut, or break, into 16 pieces. Serve immediately.

Makes 16 servings
1 serving is 1 square

Macros for 1 serving
155 calories, 4g protein, 9.2g carbs, 2.6g sugar, 13.2g fat, 3.2g fiber