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.

Mini Salted Caramel Quest Bar Brownie Cups

A match made in heaven ~ chocolate and salted caramel. The quest bar brownie pie shell is baked just enough to give this treat a gooey chocolatey crust while the salted caramel filling is silky and smooth. Try just eating one. I bet you can't :) Enjoy!


Chocolate Quest Bar Pie Shell
1 Chocolate Brownie Quest Bar, cut into 4 even pieces

Salted Caramel Filling
4 dates, pitted
2 Tbsp. sugar-free Torani salted caramel syrup, optional
1 Tbsp. sugar-free maple syrup
2 Tbsp. unsweetened almond milk
½ tsp. salt


1. Pre-heat oven to 350 degrees F. Place cut quest bar on a plate sprayed with cooking spray and microwave for 10 seconds. Mold each of the 4 pieces into an extra mini pie pan (or you can use silicone cupcake liners).

2. Bake the 4 quest bar pie shells for 6 minutes, then remove from the oven and let cool while you make the filling.

3. For the filling, combine all filling ingredients into a small saucepan. Place the small saucepan on the stovetop and cook mixture about 10 minutes, over medium heat, or until dates soften. Pour this mixture into a blender or food processor and blend until smooth.

4. Evenly distribute the salted caramel filling among the 4 cooked quest bar pie shells. Sprinkle with chocolate chips, if desired.

Makes 4 mini pies
1 serving is 1 mini pie without additional chocolate chips

Macros for 1 serving
100 calories, 5.1g protein, 21.5g carbs, 1.6g fat, 6.3g fiber, 13.7g sugar

Sweet Potato White Chocolate Chip Protein Muffins

It is fair to call these muffins when they taste like straight up sweet potato cake? I think it's acceptable. But I do want to emphasize the incredible texture of these muffins. Soft, moist, cakey (that's a texture to me, ok!) You can't beat these since they're perfect for breakfast (with a side of eggs yes?), for a snack, and/or dessert. This recipe only makes four muffins so if you have a larger family, or larger mean hunger pains, you can double the recipe! They keep in the fridge really well. Enjoy!


2 Tbsp. xylitol or stevia
½ tsp. baking powder
¼ tsp. cinnamon
¼ cup cooked sweet potato, mashed
1 large egg
¼ tsp. vanilla extract


1.  Preheat oven to 325°F. Place 4 silicone cupcake liners on a baking sheet.

2.  Add egg, sweet potato, extract, and maple syrup to a mixing bowl. Using a hand-held mixer or whisk, beat egg until mixture is creamy. Add in the remainder of the ingredients, except the white chocolate chips, into the bowl and stir until well combined.

3.  Evenly distribute muffin batter among 4 cupcake liners. Top each muffin with white chocolate chips and bake for 18-22 minutes. Let cool. I drizzled mine with some vanilla cupcake Sweet Spreads J

Makes 4 servings
1 serving is one muffin

Macros for 1 serving
155 calories, 8.5g protein, 12.7g carbs, 8.7g fat, 5.2g fiber, 3.4g sugar