Sweet Potato & Maple Cream Protein Cheesecake

When I begin to make a cheesecake, I find myself getting nervous toward the end of it baking. Cheesecake is temperamental and will turn on you in no time. I say this as a reminder that every oven is different. The goal to having a soft and fluffy cheesecake is to not allow the cheesecake to over bake. Removing it from the oven when it has a slight jiggle....& I mean SLIGHT is, what I have found, makes the best cheesecakes. I also start the oven temp. at 325 and decrease it to 180 at the 15 minute mark. Cheesecake is a science. That is basically what I am trying to say. And I have attempted to help with your best cheesecake making skills. This cheesecake is delicious, creamy, and has just the right amount of sweetness. Best of luck and most importantly, Enjoy!


½ Tbsp. coconut oil, melted
2 Tbsp. xylitol or stevia
¼ tsp. water

2 Tbsp. xylitol or stevia
¼ cup low fat cream cheese, at room temperature
¼ cup plain greek yogurt
1 large egg
2 Tbsp. cooked sweet potato, mashed

Maple Cream Sauce
¼ cup sugar free maple syrup
¼ cup cottage cheese


1.  Pre-heat oven to 325 degrees F. Spray a 4½ inch mini spring form pan with cooking spray. Set aside.

2.  Stir together crust ingredients in a small bowl until mixture is well combined. Press all of crust mixture into the bottom of the spring form pan and bake for 6 minutes. Remove from oven and prepare the cheesecake filling while crust is cooling.

3.  Place the cream cheese and greek yogurt in a mixing bowl and, using a hand held mixer, blend until smooth and creamy. Add the xylitol and blend until well combined. Add the remaining ingredients and mix well. Make sure mixture is completely smooth.

4.  Pour cheesecake mixture into spring form pan and bake for 15 minutes. Turn the oven temperature down to 180 degrees F and bake for another 32-36 minutes. The batter will have a slight jiggle but should not be soupy. Remove from oven and, using a knife, gently separate the crust from the pan. Place the cheesecake in the fridge for 3-4 hours.

5. When ready to serve, blend together cream ingredients in a food processor or magic bullet until smooth and spread on top of cheesecake. Slice into 4 even pieces and serve immediately. Enjoy!

Makes 6 servings
1 serving is 1 slice with sauce

MACROS for 1 serving:
151 calories, 12.8g protein, 8.6g carbs, 7.2g fat, 3.5g fiber, 2.2g sugar

Nicolette’s Tips
* Make sure all cold ingredients have reached room temperature before mixing.
* You may substitute sugar free maple syrup with pure maple syrup or honey.

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 www.nationalbreastcancer.org 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