Apple Cinnamon Protein Cake


¾ cup oat flour
1 tsp. baking powder
½ tsp. ground cinnamon
¼ cup xylitol or baking stevia
1/3 cup plain greek yogurt
1 egg white
2 Tbsp. unsweetened almond milk
1 cup apple, diced

Cinnamon Cream Icing
1 Tbsp. plain greek yogurt
1 Tbsp. sugar free maple syrup
1 Tbsp. stevia or xylitol


1. Preheat oven to 350 degrees F. Spray a 6 inch mini cake pan with cooking spray and set aside.

2. Combine flour, protein powder, baking powder, cinnamon, xylitol, almond milk, egg white, and greek yogurt in a mixing bowl. Mix until well combined. The mixture will be thick.

3. Combine the apples and maple syrup in a small bowl and microwave for 45 seconds. Add this mixture to the cake batter and stir until well combined. This should thin out the batter. Pour batter into cake pan and bake in the oven for 22-26 minutes. Remove from oven and let cool for 30 minutes. Remove cake from pan and spoon icing on top. Slice into 8 even pieces and enjoy!

Makes 8 servings
1 serving is 1 slice with icing

Macros for 1 serving
86 calories, 4.7g protein, 12.7g carbs, 3g sugar, 1.4g fat, 2g fiber,

Nicolette’s Tips
* You may substitute whole wheat pastry flour with oat flour.

Cinnamon Pumpkin Protein Cookies: Halloween Edition


1 egg white
2 Tbsp. granulated stevia or xylitol
½ tsp. baking powder

¼ cup white chocolate chips, melted
1 Tbsp. chocolate chips, melted


1. Preheat oven to 350 degrees F. Spray 4 ramekins with non-stick spray and set aside.

2. Place egg white, coconutter, coconut oil, and pumpkin in a mixing bowl and whisk until smooth and frothy. Add in the remainder of the cookie ingredients and mix together until well combined.  Evenly distribute the cookie batter among the ramekins and bake in the oven for 15-18 minutes. Remove from oven and let cool.

4. Once the cookies are cooled, spread the melted white chocolate chips on top of each cookie. Next, make a spiral pattern on each cookie with the melted milk chocolate. Using a knife, create a spider web pattern by making a straight line from the center of the cookie to the edge of the cookie. Repeat this process 6 times on each cookie until a spider web is formed. Place cookies in the fridge for about 30 minutes to let the topping harden. Enjoy!

Makes 4 servings
1 serving is 1 cookie with topping

Macros for 1 serving
218 calories, 6.6g protein, 14.5g carbs, 15.7g fat, 5.7g sugar, 1.4g fiber

Nicolette’s Tips
* You may make smaller cookies, if desired, by taking 2 Tbsp. of cookie batter and baking for 8-10 minutes. I used the ramekins to ensure a perfectly round cookie.
* To lessen the fat content, you may omit the coconut oil and add an additional 1 Tbsp. of canned pumpkin.

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 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.