Blueberry Cheesecake Protein Bread



1 scoop Giant Sports vanilla shake protein powder
¼ cup almond meal flour
½ cup whole-wheat pastry flour (or oat flour)
¼ cup xylitol (or sweetener of choice)
1 whole egg
¼ cup low fat plain cream cheese, softened
3 tablespoons unsweetened almond milk (or milk of choice)
½ cup blueberries


1. Preheat oven to 350 degrees F and line a mini loaf pan with foil sprayed with non-stick spray.

2. Whisk together egg whites, cream cheese, and almond milk in a mixing bowl until smooth.

3. Add the remainder of bread ingredients into bowl and stir until well combined.

4. Spoon bread batter into loaf pan and bake in the oven for 34-38 minutes. Slice into 8 even pieces. Enjoy!

Makes 8 servings
1 serving is 1 slice

Macros for 1 serving

112 calories, 6.2g protein, 8.5g carbs, 4.3g fat, 1.2g sugar, 1.8g fiber

Snickerdoodle Cookie Protein Bars

If you've been following my healthy treat recipe journey for a while, you know I really am obsessed with cookies. I also love cinnamon! Naturally, with that said, snickerdoodle cookies are among my top favorite types of cookies. I love them because they aren't too sweet and have that subtle cinnamon flavor. I had an idea to make sugar cookie protein bars but thought....why not add cinnamon? And I , of course, thought of snickerdoodle cookies. These bars have a soft and chewy texture, much like the cookie. They also have the perfect amount of sweetness. You can really enjoy these for breakfast (they'd be fabulous with a cup of coffee) or for dessert. Enjoy!


1 cup whole wheat pastry flour (or oat flour)
1/3 cup Vitacost xylitol (or sweetener of choice)
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoon vanilla extract
2 teaspoon butter extract
2 egg whites
1/3 cup unsweetened almond milk (or milk of choice)


1. Preheat oven to 350 degrees F. Line an 8x8” baking dish with parchment paper and set aside.

2. Stir together oat flour, almond meal flour, protein powder, xylitol, baking soda, baking powder, and cinnamon in a mixing bowl.

3. In a separate bowl, whisk together the remainder of ingredients. Pour this wet mixture into the bowl of dry ingredients.

4. Stir mixtures together until batter is smooth and well combined. Batter will be thick.

5. Spoon batter into prepared dish and smooth down with the back of a spoon.

6. Sprinkle with more xylitol and cinnamon, if desired, and bake in the oven for 10-14 minutes. Let cool for 30 minutes.

7. Cut into 10 even squares. Enjoy!

Makes 10 servings
1 serving is 1 square

Macros for 1 serving
167 calories, 7.7g protein, 16.7g carbs, 9.5g fat, 1.8g fiber, 4g sugar

Nicolette’s Tips
* For a lower carb option, replace oat flour with ¾ cup coconut flour and an additional ¼ cup almond meal flour (¾ cup total of almond meal flour). You can also decrease the carbs by using a zero calorie sweetener instead of using xylitol.
* You can use regular coconut oil instead of liquid coconut oil. You will need to melt the coconut oil first and also make sure the milk and eggs are at room temperature.

Hot Chocolate Protein Cupcakes

Want a cup of hot chocolate? Go ahead. Make one for yourself. But let me ask you this. Do you want a bite of delicious, chocolatety, moist, sweet, perfect hot chocolate protein cupcakes? I thought so. I would too if I were you. These are just as warming and scrumptious as a freshly made mug of hot chocolate with their rich and gooey flavors. I promise :) Enjoy!


¼ cup whole-wheat pastry flour (or oat flour)
3 tablespoons hot cocoa mix
½ teaspoon baking powder
3 tablespoons xylitol (or sweetener of choice)
3 tablespoons plain greek yogurt
1 whole egg
2 tablespoons coconut oil, melted

½ tablespoons plain greek yogurt
2 tablespoons sugar free chocolate, melted


1. Preheat oven to 350 degrees F and place 4 silicone cupcake liners on a sheet pan.

2. Whisk together greek yogurt, egg, and coconut oil in a mixing bowl until smooth.

3. Add remainder of ingredients into the bowl and stir until well combined.

4. Evenly divide cupcake batter among cupcake liners.

5. Bake in the oven for 20-24 minutes, or until center is cooked. Let cool.

6. For the icing, stir together those two ingredients (it will thicken once you put the greek yogurt in) and evenly top each cupcake with icing. Drizzle with more melted chocolate if desired (just do it!)

Makes 4 servings
1 serving is 1 cupcake with icing

Macros for 1 serving
216 calories, 8.8g protein, 16.5g carbs, 12.8g fat, 8.5g sugar, 2g fiber

Nicolette’s Tips
*If you don’t have silicone cupcake liners, you can use paper cupcake liners. Just make sure to liberally spray them with non-stick spray.

Mini Peanut Butter Chocolate Chip Protein Donuts

Peanut Butter. Chocolate Chips. Mini. DONUTS!! I am so happy I made these. As I pondered on what kind of donuts to make, I reminded myself of two flavors that always go well together. Chocolate and peanut butter. It's a match made in heaven. Speaking of heaven, these taste heavenly and are packed with some extra protein and healthier ingredients so you don't feel as guilty eating these as your would regular donuts. I enjoyed these for both breakfast and dessert. Enjoy!


½ cup whole-wheat pastry flour (or 1/3 cup oat flour)
2 tablespoons xylitol (or sweetener of choice)
½ tsp. baking powder
1 whole egg
¼ cup unsweetened almond milk (or milk or choice)
2 tablespoons sugar free chocolate chips


1. Preheat the oven to 350 degrees F.  Spray a mini donut pan with non-stick spray and set aside.

2. Whisk together all of the donut ingredients, except chocolate chips, until smooth.

3. Stir in chocolate chips until well combined

4. Evenly spoon batter into donut pan, filling 12 mini donut molds.

5. Bake in the oven for 10-12 minutes. Enjoy!

Makes 12 servings
1 serving is 1 mini donut

Macros for 1 serving
67 calories, 3.2g protein, 6.8g carbs, 1g fiber, 3.5g fat, 0.3g sugar

Nicolette’s Tips
* You can make regular sized donuts as well. Just increase the cooking time.
* For a lower fat content, substitute coconut oil with applesauce or plain greek yogurt.