No Bake Coconut Chocolate Chip Protein Cups


3 tablespoons coconut oil, melted
2 tablespoons honey
¾ cup canned coconut milk (*use the solid portion only)
1 teaspoon vanilla extract
2 tablespoons sugar free chocolate chips


1. Whisk together the first 4 ingredients until mixture is smooth. If mixture clumps up or remains grainy, warm it in the microwave in 10-second increments until it melts smoothly when stirred.

2. Whisk in protein powder until mixture is well combined.

3. Evenly distribute mixture among 8 silicone cupcake liners, filling each about halfway. You may also use a cupcake pan, but make sure to grease each mold well.

4. Evenly sprinkle chocolate chips on top of each cup.

5. Place cups in the freezer for at least one hour. Remove from freezer and liner, let sit for 5 minutes, then enjoy!

Makes 8 servings
1 serving is 1 cup with chocolate chips

Macros for 1 serving
176 calories, 10g protein, 8.9g carbs, 11g fat, 5.4g sugar, 1.4g fiber

Strawberry Banana Protein Muffins


¼ cup + 2 tablespoons amaranth flour
½ cup oat flour
¼ cup xylitol
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
¼ cup coconut oil, melted
¼ cup unsweetened almond milk
1 teaspoon vanilla extract
½ cup strawberries, diced
1 small banana, diced


1. Preheat oven to 350 degrees F. Place 8 silicon muffin molds on a sheet pan and set aside.

2. Add eggs, coconut oil, almond milk, and vanilla extract to a mixing bowl. Whisk until smooth.

3. To the same mixing bowl, add amaranth flour, oat flour, protein powder, xylitol, baking powder, and salt. Whisk with wet ingredients until well combined.

4. Stir in the strawberries and banana.

5. Evenly spoon muffin batter into the 8 muffin molds.

6. Bake in the oven for 18-22 minutes, or until muffin center is cooked completely.

7. Remove from oven and let muffins cool for 10 minutes. Enjoy!

Makes 8 servings
1 serving is 1 muffin

Macros for 1 muffin
179 calories, 7.1g protein, 19.7g carbs, 9.6g fat, 2.7g sugar, 2.2g fiber

Nicolette’s Tips
* You can substitute almond milk with your milk of choice.

* You can substitute xylitol with coconut sugar or granulated sweetener of choice.

Blueberry Lemonade Protein Blondies


4 egg whites
¼ cup lemon juice
½ cup blueberries
¼ cup coconut oil, melted
¾ cup almond milk
1 cup coconut flour
1 cup almond meal flour
1/3 cup xylitol
2 teaspoons baking powder

2 tablespoons lemon juice


1. Preheat oven to 350 degrees F and grease a 2-quart (7x11”) baking dish.

2. Combine the first 5 cake ingredients in a blender or food processor. Blend together until mixture is smooth and blueberries are blended well.

3. Combine remainder of cake ingredients in a mixing bowl. Pour wet ingredients into bowl of dry ingredients. Stir to combine.

4. Pour batter into baking dish and smooth down with the back of a spoon.

5. Bake in the oven for 36-40 minutes. Let cool completely then slice into 18 squares.

6. Whisk the icing ingredients together, slowly adding enough water to reach desired consistency, and drizzle on each blondie. Enjoy!

Makes 18 servings
1 serving is 1 blondie with icing

Macros for 1 serving
144 calories, 8.6g protein, 11.7g carbs, 8g fat, 1.8g sugar, 3.7g fiber

Coconut Protein Cheesecake with Mixed Berry Sauce


¼ cup almond meal flour
2/3 cup coconut flour
¼ cup coconut oil, melted

12 oz. low fat cream cheese, softened
2 eggs
1 cup canned coconut milk
1 cup granulated baking stevia
1 teaspoon vanilla

Berry Sauce
½ cup diced strawberries
½ cup blueberries
½ cup raspberries
1 tablespoon coconut oil

1. Preheat oven to 325 degrees F. Grease a 9” spring form pan and set aside.

2. In a mixing bowl, combine crust ingredients together until mixture is crumbly. Slowly add 2 tablespoons of water until mixture holds its shape when pressed down.

3. Spoon crust ingredients into spring form pan and press down with your fingers until it completely covers the bottom of pan.

4. In another mixing bowl, whip cream cheese until smooth.

5. Add the remainder of cheesecake ingredients to the mixing bowl. Whisk together until mixture is completely smooth.

6. Pour cheesecake batter into spring form pan. Bake in the oven for 34-38 minutes or until center of cheesecake doesn’t giggle. Remove from oven and let cool for 2-3 hours.

7. Heat the berry sauce ingredients in a small saucepan on the stovetop over low heat for 10 minutes, stirring occasionally. Use an immersion blender to process the berry mixture until smooth.

8. Pour sauce over cooled cheesecake. Cut into 16 slices and serve.

Makes 16 servings
1 serving is 1 slice of cheesecake with berry sauce

Macros for 1 serving
174 calories, 6.7g protein, 5.9g carbs, 13.4g fat, 1.8g sugar, 2.3g fiber

Nicolette’s Tips
* You can use coconut sugar instead of granulated baking stevia.
* Make sure to use canned coconut milk, not the coconut milk you find in the cardboard cartons in the milk section.
* Use the remainder of the canned coconut as a “whipped cream” topping.