Vanilla Funfetti Protein Cake


What better way to celebrate the new year than with a colorful, delicious, protein packed vanilla funfetti protein cake! It is really simple and easy to make but will have you wondering if it is really a healthier version of a traditional white cake. Plus, with 13g protein per serving, it makes a great pre or post workout treat :) Enjoy!

Ingredients

Vanilla Cake
¾ scoop vanilla protein powder
¼ cup stevia or xylitol
¼ tsp. baking powder
2 egg whites
½ cup plain greek yogurt
1/3 cup milk of choice
1 tsp. vanilla extract
1 tsp. butter extract
2 Tbsp. sprinkles

Vanilla Icing
1/4 cup low fat cream cheese
3 Tbsp. plain greek yogurt
2 Tbsp. baking stevia or xylitol
1 Tbsp. vanilla protein powder
½ tsp. vanilla extract
Sprinkles, optional

Method

1. Pre heat oven to 325 degrees F. Line a 6” round cake pan (or a dish of similar size) with foil or parchment paper and spray with cooking spray.

2. Add egg whites, greek yogurt, milk, and extracts to a mixing bowl. Whisk until everything is smooth. Add the remainder of cake ingredients to this bowl and stir until batter is well combined. Pour batter into prepared pan and smooth down with a spoon.

3. Bake in the oven for 36-40 minutes or until the middle is cooked through. Remove from the oven and let cool for 30 minutes.

4. For the vanilla icing, heat the cream cheese in the microwave for 15 seconds and stir. Add in the remainder of the icing ingredients and stir until smooth. Spread icing on top of cooled cake. Add more sprinkles, if desired. Cut into 6 slices and serve immediately.

Makes 6 servings
1 serving is 1 slice

Macros for 1 slice
164 calories, 13.1g protein, 10g carbs, 8.3g fat, 5.3g fiber, 2.1g sugar

Nicolette’s Tips
* You may substitute greek yogurt with sour cream or ¼ cup buttermilk.
* You may substitute coconut flour with oat flour (just decrease the milk to ¼ cup).


Peanut Butter Chocolate Chunk Protein Blondies


Ingredients

2 egg whites
¼ cup unsweetened almond milk
¼ cup baking stevia or xylitol

Method

1. Preheat the oven to 350 degrees F. Line a 5x8 inch baking dish (or one of similar size) with foil and spray with non stick spray.

2. In a mixing bowl, whisk together the egg whites, coconut oil, and almond milk until smooth. Add in the flours, peanut powder, & stevia. Stir until well combined. Stir in the chocolate chips.

3. Pour blondie batter into the baking dish and bake in the oven for 22-26 minutes. Remove from oven and let cook for 30 minutes. Slice into 12 squares. Drizzle with melted chocolate, if desired. Serve immediately.

Makes 12 servings
1 serving is 1 square

Macros for 1 serving:
104 calories, 4.2g protein, 7.6g carbs, 2.9g sugar, 8.1g fat, 1.5g fiber

Nicolette's Tips
* You may substitute whole wheat pastry flour with oat flour or whole wheat flour. 
* If you do not have liquid coconut, you may melt 2T of regular coconut oil and use that instead
* You may substitute almond milk with your milk of choice. 




Quest Bar Turtle Candy Squares


Ingredients

Pretzel Layer
1¼ cups pretzels
1T coconut oil
2T unsweetened almond milk

Caramel Layer
6 medjool dates
1T unsweetened almond milk

Chocolate Layer

Toppings
Pecans
2T melted white chocolate, optional

Method

1. Preheat oven to 350 degrees F. Line a mini loaf pan, or a pan similar in size to a 2"x5", with parchment paper.

2. Place pretzels in a food processor and blend until mixture turns into crumbs. Pour crumbs into a mixing bowl and add the protein powder, oil, and milk. Stir until all crumbs are coated and stick together when pressed down. Pour this mixture into loaf pan and press down with your fingers, forming a crust.

3. Combine all of the caramel layer ingredients in a small saucepan on the stovetop over medium heat. Cook for about 5-8 minutes, or until dates soften, then mash down to make a thick paste. Spoon this mixture on top of pretzel crust and smooth down.

4. Cut the quest bars in half and heat in the microwave for 20 seconds. Flatten each quest bar piece slightly with your fingers then mold them on top of the caramel layer. Bake in the oven for 10-12 minutes. Let cool for 30 minutes then slice into 8 squares. Top with melted white chocolate and pecans.

Makes 8 servings
1 serving is 1 candy square

Macros for 1 serving
136 calories, 6g protein, 22.8g carbs, 17.5 net carbs, 5.3g fiber, 11g sugar, 5g fat




Banana Chocolate Chip Protein Blondies with White Chocolate Icing


When I sat down to write the recipe for these, I wanted something with banana. It didn't take long to decide on chocolate. I not only have milk chocolate, but also have white chocolate. It's really the best of both world...errr three worlds. The texture of these is on point and the flavor is perfect!! Enjoy!

Ingredients

Blondies
1 scoop vanilla protein powder
¼ cup baking stevia or xylitol
½ tsp. baking powder
2 egg whites
2 Tbsp. unsweetened applesauce
½ banana, mashed
1 tsp. vanilla extract

White Chocolate Icing
¼ cup low fat plain cream cheese
2 Tbsp. plain greek yogurt
1 Tbsp. sugar free white chocolate pudding mix
2 Tbsp. baking stevia or xylitol

Method

1. Preheat the oven to 350 degrees F. Line a 5 x 8” square baking dish, or one of similar size, with parchment paper and set aside.

2. Add egg whites, applesauce, banana, and extract to a mixing bowl and whisk until smooth. Add in the remainder of the blondie ingredients to the mixing bowl and stir until well combined.

3. Pour blondie batter into baking dish and bake in the oven for 22-26 minutes. Remove from the oven and let cool for 30 minutes.

4. For the icing, heat cream cheese in the microwave for 20 seconds. Add in the yogurt, pudding mix, and sweetener to the cream cheese and stir until completely smooth. Spread icing on top of cooled blondies and sprinkle with more chocolate chips, if desired. Enjoy!

Makes 8 servings
1 serving is 1 slice

Macros for 1 slice
130 calories, 7.8g protein, 11g carbs, 8g fat, 2.8g fiber, 5.5g sugar

Nicolette’s Tips
* You may substitute applesauce with almond milk or 3T greek yogurt.
* You may substitute coconut flour with 1/3 cup oat flour.




Gingerbread Protein Bundt Cake with Caramel Apple Sauce


Ingredients

Bundt Cake
½ cup baking stevia or xylitol
2 tsp. baking powder
½ cup unsweetened almond milk
¼ cup unsweetened applesauce
2 tsp. vanilla extract
3 eggs
1 egg white

Caramel Apple Sauce
1 large apple, chopped

Method

1. Preheat oven to 350 degrees F. Spray a bundt pan with non stick spray and sprinkle with a little flour.

2. In a mixing bowl, whisk together milk, coconut oil, applesauce, molasses, extract and eggs until smooth. In a separate mixing bowl, stir together flours, protein powder, stevia, coconut palm sugar, and baking powder. Pour the wet mixture into the bowl of dry ingredients and whisk together until all lumps are out and batter is completely smooth.

3. Pour cake batter into the bundt pan and bake in the oven for 34-38 minutes, or until center of cake is cooked. Remove from oven, let cool for 10 minutes, then invert cake onto serving dish.

4. To make the caramel apple sauce, combine the chopped apples, maple syrup, and coconut palm sugar in a medium saucepan. Cook this mixture on the stovetop over medium low heat, brining it to a slow simmer, for about 15-20 minutes. The mixture should thicken. Remove from the stovetop and let cool for about 30 minutes.

5. Pour the caramel apple sauce on top of the gingerbread bundt cake and cut into 24 even slices. Serve immediately. Enjoy!

Makes 24 servings
1 serving is 1 slice with sauce

Macros for 1 serving
152 calories, 4.5g protein, 18.5g carbs, 6.8g fat, 7.6g sugar, 2g fiber





Mini Cinnamon Apple Pie Protein Cheesecake


Oh my goodness. Oh my goodness. I can't. This cheesecake, for me, is the best of both worlds. A creamy and smooth cheesecake with a sweet and flakey crust and a gooey warm apple pie filling. It's like an apple pie and vanilla cheesecake had a baby. This is the perfect dessert for Thanksgiving as well :) Enjoy!

Ingredients

Crust
2 Tbsp. coconut flour
1½ Tbsp. unsweetened applesauce
1 Tbsp. baking stevia or xylitol

Cheesecake
¾ scoop vanilla protein powder
2 Tbsp. baking stevia or xylitol
¼ cup low fat cream cheese, at room temperature
¼ cup plain greek yogurt
2 egg whites

Apple Pie Topping
½ cup chopped apples
½ tsp. butter extract
1 Tbsp. baking stevia or xylitol

Method

1.  Pre-heat oven to 325 degrees F. Spray a 4.5” mini spring form pan with cooking spray.

2.  Stir together crust ingredients in a small bowl until mixture is well combined and crumbly. Press all of crust mixture into the bottom of the spring form pan and set aside.

3.  Place the cream cheese and greek yogurt in a mixing bowl and, using a hand held mixer, beat until smooth and creamy. Add the baking stevia and blend until smooth. Add the remaining ingredients and mix until well combined.

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 35-40 minutes. The batter will have a slight jiggle but should not be soupy. Check often to make sure it doesn’t over bake.

5. Remove from oven and, using a knife, gently separate the crust from the pan and let it cool on a wire rack. Place the cheesecake in the fridge for 2 hours.

6. To make the sauce, combine all sauce ingredients in a small saucepan and cook over low heat until mixture thickens, about 10-15 minutes. Pour apple pie topping over cooled cheesecake and slice into 4 even pieces. Enjoy!

Makes 4 serving
1 serving is 1 slice with sauce

Macros for 1 serving
144 calories, 11.7g protein, 8.1g carbs, 7.5g fat, 2.9g fiber, 3g sugar

Nicolette’s Tips
* Make sure all cold ingredients have reached room temperature before mixing.
* You may substitute greek yogurt with low fat sour cream.
* Store leftovers in the fridge for up to 1 week or in the freezer for up to 1 month.




Peanut Butter Chocolate Fudge Protein Cookies


When the cookies you make melt in your mouth and taste like brownies, you add "fudge" to the title. These are like soft batch, warm, gooey, peanut buttery brownie-ish cookies :) The flavor combo is phenomenal, mainly thanks to Giant Sports PB Chocolate Protein. Enjoy!

Ingredients

½ cup rolled oats
½ cup oat flour
1½ scoops chocolate protein powder
2 Tbsp. cacao powder
1/3 cup baking stevia or xylitol
¾ tsp. baking powder
¼ cup unsweetened almond milk
3 egg whites

Method

1. Preheat oven to 350 degrees F. Line a sheet pan with foil and spray with non-stick spray.

2. Combine peanut butter, almond milk, and egg whites in a medium sized mixing bowl. Whisk together until smooth then add in the remainder of the ingredients. Stir until well combined.

3. Drop about 2 Tbsp. of cookie dough onto the sheet pan, making 12 cookies total. Bake in the oven for 10-12 minutes. Remove, let cool slightly, and drizzle with melted sugar free chocolate, if desired. Enjoy!

Makes 12 servings
1 serving is 1 cookie without topping

Macros for 1 serving
91 calories, 7g protein, 3.8g fat, 7.8g carbs, 0.7g sugar, 1.6g fiber





Dark Chocolate Covered Cherry Protein Brownies


My goal was to create a rich chocolate brownie that has chunks of chocolate covered cherry candies in the brownie mix. I have to say that I was successful :) If you like chocolate covered cherries, this may be the treat for you. I stirred some dark chocolate covered cherries into the rich brownie batter and baked it to create a silky, chewy, gooey, chocolatey, rich, scrumtious protein brownie. Enjoy!

Ingredients

Brownies
1/3 cup oat flour
¼ cup baking stevia or xylitol
¼ cup cooked sweet potato, mashed
1 large egg
2 Tbsp. unsweetened almond milk
2 Tbsp. greek yogurt

Topping


Method

1. Preheat oven to 350 degrees F. Line a 5x8 inch baking dish, or small square baking dish, with parchment paper.

2. In a medium bowl, whisk together the sweet potato, egg, milk, and yogurt until completely smooth. To the same bowl, add the oat flour, almond meal flour, protein powder, cocoa, and stevia and stir until well combined. Stir in the ½ cup dark chocolate covered cherries.

3. Pour batter into the baking dish, sprinkle with the ¼ cup chopped dark chocolate covered cherries, and bake in the oven for 28-32 minutes. Remove from oven and let cool for 30 minutes. Slice into 12 squares and serve immediately.

Makes 12 servings
1 serving is 1 square



Mini Cinnamon Sweet Potato Protein Donuts


 When I started to make these donuts, I was originally going to put the Sweet Spreads in the donut batter. But then I remembered how amazing the coconutter is as a topping. And what more perfect way than to use it as the "icing" on the donuts. It is perfect! These mini donuts may be smaller but pack a pretty yummy and large flavor punch! Enjoy!

Ingredients

¼ cup plain greek yogurt
2 Tbsp. cooked sweet potato
2 egg whites
½ tsp. vanilla extract
¼ cup + 2 Tbsp. whole-wheat pastry flour
2 Tbsp. baking stevia or xylitol
½ tsp. baking powder
½ tsp. cinnamon
  
Method

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

2. Add the greek yogurt, sweet potato, egg whites, and vanilla extract to a mixing bowl and whisk until completely smooth. Add in the remainder of the ingredients, except the coconutter, and stir together until well combined.

3. Divide donut batter among the 12 mini donut molds and bake in the oven for 10-12 minutes. Let cool slightly. Evenly drizzle ¼ cup cinnamon roll coconutter on top of the donuts and serve immediately. Enjoy!

Makes 12 servings
1 serving is 1 mini donut

Macros for 1 serving
86 calories, 3.8g protein, 6.4g carbs, 1.8g fiber, 5.7g fat, 1.2g sugar

Nicolette’s Tips
* You may substitute whole-wheat pastry flour with oat flour or regular whole-wheat flour.
* You may substitute plain greek yogurt with unsweetened applesauce.




Dark Chocolate Chip Protein Cake Bites


Because sometimes, transporting an entire cake is a pain in the ass. These are my solution. Cake bites! Ever had them?? If you have not, you sure are missing out. Luckily, I have provided a healthy version of the scrumptious cake bites, easily one of my favorite desserts! I was super excited as I was making these and hoping they would turn out delicious. And that they did. Enjoy!

Ingredients

Cake Bites
2 Tbsp. baking stevia or xylitol
½ tsp. baking powder
3 Tbsp. plain greek yogurt
1 large egg
¼ cup cooked sweet potato

Topping
¼ cup melted chocolate chips, optional

Method

1. Preheat oven to 350 degrees F. Add greek yogurt, coconut oil, sweet potato, & egg to a blender or food processor. Blend until mixture is smooth. Add the remainder of the cake bite ingredients to a mixing bowl and pour in the wet mixture. Mix together until well combined.

2. Line a baking sheet with foil and coat with cooking spray.  Make 18 even balls from the mixed cake batter and place them on the baking pan. Bake in the oven for 13-16 minutes. Let cool slightly then top each cake bite with melted chocolate topping if desired.

*Note : I used a mini ice cream scooper to make the cake balls to ensure they were all the same size.

Makes 18 servings
1 serving is 1 cake bite without the topping

Macros for 1 serving:
52 calories, 3.3g protein, 3.1g carbs, 1.2g fiber, 3.2g fat, 1g sugar

Nicolette’s Notes
* You may substitute greek yogurt with low fat sour cream.
* You may substitute coconut flour with oat flour or whole wheat flour.




Baked Apple Berry Protein Oatmeal


Ingredients

2 egg whites
¼ cup unsweetened almond milk
½ cup diced apples
½ cup blueberries
¼ tsp baking powder
1 tsp. ground cinnamon

Method

1. Preheat oven to 350 degrees F. Mix together all ingredients and pour into a 5 x 8” square baking dish, or dish of similar size. Bake in the oven for 28-32 minutes. Remove from oven and let cool for 15 minutes. Top with cashew butter, square bar pieces, and walnuts, if desired. Enjoy!

Makes 2 servings
1 serving is about 1 cup of baked oats

Pumpkin Chai Protein Cake with Cinnamon Cream Cheese Frosting


If you want to take a bite out of fall, then I suggest you make this cake. Right now! The flavors of pumpkin, chai, and cinnamon go perfectly together, making this cake a wonderful fall dessert. I am thinking specifically for Thanksgiving! What's even more awesome, aside from the flavor & texture, is how easy it is to make. I purchased a pre-made chai spice cake mix that bakes perfectly, even with protein powder! I sometimes get so wrapped up in preparing the turkey, sides, and bread for Thanksgiving that I barely have time to make dessert. This recipe is so simple, quick and delicious and will definitely be on my table this year! Enjoy!

Ingredients

Cake
½ cup no fat milk or milk of choice
½ tsp. apple cider vinegar
1 Tbsp. Biscoff Spread, melted 

Frosting
¼ cup low fat cream cheese
¼ cup xylitol or baking splenda
1 Tbsp. coconut oil
1 tsp. ground cinnamon
1 Tbsp. unsweetened almond milk

Method

1. Preheat oven to 350 degrees F and spray a 6” round baking pan with non stick spray.

2. In a mixing bowl, combine ½ cup almond milk with the apple cider vinegar. Let this mixture sit for about 5 minutes. Next, add in the pumpkin puree, biscoff spread, and coconut oil. Whisk well. Lastly, add in the baking mix and protein powder and whisk until mixture is completely smooth.

3. Pour batter into baking pan and bake in the oven for 18-20 minutes. Remove from the oven and let cool while you make the frosting.

4. Using a hand held mixer, beat the cream cheese and coconut oil on medium speed until it is completely smooth, about 2-3 minutes. Add in the remainder of the frosting ingredients and blend until smooth. Spread frosting on top of cake. Slice into 6 pieces. Enjoy!

Makes 6 servings
1 serving is 1 slice of cake

Nicolette’s Tips
* I purchased the cake mix from Vitacost. Click here to be redirected to the product.
* To make a regular 9" round cake, double the recipe!

* You may substitute protein powder with oat flour or 2 Tbsp. of the baking mix.