Cinnamon Pumpkin Protein Cookies: Halloween Edition


1 egg white
2 Tbsp. coconut butter, melted
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.

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

Peanut Butter Chocolate Chip Protein Cookies

I recently discovered liquid coconut oil. I suppose you can just melt regular coconut oil but, for some reason, I feel like the liquid version makes better cookies :) These cookies are phenomenal. They're like your perfect chewy on the outside and soft on the inside cookie. I take mine out of the oven at the first sign of the golden brown color so they're a little underdone. Plus, peanut butter and chocolate go together perfectly! And let's not forget with only 70 calories each, you can have more than one. Like 3 or 4, right? Enjoy!


2 egg whites
½ scoop vanilla protein powder
¼ cup granulated stevia or xylitol
½ tsp. baking powder


1. Pre-heat oven to 350 degrees F. Line a baking sheet with foil and coat with cooking spray.

2. Place egg whites and liquid coconut oil in a mixing bowl and, using a hand held mixer, blend together until smooth and frothy. Add in the remainder of the ingredients, except chocolate chips, and blend on low speed until well combined. Stir in chocolate chips.

3. Take about 1 Tbsp. (I used a extra small ice cream scooper) of the cookie batter and drop onto baking sheet. Repeat this process until 16 cookies are formed. Bake in a pre-heated oven for 8-10 minutes. Remove and let cool slightly.

Makes 16 servings
1 serving is 1 mini cookie

MACROS for 1 cookie:
70 calories, 3.2g protein, 3.8g carbs, 1g sugar, 4.9g fat, 1g fiber

Nicolette's Tips
* You may substitute stevia with sweetener of choice
* You may substitute liquid coconut oil with regular coconut oil, melted.
* You may omit the chocolate chips to have a plain peanut butter protein cookie.

Mini Salted Caramel Quest Bar Brownie Cups

A match made in heaven ~ chocolate and salted caramel. The quest bar brownie pie shell is baked just enough to give this treat a gooey chocolatey crust while the salted caramel filling is silky and smooth. Try just eating one. I bet you can't :) Enjoy!


Chocolate Quest Bar Pie Shell
1 Chocolate Brownie Quest Bar, cut into 4 even pieces

Salted Caramel Filling
4 dates, pitted
2 Tbsp. sugar-free Torani salted caramel syrup, optional
1 Tbsp. sugar-free maple syrup
2 Tbsp. unsweetened almond milk
½ tsp. salt


1. Pre-heat oven to 350 degrees F. Place cut quest bar on a plate sprayed with cooking spray and microwave for 10 seconds. Mold each of the 4 pieces into an extra mini pie pan (or you can use silicone cupcake liners).

2. Bake the 4 quest bar pie shells for 6 minutes, then remove from the oven and let cool while you make the filling.

3. For the filling, combine all filling ingredients into a small saucepan. Place the small saucepan on the stovetop and cook mixture about 10 minutes, over medium heat, or until dates soften. Pour this mixture into a blender or food processor and blend until smooth.

4. Evenly distribute the salted caramel filling among the 4 cooked quest bar pie shells. Sprinkle with chocolate chips, if desired.

Makes 4 mini pies
1 serving is 1 mini pie without additional chocolate chips

Macros for 1 serving
100 calories, 5.1g protein, 21.5g carbs, 1.6g fat, 6.3g fiber, 13.7g sugar

Sweet Potato Cinnamon Roll Protein Bread

I am certain that not much else reminds me of fall besides cinnamon & sweet potatoes. When I sit down to enjoy a plate of cooked sweet potatoes that have been seasoned with brown sugar and cinnamon, I transform into an instate state of comfort. As I decided to bake a loaf of sweet potato bread, I knew that cinnamon needed to be added in order to complete the recipe. I'm extremely happy with how this bread turned out - it's a moist, melt in your mouth, sweet, warm, flavorful recipe that is sure to send comfort waves all over you! 

Peanut Butter Protein Fudge


1/3 cup peanut butter
½ cup chickpeas, cooked, rinsed, and drained
¼ cup melted coconut oil
1/3 cup sugar free maple syrup (I used Walden Farms no calorie syrup)
¼ cup xylitol


1. Place all of the ingredients into a blender or food processor. Blend the mixture until it is well combined and completely smooth. Stop and scrap the sides of the blender/processor a couple of times to ensure all of the fudge is smooth. This step will take some time.

2. Line a square dish with plastic wrap (I used an 8x8 inch baking dish) and pour fudge mixture into dish. Smooth down with the back of a spoon and place it in the freezer for at least 2 hours. Remove fudge from the freezer, take the fudge out of the dish, remove the plastic wrap, and slice into 16 even squares. Serve immediately. Store the leftovers in the freezer for up to 2 weeks.

Makes 16 servings
1 serving is 1 square

Macros for 1 serving
86 calories, 3.2g protein, 5.7g carbs, 7.1g fat, 1g sugar, 1g fiber