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.




Pumpkin Pretzel Crunch Protein Bars


Ingredients

Pumpkin Bar
 ¼ cup coconut flour
  scoops Jamie Eason’s Lean Body For Her Natural Vanilla Protein
1 tsp. ground cinnamon
1 tsp. vanilla extract
1 tsp. butter extract
3 egg whites
¼ cup sugar free maple syrup
2 Tbsp. coconut oil, melted 

Pretzel Crunch Topping
1½ Tbsp. coconut oil
1 Tbsp. coconut nectar or sugar free maple syrup
3 Tbsp. xylitol, or sweetener of choice


Method

1.) Preheat oven to 350 degrees. Line an 8 x 8 baking pan with parchment paper and spray with cooking spray.

2.) Place extracts, maple syrup, egg whites, pumpkin, and coconut oil in a large mixing bowl. Using a handheld mixer, blend together until smooth and creamy. Add the remainder of the pumpkin bar ingredients to this mixing bowl and combine until everything is smooth.

3.) Place pretzels in a food processor or blender and pulse until a crumbly mixture forms. I preferred to have small pretzel chunks in the mix also but you can blend until a finer mixture forms. Pour pretzel mix into a separate small bowl and add in the coconut oil, coconut nectar, and xylitol. Mix together until all pretzels are coated with oil and nectar.

4.) Pour about ¾ of the pumpkin bar batter into baking dish. Sprinkle ½ of the pretzel mix on top of the batter. Spoon small sections of the the remainder of the pumpkin bar batter into dish, on top of pretzel layer, then sprinkle the remainder of the pretzel mix on the top. Flatten down with a spoon.

5.) Bake in the oven for 20-25 minutes or until batter is cooked throughout. Remove from oven and let cool for 30 minutes. Slice into 16 even squares and enjoy!

Makes 16 servings
1 serving = 1 square

MACROS for 1 square:
112 calories, 4.4g protein, 15.4g carbs, 2.5g fiber, 3.9g fat, 3.9g sugar