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