Caramel Apple Protein Cake Squares

I saw caramel apples in the grocery store the other day - Mehhh I love them but I pass on getting them since there's like a gallon of sugar in them. But I instantly wanted to make something with those flavors. And I love cake. So this idea popped in my head. The dates add that chewy gooey caramel factor while the apples create a crunch and the cake is just so soft and fluffy. It's delicious! I hope you try it out :) Enjoy!


1¼ cup oat flour (or whole wheat flour)
½ cup baking stevia (or sweetener of choice)
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
2 tsp. butter extract
1 tsp. vanilla extract
2 eggs
2 egg whites
½ cup sugar free maple syrup (or honey)
½ cup unsweetened applesauce (or plain greek yogurt)
1 cup apples, chopped
4 medjool dates, pitted and diced


1. Preheat oven to 350 degrees F. Line an 8”x8” baking dish with foil and spray with non-stick cooking spray.

2. Whisk together extracts, eggs, egg whites, maple syrup, and applesauce until smooth. Add flours, protein powder, stevia, cinnamon, baking powder, and baking soda to the bowl and stir until well combined. Stir in apples and dates.

3. Pour batter into prepared dish and bake for 26-30 minutes, or until center is cooked throughout. Let cool for 30 minutes then cut into 16 squares. Optional: top with sugar free cool whip and a sprinkle of cinnamon. Enjoy!

Makes 16 servings
1 serving is 1 cake bar square

Macros for 1 serving
106 calories, 7.3g protein, 12.6g carbs, 3.3g fat, 5.4g sugar, 2.3g fiber

Nicolette’s Notes
* You may also use a 9”x9” baking dish. Decrease the cooking time slightly, checking the cake bars around 22 minutes.

Mini Chocolate Fudge Protein Cake with Peanut Butter Cream Icing

Mmmm! This cake is chocolatey, fudgey, & yummy!!! With a peanut butter cream icing that is smooth and silky. I can't even describe how delicious this cake is, mainly thanks to Lean Body for Her - their whey protein powders bake phenomenally and the peanut powder is perfect :) Enjoy!


2/3 cup oat flour
2 Tbsp. cacao powder
1 tsp. baking powder
¼ cup baking stevia or xylitol
½ cup unsweetened applesauce
1 large egg
2 egg whites

¼ cup low fat cream cheese
¼ cup plain greek yogurt
¼ cup baking stevia or xylitol


1.  Preheat oven to 350 degrees F. Spray a 6” mini cake pan non-stick spray  and set aside.

2.  Place applesauce, egg, and egg whites in a mixing bowl and whisk together until smooth. Add in the remainder of the cake ingredients and whisk together until smooth and well combined.

3.  Pour cake batter into mini cake pan and bake in the oven for 18-22 minutes, or until cake is cooked throughout. Remove from oven and let cool for about 1 hour. Once the cake is cooled, slice it in half horizontally with a serrated knife.

4. To make the icing, heat the cream cheese up in the microwave for 10 seconds. Whisk until smooth then add in the remainder of the icing ingredients. Whisk together until blended then evenly spoon the icing on top of each cake layer. Stack the cake layers on top of each other then slice into 8 even pieces. Add some shaved chocolate, if desired. Enjoy!

Makes 8 servings 
1 serving is 1 slice 

Macros for 1 serving
140 calories, 9g protein, 12.2g carbs, 7g fat, 2g fiber, 2.9g fiber

Nicolette’s Tips
* You may substitute unsweetened applesauce with plain greek yogurt.
* You may substitute oat flour with whole wheat flour or regular flour.
* You may omit the liquid stevia in the icing if you do not have any. Or you can use another flavor, such as vanilla. If you omit it completely, add a little more stevia to taste.

Blueberry Stuffed Protein Sugar Cookies

These cookies will literally melt in your mouth! They are crumbly with that sweet and buttery flavor of a sugar cookie and a surprise burst of blueberry in the middle. They are highly addicting! I am so glad the recipe makes 6. If you think you'll be a fan, I suggest you double the recipe to make 12 :) Enjoy!


½ cup oat flour (or whole wheat flour)
1 scoop vanilla protein powder (or ¼ cup oat flour)
¼ tsp. baking soda
¼ tsp. baking powder
¼ cup coconut sugar (or sweetener of choice)
½ tsp. vanilla extract
½ tsp. butter extract
3 Tbsp. liquid coconut oil
1.5 Tbsp. almond milk (or milk of choice)
12 blueberries


1. Preheat oven to 325 degrees F. Spray a sheet pan lined with foil with non-stick spray and set aside.

2. Combine the first 5 ingredients in a mixing bowl and stir together. Add in the extracts, coconutter, and milk to the bowl and stir until mixture comes together and forms a dough. Using your hands, form a ball with the dough and place it in the fridge for 30 minutes.

3. Remove the dough from fridge and take about 3T of dough, roll into a ball, then flatten. Place two blueberries in the center and mold the dough around the blueberries. Repeat this process until 6 stuffed cookies are made.

4. Place stuffed cookies on the sheet pan and bake in the oven for 8-12 minutes. Let cool and enjoy!

Makes 6 servings
1 serving is 1 stuffed cookie