Chocolate Cream Protein Donuts

Donuts will never get old. Chocolate and vanilla - a never-ending battle of which one is better, that gets old. I never can decide. Chocolate! No vanilla! Chocolate. vanilla....BOTH! Yes, let's just stick with both. Ahhhh what relief. Now that I decided to include both chocolate and vanilla in this donut recipe, let me {try to} explain how good these are. They remind me of a rich, moist chocolate cake donut topped with a light and creamy vanilla icing. Basically, outstanding! I'm fairly certain they would be great without the vanilla icing, too. But...that's too much to handle, or think about. Just try these little delicious donuts. Shoot, maybe add a little extra icing too! 

Honey Cinnamon Protein Oat Bread

Imagine a perfectly moist slice of homemade banana bread. Ok, that sounds pretty delicious, right?! I wanted to put a warm twist on traditional banana bread while adding a good dose of protein. This honey cinnamon oat bread turned out ideal. The cinnamon adds a warm component while the honey replaces the sweetness that typically comes from the banana. Being that it's not overly sweet, you can enjoy a healthy slice of this bread anytime of the day! 

Toasted Coconut Cream Protein Cake

Have you ever cooked with coconut milk? I'm not talking about the cartoned kind located in the milk section of the grocery store. I'm talking about the kind you can either get when using a real coconut or canned coconut milk. There's a richness to it not found anywhere else. For this recipe, I highly recommend using a full-fat canned coconut milk. It creates a smooth, thick, and creamy coconut icing to this perfectly moist and sweet coconut cake. 

Peach Jam Protein Bars


Base Layer
1/3 cup unsweetened applesauce
2 egg whites
1 teaspoon vanilla extract
pinch of salt
1 teaspoon baking powder
2/3 cup gluten-free oat flour
2 scoops ARO vanilla whey protein powder

Peach Jam Layer
2 cups frozen peaches, thawed (or fresh peaches, sliced)
¼ cup + 3 tablespoons coconut sugar
3 tablespoons lemon juice
5 tablespoons cornstarch
2 tablespoons ARO vanilla whey protein powder

Top Layer
¼ cup oat flour
1½ tablespoons coconut oil, melted
¼ cup coconut sugar
½ teaspoon cinnamon


1. Preheat oven to 350 degrees F. Spray an 8x8” baking dish with nonstick spray and set aside.

2. In a mixing bowl, whisk together applesauce, egg whites, and extract until smooth. Add in the salt, baking powder, 2/3 cup oat flour, and 2 scoops protein powder. Stir until mixture is well combined.

3. Pour base mixture into baking dish, smooth down with a spoon, and bake in the oven for 25-28 minutes. Make the peach jam layer while this is baking.

4. For the peach jam layer, add the peaches, coconut sugar, and lemon juice to a medium saucepan. Stir together and bring mixture to a slow simmer on medium heat. Simmer for approximately 8-10 minutes.

5. Stir together cornstarch and 6 tablespoons of water. Add this to the saucepan and stir vigorously. Once mixed together, pour into a blender and blend until smooth. Add 2T of protein powder and stir together. Set this aside while you made the top layer.

6. For the top later, stir together 4 ingredients until you get a crumbly mixture.

7. Now pour the peach jam mixture on top of base layer (in the baking dish). Next, sprinkle the top layer on the peach jam mixture. Bake in the oven for an additional 20-22 minutes. Remove from oven and let cool in the fridge for at least 3 hours.

8. Remove from fridge, cut into 16 squares, and enjoy!

Macros for 1 serving

101 calories, 5.2g protein, 15.6g carbs, 2.1g fat, 8.4g sugar, 1g fiber

Peanut Butter Chocolate Chip Protein Cake Bites

Peanut Butter. Chocolate Chips. Cake. Need I say more? Enjoy!


¼ cup all natural peanut butter
¼ cup plain greek yogurt
3 egg whites
1 scoop vanilla protein powder
1/3 cup coconut flour
½ cup almond meal flour
¼ cup xylitol
½ teaspoon baking powder
2 tablespoons sugar-free chocolate chips


1. Preheat the oven to 350 degrees F and line a baking sheet with foil.  

2. Add peanut butter, greek yogurt, and egg whites to a mixing bowl and whisk until smooth.

3. Add protein powder, coconut flour, almond meal flour, xylitol, and baking powder to the mixing bowl and stir together.

4. Pour the wet ingredients into the bowl of dry ingredients and stir to combine. Stir in chocolate chips.

5. Make 20 cake balls, using either your hands or a small ice-cream scooper, and place them on the baking sheet.

6. Bake in the oven for 8-10 minutes. Let cool for 10 minutes. Enjoy!

Makes 20 servings
1 serving is one cake bite

Macros for 1 serving
63 calories, 3.9g protein, 5.6g carbs, 3.3g fat, 0.8g sugar, 1.4g fiber

Peaches ‘N Cream Protein Soft Serve


1 cup unsweetened vanilla almond milk
½ cup plain greek yogurt
2 cups ice
4 cups frozen peaches, divided
1/3 cup all natural cashew butter (or almond butter)
1 teaspoon vanilla extract


1. Combine almond milk, yogurt, ice, 3½ cups frozen peaches, cashew butter, protein powder, 3 packets of flex flavor and extract in a food processor. Blend, stopping to stir a few times, until mixture is smooth.

*It took me about 5 minutes to get it to the consistency I was looking for. The longer you blend, the fluffier the mixture gets. I also used a 9 cup food processor, which was perfect!

2.  While your mixture is blending, heat the remainder of peaches in a bowl until warm. Mix or mash with a fork until peaches are in small pieces. Add the last flex flavor packet to the peaches. Swirl the peach mixture in the soft serve.

3.  Enjoy right away or, if you need/want to wait, pour mixture into a freezer-safe container (I used an 8x8 glass dish) and smooth down with a spoon.

4. Place container in the freezer for at least 2 hours.

5. Remove from the freezer and let sit for 10-12 minutes then serve.

Makes 9 servings
1 serving is about 1 cup of soft serve

Macros for 1 serving
136 calories, 10.2g protein, 11.9g carbs, 6g fat, 5.2g sugar, 2.8g fiber

Nicolette’s Tips
* If you want your soft serve extra fluffy and creamy, be patient during the mixing process. The more you stir & mix, the lighter and creamier it will turn out.
* If you don’t have a food processor, a large blender will work. You may have to stir it a bit more to get all the chunks out.

Peanut Butter Honey Protein Cake Squares


1½ cups buckwheat flour (or whole wheat flour)
2 teaspoons baking powder
3 egg whites
1 cup unsweetened almond milk
½ cup honey
½ cup peanut butter
1 teaspoon vanilla extract
Optional: ½ cup peanut butter morsels


1. Preheat oven to 350 degrees F and line an 8x8 inch baking dish with parchment paper.

2. In a mixing bowl, whisk together milk, egg whites, honey, peanut butter, and vanilla until smooth.

3. Add peanut powder, protein powder, flour, and baking powder in another mixing bowl.

4. Pour wet ingredients into the bowl of dry ingredients and stir until batter is smooth and well combined. Stir in peanut butter morsels, if desired.

5. Pour cake batter into baking dish and bake in the oven for 30 minutes or until center is cooked throughout.

6. Remove from oven and let cool before slicing into 16 squares. Enjoy!

Makes 16 servings
1 serving is 1 cake square (without peanut butter morsels)

Macros for 1 serving
152 calories, 9.7g protein, 20.1 g carbs, 5.1g fat, 9.4g sugar, 2.6g fiber

Peanut Butter Supreme Protein Cake Bites


1 2/3 cup oat flour
¼ teaspoon salt
1 teaspoon baking powder
2 tablespoons Vitacost coconut oil, melted
¼ cup Vitacost peanut butter
2 eggs
1 teaspoon vanilla
3T Vitacost NaturSWEET (or any sticky sweetener {honey, agave, or maple})
¼ cup unsweetened almond milk

Optional: ¾ cup peanut butter morsels


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, whisk together coconut oil, peanut butter, eggs, vanilla, natursweet syrup, and milk until mixture is smooth.

3. In a separate bowl, stir together oat flour, protein powder, salt, and baking powder.

4. Pour wet ingredients into the bowl of dry ingredients and stir until mixture is well combined. 
* Batter will be very thick.

5. Using your hands roll about 3T of batter into a ball and set on the sheet pan. Repeat this process until 26 cake bites are made.

6. Bake in the oven for 6-8 minutes and let cool.

7. Melt the peanut butter morsels and dip each cake bite in the melted peanut butter morsel mixture. Let the peanut butter coating harden then enjoy!

Makes 26 servings
1 serving is one cake bite with optional peanut butter coating

Macros for 1 serving
98 calories, 4.6g protein, 9.5g carbs, 4.9g fat, 2.8g sugar, 1.7g fiber