protein dessert

Chocolate Protein “Fluff” Cake with Chia Seed Jam and Fresh Fruit: What we have here is a cake of sorts. It’s more of a fluff–shall we say? It’s very tender. Eggs are replaced with zucchini, but I added an extra bit of moisture with a little oil anyway. That really lends to it melting in your mouth. It’s topped with a raspberry chia seed jam for that hit of acidity and the crunch of seeds. Also, who doesn’t love a little fresh fruit and vegetables with their protein and healthy fat? It feels like something you shouldn’t be eating first thing in the morning, but there’s absolutely no reason not to!

Protein powder is actually way more versatile than a shake, and I wanted to concoct a few other ways to use mine. While the gardening season is only in the beginning stages, I also wanted to plan a few ways to use the eight thousand zucchinis I’m going to receive from my dad this summer. It’s not just for zucchini bread, folks!

Chocolate Protein “Fluff” Cake

  • 1 scoop unflavored protein powder
  • 2 TBSP cocoa powder
  • ¼ tsp baking powder
  • pinch of salt
  • ¼ cup stevia (or any granulated sweetener you prefer)
  • ½ TBSP of any mildly flavored oil (such as grapeseed or canola)
  • ½ cup zucchini puree (zucchini and a couple TBSP of water blended together)
  • ¼ cup almond milk
  • dash of vanilla extract

Directions: Preheat the oven to 350F. In a bowl, add all the dry ingredients and whisk them together with a fork. In an additional bowl, add and mix all the wet ingredients together. Combine the wet to the dry, stir to combine, and then pour them into a ramekin or any oven safe single-serve dish you have that’s suitable. Make sure that has been hit with the no-stick spray beforehand. Bake for 20 minutes, or until the center is done. This “cake” has a very soft texture, much like any flourless cake. So, what you’re looking for is the top to be cooked over, but the inside of the cake will be extremely soft; though it shouldn’t be raw.

Raspberry Chia Seed Jam

Using chia seeds and their ability to gel means we can just use the natural sweetness of fruit and not need the added sugar to create that effect! It’s also criminally easy to make. You should totally do this for PB&Js, ‘cause no one is ever too old or too fancy for a PB&J.

  • 1 cup frozen raspberries (you could seriously use just about any fruit this way, though)
  • 1 + ½ TBSP chia seeds
  • juice of half a lemon
  • pinch of salt
  • few drops vanilla extract (optional) 

Directions: In a small saucepan and on medium high heat, add the frozen fruit (thawed), chia seeds, lemon juice, salt, and extract. Stir frequently and watch for the berries to let their liquid out. Keep stirring and heating through until the mixture begins to lightly bubble. Bring the heat down to low and allow it to simmer for a minute or two. Stir to prevent burning. Take it off the heat and prepare to store it. It can be served hot but it will thicken more in the fridge overnight. Serves 4.

Healthy Crustless Pumpkin Pie

Ingredients: (makes 9 servings)

1 15-oz. can pure pumpkin

1 12-oz. can evaporated fat free milk

½ cup liquid egg whites

1 scoop vanilla protein powder

¼ agave syrup

2 tsp. pumpkin pie spice

1 tbsp. cinnamon

*5 tbsp. chocolate chips (optional)

*2 tbsp. fat free cool whip (optional as topping)

Directions:

1.) Preheat oven to 350 degrees.

2.) Combine all ingredients in bowl.  Mix well.

3.) Spray 8 x 8 baking dish with nonstick spray.  Then, place mixture in dish.  Bake for 45 minutes. (Note: it will remain slightly soft, like pie filling.)

4.) Cut into 9 pieces.  Can be served hot or cold.

Approximate Nutrition Facts (per piece, recipe makes 9): 65 calories, 0 grams total fat, 4 grams protein, 11 grams carbohydrates

Approximate Nutrition Facts (per piece, WITH CHOCOLATE CHIPS): 110 calories, 3 grams total fat, 5 grams protein, 17 grams carbohydrates

I finally made a new recipe!! Wow it has been forever but this was tried by many people and all said it was delicious! So here are my Pumpkin Chocolate Chip Protein Cookies! PS no oven needed! This recipe made 8 small cookies.

🔺1/3 cup oats
🔺1 scoop protein powder (vanilla is best)
🔺2/3 cup pumpkin
🔺1 tsp cinnamon
🔺1 tsp maple syrup or agave
🔺some mini chocolate chips!

Mix all ingredients together and roll into balls or just drop them onto a paper plate or something microwaveable. Microwave for 45 seconds, open the door, close it again and give it another ~45 seconds! ENJOYYY

3

3g net carb FUNFETTI MUG CAKE
*crying* 😂😂😂
I got a sample of this protein powder annnd I just ordered a full tub. Ok.

Anyway,

1 tbsp butter, melted
1 egg
1 scoop (34g) protein powder (oh my god this one is orgasmic)
1 tbsp almond flour (EDIT: omit or add less if cake is too dry)
Water (or almond milk but I’m out) to thin out the consistency

Pinch of baking powder

Optional sweetener (I omitted)

I mixed it all together, microwaved for just under 2 minutes. This thing EXPANDED so much, I was surprised it didn’t pop out of mug.

For icing:
1 tbsp sour cream (I’m also out of heavy cream, sigh)
Few drops stevia
Pinch of the same protein powder, ~1g, less than ½ tsp is enough

Macros for the above:
375 kcal, 24g fat, 35g protein, 5g carbs - 2g fiber

Note to self for next time: More butter.

Dessert E-Cookbook - Available 12th of December

So excited to share this with all of you! I have been working on this for months now, after a lot of trial and error it is almost complete! 

Stay tuned! Can’t wait to get feedback from all of you!! 

Included will be the following desserts - low carb, vegan, pro allergy, high protein and some bonus recipes!

Yeah this DEFINITELY happened this morning! Chocolate Chip Cookie Dough Protein Mugcakes!

½ cup chickpeas
1/3 cup quick oats
½ tsp baking powder
2 Tbsp protein powder (vanilla is best)
1/3 cup almond milk
¼ cup vanilla Greek yogurt
Vanilla
Mini chocolate chips (or cacao nibs)

Place all ingredients except chips in a blender and blend until smooth. Stir in the chocolate chips. Place batter into a greased mug and microwave for about 2-3 minutes!

The frosting I have on there is a mixture of Greek yogurt, stevia, and almond milk.

Peanut Butter Swirl Ice Cream from Arctic Zero

The Peanut Butter Swirl from Arctic Zero chunky line is awesome! It doesn’t taste like icy water at all. I would say it is on par with Halo Top ice cream. The vanilla flavor is what Arctic Zero’s strong suit. This Peanut Butter Swirl is vanilla based with swirl of peanut butter and peanut chunks in it. 

The dark lines you see in the picture are peanut butter swirls with peanut chunks. The photo doesn’t do justice to the flavor. This flavor rocks!