Fighting off your sweet tooth can be tough when you're following a diet ... which is exactly why I threw together these recipes for you!
These low-calorie, protein-packed & absolutely delicious dessert options will quickly become some of your favorites when you're needing to crush those sweet cravings ... ENJOY!
Oreo Cookie-Stuffed Protein Brownies
Protein Cookie Base:
1/4 C (56g) Light Butter
1/4 C (48g) Swerve Granular
1 scoop Titan Vanilla Wafer Protein Powder
1/4 C (30g) All Purpose Flour
1/4 tsp Baking Powder
1/2 tsp Vanilla Bean Paste (or vanilla extract)
Protein Brownie Layer:
2 scoops Titan Vanilla Wafer Protein Powder
1/2 C (60g) All Purpose Flour
3 Tbsp (15g) Unsweetened Dark Cocoa Powder
3/4 C (180mL) Unsweetened Cashew Milk (or your choice of milk)
3 Tbsp (42g) Vanilla Fat Free Greek Yogurt
3 Tbsp (42g) Dark Chocolate Chips
3 Tbsp (42g) Light Butter
Preheat an oven to 350F and line an 8x8 baking dish with parchment paper sling. Spray the edges with nonstick spray and set aside.
For the Protein Cookie Base
1. Using a food processor, stand mixer, or whisk, cream the 1/4 C of butter and 1/4 C of Swerve together until light and fluffy.
2. Add the 1 scoop of protein powder, 1/4 C of flour, baking powder, and vanilla bean paste and mix until a the mixture is crumbly and can be shaped into a dough. (I used 5-6 pulses in a food processor.)
3. Spread the cookie dough across the bottom of the baking dish in a thin layer and top with the Oreos.
For the Protein Brownie Layers
1. Mix the 2 scoops of protein powder, 1/2 C of flour, and cocoa powder together in a large bowl.
2. Add the milk and Greek yogurt, stirring to fully incorporate.
3. In a small bowl, microwave the chocolate chips for 45-60 seconds until melted. Add the butter and stir until smooth before adding to the batter. Stir well.
4. Pour the brownie batter on top of the cookie base and Oreos, spreading it to the edges.
5. Bake for 20-25 minutes or until there's little wiggle when shaken. (You want the brownies slightly gooey in the center as they'll firm up a bit once out of the oven.)
6. Let the brownies cool for a few minutes before transferring them to a cooling rack using the parchment paper sling. The brownies will be easier to cut when cooled for at least 30 minutes.
Recipe Makes 9 Large Brownies
Calories - 200 (per brownie)
Protein - 10g
Carbs - 20g
Fat - 9g
Blueberry Cake Protein Donuts
Blueberry Cake Donuts:
3/4 C (84g) Almond Flour
2 scoops Blueberry Muffin Level-1 Protein Powder
2 Tbsp Granulated Sugar Substitute (we used Swerve granular)
1 tsp Baking Powder
1/4 tsp Kosher Salt, or 1/8 tsp table salt
1 C (227g) Vanilla Fat Free Greek Yogurt
2 large Eggs
3/4 C (120g) Fresh Blueberries, if frozen, microwave for 45-60 seconds first
1/4-1/2 C (36-72g) Swerve Confectioners, or a powdered sugar substitute
1-2 Tbsp Water
1. Preheat and oven to 350F and place a silicone donut mold on a baking sheet or spray a 6-donut tin with nonstick cooking spray.
2. Mix the dry ingredients together in a large bowl.
3. Add the yogurt and eggs to a large bowl and stir until evenly mixed. (For best result, whisk the eggs together in a separate bowl before adding so you don't over-mix the batter.)
4. Gently fold in the blueberries.
5. Transfer the batter to the donut mold, filling each nearly all the way full.
6. Bake for 20-24 minutes or until the donuts are cooked through.
7. Remove the mold from the oven and allow the donuts to briefly cool before removing and transferring to a wire rack to cool.
8. For the glaze, mix the confectioners sugar and water in a shallow bowl and dip the cooled donuts face down. If you'd like less glaze or a drizzle, use the lower end of the measurements and spoon it on top by hand.
Recipe Makes 6 Donuts
Calories - 180 (per donut)
Protein - 17g
Carbs - 8g
Fats - 10g
No Bake 3-Step Butterfinger Cheesecake
1 cup (225g) fat-free vanilla Greek yogurt
3oz (85g) low-fat cream cheese
1 scoop Element Peanut Butter Delight Protein Powder
2 tbsp (15g) powdered peanut butter
2 tbsp powdered zero calorie sweetener
1 tbsp (10g) sugar-free cheesecake pudding mix
1/2 cup crushed mini Butterfingers
1. Add all ingredients to a mixing bowl, and mix until it becomes very thick.
2. Once thickened, add to a serving bowl of your choice then top with your desired amount of crushed Butterfingers ... and freeze for 10-15 minutes.
Recipe Serves 2
Protein - 30g
Carbs - 21g
Fat - 11g
Cinnamon Toast Crunch Protein Milkshake
2 cups ice
1 cup (240ml) almond milk
1 scoop CTC Phormula-1
1/4 cup (10g) Cinnamon Toast Crunch
1 tbsp Splenda
1 tbsp (15g) Greek yogurt
1/2 tsp cinnamon
1/2 tsp xanthan gum
1. Add all ingredients to blender & blend until smooth
2. Top with light whip cream and crushed Cinnamon Toast Crunch pieces
Recipe Serves 1
Protein - 24g
Carbs - 19g
Fat - 6g
And remember, if you need help making your meal plan a little more fun, or have any questions about your health & fitness in general ... just drop into your local S2 location and we'll be sure to get you taken care of!
This article was written by Casey Borgmann. She is a N.A.S.M. Certified Personal Trainer and Sports Nutrition Specialist.