You might think you need to avoid all treats & desserts if you want to see the best fitness results... but that's far from the truth.
These 4 protein-packed dessert recipes will satisfy your sweet tooth ... while keeping you on track with your goals!
Chocolate Donuts
Ingredients:
For Donut:
1/4 cup Chocolate Protein powder, we used Titan Devil’s Food Cake
3/4 cup granulated sweetener of choice
6 tbsp neutral flavored oil of choice
1 cup + 2 tbsps milk of choice
For Glaze:
3 cups powdered sugar substitute
1/3 cup Cocoa Powder
1/4 cup Milk of choice
Instructions:
1. Preheat the oven to 350F. Grease a 12-count donut pan with cooking spray and set aside.
2. In a large mixing bowl, add your dry ingredients and mix well. Then, add your wet ingredients, and mix until a thick batter remains. If it is too thick, add extra milk.
3. Transfer your batter into a ziplock bag. Cut one corner of it and distribute the batter evenly amongst the donut holes. Bake for 13-15 minutes, or until a skewer comes out clean.
4. Let the donuts cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cooled, glaze them.
5. To make the glaze, combine the powdered sugar substitute with cocoa powder. Slowly add the milk until thick and glossy. Dip each donut in the glaze then place them on a wire rack for the glaze to firm up.
Serves 12: Macros per - 98 Calories / 12g Protein / 9g Carbs / 4g Fat
Protein-Packed Muffins
Ingredients:
2 scoops Vanilla Protein Powder, we used Element Vanilla
1 tbsp Baking Powder
1/2 cup Almond Flour
1/2 cup Peanut Butter
1 cup Unsweetened Applesauce
1/2 cup Chocolate Chips
Instructions:
1. Preheat the oven to 350F. Line a muffin tin with 8 muffin liners and set aside.
2. In a large mixing bowl, add your protein powder, almond flour, and baking powder, and mix well. Add your peanut butter and unsweetened applesauce and mix until fully combined. Fold through your chocolate chips.
3. Divide the batter amongst the muffin liners and bake for 10-12 minutes, or until a skewer comes out mostly clean. If you notice the tops browning too quickly, cover it with tinfoil around the 8 minute mark.
4.Remove the muffins from the oven and allow them to cool for 5 minutes, before transferring to a wire rack to cool completely.
Serves 8: Macros per - 176 Calories / 21g Protein / 7g Carbs / 10g Fat
Protein Pop-Tarts
Ingredients:
1.5 cups wholewheat flour
1/2 cup Vanilla Protein Powder, we used Element Vanilla
1 tbsp sugar
2 tsp baking soda
1/4 cup applesauce
1/4 cup oil
1 tsp vanilla extract
1/2 cup strawberry jam
For Glaze:
1 cup confectioners sugar
1 cup vanilla protein powder
2 tbsp milk
1/2 tsp vanilla
Instructions:
1. Preheat the oven to 170C/325F. Line a baking tray with parchment paper. Set aside.
2. In a medium mixing bowl, add flour, protein powder, sugar, and baking powder and whisk together. Set aside. In a small mixing bowl, mix together the applesauce, oil, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and mix to form a dough. If the dough is a little dry, add 1-2 teaspoons of ice-cold water. Shape into a ball, cover in plastic wrap, and allow to rest in the fridge for 15 minutes.
4. After resting, cut the dough in half. Place one half of the dough onto a sheet of baking paper, cover with another sheet of baking paper, and roll the dough out to ⅛-inch thick.
5. With a pizza cutter, cut the pastry into 8 equal rectangles. Repeat with the remaining pastry. Arrange the cut pastry rectangles onto a prepared tray lined with parchment paper. Place a heaping serving of jam into the center of each pastry rectangle and slightly spread out, leaving space around the edges.
6. Top each pop tart with a pastry piece and press down to seal the edges. Using a fork, press around the edges to ensure all edges are sealed.
7. Bake the pop tarts in the oven for 10-15 minutes or until lightly golden brown. Remove from the oven and allow the pop tarts to cool on a cooling rack.
8. In a mixing bowl, whisk together the confectioner's sugar, milk, and vanilla. If needed, add more milk. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles and allow the glaze to set at room temperature.
Serves 8: Macros per - 197 Calories / 21g Protein / 29g Carbs / 8g Fat
Birthday Cake Mug Cake
Ingredients:
1 scoop Vanilla Protein Powder, we used Level-1 Vanilla
1 tbsp coconut flour
1/2 tsp baking powder
1 egg
1 tsp maple syrup
1/2 tsp vanilla extract
Sprinkles
Instructions:
1. In a mixing bowl, combine egg, maple syrup, vanilla extract, and almond milk.
2. To the same bowl, add dry ingredients and mix until combined.
3. Portion into a microwave safe mug (about half way) and heat in microwave for 90 seconds.
4. Let rest in microwave about 30 sec-1 min.
5. Top with sprinkles and enjoy!
Serves 1: Macros per - 248 Calories / 32g Protein / 13g Carbs / 8g Fat