Enjoy some of our favorite holiday dessert recipes! All of which are low in calories, high in protein ... and perfect for helping you crush your holiday sweet tooth.
Frosted Protein Sugar Cookies
Ingredients:
2 Scoops Titan MealFix Sugar Cookie protein powder (can be made using vanilla too)
6 Tbsp. coconut flour or 3/4 cup all-purpose, gluten-free, or oat flour
1/4 Cup calorie-free sweetener* (we used stevia!)
1/4 Tsp. salt optional
1/4 Tsp. baking soda
2 Tbsp. creamy almond butter
2 Tbsp. unsalted butter
3 Tbsp. water adjust as needed
2 Tbsp. (1 large) egg white
1 Tbsp. maple syrup or sugar free pancake syrup
1/2 Tsp. pure vanilla extract
Frosting:
1/2 Cup Swerve confectioner's erythritol
1 Tbsp. tapioca starch or cornstarch, potato starch
2 Tbsp. unsweetened almond milk* or milk of choice
1 Tbsp. unsalted butter
Directions:
1. Preheat oven to 350 degrees F.
2. Whisk together dry cookie ingredients (through baking soda) in a small mixing bowl.
3. Add wet ingredients (through vanilla extract) and mix until a dough forms.
4. Line a baking sheet with parchment paper or lightly spray with cooking spray.
5. Using a tablespoon, measure out dough and form into balls, placing roughly 2″ apart on sheet.
6. Press balls flat to roughly half an inch thick using the back of a spatula or your hand.
7. Bake for 8-10 minutes until edges are firm but center is still soft (cookies will set upon cooling).
8. While cookies cool, combine frosting ingredients in a separate mixing bowl until smooth.
9. Spread frosting over cookies and decorate with sprinkles if desired. Enjoy!
10. Cookies can be stored at room temperature for several days or frozen up to a month.
Nutrition Facts:
Recipe Makes 12 Cookies
Calories: 81 (per cookie)
Protein- 5g
Carbs- 5g
Fat- 5g
Pumpkin Protein Brownies
Ingredients:
1/2 Cup rolled oats
2 Scoops Element Chocolate Lave Cake protein powder
8 Tbsp. cocoa powder
1/4 Cup calorie-free sweetener (we used stevia!)
2 large whole eggs
1 Tsp. vanilla extract
1 Avocado
1 Cup pumpkin puree
½ Cup unsweetened apple sauce
¼ Tsp. salt
1 Tsp. baking soda
1 Tsp. ground cinnamon
Greek Yogurt *optional for topping
Instructions:
1. Turn your Rolled Oats into flour by blending or processing them together until they look like flour.
2. Combine all of your wet ingredients together into either a food processor or blender.
3. Process or blend those until smooth.
4. Combine all of your dry ingredients together into a large mixing bowl.
5. Lightly mix those together.
6. Pour your wet mix into your dry mix and mix everything together until smooth with either a whisk or hand mixer.
7. Take out a baking dish, coat it with non-stick cooking spray, and pour your mix in.
8. Bake on 375F/190C for 20-25 minutes.
9. Top with Greek Yogurt and ground cinnamon.
Nutrition Facts:
Recipe Serves 10
Calories: 114 (per brownie)
Protein- 8g
Carbs- 11g
Fat- 4g
Protein Holiday Cupcakes
Ingredients:
2 Large whole eggs or 4 large egg whites
1 Tsp. vanilla extract
1/4 Tsp. ground nutmeg
1/2 Tsp. ground cinnamon
1 Tbsp. maple syrup
4 Oz milk substitute or milk
1 1/2 Evofusion Vanilla Bean protein powder
1 Cup coconut flour or oat flour
5.3 Oz Greek Yogurt (fat free vanilla (or cottage cheese)
2 Tsp. baking powder
Green food coloring (optional)
Red food coloring (optional)
Directions:
1. Add all of your ingredients into a bowl aside from your green and red food coloring.
2. Mix everything together until thick (if it’s super thick then add a bit more milk).
3. Take out another bowl and put half of your mix into it.
4. Add some green food coloring into that half of your mix and mix it in.
5. Add some red food coloring to the other half and mix it in.
6. Take out a baking sheet, place your silicone cups onto it (or just use a cupcake pan), and coat them with some non-stick cooking spray.
7. Evenly distribute your mix into them making sure that they are all level.
8. Bake on 350F/176C for 25-30 minutes.
9. Once they cool top them with some whipped cream and sprinkles!
Nutrition Facts:
Recipe Serves 8
Calories: 126 (per cupcake)
Protein- 11g
Carbs- 11g
Fat- 4g
Red Velvet Protein Truffles
Ingredients:
2 Scoops Level-1 Red Velvet protein powder
1/2 Cup oat flour (oats blended into a flour)
1/2 Cup coconut flour
1/4 Cup granulated stevia, or erythritol (sugar free granulated sweetener)
1 Tbsp. cocoa powder
1/4 Cup plain nonfat Greek yogurt
3 Tbsp. reduced fat cream cheese, room temperature
2 Tbsp. unsweetened almond milk
1 Tsp. vanilla extract
2 Tsp. red food coloring (optional)
2/3 cup white chocolate chips
Directions:
1. In a food processor, add protein powder, whole wheat flour, coconut flour, stevia, and cocoa powder. Pulse a few times until dry ingredients are mixed together.
2. In a bowl, mix cream cheese, Greek yogurt, unsweetened almond milk and vanilla extract. Once mixed, add red food coloring and mix again until food coloring is incorporated.
3. Pour wet ingredients in to food processor. Blend until a thick dough forms. If it is too wet, add some more flour. If it is too dry, add more milk 1 tbsp. at a time. It will be a very thick dough consistency.
4. Roll dough into 10 balls about 1 inch in diameter.
5. On the stove, bring a pot of water to a boil. Put a glass bowl over the top to make a double boiler. Add white chocolate chips to double boiler. As the white chocolate begins to melt, stir it occasionally so it does not burn.
6. Once white chocolate has melted, roll each truffle in chocolate until it is completely coated. Take out of chocolate and set on wax paper. Repeat for the rest of the truffles. Let sit in the fridge for about 20-30 minutes to let chocolate coating harden.
Nutrition Facts:
Recipe Makes 10 Truffles
Calories: 140 (per truffle)
Protein- 8g
Carbs- 16g
Fat- 5g
Pumpkin Chocolate Chip Protein Muffins
Ingredients:
1 Cup old fashioned rolled oats
1 Cup pumpkin puree
1 Cup Greek yogurt
2 Large eggs
1/2 Packed cup of Level-1 Pumpkin Spice Latte Protein Powder
1 Tbsp. pumpkin pie spice
1 Tsp. cinnamon
1 Tsp. baking powder
1/2 Tsp. baking soda
Pinch of sea salt
1/2 Cup dark chocolate chips
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Add the oats to a blender or food processor and process until a flour forms (about 20 seconds).
3. Add the pumpkin, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt and blend again until well combined. 4. Try not to over-process it if you can. Stir in the chocolate chips.
5. Distribute into a regular 12-muffin liner/pan that is greased.
6. Bake for 25-30 minutes or until a toothpick comes out clean. 25 minutes will be a little moister while 30 minutes won't be as moist. Enjoy!
Nutrition Facts:
Recipe Makes 12 Muffins
Calories: 122
Protein- 7g
Carbs- 15g
Fat- 6g
And don't forget, if you need extra help with your meal plan, healthy recipes ideas, or help getting through the holiday season while staying on track with your fitness goals ... just drop into your nearest Supplement Superstores location.
Our Sports Nutrition Specialists & Personal Trainers are always here to help!
These recipes were put together by Sage Schuman. She's a N.A.S.M. Certified Personal Trainer & Sports Nutrition Specialist.
