Mini Sweet Potato & Blueberry Jam Protein Cakes

I'm a sauce kind of girl. If there's sauce, I want more. If there's no sauce, I will make one. I had full intentions of making a sweet potato protein cake. That's it. But the blueberries were calling my name. And I wanted a sauce. Sauce I made. I have never had this combo before of sweet potatoes and blueberries. I can confidently say I will have it again. Enjoy!

Protein Cake

2/3 cup oat flour
2 Tbsp. granulated stevia
¼ tsp. baking powder
2 oz. cooked sweet potato
2 egg whites
¼ cup unsweetened almond milk

Blueberry Jam

½ cup blueberries
¼ tsp. lemon juice


1. Preheat oven to 350 degrees F. Spray two small ramekins with cooking spray and set aside.

2. To make the jam, place all jam ingredients in a small saucepan on the stovetop over low to medium heat. Bring to a slow simmer, stir together, and let cook for about 5-8 minutes, or until mixture slightly thickens. Refrigerate the jam while you make the cake.

3. To make the cake, first add the sweet potato, egg whites, and almond milk into a mixing bowl. Whisk until smooth. Add the remainder of the cake ingredients in with the wet mixture. Mix until smooth and well combined.

4.  Evenly distribute cake batter between the two ramekins. Bake in the oven for 18-22 minutes, or until the top is set. Let the mini cakes cool about 30 minutes then top them with the blueberry jam.

Makes 2 servings
1 serving is 1 mini cake with jam

Macros for 1 serving

296 calories, 25g protein, 38.7g carbs, 4.6g fat, 6.3g fiber, 6g sugar

Mint Chocolate Protein "Rice Krispie Treats"


3 Tbsp. sugar-free maple syrup
1/2 cup gluten-free chocolate chips
1/4 tsp. mint extract


1.  Add protein powder, cereal, coconutter and maple syrup to a mixing bowl. Combine until everything is mixed well. 

2. Spoon mixture into a small square dish (I used a mini baking dish. You can use a mini loaf pan also). Melt chocolate chips in a separate bowl, stir in extract, and evenly pour on top of rice krispies. Place in the fridge for approximately 1 hour. Remove from fridge and enjoy!

Nicolette's Tip

* You may substitute mint extract with peppermint extract.
* To make it "healthier", omit the chocolate chip topping.

Double Berry Protein Breakfast Bars

These did not turn out quite like I was expecting them to. That does not mean they are not as good as I expected them to be, because they are! These bars are so soft and not too sweet, making them a great breakfast bar. Enjoy them with a cup or coffee or tea to get your morning started off right :)


4 egg whites
½ cup unsweetened applesauce
½ cup unsweetened almond milk

Berry Topping
½ cup strawberries, chopped
½ cup blueberries
3 stevia packets
2 tsp. lemon juice


1.  Preheat oven to 350 F. Line an 8 x 8 baking pan with foil and spray with cooking spray.

2.  Combine almond meal flour, coconut flour, and protein powder in a large mixing bowl. Combine egg whites, syrup, applesauce, and milk in a separate bowl and whisk until well combined. Pour the wet ingredients into the bowl of dry ingredients and mix together until smooth.  Spoon blondie batter into baking pan and smooth down.

* Note: I used a hand held mixer since this batter is a bit thick.

3.  Combine all topping ingredients in a bowl and stir together. Evenly spoon on top of blondie batter.

4.  Place baking pan in the oven and bake for 42-48 minutes. Remove from the oven and let cool for at least 30 minutes. Slice into 16 squares.

Makes 16 servings
1 serving is 1 square

Macros for 1 square:
168 calories, 9.4g protein, 9.9g carbs, 5g fiber, 11.5g fat, 2.4g sugar

Nicolette's Tips

* You may substitute sugar-free maple syrup with regular maple syrup or honey. Note that it will be a bit sweeter.
* You may substitute almond milk with 2% regular milk, soy milk, or coconut milk.
* You may substitute the strawberries and blueberries with any type of berry.

Quest Peanut Butter Cup Stuffed Protein Cookies


2 Tbsp. all natural peanut butter, melted


1. Pre-heat oven to 350 degrees F. Line a baking sheet with foil and spray with cooking spray.

2.  Add all ingredients, except Quest PB cups, to a mixing bowl and stir until well combined. Dough will be thick.

3. Cut each Quest PB cup into 4 even sections, making 8 sections total. Evenly divide the cookie batter into 8 balls. Flatten 1 cookie dough ball and place 1 Quest PB section in the middle of the cookie dough. Gently wrap the cookie dough around the Quest PB section. Repeat this process until 8 stuffed cookies are made.

4.  Bake in a pre heated oven for 6-8 minutes. Let cool and drizzle with melted chocolate chips (optional).

Makes 8 servings
1 serving is 1 stuffed cookie

Macros for 1 serving (without chocolate drizzle)
125 cals, 7.9g protein, 7.1 carbs, 8.4g fat, 3.7g fiber, 1g sugar

Nicolette's Tips

* If the cookie dough seems dry, add more maple syrup until desired consistency is reached. 
* You may substitute all natural peanut butter with any other all natural nut butter.
* If you want more of a peanut butter flavored cookie, you may substitute coconut flour with peanut powder.
* If you want to add an additional chocolate drizzle, melt chocolate chips and drizzle on each cookie.