Peach Crisp Protein Blondies


½ cup coconut flour
1/3 cup granulated stevia
3 egg whites
¼ cup no fat plain greek yogurt
2 Tbsp. coconut butter
½ cup no sugar added canned peaches (in juice, not syrup)

Peach Topping
¼ cup no sugar added canned peaches (in juice, not syrup), chopped
¼ cup oats
1 Tbsp. juice from the canned peaches

Nicolette's Notes
* You may substitute greek yogurt with sour cream or regular full fat yogurt.


1. Preheat oven to 350 F. Line an small baking dish with foil and spray with cooking spray.

*Note: I used a 4 x 6 inch baking dish.

2.  Place egg whites, greek yogurt, and coconut butter in a blender. Blend until completely smooth then add in the ½ cup peaches. Turn blender on about 5 seconds to chop the peaches. You still want some peach chunks so don’t mix too much.

3.  Pour the wet mixture into a mixing bowl then add the remainder of the blondie ingredients. Mix together until batter is thick and smooth. Spoon batter into baking dish.

4. Combine all peach topping ingredients together and evenly spoon on top of blondie batter.  Place baking pan in the oven and bake for 42-45 minutes. Remove from the oven and let cool for at least 30 minutes. Slice into 8 squares.

Makes 8 servings
1 serving is 1 square

Macros for 1 square:
136 calories, 8.6g protein, 10.3g carbs, 4.6g fiber, 7.3g fat, 2.6g sugar

Quest Strawberry Cheesecake Protein Squares



4 oz. reduced fat plain cream cheese, at room temperature
2 Tbsp. coconut butter, melted
2 Tbsp. granulated stevia


1. Preheat oven to 350 degrees F. Line a small baking dish with parchment paper. Microwave the 2 quest bars for 12 seconds then mold to the bottom of the baking dish.

2. Place baking dish in the oven and bake the quest bar crust for 8 minutes. Remove and place in the fridge while you make the cheesecake filling.

3.  Using a handheld mixer, blend together the remainder of ingredients until smooth and well combined. Pour mixture on top of quest bar crust. Place the dish in the freezer for 1 hour. Remove from freezer, let sit for 5 minutes, then cut into 8 even slices. Serve immediately.

Makes 8 servings
1 serving is 1 slice

Macros for 1 serving
120 calories, 9.6g protein, 10.2g carbs, 6.7g fat, 1.6g sugar, 5.4g fiber

Nicolette’s Tips
* For a stronger strawberry flavor, you may substitute plain cream cheese with strawberry cream cheese.

Monster Chocolate Chunk Quest Bar Almond Cookies

My Gosh! These are amazing! I am not sure I will ever bake a cookie on a sheet pan. The ramekins were PERFECT because the cookies baked evenly and turned out crunchy on the outside and gooey on the inside. Making these again, for sure! Enjoy!


1 Double Chocolate Chunk Quest Bar, cut into small chunks
2 egg whites
¼ cup all natural almond butter 
1/3 cup oat flour
¼ cup almond meal flour
2 Tbsp. granulated stevia
¼ tsp. baking powder
1/4 cup Chocolate Chips, optional


1. Pre-heat oven to 350 degrees F. Spray 4 small ramekins with cooking spray and set aside.

2. Place egg whites and almond butter in a mixing bowl and whisk together until smooth. Add in the remainder of the ingredients and stir until well combined. Place cookie dough in the fridge for 30 minutes to 1 hour before baking.

3. Take about ¼ cup (or ¼ of the total amount) of the cookie batter and spoon into one of the ramekins. Repeat this process until all 4 ramekins are filled. Bake in a pre-heated oven for 14-16 minutes. Remove and let cool slightly.

Makes 4 servings
1 serving is 1 cookie

MACROS for 1 cookie without chocolate chips:

236 calories, 17g protein, 17.9g carbs, 1.8g sugar, 14.1g fat, 7.9g fiber

Nicolette's Tips
* You may substitute almond butter with any all natural nut butter.

Maple Toffee Protein Pancakes with Blueberry Toffee Jam



30g (about ¼ cup) oat flour
2 egg whites
1 Tbsp. almond butter
1 Tbsp. maple syrup
¼ cup unsweetened almond milk

Maple Toffee Cream Sauce

¼ cup 2% fat plain greek yogurt
1 Tbsp. maple syrup

Blueberry Toffee Jam

¼ cup blueberries


1.  Combine all pancake ingredients in a mixing bowl. Whisk batter together until it is completely smooth and well combined.

2. Heat a skillet on the stovetop over low/medium heat. Evenly pour pancake batter onto skillet, making 5 pancakes total, and cook about 2-3 minutes per side. Place pancakes on a plate to cool while you made the sauce.

3. For the maple toffee cream sauce, combine all ingredients until smooth. Evenly disperse sauce in between pancake layer.

4. For the jam, place blueberries and stevia in a small bowl and microwave 15 seconds. Mash with a fork and pour on top of pancakes.

Makes 1 serving
1 serving is 5 pancakes with sauce and jam