However, if you’re trying to lose weight and/or gain muscle, protein is king. That’s because protein is very filling. Protein is one of the building blocks of life. It’s an essential macronutrient that’s important for muscle building, tissue repair, and even feeling satiated. Protein helps repair and build the muscles after a hard workout. It makes sense to consume both high-protein meals and desserts. Wouldn’t it be lovely to satisfy your sweet tooth yet get loads of protein at the same time?
Now that’s how I like to roll.
Here are a few recipes that will satisfy the sweet tooth and the protein needs!
High Protein Peanut Butter Cups
Courtesy of https://healthyfitnessmeals.com/protein-peanut-butter-cups/
- ▢1/3 Cup Smooth peanut butter
- ▢1 Scoop Whey Protein vanilla flavor
- ▢1 ½ Cups Dark chocolate chips
- ▢1 Tbsp Coconut oil
- Place 6 paper liners in the wells of a muffin tin and set aside.
- In a small bowl, mix together the protein powder and peanut butter until smooth.
- Place the chocolate chips and coconut oil in a bowl; microwave in 30-second increments until fully melted.
- Place approximately 1 tablespoon of melted chocolate in the bottom of each liner. Place the muffin tin in the freezer for 10 minutes or until chocolate is set.
- Place 2 teaspoons of the peanut butter mixture on top of the chocolate layer.
- Add an additional tablespoon of chocolate on top of the peanut butter mixture. Chill until firm.
- Store in the refrigerator until ready to serve.
High Protein Cheesecake
Courtesy of https://masonfit.com/protein-cheesecake/
- 1 C (112g) Almond Flour
- 1/4 C (48g) Granulated Sugar Substitute*, I used Lakanto Golden Brown
- 1/4 C (56g) Butter
- 8 oz Fat Free Cream Cheese , softened or room temp
- 1/2 C (112g) Sugar Free White Chocolate Chips
- 1 C (227g) Fat Free Greek Yogurt, vanilla
- 2 scoops (62g) Protein Powder, vanilla
- 6 oz Raspberries
- 2 Tbsp (28g) Sugar Free White Chocolate Chips, melted
- Preheat an oven to 400F and spray the bottom of a 7" springform pan with nonstick cooking spray.
- Mix the crust ingredients together in a bowl until you can form a ball of dough. Add the dough to the pan.
- Use a rubber spatula or your fingers to press the crust dough to the edges of the pan. Do your best to not leave any gaps between the edge of the pan and the crust.
- Bake the crust for 11-13 minutes or until the top begins to turn golden brown.
- While the crust bakes, add the cream cheese and white chocolate chips to a large bowl and microwave for 30-60 seconds or until you can fully mix the two together.
- Add the Greek yogurt and protein powder, stirring well.
- Once the crust has baked, spray the edges of the springform pan with a bit more cooking spray and add the cheesecake mixture. Use a spatula to smooth the surface or gently shake the pan to create an even surface.
- Reduce the oven temperature to 350F and bake for an additional 23-25 minutes or until the center is mostly set, unlike a traditional cheesecake.
Cooling and Adding Toppings
- Let the cheesecake cool to room temp before running a knife around the edges (to prevent breaking apart as it cools further) and refrigerate for at least 3-4 hours.
- Top the protein cheesecake with fresh raspberries and melt an additional 2 tablespoons of white chocolate chips to drizzle over the top of the cheesecake, if desired.
Strawberry Protein Fluff
Courtesy of https://healthbeet.org/best-strawberry-protein-fluff-recipe/#wprm-recipe-container-4247
- food processor
- 200 g strawberries
- 1/2 cup almond milk
- 36 g Strawberry protein powder or vanilla
- 1 teaspoon xantham gum
- Blend the strawberries and almond milk in a blender or food processor till slushy
- Add the protein powder and xantham gum and blend again until thick and creamy.
- Serve with fresh fruit on top and smile!
Here’s to your best health,