These protein recipes are delicious and sure to satisfy your cravings … and your sweet tooth! Protein powder isn’t just for making shakes. If you’ve been feeling a bit tired of making shakes but still want quick protein options, I’ve got a few recipes that will change the way you look at protein powder. Chocolate or vanilla protein powder will go well with any of these recipes. Give them a try!
Chocolate Chip Protein Cookie
- 1 cup peanut butter * See notes
- 2/3 cup brown sugar substitute ** See notes
- 1 large egg *** See notes for eggless option
- 1/2 cup vanilla protein powder
- 1/4 cup chocolate chips optional
- Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
- In a small mixing bowl, combine all your ingredients and mix until combined.
- Using your hands, form 12 balls of cookie dough and place them on the lined sheet. Press down on each cookie to form a cookie shape. Bake the cookies for 12-14 minutes, or until the edges begin to brown.
- Remove from the oven and let cool on the baking sheet completely.
* Any smooth nut or seed butter will work.** Or any granulated sweetener*** For an eggless option, use 3 tablespoons of ground chia seed.
TO STORE: Leftover cookies can be stored at room temperature, in an airtight container, for up to 14 days. If you’d like them to keep longer, store them in the refrigerator.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Serving Size: 1 Cookie
Protein Mug Cake
- 3 tablespoons Oat Flour – note 1
- 2 tablespoons Protein Powder – note 2
- 1-2 tablespoons Crystal Sweetener of Choice – note 3
- 2 teaspoons Unsweetened Cocoa Powder – note 4
- ¼ cup Unsweetened Almond Milk – note 5
- ½ teaspoon Baking Powder
- 1 ½ tablespoons Dark Chocolate Chips – optional
- In a microwave-safe coffee mug (minimum size 1 cup/250ml), whisk together the dry ingredients: oat flour, protein powder, sweetener, cocoa powder, and baking powder.
- Whisk in almond milk until a batter forms and stir the vegan dark chocolate chips if desired, or keep the batter plain.
- Sprinkle a few extra chocolate chips on top if desired.
- Microwave on high power (800W) for about 90 seconds or stop the microwave 10 seconds after you see the cake rising to its maximum height. Remove from the microwave carefully, it is hot, and check the texture. It should be moist and soft and the top should deflate. If it is not cooked to your liking after that time, return to the microwave and cook again by 10-second bursts until done – no more than 90 seconds in total. Note that the longer you microwave the mug cake, the denser it will be.
- Serve the Protein Mug Cake immediately.
- Preheat oven to 350°F (180°C).
- Grease an oven-proof ramekin with oil, add the cake batter and bake for 12-18 minutes until cooked through.
- Serve immediately with toppings of your choice.
Note 1: You can replace oat flour with the same amount of or all-purpose flour. For a keto protein mug cake, use 1 tablespoon of coconut flour to replace oat flour, the batter will be very thick, and the mug cake will be denser.
Note 2: This recipe has been tested with pea protein powder and almond protein powder. Results will vary with other types of protein powder.
Note 3: All crystal sweeteners work, including sugar, coconut sugar, date sugar, or sugar-free allulose/erythritol for a keto option.
Note 4: If you use sweetened cocoa powder, the batter won’t set as fast in the microwave (microwave for an additional 10-20 seconds), and you won’t need the added sweetener in the recipe.
Note 5: Any non-dairy milk can be used in the recipe, including packaged coconut milk, soy milk, oat milk.
Baking: You can bake this mug cake at 350°F (180°C)for about 12-18 minutes in an oven-proof ramekin until set in the center.
Serving Size: 1 Mug Cake
Cookie Dough Protein Bites
- 1 cup nut or seed butter of choice, e.g. peanut, almond, sunflower
- 1/2 cup vanilla protein powder, plus an additional 1-2 Tbsp if your nut or seed butter is particularly oily
- pinch salt, optional, to taste
- Granulated sweetener of choice, optional, to taste
- 1/3 cup mini chocolate chips, optional, plus more for garnish
- In a large microwave-safe mixing bowl, heat your nut or seed butter for 30-60 seconds until softened and easier to stir. If you really want an arm workout, you can skip this step.
- Stir in the protein powder (and, if using, salt and/or sweetener) until combined.
- The dough should be soft and pliable, but hold its shape when you squeeze it together. If it is too soft, stir in another 1-2 Tablespoons protein powder until it resembles hearty (not soft or oily) cookie dough.
- The stirring should have cooled the mixture, but give it a few more minutes if necessary. Then fold in the chocolate chips.
- Scoop 1 Tablespoon portions and roll into balls. Press a few more chocolate chips into the top of each ball for garnish, if desired.
- These will be soft, like cookie dough. They will settle a little bit in the storage container, so will not hold a firm ball shape.
- Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
- Yield: 16 cookies dough bites
Peanut Butter Protein Bars
- 1/2 cup coconut flour
- 3/4 cup protein powder * See notes
- 2 cups peanut butter Can sub for any nut or seed butter
- 1/2 cup maple syrup ** See notes
- 2 cups chocolate chips of choice Optional
- Line a deep pan with parchment paper and set aside. For thicker bars, use an 8 x 8-inch pan. For thinner bars, use any size bigger.
- In a large mixing bowl, add your dry ingredients and mix well.
- In a small mixing bowl, melt your peanut butter with sticky sweetener until combined. Add to dry ingredients and mix until fully combined.
- Transfer peanut butter protein bar batter into the lined baking dish and press firmly in place. Refrigerate or freeze until firm. Once firm, cut into bars and cover in optional chocolate and enjoy!
* I prefer using casein, brown rice, or paleo protein powder. I never recommend whey as the texture is incredibly sticky and doesn’t form well. ** To keep it keto and sugar-free, use a monk fruit maple syrup. For all other options, maple syrup, agave nectar, brown rice syrup or honey work well. Please note- If the batter is too thick/crumbly, add water/milk until a firm batter remains. Peanut Butter Protein Bars should be kept refrigerated and are freezer friendly. If coated in chocolate, they are stable at room temperature.
- 1 scoop vanilla protein powder
- 1/2 cup oat flour
- 1 large very ripe banana
- 1/8 tsp. cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs
- In two clean bowls, separate the eggs carefully so none of the yolk gets into the egg whites.
- Beat the egg whites on high for 2 minutes until they form soft peaks. (It is important that your bowl or beaters don’t have any oil, fat or yolks on them, or the egg whites won’t form peaks. Soft peaks are defined as barely holding their shape. The peaks flop over immediately when the beaters are lifted.)
- Add the egg yolks along with the remaining ingredients to a medium bowl and beat until smooth.
- Gently fold 1/3 of the egg white mixture into the banana mixture until roughly combined. Fold half of the remaining eggs whites into the mixture and finally the last portion until everything is well combined.
- Heat a skillet over low heat. Scoop 1/4 c. of the mixture onto the skillet and cook for 60-90 seconds on each side.
- Serve immediately.
Serving Size: 4 Pancakes