21 Gluten Free Protein Desserts That Taste Incredible

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Low Carb Microwave Peanut Butter Cake

Low Carb Microwave Peanut Butter Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘9’, ‘9 slices’]

This low carb peanut butter cake is a great quick dessert on the go. You can make it in the microwave, so it’s probably the quickest low carb cake you’ll ever make and get to enjoy.

Ingredients

• 5 oz peanut butter ((100g))
• 5 oz salted butter ((100g))
• 2 cups almond flour
• 4 eggs
• 1/4 cup erythritol
• 1/4 cup stevia
• 2 tsp baking powder
• 1/2 cup water
• whipped cream

Instructions

1. Melt butter and peanut butter in the microwave.
2. Mix almond flour, erythritol, stevia and baking powder in a separate bowl.
3. Mix dry ingredients with melted butter. Add eggs and stir until smooth.
4. Afterward, add water so you get a nice smooth batter.
5. Spray some oil over the form and pour in the batter. Microwave for 6-7 minutes at 800 watts. Get a toothpick and start checking whether it’s cooked after around 5 minutes. All microwaves are different and it might take a longer/shorter amount of time to bake based on wattage.
6. To serve: cut the cake into 9 squares. Feel free to bit of whipped cream.

2. Cottage Cheese Protein Banana Bread with Blueberries

Cottage Cheese Protein Banana Bread with Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT70M · Yield: [’10’, ’10 slices’]

Moist banana bread loaded with juicy blueberries and protein-rich cottage cheese. This gluten-free, refined sugar-free loaf is perfect for healthy baking and using up ripe bananas.

Ingredients

• 2 ripe bananas (mashed)
• 3 medium eggs
• 1/2 cup cottage cheese (blended)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1 tsp cardamom
• 1 cup + a few blueberries

Instructions

1. Preheat the oven to 350F. Line a loaf pan with parchment paper and grease it.
2. In a large bowl, mix together mashed bananas, eggs, cottage cheese, maple syrup, and vanilla extract.
3. In a smaller bowl, combine almond flour, baking soda, and cardamom.
4. Add the almond flour mixture to the wet ingredients, and mix until fully combined.
5. Finally, fold in 1 cup of blueberries.
6. Pour the batter into the loaf pan and top up the bread with a few blueberries, spread them evenly to prevent the top from sinking in from the blueberries.
7. Bake in the oven for 50 minutes. Cover with aluminum foil after 30 minutes to prevent the top from burning.
8. Remove from the oven, allow the bread to cool down and serve.

3. Cottage Cheese Protein Cake

Cottage Cheese Protein Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

This healthy cottage cheese protein cake is naturally sweet, moist, flavorful and filling. It’s gluten-free and high-protein.

Ingredients

• 2 small ripe bananas (mashed)
• 4 eggs
• 1/2 cup cottage cheese
• 2 tbsp maple syrup (optional)
• 2 tsp vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 cup blueberries
• 2 tbsp chocolate chips

Instructions

1. Preheat the oven to 350F, line a loaf pan with parchment paper and spray with oil.
2. In a large bowl, mash bananas, crack in the eggs, add in the cottage cheese, maple syrup (if using) and vanilla extract. Whisk all of the ingredients together.
3. Add in almond flour, baking soda, cinnamon and combine all of the ingredients well to form thick batter. Fold in the blueberries.
4. Pour the batter into the loaf pan, level it out, sprinkle with chocolate chips and press them in. Bake in the oven uncovered for 30 minutes. Then, cover with foil, bring back to the oven, and bake for another 20 minutes.
5. Remove from the oven and check with a toothpick that it’s cooked. Let it cool down before serving.

4. Oatmeal Protein Cookies with Blueberries

Oatmeal Protein Cookies with Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘9’, ‘9 cookies’]

Chewy, soft, and sweet, these oatmeal protein cookies with blueberries. They’re vegan, gluten-free, dairy-free, and high in protein.

Ingredients

• 2 medium ripe bananas
• 4 tbsp vanilla protein powder
• 1 cup rolled oats
• 2 tbsp almond butter unsalted
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1/4 cup blueberries

Instructions

1. Preheat the oven to 350F. Afterward, line your baking sheet with parchment paper, and spray with cooking spray (or just oil it using a brush).
2. In a bowl, mash bananas.
3. Add in vanilla protein powder, rolled oats, almond butter, cinnamon, and nutmeg. Give it a good mix until all the ingredients combine well.
4. Add in blueberries and give the batter a few stirs.
5. Spread the batter on the baking sheet. Shape them now because they won’t change much in form.
6. Bake for 12-15 minutes until cookies are golden brown. Let them cool down before serving.

5. Moist Protein Carrot Cake

Moist Protein Carrot Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT45M · Yield: [’12’, ’12 slices’]

This carrot cake is moist, sweet, spiced, and warm. Made from protein powder, high in protein, low calorie, and completely gluten-free!

Ingredients

• 1 cup oat flour
• 1 1/2 cups rolled oats
• 1/2 cup hydrolyzed collagen (or protein powder)
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Pinch of cardamon
• Pinch of sea salt
• 1 large egg
• 1 large banana (ripe and mashed)
• 1/2 cup maple syrup
• 1/4 cup of oat milk
• 3 tbsp coconut oil (melted)
• 2 medium carrots (grated)
• 1/2 cup pecans (chopped)
• 1 cup cottage cheese (low-fat, blended)
• 2 tbsp maple syrup
• Carrot (grated)

Instructions

1. Preheat the oven to 350F. Prepare a baking dish (I used 7’’x10’’) by covering it with parchment paper and spraying it with oil.
2. In a large bowl, combine all of the dry ingredients.
3. In a smaller bowl, combine egg, mashed banana, maple syrup, oat milk and coconut oil.
4. Add wet ingredients to the dry ingredients and combine all the ingredients well to form a thick batter.
5. Now mix in carrots and pecans.
6. Transfer the batter to the baking dish, level it out to the edges, and bake for 20-25 minutes.
7. Take the cake out of the oven and let it cool down. Remove the cake from the baking dish by pulling the sides of parchment paper.
8. Mix cottage cheese with maple syrup and cover the cake with the mixture. Sprinkle with a little bit of grated carrot.
9. Serve immediately and store in the fridge.

6. Flourless Protein Cake with Blueberries

Flourless Protein Cake with Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT140M · Yield: [’10’, ’10 slices’]

This flourless protein cake with blueberries is an easy, wholesome, high protein and gluten-free dessert. It has jelly-like texture, is sweet and fruity.

Ingredients

• 3 cups unsweetened plain Greek Yogurt
• 1/3 cup powdered sugar (you can add up to 1 cup of powdered sugar if you’re more a sweet tooth)
• 6 eggs
• 1 cup cornstarch
• 2 cups blueberries

Instructions

1. Preheat the oven to 340F. Place a round piece of parchment paper on the bottom of a 9-inch cake form, spray with cooking oil and set it aside.
2. In a large bowl, whisk together Greek yogurt and sieved powdered sugar.
3. Then, crack in 6 eggs and whisk them together.
4. Then, using a sieve add in the cornstarch and whisk it in.
5. Finally, add in the blueberries and fold them into the batter.
6. Now, pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the heat to 350F and bake for another 20 minutes until the sides of the cake turn gold.
7. Remove from the oven and let the cake cool down inside the cake form.
8. Once it’s no longer hot, cover with a plate and place in the fridge for 1-2 hours for the cake to set.
9. Remove from the fridge, cut with a knife around the edges and remove the cake from the form. Slice and enjoy!

7. Flourless Blueberry Banana Bread

Flourless Blueberry Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT80M · Yield: [’10’, ’10 slices’]

Rich banana and peanut butter flavors meet tangy blueberry bursts in this moist, grain-free loaf. Gluten-free and irresistibly delicious – you won’t stop at one slice!

Ingredients

• 3 ripe bananas (mashed)
• 1 cup crunchy peanut butter
• 1 tsp vanilla extract
• 2 eggs
• 1 tsp baking powder
• 1/2 cup blueberries (fresh)
• A handful of blueberries

Instructions

1. Preheat the oven to 350F (or 320F fan). Spray a loaf pan with cooking oil or cover with butter.
2. In a large bowl, combine mashed bananas, peanut butter, vanilla extract, eggs, and baking powder.
3. Fold in blueberries.
4. Pour the batter into the loaf pan and top up with a handful of blueberries.
5. Bake in the center oven for 50-55 minutes. If the top starts cooking up faster, cover with tin foil to prevent burning. Test with a toothpick before serving; if the toothpick doesn’t come out clean, bake for another 5-10 minutes.
6. Let it cool down inside the loaf pan before taking it out, slicing and serving.

8. Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT40M · Yield: [’15’, ’15 cookies’]

Craving cookies without the guilt? Try these flourless peanut butter cookies—low in carbs, high in protein, and naturally gluten-free.

Ingredients

• 1 cup crunchy or creamy peanut butter
• 2 tbsp honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup peanut butter powder
• 1/2 cup dark chocolate (chopped)
• 1 tsp coconut oil
• Flaky sea salt (optional)

Instructions

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, combine peanut butter, honey, egg, and vanilla extract.
3. Mix in peanut butter powder. The dough will be quite thick.
4. Scoop 1 tbsp-sized balls and roll them in your hands.
5. Place the balls on the baking sheet and press them with a fork to form cookies. The shape of the cookies won’t change so shape them as you like.
6. Bake in the oven for 8-10 minutes and then let them cool down on the baking sheet.
7. While the cookies are cooling, add chopped dark chocolate and coconut oil into a bowl. Pop into the microwave and heat up in 30s intervals, mix in between until the chocolate has completely melted.
8. Dip one side of the cookie and return them back onto the baking sheet, let the chocolate harden before sprinkle the cookies with sea salt and enjoy!

9. Flourless Cottage Cheese Carrot Cake

Flourless Cottage Cheese Carrot Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 slices’]

This moist carrot cake is made with cottage cheese, oats, bananas, and pecans. It’s healthy, gluten-free, and high in protein.

Ingredients

• 2 bananas (mashed)
• 1 1/2 cup low fat cottage cheese (blended)
• 1 carrot (grated)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 2 cups oats
• 2 tsp cinnamon
• 1 tsp baking powder
• 1/3 cup pecans (chopped)
• 1/2 cup Greek yogurt
• 1/3 carrot (grated)
• Pecans (chopped)
• 2 tbsp maple syrup (optional)

Instructions

1. Preheat the oven to 360F. Prepare your bread loaf pan (I used a 9×4) by spraying it with oil.
2. In a bowl, combine mashed bananas, cottage cheese, carrot, vanilla extract and maple syrup. Combine well.
3. Now, add in oats, cinnamon, and baking powder. Combine well.
4. Finally, fold in chopped pecans.
5. Transfer the mixture to the loaf pan, level out, and bake in the oven for 35-40 minutes.
6. Once out of the oven, top up with a layer of Greek yogurt, grated carrots, and chopped pecans. If you love more sweetness in your cakes, drizzle with maple syrup or sweetener of your choice. Enjoy warm.

10. Flourless Blueberry Cottage Cheese Cake with Oatmeal Base

Flourless Blueberry Cottage Cheese Cake with Oatmeal Base is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT130M · Yield: [’10’, ’10 slices’]

Creamy blueberry cottage cheese cake with oatmeal base and absolutely no flour. This gluten-free, naturally sweetened dessert delivers all the cheesecake flavors you love at just 248 calories per slice.

Ingredients

• 1 ¾ cups rolled oats
• ½ cup butter (room temperature)
• ¼ cup honey
• 2 medium eggs
• 1 ⅔ cups cottage cheese
• ½ cup Greek yogurt
• 1 cup blueberries
• 5 tbsp cornstarch
• 2 tbsp brown sugar (optional)

Instructions

1. Preheat the oven to 400F. Line an 8-inch cake pan with baking paper and grease it with butter or oil.
2. In a shallow bowl, combine rolled oats, butter, and honey until all of the oats are covered and sticky.
3. Press the oat mixture onto the bottom of the cake pan, pack it well with a spoon, and level it out. Bake in the oven for 15 minutes.
4. While the base is baking, in a medium bowl, whisk the eggs until they’re foamy. Add in the cottage cheese and Greek yogurt and combine them well.
5. Now, add in the cornstarch with brown sugar and mix. Finally, mix in the blueberries.
6. Once the base has been baked, remove the cake pan from the oven, and pour in the cottage cheese filling. Then, pop it back into the oven and bake for 30-35 minutes until the cake is baked and the top is slightly golden.
7. Remove from the oven and let the cake cool down inside the pan for 30-60 minutes before serving.

11. Peanut Butter Banana Baked Oatmeal

Peanut Butter Banana Baked Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 slices’]

Packed with oats, creamy peanut butter, and sweet banana, this peanut butter banana baked oatmeral is high protein, dairy-free and gluten-free.

Ingredients

• 2 medium ripe bananas
• 1 medium egg
• 1 cup unsweetened almond milk
• 1/2 cup crunchy peanut butter
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 cups rolled oats
• 4 tbsp peanut butter powder
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Banana slices
• Peanut butter (*)

Instructions

1. Preheat the oven to 350F and prepare a 8×8’’ baking dish.
2. Add ripe bananas into the baking dish and mash them with a fork.
3. Add cracked egg, almond milk, peanut butter, maple syrup, and vanilla extract. Mix all of the wet ingredients well.
4. Add the rest of the dry ingredients into the baking dish and combine.
5. Level out the mixture and bake in the oven for 20 minutes.
6. Top up with slices of banana and drizzle with peanut butter.

12. Flourless Banana Bread (No Added Sugar!)

Flourless Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT75M · Yield: [‘8’, ‘8 slices’]

This flourless banana bread is gluten-free, grain-free, and made with no added sugar. Yet, it’s sweet and moist!

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 2 eggs
• 1 tsp baking powder
• 1/4 cup walnuts or pecans (chopped)
• 2 oz dark chocolate (chopped)

Instructions

1. Preheat the oven to 350F (or 320F fan). Spray a loaf tin with cooking oil.
2. In a large bowl, combine mashed bananas, peanut butter, eggs and baking powder.
3. Fold in the walnuts/pecans.
4. Pour the batter into the loaf tin.
5. Top up with chopped chocolate chips.
6. Bake in the oven for 50-55 minutes. Let it cool down before slicing and serving. If you’re noticing that the top of the bread is browning up very quickly, cover the loaf pan with foil once that happens to prevent burning.

13. Cottage Cheese Apple Zucchini Cake

Cottage Cheese Apple Zucchini Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT85M · Yield: [’10’, ’10 slices’]

A moist, protein-packed cake featuring cottage cheese, apples, and zucchini with warm cinnamon spices. Gluten-free and low-carb, it’s the perfect guilt-free afternoon treat with your coffee.

Ingredients

• 1 cup grated zucchini (all juices squeezed out)
• 1 cup cottage cheese (blended)
• 3 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 cups almond flour
• ½ large apple (diced)

Instructions

1. Preheat the oven to 350F and line a loaf pan with parchment paper.
2. Grate the zucchini, squeeze out the liquids as well as you can in smaller batches, and pack a cup with it. Now, you have your measurement for zucchini ready.
3. In a large bowl, mix together grated zucchini, cottage cheese, eggs, maple syrup, vanilla extract, cinnamon, baking powder, and baking soda.
4. Add in the almond flour slowly and mix gently to combine.
5. Pour the batter into the loaf pan, level it out, and top up with diced apple.
6. Bake in the oven for 50 minutes. Check with a toothpick, if it doesn’t come out clean, bake it for another 5-10 minutes.
7. Let it cool down inside the loaf pan and serve sliced.

14. Flourless Protein Cake with Strawberries

Flourless Protein Cake with Strawberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT125M · Yield: [’10’, ’10 slices’]

Creamy flourless cake with sweet strawberries & tangy lemon. High-protein, gluten-free dessert that’s surprisingly easy to make and incredibly delicious!

Ingredients

• 2 cups Greek yogurt (I used Skyr, 1% fat)
• 4 eggs
• 1/4 cup powdered sugar
• 2/3 cup cornstarch
• ½ cup shredded coconut
• 2 tsp vanilla extract
• 1 tsp lemon zest (grated)
• 1 cup chopped strawberries
• 1 tbsp cornstarch

Instructions

1. Preheat the oven to 340F. Line the bottom of the 8-inch springform pan with parchment paper and grease the sides.
2. In a large bowl, combine Greek yogurt and eggs. Whisk together until smooth.
3. Then, sift powdered sugar and cornstarch through a sieve and keep on mixing with the whisk throughout.
4. Add in the shredded coconut, vanilla extract, lemon zest, and give it a mix.
5. Toss strawberries with cornstarch in a small bowl. Then, fold in the majority of the strawberries into the batter, leaving a few out to top up the cake.
6. Pour the batter into the springform pan and top up with the leftover strawberries.
7. Bake in the oven for 40 minutes, then increase the temperature to 350F and bake for another 10 minutes. Remove the cake from the oven and let it cool down inside the pan. Then pop it into the fridge for 1-2 hours until the cake sets, and serve it.

15. Flourless Raspberry Cheesecake Brownies

Flourless Raspberry Cheesecake Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT100M · Yield: [‘8’, ‘8 slices’]

These flourless raspberry cheesecake brownies are rich, chocolatey, and bursting with tangy raspberries—all while being gluten-free.

Ingredients

• 3 medium ripe bananas (mashed)
• 1/2 cup creamy peanut butter
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1 cup cottage cheese (low fat, smooth)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 egg
• ½ cup cornstarch
• 1/2 tsp baking powder
• 1/4 cup raspberries

Instructions

1. Preheat the oven to 350F and spray a loaf pan with oil.
2. In a medium-sized bowl, mix together mashed bananas, creamy peanut butter, cocoa powder, and baking powder.
3. Add to the loaf pan and level out the brownie mixture.
4. In another medium-sized bowl, combine cottage cheese with maple syrup, vanilla extract, and egg. Mix them well.
5. Add in cornstarch and baking powder and combine until the batter is thick and smooth.
6. Add the cheesecake layer on top of the brownie layer. Level it out.
7. Finally, crush raspberries with a fork, put them on top of the cheesecake layer, and spread them around to cover the brownie completely.
8. Bake in the oven for 45 minutes until the brownie is done. Let it cool down before slicing.

16. Apple Oatmeal Carrot Cake with Cottage Cheese

Apple Oatmeal Carrot Cake with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT50M · Yield: [’10’, ’10 slices’]

Moist cake packed with sweet apple, banana, and carrot flavors. Made with cottage cheese and oats, it’s high in protein, gluten-free, and has no added sugars, a healthy twist on classic comfort baking!

Ingredients

• 2 cups rolled oats (200 g)
• 1 cup cottage cheese
• 1/4 cup milk
• 1 ripe banana (cut into rough pieces)
• 3 eggs
• 1 medium carrot (chopped)
• 1 large apple (diced)
• 1 tbsp chia seeds
• 1 tsp baking soda
• 1/4 cup walnuts (chopped)

Instructions

1. Preheat the oven to 350F. Line an 8’’ springform cake form with parchment paper and grease it.
2. Add all of the ingredients to a food processor except for walnuts, and pulse until it forms a consistent thick batter and all the ingredients are well mixed.
3. Transfer it into the cake form and level it out. Sprinkle with walnuts.
4. Bake in the oven for 30-35 minutes until the toothpick comes out clean.
5. Let it cool down for 10-20 minutes before serving.

17. Flourless Matcha Banana Bread (No Added Sugar)

Flourless Matcha Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

Savor the rich flavor of matcha and sweet bananas in this flourless matcha banana bread. Paleo-friendly, healthy and delicious!

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 1 tsp baking powder
• 2 eggs
• 1 tbsp matcha powder
• 2 tbsp cold water
• Pecans (chopped)

Instructions

1. Preheat the oven to 350F. Spray a loaf pan with oil.
2. Add mashed bananas, peanut butter, baking powder, and eggs to a large bowl. Combine all of the ingredients to form a batter.
3. In a small bowl, combine matcha powder with cold water.
4. Transfer 1/3 of the batter into another smaller bowl and set it aside.
5. Now, add the matcha mixture into the original bowl and combine until the batter turns green.
6. Pour the green batter into the loaf pan, then cover with 1/3 of the batter that we’ve set aside.
7. Level out with a spoon and top up with chopped pecans.
8. Bake in the oven for 50 minutes. If you notice that the top of the bread is turning darker than it should, cover it with foil midway to prevent burning.
9. Let it cool down before slicing up and serving.

18. Protein Banana Bread Recipe

Protein Banana Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’, ’12 banana bread slices’]

This Protein Banana Bread Recipe is easy to make, delicious, and full of nutrition. Perfect gluten-free banana bread for breakfast and dessert.

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup vanilla protein powder
• 1 tsp baking powder
• 1 tsp xantham gum
• 1/2 tsp sea salt
• 3/4 cup coconut oil (melted)
• 1/2 cup coconut sugar
• 2 eggs
• 3 small bananas (or 2 large bananas (1 cup when mashed))
• 1 tbsp poppy seeds

Instructions

1. Preheat the oven to 325F. Grease your loaf pan with oil.
2. Combine almond flour, protein powder, baking powder, xanthan gum, and sea salt in a separate smaller bowl.
3. 3. Melt coconut oil in the microwave in increments of 30 seconds. Make sure you end up with ¾ cup of coconut oil when melted.
4. Transfer coconut oil into a large empty bowl. Then, stir coconut sugar into the coconut oil and mix until smooth.
5. Crack in the eggs one at a time, constantly mixing.
6. Stir in mashed bananas until one smooth texture.
7. Slowly add the mixture of dry ingredients (from step 2) into wet ones stirring throughout until smooth.
8. Add in poppy seeds and mix but do not over-stir.
9. Transfer the dough into the greased loaf pan and level it out.
10. Bake in the oven for 50-60 minutes. Start checking the banana bread when 50 minutes pass with a toothpick and bake until the toothpick comes out clean.

19. No-Bake Peanut Butter Oatmeal Cookies

No-Bake Peanut Butter Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT135M · Yield: [’13’, ’13 cookies’]

No-Bake Peanut Butter Oatmeal Cookies are chewy, nutty and delicious. Perfect gluten-free cookies that are the easy treats that everyone will love. Enjoy these easy desserts with a cup of tea or coffee!

Ingredients

• 1 cup crunchy peanut butter
• 1/2 cup honey
• 1/2 cup butter (room temperature)
• 1 tsp cinnamon
• 3 cups rolled oats
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. Line a baking sheet with parchment paper.
2. Add peanut butter, honey, butter, and cinnamon to a saucepan. Heat up and stir until one smooth texture.
3. In a large bowl, combine rolled oats and chia seeds.
4. Pour the heated-up mixture over the dry ingredients, add vanilla extract and sea salt. Mix all the ingredients to form a thick dough.
5. Form your cookies using a medium-sized scoop and refrigerate for 2 hours. The cookies won’t change their shape.
6. Keep your cookies cold or at room temperature in a food container.

20. Flourless Chocolate Cake with Cottage Cheese

Flourless Chocolate Cake with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT70M · Yield: [’10’, ’10 slices’]

This fudgy, flourless chocolate cake with creamy cottage cheese is gluten-free, high-protein, and made with simple, clean ingredients.

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 1 tsp baking powder
• 2 eggs
• 2 tbsp cocoa powder (unsweetened)
• 1/2 cup cottage cheese (low-fat, smooth)
• 1 egg
• 1 tbsp maple syrup
• 2 tbsp cornstarch
• Almond flakes

Instructions

1. Preheat the oven to 350F. Spray a loaf pan with oil.
2. In a large bowl, mix mashed bananas, peanut butter, baking powder, and eggs together. Combine them well.
3. Add in cocoa powder and combine well.
4. Now use half of the batter and pour it into the loaf pan.
5. Now, in a smaller bowl, combine cottage cheese, egg, maple syrup, and cornstarch until it’s smooth.
6. Add cottage cheese to the loaf pan and spread it around so it forms a thin layer.
7. Cover with the rest of the cocoa batter and level it out. Sprinkle with almond flakes on top.
8. Bake in the oven for 50 minutes. After 20 minutes of baking, cover with foil so the top of the bread doesn’t burn.
9. Let it cool down inside the loaf pan before slicing!

21. Flourless Protein Banana Bread

Flourless Protein Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

This flourless protein banana bread recipe is gluten-free and made with wholesome ingredients for a healthy dessert or snack.

Ingredients

• 3 ripe bananas (mashed)
• 1 1/2 cups peanut butter powder (divided)
• 2/3 cup oat milk
• 2 eggs
• 1 tsp baking powder
• 1/4 cup almond flakes
• 2 tbsp poppy seeds
• 1 tsp poppy seeds

Instructions

1. Preheat the oven to 350F. Spray a loaf tin (I used 4’’x9’’) with cooking oil.
2. Combine 1 cup of peanut butter powder with oat milk in a medium bowl.
3. In a large bowl, mix mashed bananas, peanut butter mixture, eggs, and baking powder until a smooth batter forms.
4. Add in the remaining ½ cup of peanut butter powder into the batter and give it a good mix, the batter should thicken up.
5. Now, fold in almond flakes and poppy seeds.
6. Pour the batter into the loaf tin and sprinkle some poppy seeds on top.
7. Bake for 50-55 minutes total. After about 20 minutes of baking, cover the loaf tin with foil to prevent the top from burning. Let it cool before slicing and serving.

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