19 High Protein Low Sugar Desserts

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. Cinnamon Roll Protein Scones

Cinnamon Roll Protein Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT80M · Cook: PT16M · Yield: [‘8’, ‘8 scones’]

Cozy cinnamon roll flavors in a warm, protein-packed scone. Easy recipe perfect for a healthy and satisfying breakfast or snack!

Ingredients

• 1 egg
• 1/2 cup cottage cheese (blended)
• 2 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1/2 cup protein powder
• 1/2 tsp salt
• 1 tbsp baking powder
• 3 tbsp light brown sugar
• 1/2 cup unsalted butter (cubed)
• 1 tbsp milk
• 2 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 tbsp ground cinnamon

Instructions

1. In a small bowl, whisk together egg, cottage cheese, and vanilla extract.
2. In a larger bowl, combine all-purpose flour, protein powder, baking powder, and light brown sugar.
3. Then, cube the butter and add it to the dry ingredients. Start working it with your fingers to make sure as much of the butter is covered with the flour mixture as possible.
4. Then, pour in the wet ingredients and combine the dough with your fingers. Roll it into a ball, it will be quite sticky.
5. Cover the counter with flour and place the dough on it. Roll with a floured rolling pin until the rectangle is 10’’ x 8’’. The dough might be quite sticky, just add a bit more of flour.
6. Add the butter to the small bowl and microwave for a few seconds until it melts. Mix it with brown sugar and cinnamon.
7. Cover the dough with the cinnamon filling, and spread it around as much as possible. Then, take the dough by the corners and roll it up into a tight cylinder.
8. Wrap the dough tightly with plastic wrap and place it in the freezer for 1 hour or in the fridge overnight.
9. Preheat the oven to 400F and place parchment paper on a baking sheet.
10. Take the dough out of the freezer or fridge, cut off the edges and cut it into 4 equal rectangles. Then cut each rectangle diagonally to form scones.
11. Place them on the baking sheet spacing them apart, brush them with milk and bake in the oven for 16-18 minutes.
12. Serve them warm.

2. Strawberry Cottage Cheese Scones

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

Recipe details: Prep: PT25M · Cook: PT22M · Total: PT47M · Yield: [‘8’, ‘8 scones’]

These strawberry cottage cheese scones are the perfect healthy treat that gives you 9 grams of protein per serving!

Ingredients

• 1 ¾ cups all-purpose flour
• 1/3 cup caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (very cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 3/4 cup fresh strawberries (hulled, diced, and patted dry)
• 1 egg
• 1 tsp water
• 1/2 cup powdered sugar
• 3 Tbsp Greek yogurt
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 400F and line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.
2. Wash, hull, and dice the fresh strawberries into small pieces (about ¼–½ inch). Gently pat them dry with paper towels to remove excess moisture. Set aside.
3. In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
4. Remove the butter from the freezer and grate it into the dry ingredients. Work it in using two forks, then your hands, until small crumbles form.
5. Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then gently knead the dough with your hands until it just comes together.
6. Gently fold in the fresh diced strawberries, being careful not to overmix or crush them.
7. Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
8. Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
9. In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
10. Bake for 18–22 minutes, until lightly golden. Remove from the oven and let cool slightly.
11. Optional: in a small bowl, whisk together the powdered sugar, Greek yogurt, and vanilla extract until smooth. Drizzle the glaze over the scones before serving.

3. Lemon Poppy Seed Cottage Cheese Scones

Lemon Poppy Seed Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT16M · Cook: PT20M · Total: PT46M · Yield: [‘8’, ‘8 scones’]

These scones are bright, tangy, and with a hint of lemon and poppy seeds. They pack 8.9g of protein each and taste like heaven Perfect for your breakfast or Sunday brunch.

Ingredients

• 2 ¾ cups all-purpose flour
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• ⅓ cup brown sugar
• 1 large egg
• 1 cup blended cottage cheese
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• ½ cup unsalted butter (very cold)
• 3 tbsp poppy seeds
• 1 egg
• 1 tsp water
• 1 tbsp lemon juice
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the butter in the freezer for about 10 minutes so it stays very cold.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, brown sugar, and poppy seeds.
3. In a separate bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, mixing until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
5. Remove the butter from the freezer and grate it directly into the dough. Lightly knead just enough to distribute the butter evenly throughout.
6. Transfer the dough onto a lightly floured surface and form it into an 8-inch circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Whisk together the egg and water, then brush the tops of the scones.
8. Bake for 18–20 minutes, or until lightly golden on top. Let the scones cool slightly on a cooling rack.
9. Stir together lemon juice and powdered sugar until smooth. Drizzle over cooled scones before serving for extra lemon flavor.

4. 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.

5. Cottage Cheese Almond Flour Cookies

Cottage Cheese Almond Flour Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT40M · Yield: [’14’, ’14 cookies’]

Soft, chewy chocolate chip cookies with nutty vanilla flavor. Made with cottage cheese and almond flour, they’re high in protein and gluten-free, proof that sweet and healthy can go together!

Ingredients

• 1 cup cottage cheese (I used 4%)
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil (melted)
• 1 ½ cup almond flour (finely sifted)
• ½ cup vanilla protein powder
• ½ dark cup chocolate chips

Instructions

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. Add cottage cheese, maple syrup, vanilla extract, and coconut oil to a blender and blend until smooth.
3. In a medium bowl, combine almond flour and vanilla protein powder.
4. Combine wet and dry ingredients with a silicone spatula. Finally, fold the chocolate chips in.
5. Then, use a 2 tbsp cookie scoop and scoop the dough onto the baking sheet. Flatten the cookies with a spoon or fingers; they won’t change much in shape.
6. Bake in the oven for 15-17 minutes until the cookies are slightly golden on the edges. Transfer onto the cooling rack and let them cool down before serving.

6. 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.

7. Keto Zucchini Cupcakes

Keto Zucchini Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 cupcakes’]

Use a low carb vegetable – zucchini to make ketogenic cupcakes that are wonderful as a low carb dessert or ketogenic treat. These keto spiced zucchini cupcakes come with vanilla frosting and can be eaten as a breakfast, dessert or just a low carb snack.

Ingredients

• 0.5 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp xanthan gum
• 1/2 cup granulated erythritol
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 cup peanut butter
• 1/2 cup coconut oil
• 1 tsp vanilla extract
• 3/4 cup grated zucchini
• 1 large egg
• pinch of salt
• 1 cup cream cheese
• 1 tbsp butter
• 4 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Instructions

1. Mix together the almond flour, coconut flour, xanthan gum, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
2. Whisk the egg. Melt peanut butter with coconut oil in the microwave. Then, mix them well.
3. Afterward, mix the melted butter and oil with the egg. Add vanilla extract.
4. Grate zucchini and add it to the mixture along with granulated erythritol. Now mix wet and dry ingredients as well as you can.
5. Line the muffin pan with paper cupcake cases. Pour in the batter.
6. Now bake in the oven at 350F (180C) for 25-30 minutes until cake is firm to touch.
7. Allow them to cool down.
8. Use an electric mixer to beat together the cream and butter. Add in the powder erythritol and vanilla extract. Mix until light and fluffy.
9. Use the piping bag to decorate each cupcake.

8. 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.

9. 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.

10. Apple Pie Cottage Cheese Scones

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT50M · Yield: [‘8’, ‘8 scones’]

Soft, flaky scones with warm apple pie flavors and a protein boost from cottage cheese. Perfect for breakfast or an afternoon treat.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp cardamom
• ¼ tsp nutmeg
• 1/4 tsp salt
• ¼ cup maple syrup
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• ½ cup apples (grated)
• 1/2 cup butter (cold)
• 1 egg
• 2 tbsp milk
• 6 tbsp powdered sugar

Instructions

1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, baking powder, cinnamon, cardamom, nutmeg, and salt.
3. In a medium bowl, mix together maple syrup, cottage cheese, pure vanilla extract, and grated apples.
4. Add wet ingredients to dry ones and mix until a thick dough forms. It will be dry and crumbly.
5. Now, grate the cold butter into the dough and knead it, spreading the butter throughout the dough. Form a ball.
6. Flour the counter in the kitchen, and place the ball on the counter. Roll with a rolling pin until the dough forms a circle 8 inches wide.
7. Cut the dough into 8 triangles using a knife.
8. Place the triangles onto the sheet, spacing them out.
9. In a small bowl, whisk the egg. Brush the egg all over the scones and bake in the oven for 18-20 minutes.
10. While the scones are baking, mix together the glazing: milk with powdered sugar.
11. Once the scones are ready, remove them from the oven, let them cool down and drizzle with glazing.

11. Keto Chocolate Mug Cake

Keto Chocolate Mug Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT1M · Total: PT3M · Yield: [‘1’, ‘1 mug cake’]

Keto chocolate mug cake can be a perfect low carb treat or ketogenic dessert for when you’re craving something sweet. It’s a lovely snack to have before or after lunch too.

Ingredients

• 1 tbsp butter (melted)
• 1 tbsp sour cream
• 4 tbsp almond flour
• 1 tsp unsweetened coconut chips
• 1 egg (beaten)
• 2 tbsp erythritol
• 1 tbsp cocoa powder
• 1/2 tsp baking powder
• splash of vanilla
• 1 tbsp sugar-free chocolate chips (for topping)

Instructions

1. Melt butter in a mug. To do that, microwave it for 10 seconds at 800 watts.
2. Mix almond flour, erythritol, cocoa powder, and baking powder. Beat the egg, add a splash of vanilla and sour cream.
3. Mix dry and wet ingredients. Add in the coconut chips. Also, make sure everything is mixed well.
4. Microwave for 60-90 seconds at 800 watts.
5. Top up with chocolate chips.

12. Blueberry Cottage Cheese Scones

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT38M · Yield: [‘8’, ‘8 scones’]

Tender, fluffy Cottage cheese scones with fresh blueberries and protein-rich cottage cheese. Made with whole wheat flour, these moist, healthy scones are perfect for breakfast or brunch gatherings.

Ingredients

• 1 3/4 cups whole-wheat flour
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 2/3 cup blueberries (fresh)
• 1 egg

Instructions

1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
2. In a large bowl, combine whole wheat flour with brown sugar, baking powder, and salt.
3. Add in the cold butter, cut into pieces, and work it into the flour with two forks and then your hands until small crumbles form.
4. Add in the cottage cheese and pure vanilla extract. Stir with a spatula and start kneading the dough with your hands at the end,
5. Then add in the blueberries and fold them in while avoiding squishing them.
6. Sprinkle some flour on a surface and transfer the dough. Roll the dough with a rolling pin until it’s about 1 inch thick into a circle.
7. Cut with a knife into 8 triangles. Place each scone on the baking sheet, spacing them out evenly.
8. In a small bowl, whisk the egg. Then brush the scones with the egg and bake in the oven for 20 minutes until golden brown.
9. Remove from the oven, let them cool down a little bit, and eat them warm.

13. 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!

14. Protein Pumpkin Scones with Cottage Cheese

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

High Protein Pumpkin Scones with cottage cheese! Tender, buttery fall treat with warm spices & protein boost. Perfect for cozy autumn evenings with tea.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup vanilla protein powder
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1 1/4 cup cottage cheese (blended)
• 1/2 cup pumpkin puree from a can
• 1/3 cup salted butter (freeze for 10 minutes before using)
• 1 egg white
• 1 tbsp maple syrup
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven 400F and line a large baking sheet with parchment paper.
2. In a large bowl, combine flour, protein powder, brown sugar, baking powder, and pumpkin pie spice.
3. Add in the cottage cheese, pumpkin puree and start mixing the dough with spatula. Then, mix with your hands until chunks of dough form.
4. Now, grate the cold butter into the dough, little by little, and knead the dough with your hands to push the butter into the dough evenly. It will later create the pockets inside the scones that will make them more airy.
5. Flour the surface with a little bit of flour and transfer the dough onto it. Form a ball.
6. Using a rolling pin, flatten the ball until it’s 8 inches wide. The dough will be very sticky, it’s normal.
7. Cut the dough into 8 triangles using a knife.
8. Place each piece onto the baking sheet. Space them out.
9. In a small bowl, whisk egg white and cover each scone with it.
10. Bake in the oven for 18-22 minutes until the scones are golden brown. Remove from the oven and let them cool down.
11. Optional: In a small bowl, whisk together maple syrup and powdered sugar. Drizzle each scone with the glazing before serving.

15. 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.

16. Chocolate Protein Cottage Cheese Scones

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT55M · Yield: [‘8’, ‘8 scones’]

Rich, moist chocolate scones that satisfy your sweet tooth in a healthy way. Chocolatey and protein-packed, they’re perfect for breakfast or snacking when you want chocolate without the guilt!

Ingredients

• 1 ½ cup all-purpose flour
• ½ cup vanilla protein powder (or all-purpose flour)
• ½ cup cacao powder
• 1 tsp baking soda
• 1 tbsp baking powder
• 1/3 cup brown sugar
• 1 cup cottage cheese (blended)
• ½ cup unsalted butter (cold)
• 1 egg
• 1 tsp water
• 2 tbsp dark chocolate chips
• 1 tsp coconut oil

Instructions

1. Preheat the oven to 400F and cover a baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, protein powder, cacao powder, baking soda, baking powder, and brown sugar.
3. Add in blended cottage cheese and mix with a spoon, you’ll end up with very crumbly, dry dough that cannot stick together.
4. Now, cut butter into small cubes and sprinkle them into the dough, spreading them all around, knead with your hands until it forms a ball of dough.
5. Add some flour to the counter, place the dough and roll it with a rolling pin until it forms a 7-inch wide circle.
6. Cut the dough into 8 triangles and place each piece on the baking sheet, leaving plenty of space in between.
7. In a small bowl, whisk the egg with water to create egg wash. Then, using a brush, cover each scone with the mixture.
8. Bake in the oven for 18-20 minutes and let them cool down before serving.
9. Add dark chocolate chips and coconut oil to a small bowl and microwave in 30s increments until the chocolate melts. Mix the ingredients and pour the chocolate over each scone to create the glazing.

17. 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.

18. 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.

19. 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!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.