21 Diabetic-Friendly High Protein Treats

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. 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.

2. 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.

3. Almond Butter Protein Balls

Almond Butter Protein Balls (No Bake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT125M · Yield: [’20’, ’20 protein balls’]

These almond butter protein balls are a perfect no-bake dessert that will give you the energy you need. Sweet, flavorful, high in protein, and vegan-friendly when made with vegan chocolate chips!

Ingredients

• 1 cup almond butter
• 3/4 cup rolled oats
• 2 tbsp vanilla protein powder
• 4 tbsp shredded coconut
• 1/4 cup maple syrup
• 1/4 cup dark chocolate chips

Instructions

1. Mix the ingredients in a large bowl.
2. Roll the mixture into balls that are around 1-1.5 inches long.
3. Store in the fridge for at least 2 hours before serving.

4. Pumpkin Oatmeal Cookies

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT30M · Yield: [’11’, ’11 cookies’]

The Pumpkin Oatmeal Cookies are a perfect treat for fall or winter. These gluten-free cookies are easy to make, taste delicious, and are perfect as dairy-free snacks! Give these delicious easy treats a try!

Ingredients

• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 2.5 cups rolled oats
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350F and line your baking sheet with parchment paper.
2. Combine all of the ingredients in a bowl.
3. Use a medium scoop to scoop out the dough onto the baking sheet. Flatten the cookies and shape them as you wish. They won’t change in form.
4. Bake in the oven for 10 minutes and cool down before eating.

5. Coconut Flour Protein Cookies

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’19’, ’19 cookies’]

Love the flavor of coconut? These coconut flour protein cookies are chewy, sweet, and yummy! Have them for breakfast or as a treat after meals.

Ingredients

• 1 cup coconut flour
• 4.5 tbsp vanilla protein powder
• 1/8 tsp baking soda
• 3/4 cup coconut oil
• 2 tbsp honey
• 1/2 tsp apple pie spice
• 1/4 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper and oil it with a bit of coconut oil.
2. Combine coconut flour with protein powder and baking soda in a bowl.
3. In a separate bowl, combine coconut oil, honey, apple spice, and vanilla extract. Stir vigorously until coconut oil and the ingredients are well combined.
4. Add the coconut flour mixture into the coconut oil mixture. Combine well until it forms one dough ball.
5. Form the dough into 19 balls.
6. Flatten them out with a spoon or fingers to form cookies.
7. Bake in the oven for 8-10 minutes until the edge crispens up.
8. Remove the cookies from the oven and let them cool down before serving.

6. 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!

7. 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.

8. 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.

9. 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.

10. Peanut Butter Protein Cookies (5 Ingredients)

Peanut Butter Protein Cookies (5 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT32M · Yield: [’12’, ’12 cookies’]

These peanut butter protein cookies are chewy, yummy, and nutty. A perfect gluten-free, vegan, dairy-free and high protein dessert.

Ingredients

• 1 cup rolled oats
• 3 tbsp vanilla protein powder
• 1/2 cup smooth peanut butter (unsalted, unsweetened)
• 1 medium banana (mashed)
• 2 tbsp maple syrup

Instructions

1. Preheat the oven to 350F.
2. Combine rolled oats with protein powder in a bowl.
3. In a separate bowl, mix together peanut butter, mashed banana, and maple syrup.
4. Pour wet mixture over dry mixture. Stir together, and then knead the dough. If it’s too crumbly, top up with a little more mashed banana to introduce moisture.
5. Once the dough is ready, make 12 balls.
6. Place the balls on a baking sheet lined with parchment paper. Press down the balls with either a spoon or a fork to flatten them out and form cookies.
7. Bake for 12 minutes. Let the cookies cool down before serving.

11. 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.

12. Paleo Peanut Butter Cookies

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

Recipe details: Prep: PT12M · Cook: PT15M · Total: PT27M · Yield: [’18’, ’18 cookies’]

These paleo peanut butter cookies are crunchy and extra yummy! Gluten-free, vegetarian, and Paleo

Ingredients

• 1/2 cup almond flour
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• A pinch of salt
• 1 cup creamy peanut butter
• 1/4 cup coconut sugar
• 1 large egg

Instructions

1. Preheat the oven to 350F and place parchment paper on a baking sheet.
2. In a bowl, combine almond flour, cinnamon, nutmeg and salt.
3. In a separate, larger bowl, mix peanut butter, coconut sugar and egg.
4. Add almond flour mixture to the wet ingredients slowly, mixing it until the dough is thick.
5. Roll the dough into 18 small balls and place them on a prepared baking sheet.
6. Using a fork, flatten the cookie balls.
7. Bake in the oven for 12-15 minutes until the cookies are golden brown.
8. Let them cool down before serving.

13. 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!

14. Keto Vanilla Cupcakes

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 cupcakes’]

If you’re on the ketogenic diet and crave for something just a little sweeter, these keto vanilla cupcakes are just the choice! A perfect low carb dessert or ketogenic treat, either way, eat them for breakfast or as a little treat after lunch.

Ingredients

• 1/4 cup coconut flour
• 1.5 tbsp almond flour
• 1/8 tsp xanthan gum
• 1/2 cup erythritol
• 1/2 tsp baking powder
• 4 tbsp butter
• 3 eggs
• 1/2 tsp vanilla extract
• 1 tbsp double cream
• pinch of salt
• 4 tbsp butter
• 3.5 tbsp double cream
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Instructions

1. Mix coconut flour, almond flour, xanthan gum, and baking powder.
2. In another bowl, whisk the eggs, add the double cream, erythritol, vanilla, and salt. Melt the butter and mix it in.
3. Mix wet and dry ingredients.
4. Line muffin pan with cupcake paper cases. Spray them with oil and pour in the batter.
5. Bake in the oven at 350F (180C) for 18-20 minutes. Check with toothpick to make sure it’s fully baked.
6. Let the cupcakes cool down until finished.
7. To make the frosting using a hand mixer to beat together the butter and double cream. Afterward, add in powdered erythritol and vanilla extract. Beat until light and fluffy.
8. Use the frosting to decorate your cupcakes.

15. 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.

16. No-Bake Protein Cookies

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

Recipe details: Prep: PT13M · Cook: PT7M · Total: PT30M · Yield: [’12’, ’12 cookies’]

These no-bake protein cookies are sweet, chocolatey, and soft. They’ll melt in your mouth with a cup of tea. The cookies are gluten-free, vegan and dairy-free.

Ingredients

• 2 cups rolled oats
• 3 tbsp vanilla protein powder
• ½ cup smooth peanut butter (unsalted, unsweetened)
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• 2 tbsp cocoa powder
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• ⅛ tsp sea salt
• ½ tsp vanilla extract

Instructions

1. Stir rolled oats and protein powder together.
2. Add peanut butter, almond milk, maple syrup, cocoa powder, cinnamon, nutmeg, and sea salt to a saucepan. Heat it over low-medium heat and stir continuously until the cocoa dissolves and the sauce thickens up. Once it’s ready, take it off the heat and stir in the vanilla extract.
3. Pour the cooked sauce over the dry ingredients and mix until everything is well combined.
4. Place your cookie dough straight into the fridge for 10 minutes to let it set.
5. Form cookies out of the dough and place them on a baking sheet lined with parchment paper. Serve them right away or store them in the fridge.

17. Whole30 Cookies with Bananas and Chocolate

Whole30 Cookies with Bananas and Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 cookies’]

Chocolatey, soft, and sweet. These Whole30 Cookies with Bananas and Chocolate are super easy to make, are gluten-free, dairy-free, vegan, and Paleo.

Ingredients

• 2 ripe bananas (mashed)
• 1/2 cup almond butter
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 tsp cinnamon
• 1 tbsp chia seeds
• 1/2 cup raisins

Instructions

1. Line a baking sheet with parchment paper and preheat the oven to 350F.
2. Combine bananas with almond butter in a bowl.
3. In a separate, small bowl, mix together the almond flour, cocoa powder, cinnamon, and chia seeds.
4. Add in the dry ingredient mix into the banana mix until combined.
5. Fold in raisins.
6. Use a 2 tbsp cookie scoop to scoop out the batter onto the baking sheet.
7. Flatten the dough with a tablespoon to create a cookie shape. Bake in the oven for 18-20 minutes.
8. Serve after cooling down.

18. Healthiest Protein Brownies

Healthiest Protein Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘9’, ‘9 squares’]

These protein brownies are sweet, fudgy and soft. They have no added sugar, are high in protein, gluten-free, low-calorie, dairy-free and vegan.

Ingredients

• 4 ripe bananas (mashed)
• ¾ cup almond milk
• 2 tbsp cocoa powder
• 2 scoops protein powder
• 2 tbsp flaxseed powder
• 1 tsp baking powder

Instructions

1. Preheat the oven to 350F. Cover an 8’’x8’’ baking dish with parchment paper.
2. Pop bananas and almond milk into a blender and blend until one smooth texture.
3. Pour the mixture into a bowl and add in cocoa powder, protein powder, flaxseed powder and baking powder.
4. Combine all of the ingredients well to create smooth batter.
5. Transfer the batter into the baking sheet, level it out.
6. Bake in the oven for 30 minutes until fully baked.

19. Cacao Protein Balls

Cacao Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’17’, ’17 energy balls’]

Cacao protein balls are chocolatey, sweet, healthy, and nutritious, A perfect chocolatey no-bake dessert you can eat with no guilt. A kid-friendly snack!

Ingredients

• 1 cup rolled oats
• 3 tbsp unsweetened cacao powder
• 2 tbsp vanilla protein powder
• 1 tbsp chia seeds
• 1/8 tsp sea salt
• 1/2 cup smooth peanut butter
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 2 tbsp dark chocolate chips

Instructions

1. Add all the ingredients except for dark chocolate chips into the bowl and give it a mix. Soon you’ll need to start folding the dough with your hands.
2. Fold in the dark chocolate chips. Apply some coconut oil to your hands to avoid the dough sticking.
3. Roll the mixture into small balls or scoop out with a cookie scoop. Place them on a plate.
4. Place in the fridge for at least 30 minutes before serving.

20. 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.

21. 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.

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.