27 Spring High Protein Desserts Anyone Can Make

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 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!

2. Protein Raspberry Lemon Cake

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

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT90M · Yield: [’10’, ’10 slices’]

Healthy Protein Raspberry Lemon Cake with 11g protein per slice! Moist, tangy & perfect for health goals. Easy recipe with juicy raspberries & zesty lemon.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup vanilla protein powder (or all-purpose flour if you don’t have protein powder)
• 2 1/4 tsp baking powder
• 2 eggs + 1 egg white
• 1 cup granulated sugar
• 6 tbsp butter (melted)
• 1 1/4 cup plain Greek yogurt
• 1 tsp pure vanilla extract
• Lemon zest from 1 lemon (finely grated)
• 2 cups fresh raspberries (divided)
• 1 tbsp flour

Instructions

1. Preheat the oven to 350F. Line the bottom of the 8-inch springform pan with parchment paper and grease the sides.
2. In a medium bowl, combine all-purpose flour, vanilla protein powder, and baking powder.
3. In a large bowl, combine eggs and egg white with granulated sugar, melted butter. Whisk them well together until all the ingredients are well combined.
4. Now, add in Greek yogurt, vanilla extract, lemon zest, and whisk until combined.
5. Add the flour mixture slowly to the egg mixture, sift it using a sieve, and gradually mix with a whisk until all of the ingredients are combined. Do not overmix. The batter you’ll form will be thick, especially if you use protein powder.
6. Add 2/3 cup of raspberries to the bowl where you had the flour. Add 1 tbsp of flour and oat the raspberries in it.
7. Now, gently fold raspberries into the batter.
8. Transfer the batter into the springform pan. Level it out and top up with the remaining ½ cup of raspberries.
9. Bake in the center of the oven for 40-45 minutes until the toothpick comes out clean when you insert it in the middle of the cake. If not done, bake for another 5-10minutes.
10. Remove the cake from the oven and let it cool inside the springform for 30 minutes. Then, remove the cake from the springform.
11. Optional: dust with powdered sugar, add fresh raspberries, and grate a little bit of lemon zest on top of the cake before serving.

3. Whipped Cottage Cheese Dessert

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

Sweet, creamy, and fluffy, this easy 3-ingredient whipped cottage cheese dessert is the ultimate high-protein sweet treat! It couldn’t be easier, either. Just blend the cottage cheese with maple syrup and vanilla, then serve with your favorite toppings! Packed with 25 grams of protein per serving, it will satisfy your sweet tooth while chipping away at your daily protein goal. {Gluten-free & Vegetarian}

Ingredients

• 2 cups 2% cottage cheese, (strained of excess liquid)
• 1 1/2-2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• Top with fruit, chocolate chips, or other desired toppings

Instructions

1. Place a wire mesh strainer over a medium-sized bowl and add the cottage cheese. Let it sit for at least 10 minutes, pushing down gently with a spoon or spatula to strain off the excess liquid.
2. Add the strained cottage cheese to a food processor or high power blender. Blend until smooth, about 1 minute. Next, add the maple syrup and vanilla and blend until smooth and creamy. Taste and adjust sweetness according to your personal preference. If you’d like to incorporate any add-ins, blend them in now (see post above for some ideas).
3. Divide mixture into bowls and chill in the refrigerator to serve like pudding, or freeze and serve like ice cream.
4. Add desired toppings and enjoy!

4. Lemon Almond Cottage Cheese Cake

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

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT130M · Yield: [’10’, ’10 slices’]

A moist, protein-rich cottage cheese cake with bright lemon and nutty almond flavors. This gluten-free dessert is surprisingly creamy and delicious, perfect for a guilt-free treat! 12g of protein per slice and naturally gluten-free!

Ingredients

• 3/4 cup whole cane sugar
• 1/2 cup unsalted butter (room temperature)
• 1/4 tsp sea salt
• 4 large eggs (at room temperature)
• 1 1/4 cups cottage cheese (blended)
• 1 1/2 tsp vanilla extract
• Grated zest of 1 lemon
• Juice of half a lemon
• 2 cups almond flour
• 1 tsp baking powder
• 1/2 cup sliced almonds
• Powdered sugar

Instructions

1. Preheat the oven to 325F. Line an 8-inch springform with parchment paper, grease it, and dust it with almond flour.
2. In a medium bowl, add in cane sugar, butter and sea salt. Mix all of the ingredients together using a hand mixer until it’s light and fluffy. Should take around 4 minutes.
3. Crack the eggs and beat them with the butter using the mixer.
4. Then, add cottage cheese, vanilla extract, lemon zest and lemon juice. Using a hand mixer mix for another minute.
5. Now, slowly add in the almond flour with baking powder and mix on a slower setting until a consistent batter is formed.
6. Pour the batter into the springform, smooth it out on the top, and cover with sliced almonds.
7. Bake in the oven for 55-60 minutes. If the top of the cake is browning up too much, cover with foil midway.
8. Let it cool down for 1 hour inside the form before serving.
9. Optional: dust with powdered sugar before serving.

5. Lemon Cottage Cheese Loaf Cake

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

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT80M · Yield: [’10’, ’10 slices’]

Moist, tangy lemon loaf cake made with cottage cheese for a tender crumb and protein boost. Easy to make with bright citrus flavor, perfect for afternoon coffee breaks or anytime you crave something sweet!

Ingredients

• 3 large eggs
• 1/2 cup cane sugar
• 1 1/4 cup cottage cheese (blended)
• 2 tbsp grated lemon zest
• 1 1/2 tbsp lemon extract
• ½ cup+ 1 tbsp coconut oil (melted)
• 1 ½ cups all-purpose flour
• 2 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tbsp lemon juice
• 6 tbsp powdered sugar

Instructions

1. Preheat the oven to 350F. Grease and flour a 9’’x5’’ loaf pan.
2. In a large bowl, whisk together eggs, cane sugar, cottage cheese, lemon zest, lemon extract, and melted coconut oil.
3. Add in the flour, baking powder, and salt, and stir until combined. Don’t overmix the batter, it will be thick and lumpy.
4. Pour the batter into the loaf pan and level it out with a spoon.
5. Bake for 40-45 minutes until the cake sets. Check with a toothpick to make sure that’s the case.
6. Let the cake cool down inside the loaf pan for 10 minutes. Then remove from the pan and let it cool further on a wire rack.
7. Combine lemon juice and powdered sugar, and glaze the cake before serving.

6. Cinnamon Swirl Protein Cake

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

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘2’]

With this Cinnamon Swirl Protein Cake, you can have cake for breakfast! It’s a tasty, high-protein treat that will make you excited to get out of bed in the morning.

Ingredients

• ½ cup oats
• 2 egg whites ((2 ounces or 6 tablespoons))
• ⅔ cup water
• 2 scoops vanilla protein powder ((2 ounces))
• 1 teaspoon Stevia
• 1 teaspoons baking powder
• 1 tablespoon cinnamon

Instructions

1. Preheat the oven to 390 F (200 C)
2. Blend everything except the cinnamon until the consistency is smooth. The mixture should be like thick pancake batter.
3. Pour half of the batter into a small (about 4.5 inches across) nonstick pan and sprinkle with the cinnamon.
4. Pour the remaining batter on top.
5. Pull a knife through the batter a few times to slightly mix in the cinnamon.
6. Bake for 12 minutes and let it rest for a few minutes before serving.

7. Oreo Protein Cake

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’, ’12 slices’]

High protein chocolate cake layered with cream cheese frosting and crushed Oreos.

Ingredients

• 1 1/2 C 180g All Purpose Flour
• 3 scoops (93g Vanilla Protein Powder (I used PEScience Select))
• 3/4 C 60g Black Cocoa Powder
• 1/2 C 96g Granulated Sugar Substitute, I used Swerve
• 1 Tbsp Baking Powder
• 1 C 240g Unsweetened Cashew Milk (or any milk)
• 1/2 C 120g Unsweetened Apple Sauce
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1/2 C 112g Light Butter
• 2 Tbsp 28g Dark Chocolate Chips, melted
• 16 oz Fat Free Cream Cheese (or 1/3 fat)
• 1 C 144g Swerve Confectioners (or a powdered sugar substitute)
• 12 Oreo Thins (crushed)

Instructions For the Chocolate Protein Cake

1. Preheat your oven to 350F and spray two 8″ round cake pans with nonstick cooking spray. Set aside.
2. Mix the dry ingredients together in a large bowl. Make sure there are no clumps of cocoa powder remaining.
3. Whisk the eggs together in a separate bowl before adding the milk, vanilla extract, and apple sauce. Whisk everything until smooth.
4. Microwave (about 60 seconds) or melt the chocolate chips in a bowl before adding the light butter and mixing together until smooth. The melted chocolate chips should melt the light butter but you can microwave a few seconds longer if needed.
5. Add the egg mixture to the dry ingredients and stir until very little liquid remains. Add the butter and melted chocolate and stir until the cake batter is smooth.
6. Transfer the cake batter to the cake pans. Each pan should have 525 grams in it unless you modified ingredients. Shake the cake pans and give them a good smack on the counter to remove any air bubbles and get an even bake.
7. Bake for 26-30 minutes or until a knife comes out clean in both cakes. After the baked cakes have cooled briefly, transfer them to a cooling rack to completely cool before frosting.

For the Frosting and Oreo Coating

1. Mix the cream cheese and powdered erythritol together until smooth. Make sure no lumps remain.
2. Use a food processor or blender to finely crush the Oreos.
3. Frost the top of one cake before placing the second cake on top and frosting the top and sides. Gently pat the sides with the crushed Oreos and sprinkle remaining crushed Oreos on top. Refrigerate the cake after serving.

8. Cinnamon Roll Cottage Cheese Muffins

Cinnamon Roll Cottage Cheese Muffins 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 muffins’]

These Cinnamon Roll Cottage Cheese Muffins are a warm and comforting high protein treat. These moist and flavourful muffins are an easy healthy snack to meal prep for the week to come.

Ingredients

• 3 medium ripe bananas
• 2 eggs
• ½ cup cottage cheese
• ½ cup peanut butter (creamy)
• 2 tbsp butter (room temperature)
• ¼ cup maple syrup
• 1 tbsp vanilla extract
• 1 1/4 cups whole wheat flour (or all-purpose flour)
• 1/4 cup vanilla protein powder (or what/all-purpose flour)
• 1½ tsp baking soda
• ½ tsp salt
• 2 tbsp cinnamon
• 2 tbsp butter (melted)
• 1 tbsp maple syrup
• 3 tbsp Greek yogurt
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a 12-muffin tin with liners and spray them with oil to cover the bottom and the sides.
2. Add all of the wet ingredients into a food processor or a blender. Pulse or blend until all the ingredients blend well. Transfer into a large bowl.
3. In a medium bowl, combine all of the dry ingredients.
4. Sift the mixture of dry ingredients into the wet ingredients. Do it in 4 batches and mix throughout to form a thicker batter.
5. Transfer the batter into the muffin tin and form 12 muffins.
6. Finally, in a small bowl, combine cinnamon swirl ingredients.
7. Top up each muffin with the swirl mixture and then, using a knife, swirl the top of the muffin to create a cinnamon roll effect.
8. Bake in the oven for 18-20 minutes or until the toothpick comes out clean when you insert it.
9. While the muffins are baking, mix all of the glaze ingredients together in a small bowl.
10. Once the muffins have baked, let them cool down for 5-10 minutes. Drizzle each muffin with glaze and serve.

9. 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.

10. 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.

11. 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.

12. 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.

13. Flourless Protein Lemon Cake

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

Recipe details: Prep: PT15M · Cook: PT70M · Total: PT205M · Yield: [’10’, ’10 slices’]

Bright, zesty lemon cake with a creamy cheesecake-like texture. High in protein, low calorie, gluten free, this flourless dessert is so delicious no one will guess it’s healthy, perfect guilt-free indulgence!

Ingredients

• 6 medium eggs
• 3 cups unsweetened Greek yogurt (low-fat)
• 1 cup powdered sugar
• 1 cup cornstarch
• 1 lemon (zested and juiced)

Instructions

1. Preheat the oven to 340F. Cover the 8-inch springform cake form with parchment paper.
2. In a large bowl, whisk eggs, add Greek yogurt, and whisk the ingredients together, then sift powdered sugar and cornstarch into the bowl. Whisk all the ingredients together.
3. Grate the zest of 1 lemon into the bowl and squeeze the juice into the bowl. Whisk to combine
4. Pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the temperature to 350F and bake for another 20 minutes until the sides of the cake turn golden brown.
5. Let the cake cool down inside the form for 2 hours, sprinkle with some lemon zest for extra flavor, and slice to serve. Afterward, store in the fridge covered.

14. Strawberry Cottage Cheese Banana Bread

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

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT70M · Yield: [’10’, ’10 slices’]

A moist, protein-packed banana bread loaded with fresh strawberries and cottage cheese. Gluten-free and naturally sweetened, it’s the perfect wholesome treat for breakfast or an afternoon snack.

Ingredients

• 2 eggs
• 2 ripe bananas (mashed)
• 2/3 cup cottage cheese
• 1 tsp vanilla extract
• 3/4 cup oat flour
• 1 cup almond flour
• 1/4 cup brown sugar
• 1 ½ tsp baking powder
• 1/4 tsp salt
• 1 cup strawberries (diced)
• 2 tbsp strawberries (sliced)

Instructions

1. Preheat the oven to 350F. Prepare a loaf pan by lining it with parchment paper.
2. In a large bowl, whisk together eggs, bananas, cottage cheese, and vanilla extract.
3. In a smaller bowl, combine oat flour, almond flour, brown sugar, baking powder, and salt.
4. Slowly add the dry ingredients to the wet ones and mix to combine.
5. Finally, fold in diced strawberries, leaving a few sliced ones to top up the cake.
6. Pour the batter into the prepared loaf pan, level it out, and top it with strawberry slices.
7. Bake in the oven for 40-45 minutes until it’s fully cooked, let it cool down inside the loaf pan and serve sliced.

15. 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!

16. 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.

17. Flourless Cottage Cheese Brownies

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 brownies’]

Make these rich, fudgy flourless cottage cheese brownies in 20 minutes! A high-protein, low-calorie gluten-free dessert that’s healthy and satisfying.

Ingredients

• 1 egg
• 1 banana (mashed)
• ½ cup cottage cheese (low fat, blended)
• 2 tbsp honey
• ½ cup cocoa powder
• ½ tsp baking powder
• Almond flakes
• Sea salt flakes

Instructions

1. Preheat the oven to 350F and cover an oven-safe meal prep container (I used 5’’x5’’) with oil or butter.
2. In a bowl, mix together egg, mashed banana, cottage cheese, and honey until one smooth texture.
3. Add cocoa and baking powder into the bowl and combine all of the ingredients well until you form one smooth batter.
4. Transfer the batter to the meal prep container and level it out. Sprinkle with almond flakes.
5. Bake in the oven for 15-18 minutes. Let it cool down, and then cover it with sea salt flakes. Slice and serve, and store in the fridge.

18. Greek Yogurt Blondie Brownies

Greek Yogurt Blondie Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT60M · Yield: [‘9’, ‘9 squares’]

Rich, fudgy chocolate swirled with sweet peanut butter blondie. High-protein, gluten-free dessert that’s easy to make and absolutely irresistible!

Ingredients

• 1 ¼ cups thick Greek yogurt (divided)
• ½ cup maple syrup
• ⅓ cup crunchy peanut butter
• 1 cup oat flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup cocoa powder
• ¼ cup dark chocolate (chopped)

Instructions

1. Preheat the oven to 350F or 320F fan. Prepare a square baking dish, I used 8’’x8’’ and line it with parchment paper.
2. In a medium bowl, combine 1 cup of Greek yogurt with maple syrup and peanut butter.
3. Now, sift the oat flour and baking powder into the wet ingredients and mix throughout to combine and form a thicker batter. Add in the salt and mix it in.
4. Take 2/3 of the batter and add cocoa powder and leftover ¼ cup Greek yogurt to it. Add a splash of milk if the mixture is way too thick.
5. Add chopped chocolate to the remaining 1/3 of the batter. Combine them lightly. Leave a little bit of chocolate to sprinkle on the top of the brownie.
6. Cover the bottom of the baking dish with cocoa batter and level it out. Then, cover with the light batter and level it out. Use a knife to create a marble effect and then sprinkle with the remaining chopped chocolate.
7. Bake in the oven for 30 minutes. Remove and let it cool down inside the baking dish before slicing.

19. 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.

20. Cottage Cheese Tiramisu

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

Recipe details: Prep: PT20M · Total: PT260M · Yield: [‘6’, ‘6 servings’]

Cottage Cheese Tiramisu is a lighter twist on the classic Italian dessert that packs 12 grams of protein and is not overly sweet!

Ingredients

• 2 cups cottage cheese
• 6 tablespoons milk (I used unsweetened almond milk)
• 2 tablespoons maple syrup or honey
• 1 teaspoon pure vanilla extract
• 3/4 cup coffee (cold)
• 18 ladyfingers
• 1 tablespoon cacao powder

Instructions

1. Place cottage cheese into a fine mesh sieve and rinse with cold water to remove extra salt. Let drain for a few minutes.
2. In a high speed blender, add cottage cheese, milk, maple syrup and vanilla extract. Process until smooth, about 2-3 minutes, pausing and scraping the walls of a blender with a spatula, if necessary. Transfer to a medium bowl.
3. Get 9 x 5 loaf pan and place cold coffee into another small bowl. Tiramisu will consist of 3 layer of 6 cookies each. Measure to make sure 6 cookies fit into a loaf pan and if necessary trim them to fit in. I had to do that.
4. Dip 6 lady fingers one by one into cold coffee to make sure to coat on both sides. Place in a single layer in a loaf pan, top with 1/3rd of cottage cheese mixture and level it with spatula. Repeat with 2 more layers.
5. Wrap the loaf pan tightly with tin foil and refrigerate for at least 4 hours or better if overnight.
6. Place cacao powder into a small fine mesh sieve and sprinkle on top of tiramisu. Using a knife cut into 6 slices. To serve, use flexible silicone spatula. Serve tiramisu cold.

21. High Protein Chocolate Pudding

High Protein Chocolate Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 cups’]

This high protein chocolate pudding is easy to make and completely plant-based. It’s perfect when you’re craving a sweet treat!

Ingredients

• 16oz silken tofu
• 1/4 cup cocoa powder
• 1/4 cup maple syrup or honey
• Pinch of salt to taste

Instructions

1. Add all the ingredients to a blender or food processor and blend until smooth.
2. You can adjust the sweetener to taste.

22. 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.

23. Chocolate Peanut Butter Protein Mug Cake

1 Minute Chocolate Peanut Butter Protein Mug Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Chocolate Peanut Butter Protein Mug Cake is ready in less than one minute! A more filling way to satisfy your sweet tooth!

Ingredients

• 3 tablespoons PB Fit Powder
• 2 tablespoons chocolate protein powder (I used whey)
• 1 teaspoon cocoa powder
• 1/4 cup unsweetened vanilla almond milk
• 1/4 teaspoon baking powder
• 4 – 6 drops stevia drops ( vanilla or plain)
• 1 – 2 tablespoons chocolate chips or peanut butter topping (optional:)

Instructions

1. Combine PB fit, chocolate protein powder, cocoa powder, vanilla almond milk, baking powder, and stevia in a small shallow dish.  If you want to add in chocolate chips do so now.  You should get a paste-like substance about the consistency of Greek yogurt, add more peanut powder if it is too liquidity.
2. Microwave for one minute.  It may take longer if you have a lowered powder microwave.  Microwave till not soft in the middle anymore.
3. If desired top with peanut butter and devour!

24. Flourless Blueberry Cottage Cheese Cake

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.

25. Peach Blueberry Cottage Cheese Cake

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT85M · Yield: [’10’, ’10 slices’]

Moist, tender cake with juicy peaches and blueberries. Made with protein-packed cottage cheese, this easy protein dessert is incredibly delicious!

Ingredients

• 1 1/4 cup all-purpose flour
• 1/4 cup protein powder (if none available, use all-purpose flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup butter (softened)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs + 1 egg white
• ½ cup cottage cheese (blended)
• 2 peaches (sliced into wedges)
• 3/4 cup blueberries
• 1 tsp granulated sugar
• 2 tbsp milk

Instructions

1. Preheat the oven to 350F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides of the springform and the parchment paper.
2. In a medium bowl, sift flour, protein powder, baking powder, and baking soda together. Give it a mix.
3. In a large bowl, beat butter, granulated sugar, vanilla extract, eggs, and egg white together. Do it until the mixture is light and fluffy, which should take around 2-3 minutes.
4. Then, add in the cottage cheese and continue beating until creamy texture. It should take around 1 extra minute.
5. Slowly add in the dry ingredients into the wet, mixing throughout until all the ingredients are combined and your form slightly thicker batter. Do not overmix.
6. If you’re using protein powder, the batter will be very thick, so add in the 2 tbsp of milk to make it slightly thinner.
7. Pour the batter into the form, level it out, top up with slices of peach and scatter the blueberries around. Sprinkle with 1 tsp granulated sugar.
8. Bake in the oven for 35-40 minutes until the cake turns golden. Check with a toothpick before fully removing it from the oven.
9. Let it cool down inside the springform pan for about 30 minutes before serving.

26. 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.

27. 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!

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.