Three Protein Dessert Recipes From The Protein Chef

3 Quick Healthy Cottage Cheese Recipes

Three Protein Dessert Recipes From The Protein Chef

Its been awhile since I’ve made a cottage cheese recipe and seeing that it’s one of my favorite cheap sources of protein, we should probably change that! Today I’m gonna show you guys 3 cottage cheese recipes I’ve been eating recently that are quick, delicious, AND macro friendly!

the start of any day we’ll start this off with a breakfast recipe! Take out a bowl, crack 3 eggs into it, and beat them. Next, use a stove top pan or griddle and scramble your eggs.

Keep your eggs moving as you cook them and your end result will be beautiful, fluffy scrambled eggs! Pour your scrambled eggs into a bowl, stir in 1/2 cup or 113 grams of fat free cottage cheese, a pinch of black pepper, some chopped up chives, and anything else you want.

That’s it, you now have COTTAGE CHEESE SCRAMBLE! This recipe might be really quick but it packs 30 grams of protein in the whole thing.


  • Keep your eggs moving as you scramble them and they’ll be super fluffy!
  • Add in anything else you want other vegetables or hot sauce!

This next recipe is one that has gotten me through multiple diets.

It’s something I’ve had for the past couple of years almost every night before bed while dieting and no, I’m still not sick of it! The slow digesting casein in the cottage cheese and fats in the peanut butter keep the hunger cravings off! All you need is a bowl, 1/2 cup or 113 grams of fat free cottage cheese, 1 tablespoon or 16 grams of peanut butter, 2 tablespoons or 10 grams of cocoa powder, 1 teaspoon of vanilla extract, and some optional protein powder. Mix everything together and BOOM, you now have a COTTAGE CHEESE DESSERT! The recipe has around 20 grams of protein without protein powder, so I usually only add in around 1 scoop. If you wanna take this up another level you can throw it in the fridge or freezer for a bit. It’ll thicken up soft serve ice cream!

This last recipe is something you can use as either a topping or as a calorie friendly dessert. All you need is a food processor and 4 ingredients.

1 cup or 226 grams of fat free cottage cheese, 4 ounces of a whipped topping, 1 cup or 140 grams (with the frozen fruit brand I was using) of frozen strawberries or other fruit, and 1 scoop of protein powder.

Add all of those ingredients into your food processor and process everything together until it’s fluffy, usually around 1-2 minutes. COTTAGE CHEESE FLUFF!

I hope I gave you guys some new cottage cheese ideas! Not a fan of cottage cheese? Seriously, don’t be scared to try it again with any of these recipes! I hate cottage cheese by itself but LOVE it in most recipes. Stay healthy!!!

Cottage Cheese Scramble

  • 3 Large Whole Eggs
  • ½ Cup Cottage Cheese – 113g Fat Free
  • 1 Pinch Black Pepper
  • Chives

Cottage Cheese Dessert

  • ½ Cup Cottage Cheese – 113g Fat Free
  • 1 Tablespoon Peanut Butter – 16g
  • 2 Tablespoons Cocoa Powder – 10g
  • 1 Teaspoon Vanilla Extract
  • 1 Scoop Protein Powder – 30g Vanilla or Chocolate *Optional

Cottage Cheese Fluff

  • 1 Cup Cottage Cheese – 226g Fat Free
  • 4 Ounces Whipped Topping – Sugar Free
  • 1 Cup Strawberries – 140g Frozen (or Other Fruit)
  • 1 Scoop Protein Powder – 30g Vanilla or Chocolate

Labrada Nutrition The Protein Chef Baking Protein, 1.5 Pounds –

Three Protein Dessert Recipes From The Protein Chef

We aim to show you accurate product information. Manufacturers, suppliers and others provide what you see here, and we have not verified it.

My name is Derek Howes, The Protein Chef. The hardest part of dieting for me was always having to give up the luxury of great-tasting sweets. When I became a personal trainer nearly a decade ago, I realized that many of my clients also had an uncontrollable sweet tooth. I fixed their craving for desserts by showing them how to easily make healthier, yet delicious,high- protein alternatives. I then launched The Protein Chef channel to share my protein dessert recipes through videos and help thousands get into great shape. Now, I�ve partnered with Labrada Nutrition to bring you The Protein Chef Baking Protein, a perfect protein powder made from natural ingredients. If you want to make delicious and nutritious high-protein desserts that turn out perfectly every time, then The Protein Chef Baking Protein is for you!
Details : Baking Protein, 1.5 lbs 100% Whey Protein Concentrate. Made with natural Ingredients, No Artificial Anything!. 20g protein. Gluten free. Sugar free. Lose Weight, Gain Muscle, and Get Lean Without Giving Up Dessert! Use the Protein Chef Baking Protein to turn ordinary cookies, cakes and baked desserts into healthy, nutritious treats. Just add in the amount required for you recipe. The Protein Chef Baking Protein has a smooth, pleasant taste that blends well with other ingredients and flavors. Baking with protein is easy!

Manufacturer : Protein Chef

Ingredients : Cross-Flow Micro Ultra filtered Whey Protein Concentrate, Natural Flavor. Contains milk soy.

Extended Size Details : 24oz (680g)

Directions : Add in the amount required for your recipe.

Warnings : Contains: Milk, Soy.

Nutrition Facts
Serving Size : 1 Scoop
Servings Per Container : 23
Amount Per Serving
Serving% Daily Value
Calories from Fat18.0
Total Fat2.0 g3%
Saturated Fat1.5 g5%
Trans Fat0.0 g
Cholesterol9.0 mg7%
Sodium110.0 mg3%
Potassium110.0 mg4%
Total Carbohydrate4.0 g0%
Dietary Fiber0.0 g0%
Sugars0.0 g
Protein20.0 g40%
Vitamin A2%
Vitamin C2%

Ingredients: Cross-Flow Micro Ultra filtered Whey Protein Concentrate, Natural Flavor. Contains milk soy.

Assembled Product Weight1.88 lbs
Food FormPowders
Manufacturer Part Number470550
Assembled Product Dimensions (L x W x H)7.95 x 5.55 x 5.55 Inches

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Three Protein Dessert Recipes From The Protein Chef
Jump to Recipe Print Recipe

When I got the request to “healthify” grandma’s signature applesauce cake, I didn’t take the mission lightly.

After several “pretty good” tries, I finally came up with the glorious dessert I was after… with half the calories, twice the protein, and a fraction of the sugar compared to the original.

This sweet spiced cake has a moist crumb and lots of plump raisins and crunchy pecans to make it totally crave-worthy. This is one of those recipes I will be making again and again! 

To up the protein, I used Jamie Eason Lean Body for Her Whey Protein Isolate in Natural Vanilla.

It does add a subtle vanilla essence that’s not present in the original recipe – so it you want it to taste more “authentic” you can use an unflavored protein powder The Protein Chef Baking Protein by Labrada Nutrition, or just use three-quarter cup all-purpose flour, oat flour, spelt flour, or gluten-free baking blend in place of the protein (you can also use half a cup of the aforementioned flours in place of the coconut flour). If using unflavored protein or flour in place of the vanilla protein powder, use an additional two tablespoons of sweetener plus more to taste. 

The sweetener I used in this recipe is Pyure Organic Stevia Blend, which as you might already know is one of my absolute favorites for baking! It’s a combination of stevia and erythritol that is twice as sweet as sugar and has no aftertaste. Since it’s twice as sweet as sugar, you’ll want to use three-quarter cup if subbing baking stevia or granulated sugar. Truvia Baking Blend or Truvia Brown Sugar Blend can be substituted for the stevia blend in a 1:1 ratio. 

I also used all the spices called for in the classic recipe: cinnamon, nutmeg, and allspice. If you don’t have these individual spices and don’t wish to buy them, you can use one teaspoon of apple pie spice instead; but I really think purchasing spices is a worthy investment (just my opinion).

The rest of the ingredients are pretty straightforward; all you need is baking powder, baking soda, salt, unsweetened applesauce, egg whites, pecans, and seedless raisins.

I will note that the original recipes does not call for egg whites, I just added them to increase the protein content.

If you’re allergic to egg whites, feel free to leave them out and add liquid as needed to reach a pancake batter consistency. 

Oh and this cake tastes amazing slathered with a little butter. Now, here’s the recipe! Please rate and comment below if you make this and let me know how you d it


Healthy High Protein Chocolate Banana Bread

Three Protein Dessert Recipes From The Protein Chef

What’s better than banana bread?

How about high protein, chocolate banana bread?

Being the banana bread lover that I am, it only made sense to make this healthy chocolate banana bread as my second recipe for the blog.

You can find the first banana bread recipe here.

3 Things I love about this recipe:

  1. It has the perfect balance of chocolate and banana
  2. The bites with mini chocolate chips are heaven on earth
  3. The protein content (9.5g per slice)

If you try this chocolate banana bread out, don’t forget to snap a pic and tag it #thedietchef
And of course, you can always check out this recipe, and many many more on my Channel

Macronutrients (per slice – makes 10):

150 Calories, 4g Fat, 20g Carbs (3g fiber), 9.5g Protein

4 Weight Watcher Points Plus

Healthy High Protein Chocolate Banana Bread

  • 2½ (250g) Mashed bananas
  • ½ Cup (122g) Unsweetened applesauce
  • 1 Whole egg
  • 2 Tbsp (30g) coconut oil
  • ½ Cup (60g) oat flour
  • ¾ Cup (90g) Isopure's chocolate whey protein
  • ¼ Cup (30g) unsweetened cocoa powder
  • Heaping ⅓ cup (75g) of sugar substitute
  • ¼ Tsp salt
  • ¼ Tsp baking powder
  • ¾ Tsp baking soda
  1. In a medium bowl add in your wet ingredients
  2. (2½ )(250g) Mashed bananas
  3. (1/2) Cup (122g) Unsweetened applesauce
  4. (1) Whole egg
  5. (2) Tbsp (30g) coconut oil
  6. Mix until combined
  7. Dry Ingredients:
  8. (1/2) Cup (60g) oat flour
  9. (3/4) Cup (90g) Isopure's chocolate whey protein
  10. (1/4) Cup (30g) unsweetened cocoa powder
  11. Heaping ⅓ cup (75g) of sugar substitute
  12. (1/4) Tsp salt
  13. (1/4) Tsp baking powder
  14. (3/4) Tsp baking powder
  15. Mix until well combined
  16. Pour wet into dry and mix thoroughly
  17. Coat a 9×5 bread pan with baking spray and add in the batter
  18. Bake at 350 degrees | 177 Celsius for 45 minutes
  19. Halfway through cover your pan with tin foil
  20. Use the toothpick test if you have any questions about your bread being cooked enough
  21. If you can stick a tooth pick in the loaf, and it's clean when you take it out, your bread has baked long enough.

4 Weight Watcher Points Plus Serving size: 1 Slice Calories: 150 Fat: 4 Carbohydrates: 20 Fiber: 3 Protein: 9.5

My e-book Macros Made Easy can help!

The book is a detailed weight loss guide that shows you step-by-step how to build a weight loss plan specifically for you.

One of the most frustrating things about dieting is hitting weight loss plateaus. That’s why Macros Made Easy also comes along with a spreadsheet to hold you accountable, and track your progress. The spreadsheet will also alert you when you need to make adjustments to your diet so you can continue losing weight, and avoid those annoying plateaus.

I started tracking my macronutrients (protein, carbohydrate, and fat intake) over 6 years ago – and I’ve lost over 70lbs because of it! Not only have I lost the weight, I’ve kept it off too. Plus, I didn’t eliminate any foods from my diet to do it- and neither will you!

If you’re ready to start your weight loss journey today, you can pick-up a downloadable copy of Macros Made Easy here!


Healthy High-Protein Desserts That *Actually* Taste Amazing

Three Protein Dessert Recipes From The Protein Chef

These healthy protein dessert recipes pack a mix of healthy fat and fiber, too—key for that “I'm pleasantly full” feeling. You'll be so content, you won't even want seconds…but we won't tell if you do.

The Glowing Fridge



Dashing Dish

Low-fat cream cheese, Greek yogurt, and vanilla protein powder are the secret ingredients that fill this protein dessert with 15 grams of creamy protein goodness per slice.

Get the recipe: Clean Eating Protein Cheesecake

Ambitious Kitchen

When decadent brownies are only 100 calories and pack eight grams of protein, you can definitely have seconds. You’ll go wild for the natural sweetness from the applesauce and berries in this high-protein dessert.

Get the recipe: 100-Calorie Raspberry Chocolate Chip Protein Brownies


Peanut Butter and Fitness

Produce on Parade

Every night feels your birthday with a cake-flavored smoothie that tastes almost as good as the real thing. Bonus: Thanks to the staying power that comes via a scoop of protein powder, you'll avoid the sugar rush (and subsequent crash) later after enjoying this protein dessert.

Get the recipe: Birthday Cake Smoothie

My Fussy Eater



The Big Man's World

These cookies are chocolaty enough to satisfy any chocoholic's craving, while packing in tons of fiber and 11 grams of protein. The best part? There's no baking required to bring this protein dessert to the party. ( Girl Scout Cookies? Then you’ll love these healthy homemade desserts.)

Get the recipe: No-Bake Triple Chocolate Protein Cookies

Healthy Recipes Blog

You never need to leave the house to satisfy your need for froyo again once you have this protein dessert in your arsenal. (If you’re a fan of froyo, you’ve gotta try our yogurt gelato recipe.) This healthy DIY frozen Greek yogurt is an icy treat that offers 10 grams of protein.

Get the recipe: Homemade Frozen Greek Yogurt

The Honour System


ProShape Fitness

This quick and easy chia protein pudding is a serious upgrade from the powdered stuff that comes in a box. This protein dessert has the benefits of a superfood and 29 grams of the muscle-building macro on its side. Sounds a clear winner!

Get the recipe: Chocolate Peanut Butter Chia Protein Pudding

Gimme Some Oven

The Big Man's World


With Salt and Wit

This gooey cinnamon roll slash granola bar mash-up packs 11 grams of protein and even more decadent bakery- flavor. So much better than store-bought!

Get The recipe: Chewy Cinnamon Roll Protein Granola Bars

Desserts with Benefits

Southern in Law

These gluten-free donuts are totally customizable. You can use coconut sugar, maple syrup, or honey for a touch of sweetness, and swap blueberries for raspberries if you're into a more tart protein dessert (or breakfast—do you!).

Get the recipe: Baked Blueberry Protein Donuts


Amy's Healthy Baking

Be honest: When was the last time you had a healthy cookie? With less than half the carbs and three times the protein as a regular cookie, this protein dessert fits the bill, and they taste pretty darn good, too.

Get the recipe: Chocolate Chip Protein Cookies

Running with Spoons

Fit Foodie Find

At 8 grams of protein, these rich, ooey, gooey peanut-buttery flavored cookies sound a fairytale. But make a batch for yourself, take a bite of the high-protein dessert, and you'll realize dreams really do come true.

Get the recipe: Grain-Free Protein Peanut Butter Cookies


Purely Twins

Despite being free of gluten and dairy, somehow each bite of this high-protein dessert is still moist and rich. (Could it be the avocado? Or the banana? Or maybe the coconut butter?) When you combine mint chocolate chip with fudge and call it a brownie though, no other explanation is even necessary.

Get the recipe: Mint Chocolate Chip Protein Fudge Brownies


Ask The Protein Powder Chef: Do You Have A Recipe For Protein Brownies?

Three Protein Dessert Recipes From The Protein Chef

Who can resist a chocolaty, gooey brownie? Indulging in one square once in a while is fine, but if you satisfy that sweet tooth on a regular basis, and you're bound to wreck your diet.

Still, swapping flour and sugar for protein powder isn't always easy.

How many of you have made a protein cake only to end up with a dry, rubbery, unpalatable, and tragic excuse for dessert? I know I have.

In my early career as a protein chef, this happened a lot! So I started experimenting with ways to make my protein cakes “real” cakes—moist, soft, flavorful, and, nom nom nom, delicious.

I didn't want people to say, “This is great for a protein cake.” I wanted them to say “This is great!”

Moisturizing Families

  1. The Roots: sweet potatoes, pumpkin, and beets.
  2. The Dairies: cottage cheese, Greek yogurt, and cream cheese.
  3. The Beans: black beans, butter beans, and adzuki beans.

This recipe packs in the protein and flavors with the help of a little something extra from your pantry: black beans, an ingredient you might have not associated with desserts and never thought to put in brownies.

Now, before you think me a loon and click through to another page, hear me out. Black beans are fantastic for baking. Why? They add moisture, which is essential when you're after a batch of low-fat, sugar-free, gluten-free, protein-rich brownies.

I arrived at three great “moisturizing families,” families of ingredients that, when added to protein foods, get rid of dryness and yield a great texture and consistency. These are roots, dairies, and beans.

Beans, especially black beans, work beautifully in chocolate protein cakes (and even protein ice cream) because, for some strange very strange reason, they seem to complement cocoa really well. Plus, their color blends in perfectly.

Before you start to worry about muddling flavors, rest assured, you can't taste them at all! Otherwise, as an impassioned lover of brownies and all things chocolate, I never would have suggested you use them. The beans also secretly impart the brownies with great body—and a lot of fiber, too!

Below is a recipe to get you started baking with black beans! I've included several variations below so you can adjust your brownies to match your flavor and ingredient preferences. Enjoy!

View Recipe Here


There are several variations you can make to this recipe:

  1. If you don't want to try the black beans, feel free to substitute them with any of the other moisturizers mentioned above. Bear in mind, though, if you use pumpkin puree or cooked sweet potato, you'll probably want to add a bit more coconut flour to thicken your batter (a tablespoon or two should do the job).
  2. If you your brownies extra chocolatey and sweet, add either 1/4 cup of Walden Farms' calorie-free chocolate sauce to the mix, or 1/8 cup of Splenda and 1/8 cup of extra cocoa powder.
  3. If you want to substitute for the coconut flour, you can. Try ground oats, or a combo of ground oats and ground almonds. You'll probably want to add a lot more than 3 tbsp of either of them to thicken the batter though, so just eyeball it and add enough until your batter looks , well, brownie batter.
  4. If you want to add an extra element of oomph to the brownies, throw some chopped nuts or dark chocolate chips into the batter before for you bake it!


Healthy Peanut Butter Protein Cookies (Gluten-Free, Keto)

Three Protein Dessert Recipes From The Protein Chef
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These healthy almond flour & peanut butter protein cookies are my new addiction. Made with only 4 simple ingredients and one bowl, these quick and easy cookies can be whipped up and baked under 20 minutes.

These delicious, clean eating treats contain an impressive 14 grams of protein per cookie and are entirely gluten-free, keto, low-carb, refined sugar-free, flourless, grain-free and can easily be made egg-free by simply replacing the eggs with mashed banana. 

For today’s post, I’ve decided to revisit one of my older recipes: peanut butter protein cookies. I have tweaked the core recipe, reducing the number of ingredients to only 4, making the recipe refine sugar-free and keto at the same time. I mean… How cool is that?!

I feel I’ve improved my photography by a lot since the beginning of this blogging journey, so I gave these photos a much-needed update as well.

Now about those cookies. What do they taste ? These taste just those peanut butter cookies my mother used to bake when I was a kid.

You know that cookie recipe behind the peanut butter jar? Yup. Those ones.

Ingredients for Healthy Peanut Butter Protein Cookies

  1. Almond Flour. Filled with nutrients and protein, almond flour has a very discreet taste. Perfect for these cookies.
  2. Vanilla Whey Protein Powder. Make sure the one you pick contains very little carbs, if you want this recipe to remain ketogenic. If keto isn’t a criteria for you, use what you have, as long as it is whey.

    Important: Do not use plant-based protein powder for this recipe, it will not work.

  3. Eggs. May be replaced with 1/2 cup mashed banana for an egg-free version.
  4. Peanut Butter. I used smooth, natural peanut butter. Any brand will do.

    Using crunchy peanut butter will also work, your cookies will simply have a different texture.

How to Make Peanut Butter Protein Cookies from Scratch

1. Start by preheating the oven to 350F. I baked these using the convection setting.

2. Line a baking sheet with parchment paper. Or simply grease it.

3. Combine the ingredients in a large mixing bowl. Stir until smooth.

4. Scoop the cookie dough. Then place the cookie dough balls on your baking sheet, leaving enough space in between each of them.

5. Press the dough balls flat using a fork. These cookies will not get bigger while cooking.

6. Bake. Transfer the baking sheet to the oven and bake for about 12 to 15 minutes. Remove as soon as the edges start getting darker.

7. Cool down. Wait 10 minutes, then place the cookies on a wire rack.

8. Store. These cookies can be stored in an airtight container for up to 4 days at room temperature. Place a piece of dry towel in the container to absorb moisture. These may also be frozen in the same container for up to three (3) months. (What I usually do is I wrap them up in packs of 2 or 3, freeze them and then throw them in my lunch box when needed.)

Frequently Asked Questions:

1. How to make high protein cookies? By adding protein powder to the recipe of course, but also, you should make sure that most of the ingredients in the recipe are protein-rich. For example, in this recipe every ingredient (peanut butter, protein powder, almond flour and eggs) contain high amounts of protein.

2. I don’t peanut butter, what can I use instead? Any nut butter will do! Just make sure you don’t use anything that has a very strong taste sunflower seed butter or tahini. Almond butter would make a fantastic paleo or primal friendly option.

3. What is the best way to store these peanut butter protein cookies? Start by wrapping them in a large dry cloth or towel, then place them in an airtight container at room temperature for up to 4 days. Alternatively, you could wrap them in parchment paper individually or in stacks of 2-3 and freeze them in a large container or freezer bag for up to 3 months.

4. Got more questions? Ask away in the comments section below!

Fun Variations!

1. Use crunchy peanut butter instead of smooth.  I really have to try!

2. Add 1/4 cup chopped peanuts (without the shells), or chopped macadamia nuts. If you love the crunch!

3. Drizzle with dark chocolate. For a “Reese’s-” variation!

4. Got more ideas? I’d love to hear about them in the comments section below!


  • 3/4 cup almond flour
  • 1/2 cup whey vanilla protein powder ISO for low-carb / keto
  • 1 cup peanut butter natural, smooth
  • 2 large eggs
  1. Line a baking sheet with parchment paper. (or grease it)

  2. Combine all of the ingredients in a large mixing bowl and stir gently until smooth.

  3. Scoop about 1/4 cup (or 2 heaped tablespoons) of cookie dough and roll it into a ball using your hands.  Place the balls on your baking sheet with enough space between each of them.

  4. Flatten the cookie dough balls into your baking sheet using a fork. (These cookies will not get larger while cooking, they will remain the same size).

  5. Transfer to the oven and Bake for 12 to 15 minutes.

  6. Remove from the oven, wait 10 minutes, then place the cookies on a wire rack to cool down.

  7. Refer to the Frequently asked questions above for instructions on how to properly store these cookies.

Nutrition information is a rough estimate without any additional toppings.

Peanut Butter Protein Cookies Amount Per Serving (1 Cookie) Calories 291 Calories from Fat 207* Percent Daily Values are a 2000 calorie diet.


Three Protein Dessert Recipes From The Protein Chef

Three Protein Dessert Recipes From The Protein Chef

Even if you’re following the strictest of diet plans, there’s no point having dessert if it’s not going to be a treat. Ersatz versions of brownies and cakes that strip out all the good stuff aren’t going to satisfy a sweet tooth – if anything they’ll just make you crave the real thing.

However, that doesn’t mean you have to completely discard your healthy-eating intentions come pudding time. With a little tweak to the recipe of your favourite desserts, you can at least ensure they’re full of muscle-fuelling protein.

These recipes from Heather Davies, aka The Protein Chef, are easy to make, and they’ll satisfy your sweet tooth while building lean muscle. No lie – they’re flipping great.

Banana Split Protein Pancakes

“These banana split protein pancakes were inspired by one of my favourite puddings,” says Davies. “I wanted to recreate all the deliciousness of a banana split in protein-packed pancake form.

The protein content makes it an ideal snack that will support your training, while the topping offers all the fun elements of a banana split but with a small fraction of the fat, sugar and calories.

Happy eating!”

Ingredients (makes 1-2 servings)

For the pancakes

  • 30g banana-flavoured whey protein
  • 70g oats
  • 1 egg
  • 1tsp baking powder
  • 200ml milk
  • Coconut oil (or your preferred oil)

For the topping

  • 1 chopped banana
  • 1tbsp Greek yogurt
  • Sugar-free chocolate sauce
  • Handful of nuts


  1. Add all the pancake ingredients to a blender and blend for 45 seconds
  2. Heat your preferred oil in a non-stick frying pan on a moderate heat
  3. Add the batter to the pan in small amounts and cook for a minute or so on each side.
  4. Continue this process with all the batter, then add your toppings and enjoy.

Nutrition (per serving): 584 calories, 48.4g protein, 75.3g carbs, 10.8g fat

Chocolate & Nut Butter Protein Cheesecake

“Quite simply, you get to eat cheesecake while shrinking your waistline – and that’s probably something you didn’t think you could do while you’re on a fitness drive,” says Davies.

Even better, eating a slice or two of this version won’t leave you feeling a bit sick and because it contains much less sugar than a conventional cheesecake recipe it won’t give you a sugar rush and crash, which is associated with overeating and energy slumps.


  • 80g (about five) light digestive biscuits
  • 130g (about 12) oatcakes
  • 50g coconut oil or nut butter
  • 15g sugar-free caramel or chocolate sauce
  • 100g protein mousse
  • 500g fat-free cream cheese
  • 500g quark
  • White chocolate peanut butter
  • Dark chocolate

Berry And Honey Protein Smoothie

“After you work out, your muscles require amino acids [the building blocks of protein] to aid with muscle repair and you need to refill the glycogen [stored energy] you’ve lost through exercising,” says Davies. “I’ve chosen a fast-acting whey protein because this smoothie is designed to be consumed post-workout.

“For the carb source I have chosen honey, a simple carb which will be digested quickly. I prefer to use Steens Raw 15+ manuka honey, which I because it is cold pressed. This means the natural amino acids and enzymes in the honey are not damaged by heating. It also preserves the honey’s phenolic compounds, which have an antioxidant effect – another great benefit to the recovery process.

“The berries I’ve chosen are all high in antioxidants, which are thought to help to fight the harmful effects caused by exercise-induced free radicals.”

3 Easy Protein Mason Jar Recipes

Three Protein Dessert Recipes From The Protein Chef

Proteins Bars and Mason Jars! No, I’m not gonna rap but feel free to steal that song title. Now what do both of these have in common? If you said you can easily take them on-the-go, congratulations…you win nothing. Today however, we’re making 3 quick and travel friendly desserts so that has to count for something!

To start you’ll need at least half pint mason jars and your favorite protein bar.

Mason Jars:
Protein Bars:

Recipe #1: PROTEIN BAR PARFAIT! Three ingredients that you’re gonna layer in. Start with a Greek yogurt (whatever flavor you want), on top of that some fruit, and then a third of a protein bar broken up. Repeat those steps until you have however many layers you want.

 The biggest thing with this one is that you just wanna make sure the flavors of the yogurt, fruit, and protein bar compliment each other which makes this recipe super easy to change up if you get bored with it.

Recipe #2: PROTEIN BAR TRAIL MIX! I can’t be the only one who loves trail mix here so I had to put my own spin on it…which is also the easiest recipe ever. Throw into your jar 1 ounce of cashews, 1/2 ounce of almonds, sunflower kernels, and dried mango, a couple yogurt raisins, and a broken up protein bar. Cover it and shake it to mix everything up!

The best thing about making your own trail mix is that you can change it up to suit your macros. Use any kind of dried fruit, seed, or nut you want…have fun with it!


  • Add whatever you want into your trail mix!

Recipe #3: PROTEIN BAR DIRT PUDDING! I know a few of you have asked for me to get a little dirty on this channel, so here we go.

In a food processor or blender add in 1/2 cup of cottage cheese, 2 tablespoons of cream cheese, 1 ounce of milk, 2 tablespoons of some cocoa powder, 1 serving of chocolate sugar free instant pudding, 1/2 teaspoon of vanilla extract, and an optional 1 teaspoon of sweetener.

Mix those up then add your mix into a mason jar. Top your pudding with a crushed up protein bar making sure to crush it up as much as you can (it’s your dirt) and top it with a gummy worm.

How many of you guys have actually heard of dirt pudding before? Let me know in the comments below! I think it might have been a 90’s thing? Either way, it’s delicious and cottage cheese has casein in it which is a slow digesting protein. What’s that mean? It’s a way for me to justify eating it before bed. It makes me happy and I’ll stay full longer!!!


  • 1 Container Greek Yogurt – 5.3 Ounces/150g
  • Fruit – Your Choice
  • 1 Protein Bar

Trail Mix

  • 1 Ounce Cashews – 28g
  • ½ Ounce Almonds – 14g
  • ½ Ounce Sunflower Kernels – 14g
  • ½ Ounce Mango – 14g Dried
  • 1-2 Tablespoons Yogurt Raisins
  • 1 Protein Bar

Dirt Pudding

  • ½ Cup Cottage Cheese – 113g Fat Free
  • 2 Tablespoons Cream Cheese – 30g Fat Free
  • 1 Ounce Milk – or Milk Substitute
  • 2 Tablespoons Cocoa Powder – 10g
  • 1 Serving Instant Pudding – 11g Sugar Free Fat Free Chocolate
  • ½ Teaspoon Vanilla Extract
  • 1 Teaspoon Sweetener – *Optional
  • 1 Protein Bar
  • 1-2 Gummy Worms