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Delicious Protein Dessert Receipes

Mint chocolate chip protein fudge brownies (grain-free, egg-free, dairy-free)

1 recipe of hemp protein brownies

Mint Fudge Frosting:

1 large avocado (5 oz)
1 1/2 bananas (about 5 oz)
1/2 cup coconut butter (4 1/2 oz)
6 tbsp coconut oil (3 oz)
1 tbsp vanilla extract
1/2-1 tsp peppermint
handful of spinach (or could do 1/4-1/2 tsp spirulina powder)
1 tbsp water

Make hemp brownies following this recipe. As it bakes, gather your frosting ingredients. Place fudge frosting ingredients into blender (we used our vita-mix blender) and blend till smooth and creamy.

Once brownies have cooled spread mint fudge frosting on top. And top with chocolate chips if desired!

Place mint fudge brownies in fridge to let the frosting set before slicing.


Pre/Post Workout Protein Cookies
Serves: 22
  • ½ c. applesauce
  • ¼ c. honey
  • ½ c. peanut butter
  • ¼ c. water
  • 1 Tbsp. vanilla extract
  • 1 egg
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ c. whole wheat flour
  • 4 scoops vanilla protein powder
  • ½ c. old fashioned oats
  • ½ c. dried fruit such as blueberries, cranberries, or raisins
  • 3 c. high fiber cereal
  • ¼ c. ground flax seed
  • 4 oz. dark chocolate, melted (optional)
  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl stir together applesauce, honey, peanut butter, water, vanilla, egg, protein powder, baking soda, salt, cinnamon, and flour.
  3. Toss in the oats, fruit, cereal, and flax seed.
  4. Drop onto a greased cookie sheet in ¼ scoops.
  5. Bake 11-12 minutes or until golden brown.
  6. Drizzle with melted chocolate if desired.
  7. Enjoy!


Lemon & Blueberry Protein Coffee Cake

Makes 1 x 20cm round cake


145 grams whole eggs (about three)
110 grams Natvia (or substitute your preferred granulated sweetener or coconut sugar)
100 grams almond meal (flour)
40 grams micellar casein* (or substitute rice protein powder for a dairy free version. I use this casein)
14 grams coconut flour 10 grams (2 teaspoons) gluten free baking powder
1 small lemon (about 95 grams), zest and juice
185 grams thick 0% Greek yogurt (I used Chobani plain 0% or use a blueberry one!)
125 grams fresh or frozen blueberries** *
If you wish to omit the casein powder, substitute an equal quantity of almond meal instead and proceed.
**If using frozen blueberries, do not thaw them before adding to the batter


Preheat the oven to 180℃.
Line a 20 centimetre round cake tin with non-stick silicone paper and set aside.
In the bowl of a mixer, whisk together the eggs and sweetener (or coconut sugar) until light. Add the almond meal, casein, coconut flour, and baking powder.
At this stage, also add the zest and juice of the lemon, and the yogurt. Beat or fold by hand, until the batter is smooth.
Transfer the batter to the prepared cake tin.Sprinkle the blueberries over the top as evenly as possible. Gently press them into the top of the batter. Don’t be tempted to press them in until they disappear. They will sink into the cake as it bakes. Doing it this way will prevent them all sinking to the bottom.
Bake for 45 to 50 minutes, until risen and golden and cooked through.
Remove from the oven and cool slightly before removing from the tin.
This cake will keep for several days and stay moist and fresh, in an airtight container.
It is lovely at room temperature but divine when served just slightly warm, with a dollop of yogurt and more fresh berries.
GF Gingerbread ‘Proatmeal’ Bake

 Prep time

Cook time

Total time

Serves: 6


  • 1½ cups gluten free rolled oats
  • 2 scoops (1/2 cup) natural vanilla protein powder (gluten free if needed – optional – if you do not want to use protein powder, use an additional ½ cup rolled oats)
  • ¼ cup ground flaxseed
  • ¼ cup coconut palm sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 egg, beaten
  • 3 tablespoons unsulphured molasses
  • 1½ cups unsweetened almond milk (or other milk of choice)
  • 1 tsp pure vanilla extract
  • ¼ cup raisins
  • ¼ cup chopped dates
  1. Preheat the oven to 375 degrees.
  2. In a large bowl combine the dry ingredients, except for the coconut palm sugar.
  3. In another bowl, whisk the egg and add in the wet ingredients as well as the coconut palm sugar.
  4. Add the wet ingredients to the dry and stir to combine. Fold in the raisins and the dates.
  5. Line an 8×8 or 9×5 inch pan with parchment paper.
  6. Pour batter into pan. Bake for about 25 – 30 minutes or until a toothpick pulls clean from the centre of the pan.
  7. Enjoy!
 Nutritional Information
Serving size: ⅙ of recipe Calories: 241 kcal Fat: 4g Carbohydrates: 36g Sugar: 19gFiber: 4g Protein: 14g
Spinach Frozen Yogurt

Yield: a lot of yogurt. Maybe 3.5 cups?

Serving Size: 1/2 cup (no chocolate chips)

Calories per serving: 72

Fat per serving: .3g

This cool, creamy treat is loaded with protein from vanilla Greek yogurt and fiber from spinach–essentially my favorite green smoothie turned into frozen yogurt!


  • 2 cups nonfat vanilla Greek yogurt
  • 1 large frozen banana
  • 2 cups spinach
  • ½-1 scoop chocolate protein powder (After careful research, EAS is Erik’s brand of choice)
  • 3 tablespoons chocolate chips (optional)


In a blender or powerful food processor, blend together the yogurt, banana, spinach and protein powder until very smooth. I find it’s best to add the ingredients in the above order, otherwise the protein powder tends to get stuck on the sides of the blender.

Pour into your ice cream maker and freeze as directed*. Mine took between 10-15 minutes. Add the chocolate chips right before you remove the frozen yogurt and stir to distribute evenly. You can eat as is (mixture will be soft) or freeze for an hour or so to let it firm up a bit into a more scoop-able form. Enjoy your vegetable-packed treat!! Store in a freezer-safe container. It will freeze rock-hard, so let it thaw for 10-15 minutes before you want to eat it.

*If you don’t have an ice cream maker, there are two alternative ways to make ice cream/frozen yogurt:

1) Pour the mixture into an ice cube tray and freeze. Once completely frozen, blend the smoothie cubes until ice cream-like!

2) Pour the mixture into a freezer-safe container and stir with a spoon every half hour or so until it’s at your desired texture (I’m guessing this would take about 2 hours to get an ice cream-like texture). Stirring the yogurt breaks up ice crystals so theoretically you don’t end up with a frozen green block. But I’ve tried this before and my ice cream ended up pretty chunky and icy, not smooth and creamy. I suppose you could try to break up the large ice block and blend it…it’s just a bit more work.

Pre or Post Workout Snack – Coconut Protein Balls

Pre or Post Workout Snack – Coconut Protein Balls


  • 3 cups dates, pitted
  • 4 scoops (120 g) whey protein powder, unflavoured & unsweetened
  • 1/4 cup carob or chocolate chips
  • 1 + 1/2 cup almonds
  • 2 tbsp cocoa powder, unsweetened
  • 1/2 cup warm water
  • 2/3 – 1 cup coconut flakes, unsweetened
    1. Combine dates, almonds and water in a food processor and grind. Small chunks are fine. Add to the mixing bowl along with protein powder, carob ships and cocoa powder. Mix with spatula until well combined. Mixture will seem dry in the beginning. If necessary add more water.
  1. Spread coconut flakes on a flat surface like a dinner plate and roll 32 balls in it.


Nutritional Info

Servings Per Recipe: 32 balls

Amount Per 1 Ball:
Calories: 121.2
Total Fat: 5.0 g
Cholesterol: 0.6 mg
Sodium: 53.2 mg
Total Carbs: 16.1 g
Dietary Fiber: 2.1 g
Sugars: 11.2 g
Protein: 5.5 g
Weight Watchers


Oat Bran Banana Protein Muffins {no sugar added, 100 calories}

Nutrition Information
  • Serves: 12
  • Serving size: 1 muffin
  • Calories: 95
  • Fat: 1.5g
  • Carbohydrates: 17.3g
  • Sugar: 4.5g
  • Fiber: 3.3g
  • Protein: 6.3g
Recipe type: Muffins, Healthy, High Protein, Snack
Prep time:  
Cook time:  
Total time:  
Oat Bran Banana muffins with no flour or added sugar. Made healthy with applesauce, greek yogurt, and protein powder! The perfect snack!
  • 1 2/3 cup oat bran
  • 1 scoop vanilla protein powder
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 small or medium very ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/2 cup nonfat plain greek yogurt
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  1. Preheat oven to 400 degrees F. Spray 12 cup muffin tin with nonstick cooking spray or grease well with coconut oil
  2. In a medium bowl whisk together oat bran, protein powder, baking powder, baking soda, and cinnamon; set aside.
  3. In a large bowl, mix mashed banana, applesauce, greek yogurt, egg whites, and vanilla together until well combined and smooth. Add wet ingredients to dry ingredients and mix until just combined. Let batter sit two minutes to thicken a bit. Divide batter evenly into 12 muffin cups and bake 15 minutes or until toothpick inserted into center comes out clean. Transfer to a wire rack to cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely.
  4. Muffins are best served warm with your favorite spread. Feel free to add in chocolate chips, berries, or nuts to the batter!



Tiramisu PROTEIN Pancakes!

Light and fluffy protein pancakes FULL of coffee flavor, layered with a sweet “cream” filling and dusted with just the right amount of cocoa powder.

Tiramisu Protein Pancakes

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Keywords: blender fry breakfast high protein no sugar added low-sodium protein powder oats coffee bananas Pancake Sunday Italian winter summer spring fall

Ingredients (Serves 1)

For the Pancakes

  • 1/3 cup rolled oats
  • 1 scoop (30g) vanilla protein powder*
  • 2 Tablespoons ground flax seed
  • 1/2 teaspoon sodium-free baking powder
  • 1 egg white
  • 1/4 cup strong brewed cold coffee
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coffee extract

For the Sweet “Cream” Filling

  • 1/3 cup low-fat no-salt-added cottage cheese
  • 1/2 large banana
  • 1/8 teaspoon coffee extract
  • unsweetened cocoa powder for dusting


For the Pancakes

1. Heat a non-stick skillet or pancake griddle over medium heat.
2. In a small food processor or blender, ground oats into flour.
3. Combine oat flour, protein powder, ground flax, and baking powder in a bowl.
4. In a separate bowl, whisk egg white until frothy.
5. Add coffee and extracts to egg white, stir and add to dry ingredients.
6. Stir until flour is incorporated.
7. Let batter sit at least 5 minutes before continuing.
8. Spoon batter onto skillet surface, forming 3 medium-sized pancakes.
9.Cook 5-6 minutes per side, or until golden brown with crisp edges.

For the Sweet “Cream” Filling

Combine cottage cheese, banana, and extract in a small food processor or blender and blend until smooth.


Chocolate-Banana Protein Pancake Recipe

Yields 4 pancakes

The Skinny

Per serving (two pancakes):

  • 275 cal
  • 11 g fat
  • 37 g carbs
  • 31 g carbs
  • 8 g fiber
  • 21 g protein

Prep time: 5 minutes
Cook time: 6 minutes


2 scoops DailyBurn Fuel protein powder in chocolate
2 tablespoons gluten-free baking mix
2 tablespoons ground flax seeds
1/2 teaspoon baking powder
2 eggs, lightly beaten
1 banana, mashed
4 tablespoons almond milk 


  1. In a mixing bowl, combine all dry ingredients together with a whisk.
  2. In a separate bowl, combine the egg, banana and almond milk.
  3. Gently pour the wet ingredients into the dry ingredients while mixing with a rubber spatula until just combined. Do not over-mix.
  4. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4-cup rounds of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook for another 2-3 minutes.
Sweet Potato & Rosemary Protein Bread

Makes 1 x 21cm x 10cm loaf


  • 135 grams cooked sweet potato (boiled or baked)
  • 300 grams liquid egg whites (or 4 whole eggs)
  • 90 grams unflavoured rice protein isolate (or substitute micellar casein)
  • 75 grams oat flour (gluten-free or substitute quinoa flour)
  • 15 grams psyllium husks
  • 1 teaspoon sea salt
  • 1 teaspoon bicarbonate of soda
  • 1 1/2 tablespoons fresh rosemary, finely chopped

Preheat the oven to 180℃.

Line the loaf tin with non-stick silicone paper or grease and dust with a little oat flour.  Set aside.

Place all the ingredients, except the rosemary, into the bowl of a food processor.  Process until the dough is smooth.  Alternatively, you can puree the sweet potato and combine all the ingredients in the bowl of a mixer and mix on a low to medium speed until the dough is smooth and light.

Stir in the rosemary until well-distributed in the dough.  Transfer the dough to the prepared tin, and bake for about 25 to 30 minutes until cooked through.  Do not over bake the loaf.  Remove from the oven and allow to cool in the tin.

Turn out and slice to serve.  Keeps well for several days if stored wrapped in foil, in a freezer bag, in the refrigerator.