high protein dessert Archives - Teri-Ann Carty

Pumpkin Cake

Teri-Ann Carty — Wed, 26 Aug 2026 08:00:34 +0000

Home » high protein dessert

Pumpkin Cake

Created by: Teri-Ann Carty

This Pumpkin Cake is moist, naturally sweet, refined sugar free, and made with ripe bananas, Medjool dates, pumpkin puree, pumpkin spice, and walnuts. It is soft, sturdy, deeply cozy, and perfect for breakfast, snacking, dessert, or anytime you want a healthier fall-inspired cake that still tastes like a proper treat!

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Easy Pumpkin Cake!

As I write this, it’s the middle of August, and already everything on social media is fall this and fall that!! Truth be told, I’m ready for the recipes; I’m just not ready for the weather! That’s not even entirely true. I love fall weather, like really and truly. We’re so blessed to have warm, dry Fall Weather until the first week of November. After that, all bets are off, and it starts to get messy. Right now, I will happily take this 31-degree day and my house smelling like pumpkin cake; the two may not ordinarily go together, but I’m not mad. There are worse things!

Back in May, I was visiting my bestie for her birthday. I love cooking and baking for my people, so when I arrived and she had ripe bananas and dates on hand (it’s almost like she was asking me to bake something Teri-Ann branded!!), I knew exactly what I was going to make. Some of you might know my infamous Date Cake. That cake has made its way around the internet and has gone viral every single time I post it, and for good reason, because it’s probably the moistest cake I have ever created.

Until now.

My bestie and I are both watching our sugar intake, but it was the woman’s birthday, so there HAD TO BE CAKE! I started rummaging through her cupboards and found almost everything. She was missing almond flour and oat flour, but what I did find was bread flour. Bread flour is not gluten-free, but it IS higher in protein, so that’s a total win. I modified the crap out of my original cake, and wouldn’t you know it, it was absolute perfection.

The texture, dare I say, was much more appealing than the og. If you are not gluten-sensitive, I strongly recommend getting some bread flour in your pantry. Bread flour typically contains about 12% to 14% protein, while all-purpose flour usually ranges from 9% to 12%. I love the sturdiness the flour gives, and I’ll use it much more going forward.

Why This Pumpkin Cake is Healthier?

This is a healthy pumpkin cake, but please know that when I say healthy, I do not mean sad. I mean made with thoughtful ingredients, naturally sweetened and absolutely satisfying. Who doesn’t want to eat a cake that is socially acceptable for breakfast, snacking, or dessert without feeling like you have just launched yourself into a sugar spiral?! Thanks to the dates and banana, this recipe is also totally free of refined sugar! The other bonus is protein powder, and before you come for me – YOU CAN’T TASTE IT!

Pumpkin Cake Ingredients

Ripe Bananas add natural sweetness, moisture, and body to this cake. The spottier the bananas, the better. They help replace refined sugar while keeping the cake soft and tender.
Medjool Dates are one of the most important ingredients in this recipe. They add caramel-like sweetness and blend beautifully into the batter once soaked. I use Medjool dates because they are plumper and softer than Deglet dates. If you are using smaller dates, increase the amount. And please, for the love of your blender and your teeth, make sure you remove the pits.
Pumpkin Puree is one of my fave squashes to bake with. For this cake, I used canned pumpkin https://farmersmarketfoods.com/product/organic-pumpkin/ , but in the fall, when pumpkins are everywhere, I love roasting whole pumpkins and making my own. Just scoop out the flesh and pop it into your food processor. Easy peasy. You can freeze your puree and take it out as needed. It also works so well in sauces and soups, of course.
Eggs help bind the cake together and give it structure. They also help the cake rise and create that soft, sliceable crumb.
Olive Oil keeps this cake moist and tender. It adds richness without making the cake feel heavy. Use a mild olive oil so the flavour does not overpower the pumpkin and spice.
Milk helps loosen the batter and creates a soft texture. You can use whatever milk you love, whether dairy or plant-based.
Vanilla adds warmth and rounds out the flavour. It helps the banana, dates, pumpkin, and spices all come together.
Bread Flour gives this cake structure and a little extra protein compared to regular all-purpose flour. It creates a sturdier crumb while still keeping the cake moist. If you are not gluten-sensitive, I love this option.
Protein Powder adds a boost to the cake and helps make it more satisfying. Use one you love because the flavour can come through. I like using a protein powder that blends well and does not overpower the pumpkin spice.
Baking Powder and Baking Soda help the cake rise and keep it from feeling too dense. Since this batter is moist from the pumpkin, bananas, dates, milk, and oil, we need proper lift.
Pumpkin Spice brings that cozy fall flavour. Cinnamon, nutmeg, ginger, cloves — all the things that make your kitchen smell like you suddenly have your life together.
Walnuts add crunch, texture, and a slightly earthy flavour that works beautifully with pumpkin and dates. They also make the top of the cake look rustic and gorgeous.

How to Make Pumpkin Cake

Preheat your oven to 350°F. Line a 9-inch round cake pan with parchment paper, leaving some overhang so you can lift the cake out once it has cooled slightly.

Soak and Prep the Dates

Place the dates in hot water for about 15 minutes to soften. Once they are soft, drain them and remove the pits. I am saying this twice because date pits are no joke.

Blend the Wet Ingredients

Add the soaked dates, ripe bananas, eggs, pumpkin puree, milk, vanilla, and olive oil to a blender. Blend until completely smooth. The mixture should look silky and fully combined. No chunks of date. No banana lumps. This is the cake base, and blending it well helps create a moist, even texture.

Mix the Dry Ingredients

In a separate bowl, whisk together the bread flour, protein powder, baking powder, baking soda, pumpkin spice, and sea salt. Whisking the dry ingredients helps distribute the leavening and spices evenly, so you don’t get weird pockets of baking soda or spice.

Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Fold everything together with a spatula until no dry flour remains. Take your time, but do not overmix. We want everything incorporated, but we do not need to beat the batter into submission.

Add to the Pan

Scrape the batter into the prepared cake pan. Use an offset spatula or regular spatula to smooth the top. Tap the pan gently on the counter a few times to release any air bubbles. Sprinkle the chopped walnuts evenly over the cake. They will toast slightly as the cake bakes, which makes them extra delicious.

Bake

Bake for 50 to 52 minutes, or until a toothpick or skewer inserted into the centre comes out clean. The cake should look set, the top should be lightly golden, and your kitchen should smell like fall has entered the chat.

Cool and Enjoy!

Allow the cake to rest in the pan for 15 minutes. Then use the parchment overhang to transfer it to a wire rack to cool fully. Once cooled, transfer the cake to a cake stand or plate, slice, and enjoy.

Healthy Pumpkin Cake FAQ

Can I use this recipe to make pumpkin cupcakes? Yes, you can use this pumpkin cake recipe to make pumpkin cupcakes. Line a muffin tin with parchment liners or silicone liners, fill each cup about three-quarters full, and bake until the tops are set and a toothpick comes out clean. Start checking around 18 to 22 minutes, as cupcakes will bake much faster than a full cake.

Can I make this cake gluten free? This recipe was tested with bread flour, which is not gluten free. For a gluten-free version, try a high-quality gluten-free 1:1 flour blend, but the texture may differ. Bread flour gives this cake its sturdy, moist crumb.

Can I use all-purpose flour instead of bread flour? Yes, you can use all-purpose flour instead of bread flour. The cake will likely be a little softer and less sturdy, but still delicious.

Can I skip the protein powder? You can, but the texture may change slightly. If you omit the protein powder, replace it with a little extra flour so the batter has enough structure.

How should I store pumpkin cake? This cake keeps well at room temperature for a couple of days in an airtight container. To keep it longer, store it in the fridge.

Can I add chocolate chips? Of course, chocolate chips would be delicious here. Fold them into the batter before baking, or sprinkle some on top with the walnuts.

Did you make this recipe?

I would love to hear your experience! Leave a rating and review in the comments below, and then try these recipes next:

Pumpkin Crumble Cake

High Protein Pumpkin Walnut Pancakes

Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Pumpkin Cake (Refined Sugar Free!)

Course Dessert

Cuisine Canadian

Prep Time 15

Cook Time 50

Cool Time 1

Total Time 2

Servings servings

Calories 462kcal

Author Teri-Ann Carty

Equipment

Ingredients

2 ripe bananas
3 eggs
1 cup pumpkin puree
11 soft dates* soaked in hot water for 15 minutes
½ cup olive oil
1 cup milk of choice
2 tsp vanilla
2 cups bread flour
¼ cup protein powder
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin spice Add more if you like!!
½ tsp sea salt
½ cup walnuts chopped

US Customary - Metric

Instructions

Preheat oven to 350.
Line an 9x9 round pan with parchment paper leaving a overhang.
Drain dates and remove pits.
Add dates, bananas, eggs, pumpkin puree, milk, vanilla and olive oil to a blender and blend until smooth.
In a separate bowl whisk dry ingredients until well combined.
Add wet to dry and fold in until no dry remains.
Scrape batter into prepared pan and tap on the counter a few times to release air bubbles.
Sprinkle chopped walnuts on top.
Bake cake for 50-52 minutes until a toothpick comes out clean.
Allow cake to rest in round pan for 15 minutes. Use the over hang of parchment to transfer cake to a wire rack to cool
Once cake has fully cooled you can transfer onto cake stand or plate to cut.
Keeps well at room temperature for a couple of days.

Notes

I use medjool dates as they are so much plumper then deglet dates. If you are using a smaller date increase the dates to 15. Make SURE YOU REMOVE THE PITS!

Nutrition

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Mocha Protein Ice Cream Bars

Teri-Ann Carty — Mon, 03 Aug 2026 08:00:52 +0000

Home » high protein dessert

Mocha Protein Ice Cream Bars

Created by: Teri-Ann Carty

These Mocha High Protein Ice Cream Bars are the perfect summer snack! No cooking required and just a handful of ingredients like cold whipped cream, Greek yogurt for protein and Holos Mocha Muesli! They taste like a true ice cream treat, but with extra protein, a dreamy texture, and no ice cream maker required.

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Mocha Muesli Protein Ice Cream Bars!

Most things I purchase, I actually can make myself, and I’m a firm believer that if I can make it better at home, why on earth should I buy it?

Granola is just one of those things that strongly comes to mind. Nut butter spreads, or pesto, just to name a few. I’ve made museli before, but sometimes, every once in a while, I eat something that I purchased in store and think to myself, well maybe the ease of buying it instead of making it (this time) is worth it!

I create recipes all day long, and nothing makes me happier than getting other people to do a little bit of the work for me. Enter: Holos.

I’ve been a fangirl of Holos since the day Sam, the owner, showed up in my inbox. He’s been working tirelessly to build his Canadian company, and I could not be prouder to help in any small way that I can. This recipe is a little love letter to Holos!

No Ice Cream Maker? No Problem!

I really wanted to make a true blue ice cream recipe this summer, but I knew I wanted to keep it simple, aka without any heavy machinery and my goodness, I think I nailed it!

These protein ice cream bars are fluffy, creamy, mocha-forward, and dipped in dark chocolate with chopped cashews and flaky salt. They are the kind of frozen treat that tastes like dessert, but still gives you protein from Greek yogurt and Holos Mocha Muesli.

And the best part? No ice cream maker required.

What Makes These Ice Cream Bars High Protein?

These bars are high in protein because we are using two protein-rich ingredients: Greek yogurt and Holos Mocha Muesli.

One pouch of Holos has 30 grams of protein, which is wild in the best possible way! It also brings the mocha flavour, a whole lot of texture, and a little muesli goodness into the bars without needing to add a million separate ingredients.

Then we add a whole cup of Greek yogurt to the cream. Greek yogurt is thick, creamy, tangy, and naturally higher in protein than regular yogurt. It helps balance the richness of the whipping cream and gives these bars a more satisfying texture.

And this is exactly why I love making ice cream made from Greek yogurt. You get that creamy frozen treat feeling, but with more body, more protein, and a little tang that keeps the flavour from tasting too sweet.

Ingredients for Mocha Protein Ice Cream Bars

With only a handful of ingredients, each of them pulls its weight and adds to the overall recipe. I’ve provided a few substitution suggestions if necessary!

Cold Whipping Cream is what gives these bars their fluffy, creamy texture. When whisked, it traps air and creates soft peaks, which helps the bars freeze into something lighter rather than dense and icy. Make sure it is cold before you begin!
Greek Yogurt adds protein, tang, and creaminess. It helps create a creamy, thick texture while balancing the richness of the cream. Use a thick Greek yogurt for the best results.
Condensed Milk adds sweetness and helps improve the texture of the bars. Frozen desserts need a little sweetness to keep them from freezing too hard, and condensed milk helps create a smoother, more scoop-like texture.
Vanilla rounds out the mocha flavour and adds warmth. It makes the bars taste more dessert-like and helps connect the cream, yogurt, chocolate, and muesli.
Holos Mocha Muesli is the flavour and protein powerhouse in this recipe. It brings mocha flavour, texture, and 30 grams of protein per pouch. It also gives the bars a little chew and interest, which makes them feel more satisfying than a plain frozen bar. If you cannot find this museli, any one will do (or granola in a pinch)
Dark Chocolate creates the outer shell. Once dipped and frozen, it gives the bars that classic chocolate-coated ice cream bar feeling. I love dark chocolate here because it balances the creamy mocha filling beautifully.
Coconut Oil helps thin the melted chocolate so it coats the bars more easily. It also helps the chocolate set into a smoother shell once frozen.
Cashews add crunch and a buttery nuttiness to the chocolate coating. They make the bars feel a little more special and give every bite some texture. Omit if you want to be nut free or swap them for another preferred nut.
Flaky Salt is the finishing touch. It balances the sweetness, makes the chocolate taste richer, and gives the bars that salty-sweet finish I love.

How to Make These Mocha Ice Cream Bars

Making these ice cream bars is quick and easy! Here’s how you’ll do it:

Start with Cold Ingredients

Add cold whipping cream and cold Greek yogurt to a stainless steel bowl. Cold ingredients whip better, so do not skip this detail.

Whisk vigorously until you achieve soft peaks. This means the mixture thickens, holds some shape, and looks fluffy, but is not stiff. You can do this by hand, with an electric hand mixer, or in a stand mixer. If you are whisking by hand, congratulations. This is your workout for the day!

Fold in the Flavour

Gently fold in the vanilla and the entire package of Holos Mocha Muesli. Use a spatula and take your time so you do not knock all the air out of the whipped mixture. The mixture should look creamy, speckled with muesli, and smell like mocha heaven.

Fill the Moulds & Freeze

Use an ice cream scoop or large spoon to divide the mixture into popsicle moulds. Smooth out the tops so the bars freeze evenly. Place the moulds on a flat surface in the freezer. Freeze until hard to the touch, about 3 to 4 hours.

Dip the Bars in Chocolate

Once the bars are fully set, melt the dark chocolate in the microwave in 30-second increments, stirring between each round, until smooth. This usually takes about 90 seconds. Stir in the coconut oil and finely chopped cashews until everything is combined.

Place parchment paper onto a cookie sheet. Pop the frozen bars out of the moulds and dip each one into the melted chocolate mixture. Let any excess chocolate drip off, then place the dipped bars onto the parchment.

Finish and Freeze Again

Drizzle any remaining chocolate over the bars and sprinkle with flaky salt. Place them back in the freezer until the chocolate is set. Store in the freezer and enjoy whenever the mocha craving hits.

Ways to Customize Your High Protein Ice Cream Bars

These high protein ice cream bars are easy to customize.

If you want to omit the Holos Mocha Muesli, you can add a handful of homemade granola or chopped cashews instead. The bars will not have the same mocha flavour or protein boost, but they will still be delicious.
If you want a stronger coffee flavour, add a small amount of instant espresso powder to the cream mixture. Start small because mocha can go from “delicious coffee-chocolate moment” to “why am I chewing a latte?” very quickly.
For nuts, cashews are lovely, but almonds, hazelnuts, pecans, or peanuts would all work. You could also skip the nuts and keep the chocolate shell smooth.

Why You’ll Love These Protein Ice Cream Bars

You will love these protein ice cream bars because they feel like a proper summer dessert without being overly complicated.

They are creamy, fluffy, cold, chocolatey, lightly crunchy, and full of mocha flavour. The inside has that soft frozen yogurt meets ice cream texture, while the outside has a dark chocolate shell with chopped cashews and flaky salt.

They’re also easy. Everything comes together in one bowl, and you do not need to churn anything. I used my arm strength to whisk these, but if you do not feel like turning this recipe into an upper body workout, use an electric hand beater or stand mixer.

Tips for the Creamiest Greek Yogurt Protein Ice Cream Bars

Use cold cream and cold Greek yogurt. Cold ingredients whip better and create a fluffier base.
Do not blend the mixture. I tested it in a blender, and while it was easy, the final texture was dense. Whisking creates air, and air is what keeps these bars light.
Whisk to soft peaks. You want the mixture fluffy, not overworked.
Fold gently. Once you add the Holos Muesli, use a spatula and fold with care so you keep as much air in the mixture as possible.
Freeze on a flat surface. This keeps the bars even and prevents spills.
Make sure the bars are fully frozen before dipping. If they are too soft, the chocolate coating will be a mess.
Do not skip the salt. I will continue saying this until everyone believes me.

High Protein Ice Cream Bars FAQ

Are these protein ice cream bars creamy? Yes. The combination of whipped cream, Greek yogurt, and condensed milk creates a creamy texture.

Can I use regular yogurt instead of Greek yogurt? Greek yogurt is best because it is thicker and higher in protein. Regular yogurt may make the bars icier and less creamy.

What is the best way to dip ice cream bars in chocolate? Make sure the bars are fully frozen, melt the chocolate until smooth, stir in coconut oil, then dip quickly. Place the bars on parchment and return them to the freezer so the chocolate sets.

How long do these bars last in the freezer? Store these Greek frozen yogurt bars in an airtight container in the freezer for up to one month. If stacking, place parchment between layers.

Can I scoop this instead of making bars? This recipe is designed for bars, but you could freeze the mixture in a container and scoop it after letting it soften slightly. The texture may be firmer than traditional churned ice cream.

Did you make this recipe?

I would love to know how you liked them! Leave a rating and review below and try these other recipes next:

Snickers Banana Popsicles

Banana Citrus Strawberry Popsicles

Sugar Free Strawberry Ice Cream Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Mocha Protein Ice Cream Bars

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Total Time 4

Servings bars

Calories 556kcal

Author Teri-Ann Carty

Equipment

freezer, stainless steel bowls, whisk
popsicle moulds

Ingredients

1½ cups whipping cream cold
⅓ cup condensed milk
1 cup Greek yogurt cold
1 tsp vanilla
1 package Holos Mocha Muesli

Toppings

2 cups dark chocolate discs or chips
2 tbsp coconut oil
⅓ cup cashews finely chopped
flaky salt

US Customary - Metric

Instructions

Add cold whipping cream and Greek yogurt to a stainless steel bowl.
Whisk vigorously until you achieve soft peaks.
Whisk in condensed milk until combined.
Fold in vanilla and the entire package of Holos Muesli.
Use an ice cream scoop or a large spoon to divide into popsicle moulds.
Smooth out the top and place in the freezer on a flat surface.
Freeze until hard to the touch, approximately 3-4 hours.
Once bars are set, melt chocolate in the microwave in 30-second increments until smooth. Approximately 90 seconds.
Add coconut oil and chopped cashews to the chocolate and stir to combine.
Place parchment down onto a cookie sheet.
Pop ice cream out of the moulds and dip into chocolate.
Place dipped bars onto parchment. Drizzle with any remaining chocolate and sprinkle with flaky salt.
Put back into the freezer until chocolate is set.
Store in the freezer.

Notes

I love adding the muesli, but if you want to omit it, you can add a handful of my granola or chopped cashews.

Nutrition

The post Mocha Protein Ice Cream Bars appeared first on Teri-Ann Carty.

Chocolate Chip Protein Cookies

Teri-Ann Carty — Wed, 29 Apr 2026 08:00:50 +0000

Home » high protein dessert

Chocolate Chip Protein Cookies

Created by: Teri-Ann Carty

These high-protein cookies are soft, chocolatey, naturally sweetened with banana, and designed to be a small batch recipe that's ideal for when you want something sweet without overdoing it. This healthy protein cookies recipe is gluten free, refined sugar free, and made with simple ingredients like tahini and protein powder.

This post may contain affiliate links

Chocolate Chip Protein Cookies (Small Batch & Gluten Free!)

If you thought chocolate chip cookies could only be decadent, indulgent and never healthy, I’m sorry to tell you, but you were wrong! This is the recipe you need when you have a sweet tooth but want to hit your protein goals. I’m so excited for you to try this recipe because who doesn’t love a small batch recipe that’s also gluten free, refined sugar free, high protein but still delicious and crave worthy?!

I’ve been feeling the need to simplify lately.

Life has been challenging in my world, and nothing soothes me like baking. I find the whole thing so meditative, but because menopause is such a jerk, it’s not so delicately pushed me in the direction of baking healthier. Sugar is just not my friend anymore, and to be fair, it probably never was. Whenever I have sugar, I feel it almost immediately. I feel lethargic, bloated and agitated. Not fun. So in order to keep all systems going, I have simplified my baking. Bananas are super sweet, high in fibre and the perfect sugar substitute. These cookies are so delicious, and I pinky promise, you won’t feel like you’re eating protein powder.

Small Batch Chocolate Chip Protein Cookies!

These high protein cookies are soft, rich, and deeply satisfying, yet made with ingredients that support your body instead of working against it. They’re exactly what my body has been asking for, and likely many of yours. What I love the most is that I designed this recipe to be small batch, not because I live alone, and not because I don’t have self control, but because it helps me enjoy fresh cookies whenever the heck I want! Of course, if you are feeding a crowd, you can increase the amounts of this recipe with ease, and everything will be just as delicious, but small batch recipes are really a great way to curb the craving without having to go all the way (also, if you don’t have self control, it’s ideal!!).

Why You Should Make Cookie Dough with Protein Powder

Look, I know that a whole bunch of you are going to come for me because you detest protein powder, but my real question is WHY?! Protein powder is a gift from the gods (or Bontainca!) I’m not kidding, it’s perfect for so many scenarios. Protein powder has come such a long way from what it used to be; for example, Botanica is just not grainy. It’s one of those melt-in-your-mouth types of protein powder.

Also, adding protein powder to cookie dough does more than just boost protein; it changes the entire function of the recipe. It creates structure, adds richness, and often can make a cookie gluten free without any additional effort or mixing of flours. If you’ve ever wondered how to make cookies from protein powder that actually taste good, this recipe is your answer. The key is balance. When paired with ingredients like banana and tahini, the protein powder blends seamlessly into the dough, creating a soft, cohesive texture. I promise you it doesn’t feel or taste like you’re eating protein powder (even though I wouldn’t mind, Botanica is truly delicious). The protein powder that you use really does make a difference. Some of them out there are just plain and simple NOT made for baking.

Small Batch Chocolate Chip Protein Cookies Ingredients

These cookies only take a handful of ingredients to make, selected mindfully for a simple, delicious and easy high protein cookie to bake! Here is what you will need, along with a few substitution options and products that I love.

Banana: Easily one of my favourite ingredients when I want something sweet without any refined sugar. Bananas add moisture, sweetness, and fiber while helping bind all the dry ingredients together.
Tahini: Adds richness and healthy fats while assisting the banana to bind the dough together. A runny tahini works best here; it’s what creates that soft, almost fudgy texture in these small batch chocolate chip cookies. I’ve tried my fair share of tahinis, and this is the tahini that I love the most; it’s so delicious and so runny that it actually pours straight from the bottle.
Vanilla: An essential flavour booster; vanilla adds a sweet flavour while balancing out the taste of all the other ingredients.
Botanica Vanilla Protein Powder: This is the protein backbone of these protein cookies and, quite frankly, the backbone to many of my high protein recipes. Botanica’s blend is smooth, lightly sweet, and made with high-quality ingredients. It integrates beautifully into the dough, making these some of the best protein cookies without any of that chalky texture.
Hemp Seeds: Provide texture, healthy fats, and additional protein, making these protein chocolate chip cookies more nutrient-dense.
Dark Chocolate: Creates pockets of richness throughout the cookies. It melts slightly as the cookies bake, giving you that classic chocolate chip cookie experience.
Smoked Sea Salt: A sprinkle of smoked sea salt enhances the sweetness and adds depth. It’s a small detail that makes a big difference.

What is the Best Protein Powder for Protein Cookies?

The best protein powder for baking is one that blends smoothly and has a balanced flavour without taking over the whole recipe. For these cookies, I went with Botanica because it’s my go to for baking, always! Being able to use a plant based protein powder as the flour for these cookies is next level, and I wouldn’t trust any other brand. It integrates into the dough without becoming dry or grainy. Want to use a protein powder you already have? Make sure it’s not too sweet, and if flavoured, go with vanilla.

How to Make Gluten Free Chocolate Chip Protein Cookies

These cookies come together quickly and are ready in minutes! Grab your ingredients and let’s get baking.

Preheat & Mash the Banana

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This ensures the cookies don’t stick and bake evenly. In a bowl, mash the banana until smooth. You’re looking for a soft, almost creamy consistency with minimal lumps.

Mix the Wet Ingredients

Add the tahini and stir until fully combined. You’ll notice the mixture becoming thick and glossy. Stir in the vanilla to enhance the flavour.

Add the Dry Ingredients

Mix in the protein powder and hemp seeds. As you stir, the mixture will thicken into a soft dough. This is where the structure of your gluten free cookies begins to form. Add most of the chopped chocolate and gently fold it into the dough. Save a little for topping.

Shape the Cookies

Using an ice cream scoop, portion the dough into five cookies. Use a spatula to gently shape and flatten them slightly since they won’t spread much on their own when baking.

Bake Until Set

Place the cookies in the oven and bake for about 15 minutes. You’ll know they’re ready when the edges look set, and the tops appear slightly firm. Remove from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up while keeping the centers soft.

Pro Tips for Perfect Protein Cookies

For the best texture, always use a ripe banana. It should be soft and fragrant, as this provides the natural sweetness needed for the recipe.
Choose a runny tahini. Thick or stiff tahini can make the dough too dense and affect the final texture.
Do not overbake; these cookies can dry out quickly, so keep an eye on them and remove them as soon as the edges are set.

Chocolate Chip Protein Cookies FAQ

Can I make these cookies dairy-free? Yes, this recipe is already dairy free, so long as you choose dark chocolate without any dairy in it and use a plant based protein powder.

Does it matter what type of chocolate is used? Not at all. You can use chopped chocolate or chips. Semi sweet chocolate works well if you prefer a slightly sweeter cookie.

Did You Make This Recipe?

If you tried these high protein cookies, I would love to hear what you think. Leave a rating and review below!

Other High Protein Snacks to Try Next:

Craving more protein snacks? Try these recipes next:

High Protein Strawberry Cheesecake

High Protein Almond Banana Muffins

High Protein Cookie Dough Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Chocolate Chip Protein Cookies (Small Batch & Gluten Free!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 5

Cook Time 15

Cool Time 5

Total Time 25

Servings cookies

Calories 295kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 ripe banana mashed
½ cup tahini the runnier the better
½ tsp vanilla extract
¼ cup Botanica Vanilla Protein Powder
¼ cup hemp seeds
¼ cup dark chocolate chopped
pinch smoked sea salt

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
Mash banana in a bowl.
Stir in tahini until combined.
Mix in vanilla.
Add protein powder and hemp seeds until fully combined.
Fold in almost all of the chopped chocolate.
Use an ice cream scoop to measure out 5 cookies. Use a silicone spatula to spread and shape the cookies.
Top with remaining chocolate and smoked sea salt.
Bake for 15 minutes.
Let the cookies cool on the baking sheet for 5 minutes. Enjoy!!

Video

Notes

You can use any nut or seed butter you want, but I recommend a runny brand. Stiff nut or seed butters will change the cookie's texture.
You can use chocolate chips if you prefer.
A whey protein would work great too!

Nutrition

The post Chocolate Chip Protein Cookies appeared first on Teri-Ann Carty.

High Protein Strawberry Cheesecake

Teri-Ann Carty — Wed, 25 Feb 2026 09:00:41 +0000

Home » high protein dessert

High Protein Strawberry Cheesecake

Created by: Teri-Ann Carty

This Creamy High Protein Strawberry Cheesecake uses a Greek yogurt and cottage cheese base for a silky, baked finish that will have your mouth watering with every bite. The strawberry chia swirl adds that classic cheesecake touch for a recipe you will not be able to get enough of! A healthier twist on a classic dessert.

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High Protein Strawberry Cheesecake (The One That Actually Tastes Like Dessert)

I’ve spent years in the kitchen perfecting the art of the cheesecake. Back in my vegan days, I was the queen of the soaked-cashew-and-coconut-cream base (and if that’s your vibe, I have so many of those on the blog; click here to check them out!). But as my journey has shifted toward “eating all the things,” my focus has moved to something new: protein, fiber and sweet treats that don’t send the blood sugar spiking! This high protein cheesecake checks all those boxes, AND it’s really delicious on top of it all!

I’ll be honest with you, it took a few tries to get this cake right. I’ve tried those viral “high protein” recipes online and, frankly? They tasted awful. Most of them are crustless, which is fine (if you don’t actually want to enjoy the cake), BUT if you want to eat cottage cheese and yogurt blended together with maple syrup and eggs, go for it. I call that breakfast, and what I am trying to enjoy here is dessert!

I wanted a real, baked, indulgent cheesecake that just happens to be smarter. I think I cracked the code.

The Secret is in the Crust (and the protein powder)

I love cheesecake with a cookie crust, and what makes that perfect is that you don’t need to add any additional sugar to the crust because it’s already in the cookies. Most people put their protein powder in the batter, but I put it in the crust. Stick with me, because this makes a lot more sense. Many of you seem to hate protein powder, and I fear it’s because you are not using the right one.

A GOOD protein powder doesn’t interfere with the recipe; it enhances it. Botanica is that for me, I’ve been baking with it for years, and there’s a reason for that – it works, and it tastes damn good. Adding the protein to the crust won’t compromise any of that silky texture of the filling. By mixing Botanica Vanilla Protein into the oat cookie crumbs, you get a boost of protein and a hit of vanilla flavour right in the base. I want to encourage you to try using your protein powders differently. Putting the protein in the crust just hits different.

Keeping Sugar to a Minimum

Sugar is sugar is sugar, no matter what form you eat it in. I use maple syrup for tons of recipes, but it doesn’t always serve a benefit to the final result or texture of something. For this recipe, I went really low on granulated sugar with only 1/4 cup in the filling. Once you try this, you will realize you don’t need to add that much sugar to your sweets. Just enough, and your body will thank you. Over time, your taste buds will change, and you can sing my praises in the comments. HAHA.

Ingredients for the Perfect Protein Cheesecake

The ingredients for this protein cheesecake are straight forward and easy to find. You likely already have most of them! Here is what you’ll need to make a cheesecake that’s secretly healthy and obviously delicious.

Why This Healthy Cheesecake Actually Works

When people ask, is cheesecake healthy?, they’re usually thinking of the heavy, sugar-laden slices that leave you feeling sluggish. This version isn’t like that!

Greek Yogurt and Cottage Cheese: The dynamic duo that makes this cheesecake filling high protein. Once blended, the cottage cheese loses its texture completely, leaving you with a light, silky and creamy protein forward base.
Lower Sugar, Higher Flavor: I only use 1/4 cup of granulated sugar. I’m a firm believer that once you stop over-sweetening everything, your tastebuds change. You’ll actually taste the tang of the yogurt and the brightness of the strawberries.
Eggs: The eggs provide that classic jiggly structure and stability to the filling.
Strawberry Chia Jam: For those beautiful, bright swirls. You can check out my recipe for chia jam here; it’s easy to follow! Alternatively, you can use whatever strawberry jam you’d like.

The Cookie Crust

Oat Cookie Crumbs: Use your favourite brand (or gluten-free if needed).
Botanica Vanilla Protein Powder: Adds flavour and protein without the grit. My favourite protein in the world! Grab yours here.
Melted Butter: The essential binder for a crisp, buttery base.

Why Cottage Cheese?

Let me put this simply: protein. Cottage cheese is high in protein, and even though on its own it might not have the flavour you’d think of when you think of cheesecake, it actually provides the perfect amount of tang to round out the sweetness from the strawberry chia jam. I’ve gotten the question a few times, which is, “Can I use ricotta cheese instead of cottage cheese?” To answer that, I say yes, but first hear me out…

Let’s talk about moisture and curds. Ricotta is “dryer” and has a grainier, more distinct curd structure. Even after a heavy session in the food processor, ricotta tends to keep a slightly sandy mouthfeel when baked. Cottage cheese, on the other hand, has a higher moisture content and curds that are held together by whey proteins. When you hit it with high-speed blades, those curds emulsify into a liquid that is remarkably similar to a heavy cream base.

Then there is the protein profile. Cottage cheese is packed with casein, a slow-digesting protein that provides incredible structural integrity when heated. This means we can cut back on the heavy fats (like extra cream or butter) because the casein “weights” the batter, giving you that dense, New York-style bite without the calorie bomb. Combined with the acidity of the Greek yogurt, it creates a chemical reaction that helps the eggs set into a stable, silky custard rather than a rubbery mess. It’s not just “healthy”, it’s actually better chemistry for a small-batch bake.

How to Make This High Protein Cheesecake

Making this cheesecake takes a bit of time, but the process itself is very easy and totally worth it!

Create the Base

Preheat your oven to 350°F. Line your 6-inch springform pan; this is the perfect size for a small-batch cake. Mix your crumbs, protein powder, and butter, then press them firmly into the bottom. Bake for 15 minutes. Pro tip: Let the crust cool completely before adding the filling to prevent a soggy bottom.

Make the Cheesecake Filling

Drop the oven temp to 300°F. This is where the magic happens. Throw everything (except the jam) into a food processor. Blend it longer than you think. You want the cottage cheese completely pulverized until the batter is like liquid silk.

Add the Strawberry Swirl!

Pour the creamy batter over your completely cooled crust. Drop dollops of your strawberry jam on top and use a knife to create those nostalgic swirls.

The Bake… and the Wait

Bake for 55–60 minutes. Here’s the gold rule: The center should still have a little jiggle. If it’s stiff, you’ve overbaked it. Let it cool in the oven with the door cracked open. Once at room temp, chill it for at least 4–6 hours. If you can handle it, overnight is even better.

Troubleshooting Your Cheesecake

Cheesecake is notorious for being “fussy,” but I promise it’s actually quite forgiving if you know what to look for. If things go sideways, here is how to pivot.

Why did my cheesecake crack?

There are usually two culprits here: over-beating or thermal shock.

The Air Problem: If you blend your eggs for too long, you incorporate tiny air bubbles. In the oven, those bubbles expand, the cake rises, and then it pops as it cools, it collapses and cracks. The Fix: Add some pretty cake decor to the top to hide the crack. To be honest, it doesn’t compromise the taste of the cake, just the appearance! Here’s what you can do differently next time: Blend your cheeses and sugar until smooth, but once you add the eggs, pulse only until just combined.
The Temperature Problem: If you pull a hot cake out of a 300°F oven and put it directly onto a cold granite countertop, the sudden contraction will cause a crack. The Fix: Turn the oven off, crack the door, and let it sit in there for 10 minutes before moving it to the counter.

My batter looks too runny – is it ruined?

Because we are using Greek yogurt and blended cottage cheese, this batter will look thinner than a traditional Philadelphia cream cheese recipe. Don’t panic. It should look like thick pancake batter, not a dough. If it feels like water, you may have used a “low-fat” yogurt that has too much liquid whey. You can whisk in an extra teaspoon of cornstarch or protein powder to help bind it, but generally, the eggs will do the heavy lifting once the heat hits.

The “Jiggle” Test

How do you know it’s actually done? If you shake the pan and the whole thing ripples like a bowl of milk, it needs 5–10 more minutes. If only a small circle in the very center (about the size of a quarter) wobbles slightly while the edges are firm, take it out. It will continue to firm up as it cools.

Cheesecake Frequently Asked Questions

Can I make this dairy-free? This specific recipe relies on the protein structure of dairy. If you want to make a dairy free cheesecake, click here!

Do my ingredients have to be at room temperature? YES!!! They actually do; this makes a huge difference when mixing, as it ensures everything has the opportunity to become smooth.

Is this gluten-free? Only if you use gluten free cookies! The choice is yours.

Can I use a different fruit? Absolutely. While a strawberry cheesecake recipe is a classic, you can swirl in blueberry jam, raspberry jam, or even lemon curd.

More cheesecakes to try next!

Gluten Free Lemon Cheesecake Bars

Pumpkin Cheesecake with Spiced Whipped Cream

Kiwi Lime Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

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High Protein Strawberry Cheesecake

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 1 15

Total Time 6

Servings servings

Calories 614kcal

Author Teri-Ann Carty

Equipment

Ingredients

Cookie Crust Ingredients

1¼ cup oat cookie crumbs
¼ cup Botanica Vanilla Protein Powder
4 tbsp butter melted
pinch salt

Cheesecake Filling Ingredients

180 grams cream cheese room temperature
1 cup cottage cheese room temperature
1 cup Greek yogurt room temperature
2 eggs room temperature
1 tsp vanilla
¼ cup sugar
pinch salt
¼ cup strawberry chia jam

US Customary - Metric

Instructions

Preheat oven to 350.
Line a springform with parchment paper.
To a bowl, add cookie crumbs, melted butter and salt. Mix well and press firmly into the prepared pan. Bake for 15 minutes. Set aside to cool.
Reduce oven temperature to 300.
Add all the ingredients except the jam into the food processor. Blend until smooth and creamy. Pour over the baked crust.
Add dollops of jam on top. Use a knife to swirl jam into the batter.
Place the cheesecake onto a cookie sheet and place it in the oven. Bake for 55-60 minutes. The centre will still be a little jiggly.
Allow the cake to rest at room temperature until cool enough to place in the fridge. Let the cheesecake chill 4-6 hours or overnight for best results.
Serve with fresh berries.

Notes

I used 2% cottage cheese, but low-fat or full-fat would also work.
For a rich cheesecake, stick with Greek yogurt. It's also higher in protein.

Nutrition

The post High Protein Strawberry Cheesecake appeared first on Teri-Ann Carty.

Chocolate Raspberry Bundt Cake

Teri-Ann Carty — Wed, 28 Jan 2026 09:00:43 +0000

Home » high protein dessert

Chocolate Raspberry Bundt Cake

Created by: Teri-Ann Carty

This Chocolate Raspberry Bundt Cake is rich, deeply chocolatey, and perfectly balanced with tart raspberries and a silky ganache. A high-protein, gluten-free dessert that feels indulgent, beautiful, and easy enough to bake anytime a celebration calls.

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Chocolate Raspberry Bundt Cake (High Protein)

There is something undeniably special about a chocolate bundt cake. It’s elegant without being fussy, rich without being overwhelming, and dramatic enough to feel like a celebration straight out of the oven. However, I have a thing for bundt cakes, and I couldn’t stop at chocolate. Chocolate and raspberries are a classic match, and the black cacao I used makes this insanely beautiful cake sing. It’s rich and decadent without crashing your blood sugar. I think the thing I love most about bundt cakes is that you can literally throw the ingredients together half hazardly and pour it all into one pan that does all the heavy lifting for you. Bundt pans instantly take a simple cake to extraordinary just by moulding it in a way that is intriguing.

The Best Raspberry Chocolate Bundt Cake

It’s been a while since I last made a bundt, but with Valentine’s Day around the corner, I couldn’t resist bringing you a brand new high protein dessert in the shape of my beloved bundt. Whether you’re single and ready to mingle or lovingly partnered, this cake should be on the menu. I have made it several times, and every time I do, it gets better! I added frozen raspberries to the batter and fresh raspberries on top of the easy ganache icing. This cake will make you want to skip dinner and head straight to dessert.

And you might be asking, where does the protein come from?

Well, from my fave protein brand Botanica, of course! I used the chocolate protein for this one, but honestly, use any protein powder you have on hand (no fruity ones, please!!!!). There is 1/2 cup of yogurt, 2 eggs and protein powder. In addition to the fibrous raspberries, which helped with the sweetness, which meant I could drop the refined sugar to 1/4 cup for the entire cake!! If you want to eat a healthy cake that feels and tastes like cake cake, this is for you. I can’t wait for you to try it! It’s simple, beautiful, and deeply satisfying, and might just become your new go-to best chocolate bundt cake recipe!

Chocolate Raspberry Bundt Cake Ingredients

This raspberry chocolate bundt cake recipe uses everyday ingredients with a few thoughtful swaps to keep the cake tender, rich, and balanced.

Eggs: provide structure and stability to the cake while keeping the crumb tender. They help bind everything together.
Yogurt: adds moisture and a gentle tang that balances the richness of the chocolate; any type of yogurt will work.
Olive Oil: keeps this chocolate bundt cake incredibly moist, even after a day or two. It also gives the cake a subtle richness without weighing it down.
Sugar: a modest amount of sugar rounds out the flavours and enhances the chocolate without overpowering the cake.
Very Ripe Bananas: act as a natural sweetener and contribute moisture to the batter. They help create a moist chocolate bundt cake without relying heavily on added sugar.
Vanilla: deepens the overall flavour of the cake and enhances the chocolate. It adds warmth and rounds out all the other ingredients.
Salt: essential for balance, helping to sharpen the chocolate flavour and prevent the cake from tasting flat.
Gluten-Free Flour Blend: provides structure and stability while keeping the cake light. It ensures the bundt cake holds its shape beautifully.
Almond Flour: adds richness and a subtle nutty flavour while contributing to a tender crumb. It pairs especially well with chocolate and raspberry.
Botanica Chocolate Protein Powder: boosts the protein content and adds structure to the cake. It also enhances the chocolate flavour without making the cake heavy.
Black Cacao Powder: delivers a deep, intense chocolate flavour reminiscent of brownies or dark chocolate cake. It’s what gives this bundt cake its dramatic colour and richness.
Baking Powder and Baking Soda: this combination helps the cake rise evenly and prevents it from becoming dense. Together, they create a light yet sturdy crumb.
Frozen Raspberries: add bright pops of tartness that cut through the rich chocolate. Using frozen berries helps prevent excess moisture and bleeding into the batter.
Chocolate Chips: melt into pockets of indulgence throughout the cake. They add extra richness and make every slice feel decadent.

How To Make This Chocolate Raspberry Bundt Cake

Prepare the Pan and Oven

Preheat your oven to 350°F and generously grease your bundt pan, making sure to get into every curve and edge. Bundt cakes are stunning, but proper greasing is essential for a clean release.

Build the Batter

In a large bowl, mash the ripe bananas until smooth. Whisk in the sugar and olive oil, followed by the eggs, until the mixture looks glossy and cohesive. Add the yogurt and vanilla and whisk again until fully combined.

Fold and Fill

Add the dry ingredients and gently fold until no floury bits remain. The batter will be thick but spreadable. Carefully fold in the frozen raspberries and chocolate chips, being mindful not to overmix. Scoop the batter evenly into the prepared bundt pan and smooth the top.

Bake and Cool

Bake for 45–50 minutes, until a long skewer inserted into the thickest part comes out mostly clean with a few moist crumbs attached. Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

How to Make Chocolate Raspberry Ganache

Heat the Cream

Finely chop the chocolate and place it in a heatproof bowl. Warm the cream just until it begins to steam — do not boil.

Melt the Chocolate

Pour the warm cream over the chocolate and let it sit untouched for about 60 seconds. This allows the heat to gently melt the chocolate.

Stir Until Silky

Starting from the centre, stir slowly until the ganache becomes smooth, glossy, and fully emulsified.

Finish the Cake

Once the bundt cake has cooled completely, pour the ganache over the top and allow it to naturally cascade down the sides. Finish with fresh raspberries for a simple, elegant garnish.

How to Customize Your Chocolate Raspberry Bundt Cake

This raspberry chocolate cake is flexible and fun to jazz up in your own way. If you don’t have raspberries, cherries or chopped strawberries work beautifully instead. For a deeper chocolate flavour, increase the cacao slightly. If you prefer a sweeter cake, you can add a touch more sugar or use semi-sweet chocolate chips instead of dark. You could add espresso to this recipe if you want it to have some subtle coffee notes. Omit the ganache or make a different flavour if you’re looking for more range.

Bundt Cake Baking Tips

Always grease the pan thoroughly, getting into every groove.
Let the cake cool slightly before unmoulding; too soon, and you might tear the cake; likewise, if you wait too long, the cake may stick to the pan.
Avoid overbaking, as bundt cakes continue to cook slightly as they cool.
Using a long skewer rather than a short toothpick helps ensure the centre is fully baked.

Why I Love This Bundt Cake Recipe

In my opinion, this best chocolate bundt cake hits that sweet spot between indulgent and nourishing! It’s rich but not heavy, chocolate-forward without being overpowering, and balanced by the brightness of raspberry. It’s the kind of cake that works for birthdays, dinner parties, afternoon coffee, or quiet moments when you just need a really good slice of cake. No frosting skills required, no layers to fuss over, just an easy, beautiful chocolate raspberry cake!

Bundt Cake FAQs

Can you freeze bundt cake? Yes. Wrap individual slices tightly and freeze for up to three months. Thaw at room temperature before serving.

How do I keep bundt cake moist? Proper fat, yogurt, and avoiding overbaking are key. Store covered at room temperature for up to two days.

Can I make this without protein powder? You can replace the protein powder with additional flour, though the texture may be slightly lighter.

Do frozen raspberries work better than fresh? Frozen raspberries hold their shape better during baking and reduce excess moisture.

Other Cake Recipes To Try Next

If you love this chocolate raspberry bundt cake, don’t forget to leave a rating and review below! Try one of these other bundt cakes next:

Chai Swirl Bundt Cake

Blood Orange Blueberry Bundt Cake

Lemon Bundt Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Chocolate Raspberry Bundt Cake (High Protein)

Course Dessert

Cuisine Canadian

Prep Time 15

Rest Time 1

Total Time 2

Servings slices

Calories 418kcal

Author Teri-Ann Carty

Equipment

mixing bowl, whisk, oven, spatula, offset spatula, ice cream scoop
bundt pan

Ingredients

2 eggs
½ cup yogurt*
½ cup olive oil
¼ cup sugar
2 bananas mashed and very ripe
1 tsp vanilla
½ tsp salt
1¾ cup gluten free flour blend
1 cup almond flour
¼ cup chocolate protein powder
½ cup black cacao powder
2½ tsp baking powder
½ tsp baking soda
½ cup cream or milk
1 cup frozen raspberries
½ cup chocolate chips

Ganache Ingredients

100 gr dark raspberry chocolate* chopped
½ cup heavy cream
fresh raspberries

US Customary - Metric

Instructions

Preheat oven to 350. Grease the inside of the bundt pan with nonstick spray.
Add ripe bananas to a large mixing bowl and mash. Add sugar and oil and whisk to combine.
Add eggs and whisk well.
Add yogurt and vanilla and whisk until smooth.
Add dry ingredients. Use a spatula to mix until no dry ingredients remain.
Add cream or milk to the batter to thin it out until well combined. Batter should be smooth and glossy.
Add raspberries and chocolate chips and mix until combined.
Use an ice cream scoop to divide batter evenly into the prepared bundt pan. Smooth out the top using an offset spatula.
Place in the oven to bake for 45-50 minutes. Use a long skewer to check if it's fully baked through. Be careful not to over bake it, or it could become dry.
Let the bundt rest for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
Once the cake has cooled, add dark chocolate to a bowl.
Heat cream until it slightly starts to simmer and pour over the dark chocolate. Let the cream and chocolate hang out for 60 seconds, and then start to stir them together. Be patient, the cream will melt the chocolate, and you will be left with a silky ganache.
Pour over the cake and top with fresh raspberries.
Best eaten on the same day as it's baked.

Notes

Any type of yogurt will work in this recipe. I used grass fed 2% yogurt!
I was lucky and had a bar of Lindt dark raspberry chocolate on hand, but use any dark chocolate or chocolate chips!

Nutrition

The post Chocolate Raspberry Bundt Cake appeared first on Teri-Ann Carty.

High Protein Vanilla Birthday Cake

Teri-Ann Carty — Wed, 31 Dec 2025 09:00:38 +0000

Home » high protein dessert

High Protein Vanilla Birthday Cake

Created by: Teri-Ann Carty

This High Protein Vanilla Birthday Cake is light, moist, and made with protein powder, Greek yogurt, and olive oil for a healthier take on a classic. Perfect for birthdays and celebrations, it’s simple to make, beautifully balanced, and dressed with a delicious, light vanilla frosting.

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High Protein Vanilla Birthday Cake

Well, that’s officially a wrap on 2025! My birthday was just a few days ago, and 51 already feels good. It’s safe to say that I’ve made it through the hardest year of my life and came out the other end swinging like a badass, and somehow, I feel like I am just getting started! My business is growing, and I feel big things are heading towards me in 2026.

For those of you who have your ear to the ground around astrology, you may already know that we are closing a 9-year cycle. It couldn’t be truer for me. My divorce will be finalized this year, and I will be closing a cycle on a 9-year relationship. We are leaving the year of the snake, where we shed and released and did the work to make way for the horse. Freedom, fresh energy, creativity and NEW BEGINNINGS. The ending of my marriage forced me to do some major inner transformation. It has not been easy, but like with all things, it was necessary. I have no desire to ever have to go through anything like this again, and thankfully, I never will. So, to that, LET’S EAT SOME CAKE!

My Birthday Cake

There is something timeless about a vanilla birthday cake. It doesn’t need to shout. It doesn’t need layers of gimmicks or overly sweet fillings. A good vanilla cake is soft, tender, fragrant, and quietly confident; the kind of cake that feels right every single time a candle is lit. This High Protein Vanilla Birthday Cake is my version of a celebration classic. It’s light and moist, gently sweetened, and made with nourishing ingredients that support balanced energy without taking away from the joy of a birthday moment. This is a cake you can feel good about baking, sharing, and enjoying, whether it’s for a big milestone, a quiet birthday dinner, or simply because cake feels like the right thing to do.

Protein Birthday Cake, yes please!

For the past 3 years, I’ve been making my own birthday cake, and this year we are going all white! I wanted high in protein, little frosting and fluffy, yummy deliciousness. I achieved all the above. I used my favourite protein powder, Botanica Health Vanilla Protein Powder, for the boost of protein, but let’s not forget the cup of Greek yogurt and 3 eggs too. I will be coming back to this cake forevermore when a celebration needs to be had.

2026 is going to be an epic year, I can just feel it, and I wanted to say thank you to each of you! Without your support, I wouldn’t be able to have this job. I love creating recipes for you weekly and promise to keep bringing lower sugar, high-protein recipes the way I do best. There will be growth, of that I am certain. Happy New Year!

What Makes A Cake A Birthday Cake?

A birthday cake is less about perfection and more about intention. It’s the cake that gets candles, gets sliced generously, and gets remembered. A true birthday cake should feel celebratory, comforting, and familiar. Something about chocolate cake and vanilla cake rings totally true for birthday cakes. I don’t know what it is, but maybe it’s the familiar flavour, or perhaps it’s the way they are decorated. I LOVE chocolate cake, last year’s birthday cake was champagne, and the year before was a Double Chocolate Cake, but something about an all white cake this year felt truly fitting and refreshing. Vanilla pairs beautifully with nearly any frosting, topping, or decoration. It’s simple, elegant, and timeless, and exactly what you’d want from a birthday cake recipe!

What Makes This Birthday Cake Healthier?

This healthy birthday cake leans into balance rather than restriction. There is a handful of secret ingredients that make this cake a lot more wholesome, but don’t skimp on indulgence at all. Botanica protein powder, Greek yogurt, olive oil, and banana support moisture, structure, and gentle sweetness without relying entirely on a whole lot of sugar and butter. The result is a cake that feels indulgent but grounded. It’s a birthday cake recipe that won’t leave you feeling weighed down after the celebration!

Tools You’ll Need to Make This Cake

Having the right tools makes baking smoother and more enjoyable. Here’s what you’ll need:

Two 8-inch cake pans and measuring cups
Stand mixer or hand mixer
Rubber spatula, and an offset spatula for smoothing the batter and frosting

High Protein Vanilla Birthday Cake Ingredients

Each ingredient in this protein birthday cake plays a specific role in texture and flavour.

Cake Ingredients

Flour: provides the structure for this cake in combination with the protein, giving it a soft yet sturdy crumb that holds up beautifully to slicing and frosting without feeling dense.
Botanica vanilla protein powder: boosts the protein content while reinforcing the vanilla flavour, making this cake more nourishing without compromising texture or taste.
Baking powder: responsible for lift, helping the cake rise evenly and creating a light, fluffy interior.
Salt: a small amount balances sweetness and enhances all the other flavours in the cake, especially the vanilla!
Banana: adds natural sweetness and moisture, keeping the cake tender while reducing the need for excess sugar.
Sugar: sweetens the cake and contributes to its soft, delicate crumb, giving it that classic birthday cake feel.
Olive oil: keeps the cake moist for days and creates a supple texture without heaviness.
Butter: brings richness and that unmistakable birthday cake flavour, rounding out the olive oil for the perfect balance.
Greek yogurt: adds protein, moisture, and a subtle tang, resulting in a cake that’s plush and satisfying rather than dry.
Eggs: bind the batter, add structure, and help create a tender yet resilient cake layer.
Vanilla: the heart of this cake! Warm, fragrant, and comforting, tying everything together beautifully.

Easy Vanilla Icing Ingredients

Butter: forms the base of the icing, creating a creamy, spreadable frosting that feels indulgent without being heavy.
Icing sugar: provides sweetness and structure, allowing the frosting to whip up smooth and light.
Cream: loosens the frosting just enough, giving it a silky texture that spreads effortlessly.
Vanilla: adds warmth and depth, adding to the vanilla flavour of this cake.
Sea salt: A touch of sea salt cuts through the sweetness and elevates the frosting, making every bite more balanced and delicious.

How to Make This High Protein Birthday Cake

Prep the Pans and Dry Ingredients

Preheat your oven to 350°F and grease and line your cake pans with parchment. Whisk together the dry ingredients and set them aside so everything is ready to go.

Make the Batter

In the bowl of a stand mixer, beat the banana, sugar, olive oil, and butter until smooth and creamy. Add the eggs one at a time, mixing well between each addition, then add the yogurt and vanilla and beat until the batter is uniform.

Bake and Cool

Gradually add the dry ingredients on low speed, increasing slightly as the batter comes together. Divide the batter evenly between the prepared pans and smooth the tops. Bake until golden and set, then allow the cake layers to cool completely before frosting.

Ideas For Frosting and Decorating Vanilla Cake

This cake pairs beautifully with the included easy vanilla icing recipe, but it’s also incredibly customizable. You can frost it lightly for a simple, elegant finish or add more frosting for a classic birthday look. Fresh berries, sprinkles, shaved chocolate, or edible flowers can all help make the birthday vibes come to life. Vanilla cake is a blank canvas, which is totally fun to decorate in the way that feels most like the person or event you are celebrating!

How Can I Make This Cake Ahead of Time?

You can bake the cake layers a day in advance and store them wrapped at room temperature or in the fridge. Frost the cake the day of serving for the freshest look and texture. This makes it ideal for birthdays where you want to enjoy the moment rather than rush through baking.

How Do I Prevent Cake Layers From Sinking?

Make sure all ingredients are at room temperature, avoid overmixing once the flour is added, and bake the cake fully before removing it from the oven.

How Do I Store the Best Birthday Cake?

Store the frosted cake in the fridge in an airtight container. If serving from the fridge, let the slices sit at room temperature briefly so the cake softens and warms up slightly.

Why You’ll Love This Vanilla Birthday Cake Recipe

This cake is soft, moist, lightly sweet, and deeply comforting. It feels classic but thoughtful, celebratory yet nourishing. It’s the kind of best vanilla birthday cake recipe you’ll come back to year after year because it’s easy to make, secretly healthy, and so delicious!

Tips For Making This Healthy Birthday Cake

Use room-temperature ingredients for a smooth batter.
Don’t rush the bake time; yogurt-rich cakes need patience.
Let the cakes cool fully before frosting.
Lightly frost for balance, or double the frosting for drama!

High Protein Birthday Cake FAQ

How long does birthday cake last? If it’s not all eaten in one day (which would be amazing, yay leftovers), you can store it in the fridge for up to four days from baking.

Can I freeze my birthday cake? Yes, freeze the unfrosted layers wrapped tightly for up to two months.

Can I use another protein powder? Yes, but choose one with a neutral vanilla flavour and minimal sweeteners.

Can I make cupcakes with this recipe? Absolutely, however, you will want to adjust the baking time slightly, keep an eye on them to avoid burning!

Can I use a different frosting recipe? Of course. Cream cheese frosting or whipped chocolate frosting works beautifully as well.

Did You Make This Healthy Birthday Cake Recipe?

Let me know by leaving a comment and rating below! Also, share yours on social media and tag me @terianncarty

If You Like This Birthday Cake, Here Are Some Other Healthy Treats to Try

Double Decker Chocolate Cake

Chai Swirl Gluten Free Bundt Cake

White Chocolate Cranberry Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

High Protein Vanilla Birthday Cake

Course Dessert

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 1 45

Servings slices

Calories 640kcal

Author Teri-Ann Carty

Equipment

2 8" circle cake pans
oven
stand mixer or hand mixer
offset spatula

Ingredients

Birthday Cake Ingredients

2½ cups flour
¼ cup vanilla protein powder
1 tbsp baking powder
½ tsp salt
1 banana
¾ cup sugar
½ cup olive oil
½ cup butter softened to room temperature
1 cup Greek yogurt
3 eggs
2 tsp vanilla

Easy Vanilla Icing Ingredients

¾ cup butter soft
3 cups icing sugar
2 tbsp cream
1 tsp vanilla
¼ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350. Grease and line 2 8" cake pans.
Whisk dry ingredients together and set aside.
Add banana, sugar, oil and butter to the bowl of a standing mixer and beat until smooth and creamy.
Add eggs one at a time, beating until fully combined.
Add yogurt and vanilla and beat one more time until the batter is homogeneous.
Add dry to wet on low speed. Gradually increase speed to medium-high. Scrape down the bowl as needed.
Use an ice cream scoop to equally divide batter into the pans. I put 7 heaping scoops of batter in both pans and divided the remaining into the pans.
Smooth out the top with an offset spatula.
Bake for 32-35 minutes until a toothpick comes out clean and the top of the cake turns slightly golden brown.*
Place cake pans on a wire rack. Use a knife to go around the cake pans, separating the cake from the side of the pan. Let the cakes cool in the pans for 10 minutes.
Once the cake has cooled, make the icing.
Place butter in a clean bowl of a stand mixer. Beat butter for 2 minutes.
Add 2 cups of icing sugar, 1 tbsp of cream, vanilla and salt. Beat again and add the last cup of icing sugar. If the icing looks dry, add a splash more cream.
This makes ample frosting for a lightly frosted cake.*

Notes

This cake takes a little longer to cook than most white cakes because of the yogurt. Make sure you bake it for the length of time as instructed. Ovens will vary in temperature. Cake should bounce back when lightly pressed in the middle. Mine was lightly browned all over.
I prefer a lightly frosted cake. If you prefer more frosting, increase the butter to 1 cup and keep the sugar at 3 cups.

Nutrition

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High Protein Cookie Dough Bark

Teri-Ann Carty — Wed, 25 Jun 2025 08:00:07 +0000

Home » high protein dessert

High Protein Cookie Dough Bark

Created by: Teri-Ann Carty

Looking for a snack that ticks all the boxes? This High Protein Cookie Dough Bark is a no-bake, freezer friendly snack that is sweet, high protein and easy to make! Made with almond flour, Botanica Vanilla Protein Powder, a dash of maple syrup, and dark chocolate, it will quickly become a treat you reach for and want to make on repeat. It’s gluten-free, plant based, naturally sweetened, and perfect for cookie dough lovers looking for a healthier way to snack.

This post may contain affiliate links

High Protein Cookie Dough Bark

If you have a sweet tooth like me but are also keen to hit your protein goals, THIS is your next recipe! I think y’all know how I feel about Botanica Health. This protein powder has quickly become a favourite of mine over the years, and I am one of their biggest fans (if you didn’t know, I put that ish in everything!!) Hello – High Protein Desserts. No idea what I’m talking about? this roundup is packed with high-protein desserts, many of which feature this amazing protein powder!

Why I Love This Recipe

I’m a huge fan of cookies. I’ve made several different cookie dough recipes, but this one is by far the easiest. YES, I like making it with chickpeas, but sometimes the cleanup can be a real drag. It’s summer, and that means easy, no bake recipes, just like this one! I love a little sweet treat at night, and this recipe has been my most recent evening delight. 1 piece with a cup of tea, my favourite show and Nora on my lap is literal perfection. For the sake of the recipe, I cut them into 9 pieces, but you could easily halve the 9 pieces, making more, and what’s better than that?

Whether you’re craving something sweet post-workout, need a midday pick-me-up, or want the perfect sweet treat to go alongside your evening treat, this protein cookie dough bark delivers a bite of indulgence with a solid dose of fuel. Best part? It lives in your freezer and comes together in minutes!

What is Cookie Dough Bark?

Cookie dough bark is a layered, freezer-set treat made by spreading edible cookie dough onto a sheet pan and topping it with melted chocolate. Once frozen, it’s broken into chunks like bark. It’s similar to a protein cookie dough bar, but thinner, faster to make, and perfect for snacking. I opted to make a healthy version of this cookie dough bark and used vanilla protein and no refined sugar!

High Protein Cookie Dough Bark Ingredients

This recipe uses a handful of pantry-friendly, plant-based ingredients:

Almond flour: Gives the dough a soft, chewy texture and nutty flavour.
Coconut oil: Binds the dough and keeps it rich and buttery.
Vanilla protein powder: I use Botanica Health Vanilla Protein Powder. It’s clean, flavourful, and blends well.
Maple syrup: Natural sweetener with a subtle caramel depth.
Vanilla extract: Boosts that classic cookie dough flavour.
Sea salt: Enhances every bite.
Dark chocolate chips: Folded into the dough and melted on top.
Flaky sea salt: Optional, but adds a perfect salty finish.

How to Choose the Best Protein Powder

If I weren’t in love with Botanica, I would probably have a hard time choosing the right protein. Sometimes they are too gritty, sometimes they are sweetened with stevia (gross), and sometimes they just don’t have enough protein. Botanica is actual perfection. I’ve been using this plant based protein powder for years now, and it just always does the trick. The flavour isn’t overpowering, it’s always smooth, and it just blends into anything I use it with perfectly.

How To Make High Protein Cookie Dough Bark

Mix the dough

In a medium bowl, stir together the almond flour, protein powder, and sea salt. Add in the melted coconut oil, maple syrup, and vanilla, and mix until well combined. Fold in half the chocolate chips.

Shape and freeze

Line a cookie sheet with parchment paper and press the dough into an even layer about 1/4 inch thick. Freeze for 30 minutes.

Melt and layer

Melt the remaining chocolate chips in 30-second increments, stirring between each, until smooth. Stir in 1 tsp olive oil for shine. Pour over the frozen dough and spread evenly.

Final freeze

Return to the freezer for 1–2 hours, or until firm. Sprinkle with flaky salt if using. Once set, cut into pieces and store in an airtight container in the freezer. Enjoy straight from frozen.

Switch Up the Flavours of This Cookie Dough Bark

This base is super versatile—use what you love or what you have on hand:

Swap dark chocolate for milk, white, or butterscotch chips
Use chocolate protein powder for a twist
Stir in chopped nuts, cacao nibs, or dried fruit

Tips for Making This Protein Cookie Dough Recipe

Use room temp ingredients for even mixing
Press the dough firmly into the pan for even thickness
Chop the bark with a sharp knife once frozen—don’t try to snap it with your hands

Serving and Storing This Healthy Cookie Dough Bark

This no bake protein cookie bark is best stored in the freezer in a sealed container. It will keep for up to a month (if it lasts that long). Serve straight from frozen for a satisfying crunch.

Each piece is packed with healthy fats, protein, and fibre, making it perfect for a quick dessert, a post-workout bite, or a midday sweet fix.

Why You’ll Love This No Bake Protein Cookie Dough Bark

If you love edible cookie dough or chocolate chip anything, this recipe is going to be on repeat. It’s the best because it’s made with wholesome, gluten free and plant based ingredients. It’s high protein, refined sugar free and requires no fancy ingredients or tools. It’s a fun and healthy spin on cookie dough, which is something we always want to eat raw but typically shouldn’t!

The best part is that you can totally customize it to fit your desires! Just make a few swaps and it’s all your own. It’s one of those healthy cookie dough recipes that feels like dessert but functions like fuel. A total win.

Protein Cookie Dough Bark FAQs

Why is cookie dough bark trending on TikTok? It’s easy, nostalgic, and customizable—plus it looks amazing—the perfect blend of indulgent and nutritious.

Is this cookie dough vegan? Yes! If your protein powder and chocolate are vegan, the whole recipe is plant-based.

Why is my cookie dough dry? Add a little extra maple syrup or coconut oil. Protein powders vary in absorption.

Why is my cookie dough sticky? It may need a few extra tablespoons of almond flour to balance the moisture.

Try These Protein Recipes Next!

High Protein Vegan Strawberry Ice Cream Bars

High Protein Brownie Bites

Puffed Quinoa Cups

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

High Protein Cookie Dough Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings pieces

Calories 181kcal

Author Teri-Ann Carty

Equipment

freezer, cookie sheet, parchment paper

Ingredients

½ cup almond flour
¼ cup coconut oil melted
½ cup Botanica Health Vanilla Protein Powder
4 tbsp maple syrup
½ tsp vanilla
¼ tsp sea salt
1 cup dark chocolate chips divided
flaky sea salt optional

US Customary - Metric

Instructions

Add almond flour, protein powder and salt into a medium-sized bowl and mix to combine.
Pour coconut oil, maple syrup and vanilla over the dry ingredients and mix thoroughly.
Fold in 1/2 of the chocolate chips into the dough.
Place parchment paper onto a cookie sheet.
Spread dough onto parchment. My dough was approximately 1/4 inch thick. Place it in the freezer for 30 minutes.
Melt chocolate in 30-second increments until smooth. Stir in 1 tsp olive oil.
Place back in the freezer for 1-2 hours until firm.
Sprinkle flaky salt on top if desired.
Place on a cutting board and cut into pieces.
Store in the freezer in an airtight container.

Notes

You could use milk chocolate chips, white chocolate chips, butterscotch chips OR carob chips if desired!

Nutrition

The post High Protein Cookie Dough Bark appeared first on Teri-Ann Carty.

High Protein Brownie Bites

Teri-Ann Carty — Wed, 21 May 2025 01:28:49 +0000

Home » high protein dessert

High Protein Brownie Bites

Created by: Teri-Ann Carty

If you’ve been searching for a healthy chocolate dessert that satisfies your sweet tooth without the sugar crash, these high protein brownie bites are a must-try. Made with whole ingredients and naturally sweetened with dates, they’re vegan, gluten-free, and totally addictive!

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Viral TikTok Protein Brownie Bites (vegan, refined sugar free & GF!)

I have been seeing these brownie bites all over social media and knew that I had to make them myself using the healthiest ingredients I could find. These brownie bites are refined sugar free (if you don’t add the chocolate), high in protein & fibre, vegan and gluten-free! I use my favourite protein powder for these balls. I think y’all are pretty well versed in my obsession for adding protein to my desserts, and this chocolate protein is next level delicious! I guess my question is why NOT add it when it’s so easy to do?!

These little balls are perfect for that post dinner treat, cause I don’t know about you, but I love having something sweet every day. If you are watching your blood sugar or omitting sugar like I am, skip the dark chocolate coating. I promise you will still love these. You will notice that my recipe doesn’t have any maple syrup, and that’s because I am on that sugar cleanse. You could totally add some, but truly, they don’t need any additional sugar as the dates are sweet enough on their own. Pro Tip: I suggest soaking your dates in hot water for ten minutes, even if they are already soft, it just helps make the balls stick together even more. This is the video that has the internet blowing up about these brownie balls! Let’s get rolling!

Two Bites of Heaven

There’s something undeniably satisfying about a rich, chocolatey bite-sized dessert that checks all the boxes—fudgy, decadent, protein-packed, and totally crave-worthy. If you’ve seen the viral TikTok brownie bites floating around the internet, you know what I’m talking about. These high protein brownie bites are my take on this viral trend, and they are utterly delicious. The fact that they are two to three big bites and super easy to make just makes them all the more enjoyable!

High Protein Brownie Bites Recipe Ingredients

This one-bowl brownie bites recipe is made with simple, nutrient-dense ingredients:

Almond flour: Adds structure and healthy fats without the need for refined flour, and it also keeps the recipe gluten free!
Botanica chocolate protein powder: My go-to for a plant-based protein boost and rich chocolate flavour. I’m a big fan of Botanica, and typically I use the vanilla, but this recipe is just begging for their chocolate protein powder.
Cacao powder: Even though we are using chocolate protein, the addition of cacao powder really takes these bites to a deep and intense dark chocolate level that I’m obsessed with!
Hemp seeds and chia seeds: High in omega-3s, fibre, and protein. They also help with texture and binding.
Cinnamon and salt: Balance and enhance all the chocolate notes.
Medjool dates: The natural sweetener that brings everything together.
Tahini: Adds richness and a slight bitterness that offsets the sweetness of the dates beautifully.
Vanilla extract: Always a must in chocolate desserts for added depth.

Optional Coating Ingredients

Dark chocolate chips: For the optional final chocolate coating.
Olive oil: Helps the melted chocolate stay glossy.
Cacao nibs + flaky sea salt: For texture and contrast.

How to Make These High Protein Brownie Bites

These mini brownie bites are easy, quick, and satisfying from start to finish.

Blend the Base

Soak your dates in hot water for 10 minutes to soften, then remove the pits. Add all of your brownie bite ingredients—almond flour, protein powder, cacao powder, seeds, salt, cinnamon, tahini, and vanilla—into a food processor. Blend until combined, scraping down the sides as needed. If the mixture feels dry, add a splash of non-dairy milk to help it come together.

Roll It Out and Chill

Use a cookie scoop to measure even portions of dough. Roll into smooth balls with your hands. You should get 9–10 two bite brownies out of this batch. Place the rolled brownie bites on a parchment-lined plate and pop them into the fridge or freezer for 30 minutes. This helps them firm up before dipping.

Dip and Decorate

If using the chocolate coating, melt your chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Add a touch of olive oil for shine. Use a fork to dip the bites into the chocolate and place them back on the parchment. Sprinkle with cacao nibs and flaky salt while the coating is still wet. Chill again to set.

Tips For Making These Brownie Bites

Use soft Medjool dates for the best texture. If yours are dry, a hot water soak is essential.
A food processor works best for this recipe as it provides a smooth, well-blended dough.
Don’t over-blend—stop when the dough is sticky and holds together.
If your dough is too wet, add a spoonful of almond flour.
Store in an airtight container in the fridge or freezer for best freshness.

How to Customize Your Brownie Bites

This brownie bites recipe is endlessly customizable, giving you plenty of options to make it your own. If you’re not into tahini, try swapping it for peanut butter or sunflower seed butter—both add a delicious richness and pair perfectly with chocolate. You can also experiment with different protein powders, like vanilla or plain. For added texture, roll your mini brownie bites in coconut flakes or chopped nuts, or stir in cacao nibs before rolling.

Why You’ll Love These Brownie Bites

This is hands down the best brownie bites recipe if you’re after a rich chocolate treat that won’t spike your blood sugar. These mini brownie bites are vegan, gluten-free, and completely refined sugar free, making them a smart choice for clean snacking. They’re packed with plant-based protein and healthy fats, which means they’ll actually satisfy your cravings—no crash involved. Whether you’re enjoying one post-workout or as a late-night sweet, each two bite brownie is fudgy, chewy, and full of chocolate flavor with just the right balance of indulgence and nourishment.

Brownie Bites FAQ

What if I don’t like tahini? Swap it for almond, peanut, or sunflower seed butter.

Will this satisfy my chocolate craving? Absolutely. These fudgy brownie bites are rich and indulgent while still being a healthy option.

How long do brownie bites last? Store in the fridge for 5–7 days or freeze for up to 2 months.

Can I skip the chocolate coating? Yes! They’re just as delicious without.

Can I double the recipe? Definitely—just double all ingredients and store extras in the freezer.

Did you make this recipe?

Don’t forget to leave a rating and review below! Try these recipes next:

Black Sesame Bark

Puffed Quinoa Cups

Almond Butter Protein Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

High Protein Brownie Bites

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Chill Time 30

Total Time 45

Servings balls

Calories 241kcal

Author Teri-Ann Carty

Equipment

food processor
cookie scoop
measuring cups, spoons, plate, parchment paper

Ingredients

Brownie Ingredients

½ cup almond flour
¼ cup Botanica Health chocolate protein powder
2 tbsp cacao powder
4 tbsp hemp seeds
2 tbsp chia seeds
½ tsp cinnamon
½ tsp salt
5 medjool dates soaked on hot water for 10 minutes, pit removed!
¼ cup tahini* runny is best!
½ tsp vanilla extract

Optional Chocolate Coating Ingredients

¾ cup dark chocolate chips
½ tsp olive oil
flaky salt optional
2 tbsp cacao nibs optional

US Customary - Metric

Instructions

Place a piece of parchment paper down onto a large plate.
Drain dates and remove the pit. I use a sharp paring knife to slice the date open.
Add everything into a food processor and blend to combine. Scrape down sides as needed.
If mixture appears too dry, add milk.
Use a cookie scoop to measure out dough. Use your hands to roll into balls.
Place in the fridge or freezer to firm up for 30 minutes.
Place chocolate chips in a microwave safe bowl. Melt in 30 second increments until smooth. Stir in olive oil.
Use a fork to drop balls into melted chocolate. Place back on the plate. Sprinkle tops of each ball with cacao nibs and flaky salt.
Place in the fridge or freezer to set.
Store in an airtight container either in fridge or freezer.

Notes

*I love tahini in these balls, but use whatever nut or seed butter you enjoy most.

You can use whatever chocolate you want, but my favourite dark chocolate chips are from Camino

Nutrition

The post High Protein Brownie Bites appeared first on Teri-Ann Carty.

20 High Protein Desserts

Teri-Ann Carty — Tue, 20 May 2025 22:10:10 +0000

Home » high protein dessert

20 High Protein Desserts

Created by: Teri-Ann Carty

This is the ultimate list of High Protein Desserts! These recipes range from 6 to 30 grams of protein per serving and include everything from chocolate bark to chia pudding to mini brownie bites. If you’re looking for easy high protein desserts that don’t compromise on flavor, you’re going to love this post.

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Delicious High-Protein Desserts to Satisfy Your Sweet Tooth

You don’t have to sacrifice taste to support your health goals—especially when it comes to dessert. These high protein desserts are a dream come true for anyone who loves to bake, snack, and satisfy a sweet tooth without the sugar crash.

I love sugar. I will absolutely be the first to admit that I need something sweet every single day, and you know what – life is too short to tell myself no. What I will do, though, is make a dessert as healthy as possible, and if that means making it high protein or making it without refined sugar, better believe I am going to do it! I’ve been playing around with recreating classic desserts for a long time. I was vegan for many, many years and with that comes experimentation. Never settling for anything less than delicious because I deserve it! This list of high protein desserts is my gift to you all! It’s my way of saying, you can have your cake and eat it too! So, let’s get into it.

Why Is High Protein Good For You?

Protein isn’t just for bodybuilders. It’s an essential macronutrient for every body. Eating enough protein supports muscle recovery and repair, hormone production, hair, skin, and nail health, essential immune functions and it also helps you stay full between meals.

I know that protein is all the hype right now but for good reason! We haven’t been having enough! Adding protein to dessert is such a simple way to help meet your daily needs, especially if you’re someone like me, who’s always craving something sweet.

Why You’ll Love These High Protein Dessert Recipes

These aren’t your average “healthy” desserts. Every single recipe in this roundup is made with real, simple ingredients. Many of these recipes are gluten free or dairy free making them very approachable for anyone. I always try and provide substitution suggestions if a recipe is not written plant based or gluten free. Nearly every recipe is going to be refined sugar free with a few exceptions. All of these recipes are created to satisfy your cravings while helping your protein intake! Whether you’re trying to eat more protein per day, balance your blood sugar, or just want a smarter sweet fix, these recipes are the move.

Are High Protein Desserts Worth The Hype?

Absolutely. From protein cookies to high protein desserts with greek yogurt, these are desserts you can feel good about eating. Many of the best high protein dessert recipes also support muscle recovery, which makes them a favorite post-workout or after-dinner treat.

Pecan Chickpea Blondies

6 grams per serving

These Pecan Chickpea Blondies are the ultimate healthy dessert for anyone craving something sweet with a boost of plant-based protein. Packed with chickpeas, almond flour, and pecan butter, this recipe is a go-to for gluten-free and high in protein desserts that still taste indulgent. The texture is soft and chewy, and each bar delivers 6 grams of protein.

See the full recipe

High Protein Carrot Cake Loaf

14 grams per serving

If you’re searching for high protein desserts that feel like comfort food, this carrot cake loaf delivers. With cottage cheese and protein powder baked right in, it’s one of those healthy desserts with high protein you’ll come back to again and again. This loaf is moist, warmly spiced, and it’s a wholesome twist on the classic.

See the full recipe

4-Ingredient Puffed Quinoa Cups

6 grams per serving

If you love Puffed Quinoa but never know what to do with it – this is the recipe for you! These puffed quinoa cups are a top pick for no-bake, easy high in protein desserts. Made with tahini, dark chocolate, and puffed quinoa, they’re vegan, gluten-free, and naturally sweetened. Ideal for quick snacks or post-workout bites with 6 grams of protein per cup.

See the full recipe

High Protein Chocolate Peanut Butter Eggs

9 grams per serving

These homemade chocolate peanut butter eggs are one of the best high protein desserts to satisfy your sweet tooth. They are my take on the classic easter Reese’s peanut butter eggs treat. With a smooth peanut butter filling, a delicious chocolate coating, and a hint of flaky salt, they’re the perfect balance of sweet and salty. Unlike store-bought Easter peanut butter eggs, this homemade peanut butter egg recipe skips the refined sugar and artificial ingredients while boosting protein with plant-based protein powder. They’re gluten-free, naturally sweetened, and incredibly easy to make and bonus, no baking required!

See the full recipe

Almond Butter Protein Bars

9 grams per serving

Snack time just got a lot tastier! These Almond Butter Protein Bars are easy to make and filled with wholesome ingredients like almond butter, seeds, and protein powder. Loaded with fiber, protein, and healthy fats, they’re also vegan, gluten-free, and ideal for breakfast, snacks, or even dessert. The chewy texture, sweet and salty flavor, and optional chocolate topping make these a treat you’ll keep coming back to.

See the full recipe

High Protein Chocolate Lava Cake

33 grams per serving

If you love chocolate desserts with high protein, this cottage cheese lava cake is the dream. Gooey, rich, and made in under 10 minutes, it delivers 33 grams of protein per serving. A must-try for healthy chocolate lovers!

See the full recipe

Healthy Homemade Vegan Twix Bar

11 grams per serving

These homemade Twix bars are the ultimate sweet and salty treat. Featuring a buttery almond flour shortbread crust, a creamy caramel layer made with tahini, and a decadent chocolate topping! They’re a healthier, vegan twist on the classic candy bar and only require a few ingredients and steps to make.

See the full recipe

Gingerbread Crumble Cake

9 grams per serving

This Gingerbread Crumble Cake is everything you love about the holidays in one delicious bite. With warming spices, molasses for depth, and a buttery pecan crumble topping, it’s the ultimate festive dessert. Perfect for brunches, gifting, or sharing at Christmas gatherings, this cake is moist, packed with protein, and irresistibly spiced. Top it with a simple glaze or enjoy it as is—it’s guaranteed to be a holiday favourite.

See the full recipe

Hazelnut Banana Cake

8 grams per serving

This Healthy High Protein Hazelnut Banana Cake is the perfect dessert or snack for the holidays and beyond! Made with mashed ripe bananas, flour, and boosted with protein powder, this cake is moist, delicious, and sneakily nutritious. Top it with a creamy hazelnut frosting made with Nutella for a treat that’s as indulgent as it is wholesome.

See the full recipe

Granola Cottage Cheese Ice Cream

15 grams per serving

Your newest addiction is here – Granola Cottage Cheese Ice Cream! It’s a quick, high protein, nutritious dessert perfect for summer. Made with minimal ingredients, this gluten free ice cream is high in protein and packed with flavor. Customize it with your favourite granola for added texture!

See the full recipe

Tahini Pumpkin Brownies

9 grams per serving

This beautiful recipe for Tahini Pumpkin Brownies will be sure to impress! They are high protein, gluten free and super easy to make. With a swirl of tahini on top and a sprinkle of Maldon salt, they’re the perfect balance of sweet, salty, and fudgy. This is the dessert you never knew you needed and will be so happy you tried it!

See the full recipe

Nut-Free Tahini Granola Bars

8 grams per serving

These quick, easy, chewy Nut-Free Tahini Granola Bars are a healthy addition to any day. If you’re looking to boost your energy midday grab one of these. Made with seeds, oats, tahini, and honey, they’re gluten-free, naturally sweetened, and hold together perfectly. Topped with tahini and dark chocolate, they offer a delicious sweet-salty balance and can be stored in the freezer for easy meal prep!

See the full recipe

Blueberry Croissant Baked Protein Oats

34 grams per serving

Prepare to be addicted to the ease and deliciousness that is these Blueberry Croissant Baked Protein Oats! Perfect to make ahead of time for busy mornings, a snack on the go or just when you’re craving something that tastes decadent but is beneficial to your health. This baked oats recipe is packed with protein, gluten-free oats, and the subtle flavour of almond croissants.

See the full recipe

High Protein Vegan Strawberry Ice Cream Bars

10 grams per serving

These High Protein Vegan Strawberry Ice Cream Bars are a must-try for the summer. Packed with flavor and nutrients, they are a delicious and healthy way to cool off from the heat. No ice cream maker necessary – these refined sugar free ice cream treats are all you need this summer.

See the full recipe

Double Chocolate Protein Muffins

6 grams per serving

Get ready to bake something special that’s both nourishing and delicious! My Double Chocolate Protein Muffins are here to brighten your brunch or snack time. Made with health in mind, they feature no refined sugar, are dairy free, gluten free, rich in protein, and boast the antioxidant benefits of organic cacao powder. These muffins are a delightful treat perfect for keeping your blood sugar in check.

See the full recipe

3 Ingredient Chickpea Chocolate Bark

18 grams per serving

Introducing the 3 Ingredient Chickpea Chocolate Bark; a simple yet unique approach to chocolate treats that’s sure to satisfy your sweet tooth without the guilt. This recipe cleverly incorporates chickpeas to add fiber and protein! Perfect for a quick dessert or a healthy snack, this chocolate bark is easy to make, and requires only a few ingredients and minimal prep time.

See the full recipe

Double Decker Chocolate Cake

18 grams per serving

This double chocolate layer cake is one of the most indulgent desserts with high protein on the list. Featuring protein powder in the batter and icing, it’s not only double decker but it’s also double the protein! Delectable, protein-rich and perfect for a celebratory, guilt-free treat!

See the full recipe

Tahini Brown Butter Rice Crispy Treats

12 grams per serving

These Tahini Brown Butter Rice Crispy Treats are a viral sensation, blending the richness of tahini with the sweet touch of maple syrup. It’s a healthier take on the classic treat, offering a delightful mix of protein and taste without refined sugar. Perfect for those seeking a guilt-free indulgence.

See the full recipe

High Protein Cottage Cheese Crepes

24 grams per serving

High Protein Cottage Cheese Crepes are made with only 5 ingredients, gluten free and come together in 20 minutes! Perfect for breakfast, post-workout snack or whenever hunger strikes. Enjoy with your favourite toppings to make it all your own!

See the full recipe

The Best Protein Brownies

8 grams per serving

See the full recipe

High Protein Dessert FAQ

What is the best protein to use for dessert? I love Botanica Health’s plant-based protein powders. Vanilla and chocolate both work beautifully in baked and no-bake recipes.

Can I make high protein desserts without protein powder? Yes! Use cottage cheese, greek yogurt, chia seeds, or nut butter to naturally boost the protein content.

What are some high protein desserts for weight loss? Go for recipes with whole ingredients and natural sweeteners—like chia pudding, cottage cheese ice cream, or no-bake bites.

Are there vegan high protein desserts? Absolutely. Try tahini-based bars, chia puddings, or frozen banana-based treats with plant-based protein powder.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

The post 20 High Protein Desserts appeared first on Teri-Ann Carty.

Pecan Chickpea Blondies

Teri-Ann Carty — Fri, 02 May 2025 08:00:13 +0000

Home » high protein dessert

Pecan Chickpea Blondies

Created by: Teri-Ann Carty

If you're looking for a treat that ticks all the right boxes, this Pecan Chickpea Blondie recipe is exactly what you need. This chewy, protein-packed dessert doesn’t taste “healthy,” but it sure is. They're soft, sweet, and full of nutty flavour with a hidden boost of chickpeas and maple syrup. Perfect for snack time or dessert, this recipe is about to become a new favourite!

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Pecan Chickpea Blondies (Gluten-Free & Plant Based)

Is anyone else sick of hearing how much protein they need to eat in one day? Maybe it’s just me, but the word protein is EVERYWHERE. Okay, I’m not innocent in this matter, I may be searching for protein recipes and now my lovely little algorithm is like “you want protein? YOU’VE GOT IT” and maybe that’s whats happening for you too; because let’s be real here, I’ve been throwing protein recipes at you left, right and center. My website has to be overflowing, but there is a good reason… y’all LOVE THEM and so do I! Protein is definitely a buzzword right now, but maybe it’s because we are all waking up to just how important it truly is. Do you get enough protein?

I’ve had no shortage of inspiration for new recipes recently, and I am loving it! It seems like they are just flowing in my direction, and I will gladly ride the wave. Recently, I was going through old recipe notes and stumbled upon a few gems that I started working on but never shared with you all. This Pecan Chickpea Blondie recipe is one of them. It is vegan, gluten-free, and so easy to make. These blondies are also refined sugar free (if you skip the chocolate chips or get unsweetened).

I made my very own pecan butter that is so good, you will want to drink it. It’s my literal obsession, and I’ve been putting it on everything. This recipe was clearly not safe either! You could totally make these bars nut free if you use tahini and sunflower seeds instead of pecan butter. I am confident that they will still taste amazing. My dear friend Dr. Tara made her own version of chickpea blondies that you could also try out. You’re here now, though, so why not keep reading and grab your ingredients! Let’s get baking.

What Is a Blondie?

If brownies are the dark, fudgy side of dessert, blondies are their golden counterpart. A classic blondie recipe is made with brown sugar, butter, and vanilla, resulting in a chewy, caramel-like bar that’s rich without needing chocolate. Think of them as the blonde brownies! Blondies swap cocoa powder and melted chocolate for vanilla and brown sugar. They’re less intense but just as satisfying. While brownies are rich and fudgy, blondies lean into warm, nutty sweetness—especially when pecans and a touch of cinnamon are involved. These pecan blondies bring even more to the table with a chickpea base and no refined sugar.

Chickpea Blondie Recipe Ingredients

This is not your typical blondie bar. Here’s what makes this recipe special:

Chickpeas: Our flourless base is blended chickpeas to help create a soft, moist texture while packing in protein and fiber effortlessly!
Pecan Butter: Adds richness and a buttery, nutty depth. You can use any nut or seed butter, but pecan butter brings out the cozy fall flavors. I made my own pecan butter, and my goodness is ever addictive.
Maple Syrup: Perfect for keeping these blondies refined sugar free. Using natural sweeteners like maple also adds essential caramel notes to the overall flavor.
Vanilla: Enhances the sweetness and rounds out the flavor.
Almond Flour: Light, gluten-free, and adds a delicate texture when mixed with the wet ingredients.
Baking Powder + Baking Soda: Just enough lift for a soft, cakey middle.
Cinnamon + Salt: A warm spice profile and a hit of contrast.
Chocolate Chips + Chopped Pecans: Classic add-ins for sweetness and crunch. You can use toasted pecans if you’d like, they will add a nice depth.
Flaky Salt: For that finishing touch.

Can You Taste the Chickpeas in This Recipe?

Nope! Chickpeas are the secret ingredient nobody sees coming. Once blended with maple syrup, vanilla, and nut butter, they completely disappear into the batter, leaving you with chewy, sweet bars that taste nothing like hummus. Promise.

How to Make Homemade Pecan Chickpea Blondies

Making blondies from scratch has never been easier.

Blend the Chickpeas

Start by rinsing your canned chickpeas and blending them in a food processor until smooth. This step is key—no one wants a whole chickpea in their dessert.

Add Wet Ingredients

Add the pecan butter, maple syrup, and vanilla to your blended chickpeas. Process again until silky.

Mix in the Dry Ingredients

Toss in the almond flour, baking powder, baking soda, cinnamon, and salt. Pulse to combine. Stir in chocolate chips by hand or with a few quick pulses.

Spread and Top

Transfer the sticky batter to a lined 8×8 pan and smooth it out with a damp spatula. Sprinkle the top with chopped pecans and gently press them in.

Baking the Blondies

Bake at 350°F for 25–30 minutes. Keep an eye on your oven in the last few minutes. These blondies should be golden around the edges and just set in the middle. They’ll firm up more as they cool, so don’t overbake.

Tip: How to Cut Chickpea Blondies

Let them cool in the pan fully before slicing. This is not optional if you want clean edges! Use a sharp knife, and wipe the blade between cuts for clean lines. A bench scraper works great too.

How to Customize Blondies

One of the best things about these pecan chickpea blondies is how easy they are to adapt to your own desires. If pecans aren’t your thing, swap them for chopped walnuts, slivered almonds, hazelnuts, or even sunflower seeds for a nut-free option. Want more texture or natural sweetness? Add dried fruit like cherries, raisins, or chopped dates. For a tropical spin, fold in coconut flakes. And if you’re craving something extra decadent, drizzle the cooled blondies with melted dark chocolate or swirl some into the batter before baking. The base is neutral enough to let you get creative with flavors and textures—make them your own!

How to Store and Freeze Blondies

These chickpea blondie bars are incredibly storage-friendly. You can keep them at room temperature in an airtight container for 2–3 days, or store them in the fridge for up to a week. If you want to make a batch ahead of time, simply slice and freeze them with parchment between layers in a sealed container—they’ll keep well for up to 2 months.

Why This Is the Best Blondies Recipe

For so many reasons my friends! This is not your average blondie bar. It’s flourless, gluten-free, and naturally sweetened with maple syrup. Chickpeas, almond flour, and pecans deliver a nutrient-dense boost of fiber, healthy fats, and plant-based protein. These blondies are satisfying, wholesome, and totally customizable with your favorite add-ins.

Blondie Bar FAQs and Tips

The Key to Perfectly Baked Blondies: A Metal Baking Pan

Metal pans conduct heat more evenly than glass, helping your blondies bake consistently with golden edges and a chewy center.

How Do You Know When Blondies Are Done Baking?

They’ll look set at the edges and soft in the middle. A toothpick should come out with moist crumbs (not wet batter).

Should Blondies Be Gooey?

Yes—just the right amount. Think soft and chewy, not raw.

Can I Double This Blondie Recipe?

I have not tested this recipe doubled, but if you do want to, I would suggest using a 9×13 pan and baking a bit longer, checking at the 30-minute mark.

Storage: How Long Are Blondies Good For?

Up to 1 week in the fridge or 2 months in the freezer. My word, they will not last that long – they are addictive!

Did You Make These Pecan Blondies?

If you tried this chickpea blondie recipe, I’d love to hear what you thought. Leave a rating and review below and try these recipes next!

High Protein Chocolate Peanut Butter Eggs

Black Tahini Brown Butter Chocolate Chunk Cookies

Pistachio Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Pecan Chickpea Blondies

Course Dessert, Snack

Cuisine Canadian

Prep Time 20

Rest Time 30

Total Time 50

Servings bars

Calories 276kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

½ cup pecan butter
1 can chickpeas drained and rinsed
⅓ cup maple syrup
1 tsp vanilla
1 cup almond flour
½ tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup chocolate chips
½ cup pecans chopped
flaky salt for garnish

US Customary - Metric

Instructions

Preheat oven to 350d and line 8x8 square baking pan with parchment paper.
Add chickpeas to a food processor and blend to combine. Scrape down sides as needed. Add nut butter, maple syrup and vanilla and process until smooth.
Add almond flour, baking powder, soda, cinnamon and salt and blend until all the ingredients are fully combined. Add chocolate chips and pulse to incorporate.
Scrape batter into pan. Dampen a silicon spatula to smooth out, as batter will be sticky. Sprinkle the top with chopped pecans, gently pressing them into the batter.
Place in the preheated oven and bake for 25-30 minutes. Allow the blondies to cool completely before slicing into 9 bars.

Notes

These bars freeze nicely! Put a piece of parchment in between them so they don't stick together!

Nutrition

The post Pecan Chickpea Blondies appeared first on Teri-Ann Carty.

High Protein Carrot Cake Loaf

Teri-Ann Carty — Tue, 22 Apr 2025 23:39:10 +0000

Home » high protein dessert

High Protein Carrot Cake Loaf

Created by: Teri-Ann Carty

Enjoy this High Protein Carrot Cake Loaf, perfect for Spring baking, social brunch hosting or a delightful afternoon snack! It's soft, sweet, and spiced to perfection; made with cottage cheese, protein powder, and warm spices, it’s a wholesome twist on the classic.

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High Protein Carrot Cake Loaf

At this point, my entire website is basically protein recipes – and I’m not mad (apparently you aren’t either!) I am beyond delighted that Spring is finally here. I mean, we did have snow not too long ago, but I honestly think it’s spring showers and sunny days from here on out. The grass is actually looking green in some parts of the city, the tiniest buds are showing up on the bare trees, and the birds are back!! Spring for me means CARROT RECIPES, and that is enough to get me excited. If you haven’t noticed, I am a bit of a carrot fan and have so many recipes already up on the website, but I just can’t be stopped. There is always something delicious to make with them, and I just love the flavour of carrot cake, and in my humble opinion, you can never have too many!

This NEW carrot cake is an absolute banger. It has walnuts and raisins (for the haters, omit them!), olive oil and wait for it.. cottage cheese! I pumped up the protein by adding my fave protein powder from Botanica and cottage cheese to what would otherwise be a classic carrot cake recipe, and the results are unreal. I gave this recipe a few tries before getting it right, and now I am a little (okay, a lot) obsessed! There is even protein powder in the icing – this is basically a post workout carrot cake, and you’d never know! Try this recipe and thank me later!

What Is Carrot Cake?

Carrot cake is a classic dessert known for its moist crumb, warm spices, and sweet, earthy flavour with finely grated carrots baked into it. Traditionally, carrot cake is topped with cream cheese frosting with a whole lot of sugar. Don’t get me wrong, the original version is absolutely delicious and reminds me of a spring birthday party, but it tends to be quite heavy on sugar and oil. This high protein, refined sugar free version really keeps all the flavours that you love, but is made much more consciously to keep nourishment in mind. I used cottage cheese, olive oil, and vanilla protein powder to add creaminess and body without sacrificing flavor. It’s the best carrot loaf recipe to satisfy your craving and fuel your day.

Ingredients for the Best High Protein Carrot Cake Loaf Ever

This recipe combines everyday pantry staples with smart protein-rich swaps:

Eggs: Help bind the batter and provide structure while adding richness and protein.
Coconut Sugar: A natural sweetener that adds a subtle caramel flavor without the sharp spike of refined sugar.
Cottage Cheese: Adds moisture and a big protein boost, and helps create a soft and tender crumb.
Olive Oil: Provides healthy fats and keeps the loaf moist without overpowering the other flavors.
Vanilla: Enhances the sweetness and warm spice of the cake with classic aroma and depth.
All Purpose Flour: Forms the base of the loaf, giving it structure and lightness. If you want to make this recipe gluten free use a gluten free all purpose flour.
Botanica Protein Powder: My favorite protein ever because it blends so seamlessly into my baking. It perfectly infuses the loaf with plant-based protein.
Baking Powder: Helps the loaf rise and ensures a fluffy, light texture.
Cinnamon: Brings warmth and coziness to the cake, making it unmistakably “carrot cake.”
Ground Ginger: Adds a subtle kick and complements the earthiness of the carrots.
Nutmeg: Enhances the spice blend with a sweet, slightly nutty aroma.
Allspice: A hint of clove, cinnamon, and nutmeg all in one, rounding out the spice profile beautifully.
Salt: Necessary to balance sweetness and intensify flavors of all the ingredients.
Carrot: The star ingredient that adds moisture, color, and natural sweetness. I love to use a classic orange carrot but you can use whatever carrots you have on hand.
Walnuts: Offer a satisfying crunch and nutty richness in every bite. Omit if you’d like to keep this recipe nut free.
Golden Raisins: Optional but delicious, they add sweetness and chewy texture to contrast the nuts.

Protein Cream Cheese Icing Ingredients

Cream Cheese: The creamy base that gives the frosting its classic tang and silky texture.
Greek Yogurt: Adds extra protein and a slight tartness while keeping the frosting light.
Botanica Protein Powder: Gives the icing a functional twist with a subtle sweetness and added nutrition.
Maple Syrup: Naturally sweetens the frosting while adding depth and richness.
Vanilla: Rounds out the flavor with warmth and sweetness.
Salt: Just a pinch brings all the flavors into balance and enhances the overall taste.

What Protein Powder to Use for Protein Carrot Cake Recipe?

I use Botanica Health vanilla protein powder for nearly all of my high protein dessert recipes. It blends beautifully without clumping, has a mild flavor that pairs perfectly with warm spices, and delivers a solid dose of plant-based protein. It’s free of gums and artificial sweeteners—perfect for healthy cake recipes like this. Bonus because it also is stevia free and that stuff just doesn’t taste right in baking!

How To Make Healthy Carrot Cake Loaf

How to Make the Carrot Cake Batter

Preheat your oven to 350°F and line a standard loaf pan with parchment paper. In a large mixing bowl, whisk together the eggs and coconut sugar until smooth. Slowly drizzle in the olive oil while continuing to whisk until fully incorporated. Add the cottage cheese and vanilla and whisk again until well combined.

Grating the Carrots

Use the fine side of your box grater for a softer texture. Avoid pre-shredded carrots—they tend to be dry and won’t deliver the same tender texture in your carrot cake loaf. Pack the grated carrots gently into your measuring cup.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, protein powder, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Add the dry ingredients to the wet mixture and use a spatula to fold them together until just combined.

Fold in the Add-Ins

Stir in the grated carrot, chopped walnuts, and golden raisins (if using) until evenly distributed throughout the batter. Scrape the mixture into the prepared loaf tin and smooth the top with an offset spatula.

Bake and Cool the Loaf

Bake for 40–45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Transfer to a wire rack and let the loaf cool completely before icing.

How to Make Cream Cheese Frosting for Carrot Cake

This is not your average frosting. It’s packed with protein and free of refined sugar! To make this protein-packed, refined sugar-free cream cheese frosting, add the softened cream cheese and Greek yogurt to a mixing bowl and beat with an electric hand mixer until smooth. Add the maple syrup, vanilla, protein powder, and a pinch of salt. Beat again until creamy and well combined. Ice the top of your cooled carrot cake loaf, leaving the sides clean. You may have leftover icing. Store it in an airtight container and enjoy it on bagels, toast, or however you like your cream cheese!

How to Serve Healthy Carrot Cake

This high protein carrot cake loaf is incredibly versatile, and you could serve it all on its own, and it will be absolutely adored! Make it the focal point of a brunch with friends and pair it with coffee or tea. Enjoy it as a post-workout snack, or treat yourself to a light dessert with a spoonful of yogurt on the side!

How to Store Carrot Cake

To keep your carrot cake loaf fresh, wrap it tightly or store it in an airtight container. It will keep for 2–3 days at room temperature if unfrosted, or up to 5 days in the fridge if frosted. For longer storage, slice and freeze it in a sealed container for up to 2 months.

Why You’ll LOVE This Carrot Cake Protein Loaf

It is dessert, but make it healthy! There is only one reason to dislike this carrot cake, and it would be because you hate carrots! All jokes aside, this High Protein Carrot Cake Loaf is easy to make, moist, soft, warmly spiced, and naturally sweetened. Its high protein, packed with whole foods, refined sugar free and has the perfect tangy cream cheese icing. I know that my recipes are shifting from gluten free, but I will always try and provide tips on how to make it gluten free, and this one is really the switch of one ingredient! Enjoy this one bowl, one pan carrot cake recipe! It’s truly delicious.

High Protein Carrot Cake FAQ

Can I use a different protein powder? Yes, but choose a high-quality vanilla variety without artificial sweeteners.

Can I skip the nuts or raisins? Absolutely. They’re optional add-ins.

Can I make it gluten-free? Yes, use a 1:1 gluten-free flour blend.

Can I Make This Cake Vegan?

I haven’t tested this recipe vegan, however, you could give these swaps a try:

Use flax eggs (2 tbsp flaxseed + 5 tbsp water)
Sub dairy-free yogurt or soft cashew cheese for cream cheese

Is Carrot Cake Healthy?

It can be! This recipe is a healthy carrot cake loaf because it’s rich in fiber, protein, and healthy fats. It’s sweetened with coconut sugar and maple syrup and made without refined flour or butter.

Can I Make Carrot Cake Cupcakes With This Recipe?

I’ve never tested it as a cupcake recipe but I am sure it could work. Divide the batter evenly into a lined muffin tin and bake at 350°F for 18-22 minutes. Test with a toothpick for doneness.

Best Carrot Cake Recipe Tips

Don’t overmix once you add the dry ingredients.
Let the loaf cool completely before icing.
Grate fresh carrots yourself.
Store frosted cake in the fridge.
Use a good-quality protein powder—this makes all the difference in taste and texture.

Did You Make This Healthy Carrot Cake Loaf?

Tag me @terianncarty on Instagram and leave a comment below! Try these other carrot cake inspired recipes next!

Carrot Cake Granola

Gluten-Free Carrot Cake Baked Oats

Gluten Free Carrot Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Protein Carrot Cake Loaf

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Total Time 10

Servings servings

Calories 501kcal

Author Teri-Ann Carty

Equipment

loaf pan
parchment paper
spatula
mixing bowls, measuring spoons, oven

Ingredients

Carrot Cake Loaf Ingredients

2 eggs
½ cup coconut sugar
½ cup cottage cheese
½ cup olive oil
1 tsp vanilla
1¼ cup all purpose flour
¼ cup Botanica Health protein powder
2½ tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
⅛ tsp allspice
½ tsp salt
1 cup grated carrot packed
½ cup walnuts chopped
½ cup golden raisins optional

Protein Cream Cheese Icing Ingredients

250 g cream cheese softened, I used Kraft Heinz
¼ cup Greek yogurt
¼ cup Botanica Health protein powder
¼ cup maple syrup
½ tsp vanilla
pinch salt

US Customary - Metric

Instructions

Loaf Instructions

Preheat oven to 350 degrees and line a standard loaf pan with parchment paper.
To a large mixing bowl, add 2 eggs and coconut sugar. Whisk to combine.
While whisking, drizzle in olive oil until incorporated.
Add cottage cheese and vanilla and whisk again.
Add dry ingredients into a separate bowl and whisk to combine.
Add Dry to wet. Use a spatula to fold together.
Add carrot, walnuts and raisins. Stir until fully combined.
Scrape into prepared loaf tin, smoothing out the top with an offset spatula.
Bake until centre of the loaf comes out clean using a toothpick. Approximately 40-45 minutes.
Set on a wire rack to cool completely before icing the cake.

Icing Instructions

Add cream cheese and yogurt into a mixing bowl. Use electric hand beater to combine.
Add maple syrup, vanilla, protein powder and salt. Whisk until smooth and creamy.
Ice the top of your cake, leaving the sides clean.*

Notes

*You may have extra icing. If you do, you can save it in an airtight container and add it to your bagels, toast, and crackers. However you like to eat cream cheese!

Nutrition

The post High Protein Carrot Cake Loaf appeared first on Teri-Ann Carty.

4-Ingredient Puffed Quinoa Cups

Teri-Ann Carty — Wed, 02 Apr 2025 08:00:44 +0000

Home » high protein dessert

4-Ingredient Puffed Quinoa Cups

Created by: Teri-Ann Carty

If you love Puffed Quinoa but never know what to do with it - this is the recipe for you! This puffed quinoa cup recipe is about to become your new favorite snack! Made with puffed quinoa, tahini, dark chocolate, and vanilla, these no-bake treats are naturally sweetened and require just 15 minutes of prep. Whether you're looking for puffed quinoa snacks, a high-protein treat, or an easy dessert, these chocolate quinoa cups check all the boxes.

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4-Ingredient Puffed Quinoa Cups

Is it just me or have all the food creators on Instagram been popping quinoa recently? I don’t know how one thing can become such a thing overnight, but if everyone is into puffer quinoa right now I am going to have some fun with it! I’ll be honest, I tried popping quinoa myself and when it failed for the 3rd time, I gave up!! Sometimes it’s just plain easier to buy the ingredient. That’s exactly what I did for this recipe. These Puffed Quinoa Cups are so easy to make! They require 4 ingredients and the combination of flavours could be endless. Think ANY nut or seed butter and a wide variation of inclusions such as sunflower or pumpkin seeds, chopped walnuts or pecans, buckwheat groats or black sesame paste and black sesame seeds (halloween treat!!). I love the simplicity of this snack as it doesn’t have any added sugar.

I use dark chocolate chips because it has a higher percentage of cacao. If you love milk chocolate, then do you! You could add this to a silicone mould as well and change up the shapes of your treats. Hearts for Valentine’s day, big thick squares or whatever else you fancy! I meant it when I said the options are endless! If you’ve been looking for puffed quinoa recipes, this puffed quinoa cup is a must-try! Whether you’re craving a healthy snack, a quick dessert, or a high-protein treat, these chocolate quinoa cups deliver flavour, texture, and convenience. Make a batch today and let me know how you customize yours!

Ingredients for Puffed Quinoa Cups

Puffed quinoa: Adds a light, airy crunch to these chocolate quinoa treats. Pop your own or purchase them literally anywhere!
Tahini: Provides a creamy, nutty base while keeping these puffed quinoa cups gluten-free and dairy-free. This is my all-time favorite tahini.
Vanilla extract: Enhances the flavors and balances the richness of the chocolate and tahini.
Dark chocolate chips: Melted chocolate holds everything together while adding a rich, indulgent taste.
Maldon sea salt: A pinch of flaky salt enhances the sweet and salty balance of these puffed quinoa cups.
Sesame seeds (optional): Adds extra texture and visual appeal to these puffed quinoa crispy treats.

What is Popped Quinoa?

Popped quinoa, also known as puffed quinoa, is quinoa that has been heated until it expands, creating a light, crispy texture. It’s pretty similar to puffed rice and you’ll often find it used in granola, granola bars, energy bites and different types of protein snacks. It’s super versatile and easy to enjoy. You can find puffed quinoa in health food stores, or you can make your own at home.

Surprising Health Benefits of Puffed Quinoa

Puffed quinoa has a lot of the same health benefits as regular boiled quinoa. It’s packed with nutrients and unlike traditional puffed rice, quinoa is a complete protein. That means that even in its puffed state it contains all nine essential amino acids; making it a naturally high protein ingredient. If you’re looking for an alternative to puffed rice you definitely should go with puffed quinoa! It is also naturally gluten-free and grain-free, making it a great alternative for those with food sensitivities. Quinoa is rich in fiber, which supports digestion and gut health, while also being loaded with essential minerals like iron, magnesium, and zinc, which help support overall wellness.

How to Make These Puffed Quinoa Cups

These puffed quinoa snacks come together in just a few easy steps:

Prepare the muffin tin

Line a muffin tin with parchment liners to prevent sticking.

Melt the chocolate

In a heatproof bowl, melt dark chocolate chips in the microwave or over a double boiler until smooth.

Mix the ingredients

In a large bowl, stir in tahini and vanilla extract until fully combined, then fold in the puffed quinoa.

Fill the cups

Use a spoon or ice cream scoop to divide the mixture into the muffin tin, pressing it down to create firm cups.

Top and freeze

Sprinkle with flaky sea salt and sesame seeds, then freeze for 2 hours until set. Store these puffed quinoa crispy treats in the freezer for the best texture!

How to Make Popped Quinoa at Home

If you want to try making your own puffed quinoa recipe, please be my guest! As mentioned above I really didn’t have much success trying this; the process is simple but requires attention to detail. Start by heating a dry skillet over medium heat. Add a few tablespoons of raw quinoa to the pan, stirring constantly to ensure even heat distribution. You will begin to see the quinoa start popping, much like popcorn. Once popped, remove it from the heat and allow it to cool completely before using. This method takes a bit of practice, and not all the quinoa will puff evenly. If you find it tricky to get consistent results, store-bought puffed quinoa is a great alternative!

What Does Puffed Quinoa Taste Like?

Puffed quinoa has a light, nutty flavor with a delicate crunch. It’s not overly sweet on its own, which makes it a great base for both sweet and savory puffed quinoa recipes. When mixed with dark chocolate and tahini, it takes on a crispy, slightly chewy texture that melts in your mouth.

How to Store Organic Puffed Quinoa

To keep puffed quinoa fresh, store it in an airtight container in a cool, dry place away from moisture. If you are using homemade popped quinoa, ensure it is completely cool before transferring it to storage. Puffed quinoa is best when used within three to four weeks for optimal flavor and texture.

Other Ways to Use Popped Quinoa

Aside from these puffed quinoa cups, there are endless ways to incorporate puffed quinoa into your diet. For a nutrient-dense snack, mix it with nut butter and maple syrup to create homemade quinoa bars. It also makes a great topping for yogurt, smoothie bowls, or oatmeal, adding extra crunch and texture. You can even use puffed quinoa as a gluten-free breadcrumb substitute in savory dishes for added texture without the grains. I haven’t done this yet but puffed quinoa also works amazingly in granola, and maybe – just maybe you’ll see that coming up soon!

Why You’ll Love This Puffed Quinoa Recipe

It’s so easy!! It’s so tasty and it only takes four ingredients to make! You don’t need to do any baking, the clean-up is minimal and everyone can enjoy this recipe. The fact that it’s dairy free, gluten free, refined sugar free and high protein is reason enough to make these and enjoy them for days to come. They are perfect for kids’ lunches because they are also nut free! Thanks to puffed quinoa and tahini, these cups are packed with protein and fibre, keeping you satisfied and energized throughout the day. Whether you are looking for a healthy meal prep snack or a quick, nourishing treat, these puffed quinoa cups are the perfect option to keep in your freezer for easy access!

Did you make this recipe?

Leave a rating and review below! Try these recipes next:

Snickers Date Bark

Healthy Homemade Vegan Twix Bar

Cherry Rhubarb Crumble Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

4 Ingredient Puffed Quinoa Cups

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings cups

Calories 219kcal

Author Teri-Ann Carty

Equipment

muffin tin

Ingredients

1½ cups puffed quinoa
½ cup tahini*
½ tsp vanilla
1 cup dark chocolate chips
maldon sea salt
sprinkle of sesame seeds on top optional

US Customary - Metric

Instructions

Place parchment liners into muffin tin.
Melt chocolate chips in a heat proof bowl in the microwave or over a double boiler until smooth.
Mix in tahini and vanilla until fully combined.
Fold in puffed quinoa until fully mixed.
Use an ice cream scoop or large spoon to divide into 12 cups. Press the mixture down into each cup.
Sprinkle each cup with flaky sea salt and sesame seeds if desired.
Place in the freezer to set for 2 hours.
Best stored in the freezer.

Notes

*You can use whatever nut or seed butter you prefer!

Nutrition

The post 4-Ingredient Puffed Quinoa Cups appeared first on Teri-Ann Carty.