Carrot Cake with Cream Cheese Frosting 

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Happy Easter! Carrot cake is always in order around this time of the year! I made this one gluten free using oat flour and an extra kick of protein adding LeanFit whey protein. Recipe below.

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Carrot Cake with Cream Cheese Frosting

Dry Ingredients:

  • 1½ Cup Oat Flour
  • 2 Scoops (64g) LeanFit Vanilla 100% Whey Protein  
  • 1 Tbsp Coconut Flour
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • ½ Cup Granulated Sweetener (I used ¼ Cup coconut palm sugar & ¼Cup VitaFiberIMO powdered sugar)
  • 1/3 Cup Dried Cranberries
  • 1/3 Cup Crushed Walnuts
  • 1 Cup Shredded Carrot, packed

Wet Ingredients:

  • 2/3 Cup Unsweetened Applesauce
  • ¼ Cup Coconut Oil, Melted
  • 2 tsp Pure Vanilla Extract
  • ¼ Cup Almond Milk
  • 1 Large Egg

Method:
Preheat oven to 350ºF. Line 8×8 dish with parchment paper or grease. Combine all dry ingredients in a large bowl and set aside (add cranberries, walnuts & shredded carrot in after all combined).  In separate bowl whisk together all wet ingredients then pour into dry ingredients, mixing with spatula until just combined. Pour into prepared dish and bake for 20-25 minutes or until toothpick comes clean.  Let cool completely before frosting.

Frosting:

  • 250g Light Cream Cheese
  • 1 Scoop (32g) LeanFit Vanilla 100% Whey Protein  
  • 2-4 Tbsp Almond Milk or choice
  • Maple syrup if you like a little sweeter
  • Crushed Walnuts

With hand mixer beat together ingredients until smooth, starting with 2 Tbsp milk and adding more to get right consistency.  Frost carrot cake and top with extra crushed walnuts if desired. Slice into 12 squares. Enjoy!

Macros: (Includes frosting) 

Calories: 232 | Carb: 22g (7g fiber/11g sugar) | Fat: 11g | Protein: 10g

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Chocolate Mint Protein Truffles

And another protein truffle recipe for you because it’s Christmas week aka truffle week 😂 Today’s truffles are chocolate mint! Because chocolate and mint are bomb .com ✌

Chocolate Mint Protein Truffles

Ingredients:
•1/2 cup sunbutter or nut/seed butter of choice
•1/3 cup LeanFit Protein Chocolate whey
•1/3 cup ground flax seed
•3 Medjool dates
•1Tbsp VitaFiber IMO syrup or maple syrup/honey
•2 Tbsp cocoa powder
•1/2 tsp pure mint extract

Method:
Process all ingredients in food processor. Form balls with hands. Drizzle with chocolate if desired. Yield 12.

Gingerbread Protein Truffles

It’s that time of the year again to make truffles! These are super simple to make. They are also vegan, grain and gluten free!


Gingerbread Protein Truffles

Ingredients:
•1/2 cup peanut butter or nut/seed butter of choice
•1/3 cup LeanFit Protein CompleteGreen protein powder
•1/3 cup ground flax seeds
•3 Medjool dates
•1 tsp ginger
•1/2 tsp cinnamon
•1/2 tsp nutmeg
•1/4 tsp cloves

Method:
Process all ingredients in food processor, scraping sides down as needed until you get crumbly dough that sticks together.  Roll into tablespoon sized balls. Yield 14 balls. I also rolled in cocoa powder and hemp hearts.

Pumpkin Protein Cheesecake Squares

I’ve been experimenting a lot in the kitchen lately with VitaFiber IMO and LeanFit Protein. If you are not sure what VitaFiber IMO is please click the hyperlink above and check their website out for all the details on this low calorie probiotic sweetener! 


Now for the recipe, I used a gingersnap crust for this recipe but you can use any crust you like.


Recipe:

Pumpkin Protein Cheesecake Squares

Ingredients:

Crust:
•250g Gingersnap Cookies
•½ Cup Walnuts
•¼ Cup Coconut oil, melted
•1Tbsp. VitaFiber Syrup (Can sub with any other sweetener)


Filling:

•500g Fat free cream cheese
•¾ Cup 1% Cottage cheese
•½ Cup Pure pumpkin puree
•¼ Cup Almond milk (Can sub with any milk of choice)
•½ Cup VitaFiber Syrup (Can sub with any other sweetener)
•1 tsp Pure vanilla extract
•1 Tbsp Fresh squeezed lemon juice
•¾ Cup (85g) LeanFit Whey protein powder 
•1 tsp cinnamon
•¼ tsp each Ginger, cloves, nutmeg & all spice (or use 1tsp pumpkin pie spice)
•1 Egg
•2 Egg whites


Method:

  1. Preheat oven to 300ºF. Line 8×8 glass dish with tinfoil or parchment paper, wrapping all the way up to top over edges and grease sides with coconut oil.
  2. In food processor pulse gingersnap cookies until large crumbs, add walnuts and pulse until fine crumbs, then add melted coconut oil and VitaFiber, pulse until just combined. Press into prepared dish and place in fridge. Wash food processor.
  3. In clean food processor combine cream cheese, cottage cheese, pumpkin, almond milk, VitaFiber syrup, vanilla and lemon; process until smooth scraping sides as needed. Add whey protein powder, cinnamon and seasonings and process until smooth. While food processor is still running add egg and egg whites, process for 10 seconds and turn off. Pour filling over prepared crust.
  4. Place in oven and bake for 1 hour. Remove from oven and let cool 2 hours before placing in fridge overnight.
  5. Remove from fridge and slice into 16 squares. Serve with toppings as desired. I used caramel and walnuts.


Macros: (Yield 16 squares)

Calories: 217 | Fat: 9g | Carb: 18g (fiber 13g / sugar 8g) | Protein: 12g

Pumpkin Protein Donuts

Super easy donuts! High in protein and low  carb too! Recipe below 😋

Recipe:

Pumpkin Protein Donuts

Yield: 6

Donuts:
•½ Cup Vanilla Whey LeanFit Protein
•¼ Cup Coconut flour
•½ tsp Baking powder
•½ tsp Cinnamon
•1/8 tsp each ground nutmeg, ginger, cloves, all spice (or ½ tsp pumpkin pie spice)
•1Tbsp VitaFiber IMO Powder or sweetener of choice/omit
•½ Cup Pumpkin puree
•1/3 Cup Unsweet applesauce
•1/3 Cup Liquid egg whites
•1 tsp Pure vanilla extract

Icing:
•½ Brick (125g) fat free cream cheese
•2Tbsp VitaFiber IMO powder or sweetener of choice
•½ Scoop Vanilla Whey LeanFit Protein

Method:
Preheat oven to 350ºF and grease donut pan. Combine all dry ingredients in large bowl and mix until well combined. Add wet ingredients and whisk together until well combined.  Transfer batter to medium zip lock bag or piping bag and pipe into prepared donut pan. Bake for 10-12 minutes or until toothpick comes clean. Let cool on wire rack and place in fridge to cool further before icing. Whisk together icing ingredients with hand mixer until smooth. Ice donuts and add sprinkles if desired.

Macros: (Includes toppings)

Calories: 119 | Fat: 2g | Carb: 15g (9g fiber/4g sugar) | Protein: 15g

Protein Krispy Treats

A healthy version of rice krispy treats! It’s high in protein and fiber too .. bonus!!

Protein Krispy Treats

Ingredients:

Bottom layer:

•½ Cup natural peanut butter
•½ Cup (175g) VitaFiber IMO Syrup (Can sub honey/rice syrup ect.)
•1 tsp pure vanilla extract
•1 Scoop (32g) LeanFit Protein Vanilla whey protein powder
•2-½  Cups puffed rice cereal Natures Path Organic

Top layer:
•2 Tbsp coconut oil
•1 Tbsp cocoa powder
•1 tsp VitaFiber IMO Syrup (Can sub honey/rice syrup ect.)
•¼ Cup dark chocolate chips
•1 Scoop (32g) LeanFit Protein Chocolate whey protein powder

Method:
Grease 8×8 glass dish with coconut oil or line with parchment paper and set
aside. Combine peanut butter, VitaFiber syrup and vanilla in saucepan over medium heat, stir until smooth; about 3-5 minutes. Remove from heat and stir in protein powder until smooth, add puffed rice cereal and stir until combined.  Press into prepared pan and set aside. In same saucepan add coconut oil, cocoa powder, chocolate chips and VitaFiber (it’s ok if there is some PB residue left) and stir until melted over medium heat. Remove from heat and stir in protein powder until smooth. Spread evenly over puffed rice mixture and place in fridge to harden for at least 30 minutes before slicing. Keep in fridge for up to a week, they do keep at room temperature but not as long.

Macros per square: Yield 16
Calories: 136 | Protein: 6g | Fat: 7g | Carb: 20g

Protein Tootsie Rolls

A healthy tootsie roll? That taste better than the real thing and is so simple to make? Yes I have the recipe for you! 

Halloween is full of candy and sugar, why not make something that you don’t have to feel guilty about giving your kids and yourself of course!
 

After you combine all your ingredients you should be able to form a round ball.

Roll flat with rolling pin or tall glass to abot 1/2″ thick.

Then slice horizontally in 1/2″ strips.

Then slice again into about 1-1/2″ pieces (preferred size of your tootsies).

I joined some of the end pieces to get right size. Form tootsies using your hands into round rectangular pieces. 

Place in fridge to firm up and wrap in individual papers if desired (I cut wax paper up and twisted ends).


Recipe

Protein Tootsie Rolls


Ingredients:

  • ¼ Cup Cocoa Powder (I used Camino Dutch-Processed)
  • ½ Cup LeanFit Chocolate 100% Whey protein powder (appx. 1 heaping scoop) 
  • 2 Tbsp. Coconut flour
  • 1 tsp. Granulated stevia (I used Truvia)
  • 1/8 tsp. Himalayan pink salt
  • ¼ Cup (60g) VitaFiber syrup (*honey can be subbed)
  • 2 Tbsp. Coconut oil
  • ½ tsp. Pure vanilla extract


Method:

  1. In medium bowl mix cocoa powder, whey powder, coconut flour, stevia and salt and set aside.
  2. In small saucepan heat up VitaFiber syrup over medium heat until bubbles form, add coconut oil and vanilla and mix, pour into dry ingredients and with spatula fold ingredients together until you get a dough.  
  3. Place dough onto wax/parchment paper and knead with your hand until firm, roll flat with rolling pin or large glass; about ½ an inch thick.
  4. Slice into 1/2″ strips then slice creating tootsie roll sized pieces about 1-1/2″, the ends may need to be joined with other end pieces to create same shape. Form pieces with your hands rolling on flat surface to get desired shape.
  5. Store in fridge and roll in individual papers if desired.

Yield: 42 Pieces


Macros per 1 piece
 (using VitaFiber)
Calories: 17 | Carb: 2g (1g Fiber/0g Sugar) | Fat: 1g | Protein: 1g


Macros per 6 pieces

Calories: 105 | Carb: 12g | Fat: 5g | Protein: 8g

*Note: I have tried this recipe with honey instead of VitaFiber with almost exact results, please note the macronutrients will alter and the flovour too.