Lemon Coconut Protein Doughnuts

National doughnut day calls for a new doughnut recipe. I thought lemon and coconut sounded pretty good so I created this delicious recipe🍋🍩

I use VitaFiber syrup in my recipe but you can substitute any sticky sweetener such as maple syrup or honey. VitaFiber is a high fiber sugar substitute. Check their website out for more info, It’s an amazing product.

For protein I use LeanFit, they have an All-in-One protein that bakes amazing which I used in this recipe. A plant based or whey protein should still work ok if that’s what you have on hand, using whey might lead to a little drier doughnut though.

Here is the recipe 👇🏽

Lemon Coconut Protein Donuts

Ingredients:
Yield 8-10 donuts

DONUTS:
½ cup oat flour
½ cup LeanFit All-in-One protein powder
1 tsp baking powder
½ tsp cinnamon
¼ cup shredded coconut
¼ cup applesauce
¼ cup VitaFiber syrup or maple syrup
¼ cup fresh squeezed lemon juice
½ tsp pure vanilla extract
1 tsp apple cider vinegar
1 egg

FROSTING:
125g cream cheese
½ scoop LeanFit vanilla whey
1 Tbps VitaFiber syrup or maple syrup
1 tsp lemon juice

Coconut & lemon rind for garnish

Directions:

Preheat oven to 350ºF and grease donut pan. Combine all dry ingredients in bowl. Whisk together wet ingredients in separate bowl then fold the wet into dry ingredients. Place batter into a Ziploc or sandwich bag, cut corner and pipe into donut tray. Bake for 10-12 mins. Repeat with remaining batter. Let donuts cool before frosting. Whisk frosting ingredients together until smooth and spread onto donuts, garnish with shredded coconut and lemon rind.

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Double Chocolate Protein Muffins

At just 99 calories per muffin, these chocolaty muffins are the perfect healthy snack!

And you’ll love that they are high in protein and fiber using LeanFit Naturals Protein and VitaFiber IMO. They are also packed with antioxidants. Check below for the recipe 👇🏽

DOUBLE CHOCOLATE PROTEIN MUFFINS

Yield 12-14 muffins

INGREDIENTS

Dry
•1 cup Gluten Free Only Oats Oat Flour
•2 scoops LeanFit Chocolate whey naturals
•1/3 cup cacao powder
•¼ tsp salt
•½ tsp cinnamon
•1 tsp baking powder
Wet
•2 eggs
•½ cup VitaFiber syrup *see below for subs
•½ cup 2% Greek yogurt
•1/3 cup unsweetened applesauce
•1 tsp pure vanilla extract
•¼ cup unsweetened almond milk
•1/3 cup Lily’s Sugar Free dark chocolate chips

METHOD
1. Preheat oven to 350°F and line or grease 12 muffin tin.
2. Mix together the dry ingredients in a large bowl.
3. Beat eggs, syrup, Greek yogurt, applesauce, vanilla and almond milk in separate bowl.
4. Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter (If to dry add 1-2 tablespoons of milk if needed).
5. Fold in chocolate chips.
6. Evenly divide the batter among muffin tin (I got 14 muffins). If desired, add chocolate chips on top of each muffin.
7. Bake between 15 to 20 minutes, or until you can pierce the muffin with a
toothpick and it comes out clean.
8. Let cool on wire rack.

MACROS

Calories: 99 | Fat: 3g | Carb: 12g (Fiber 4.1g / Sugar 1.2g) | Protein 7g

*Can substitute maple syrup, honey or any sticky sweetener in place. A granulated sugar could be used but you may need more liquid, adjust accordingly.

Chocolate Protein Eggies

I created these last year for Easter and knew I had to make them again this year. Instead of making them large, I made them smaller so if you want to eat 1, 2 or 3 you can! I also have included my homemade chocolate recipe that I used to coat the eggies. Recipe below.

Chocolate Protein Eggs

Ingredients:

•2 Scoops (64g) Chocolate LeanFit 100% Whey Naturals Protein
•½ Cup Coconut Flour (can swap for ¼ cup casein & ¼ cup coconut flour also for higher protein)
•¼ Cup Almond Flour
•¼ Cup Cacao Powder
•¼ Cup Nut Butter (I used Cashew butter)
•¼ Cup VitaFiberIMO Syrup (Can sub maple syrup/honey)
•¼ Cup Almond Milk

Method:

Mix together all dry ingredients in bowl and set aside. In medium saucepan heat nut butter and VitaFiber until smooth; stir in almond milk. Using spatula add nut butter mixture to dry ingredients and press together then use your hands to knead dough together (add more almond milk 1Tbsp at a time if too dry). Split dough into 12 even pieces or 24 if you want smaller pieces. Using your hands form each batter piece into egg shape, place on parchment paper and then store in fridge to firm. Coat in your favourite melted chocolate or make your own as below.

Macros: (12) *Large size
Calories: 98 | Carb: 10g (Fiber 6g/Sugar 1g) | Fat: 5g | Protein: 7g

(24 for smaller size – macros halved)

Homemade Chocolate

Ingredients:

•¼ Cup Coconut Oil
•¼ Cup Cacao Powder
•2-4 Tbsp VitaFiberIMO Syrup (or maple syrup/honey/liquid sweetener)

Method:

Heat coconut oil to a liquid and stir in cacao powder and sweetener. Coat protein eggs and pour leftovers into molds or silicone muffin cups for a snack later.

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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Protein Pancakes 5 Ways

In request to my lovely followers wanting protein pancake recipes I created this post of my top 5 protein pancake recipes. I use LeanFit Protein in all my recipes. My basic recipe, All-In-One recipe, pumpkin recipe, chocolate recipe and a single serve recipe. All recipes are gluten free using gf oat flour. Lots of subs can be made; ask questions and I can answer my best.

Recipes as follows➡ All corresponding pictures are below recipes.

ALL-IN-ONE PROTEIN PANCAKES 


➡Ingredients:

•3/4 cup oat flour (ground oats)
•3 scoops (61g) LeanFit Protein All-In-One
•1 tsp baking powder
•1 tsp cinnamon
•1/2 cup unsweetened applesauce
•1/2 cup liquid egg whites or 2 eggs
•1/2 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (Powdered PB drizzle, banana and pomegranate in picture).


BASIC PROTEIN PANCAKES


➡Ingredients:

 •3/4 Cup oat flour (ground oats)
•2 Scoops LeanFit Protein Chocolate or Vanilla Whey
•1 tsp baking powder
•1/2 tsp cinnamon
•1 Tbsp xylitol (or choice/omit)
•1/2 cup unsweetened applesauce
•1/2 cup liquid egg whites or 2 eggs
•1 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (melted chocolate, berries and coconut in picture) . 

*Note – Add 1 cup berries to batter for berry pancakes.



PUMPKIN PROTEIN PANCAKES

➡Ingredients:
•3/4 cup oat flour (ground oats)
•2 scoops (62g) LeanFit Protein vanilla or chocolate whey isolate
•1 Tbsp xylitol or sweetener of choice
•1 tsp baking powder
•1 tsp cinnamon
•1/4 tsp ground nutmeg
•1/8 tsp ground cloves
•1/8 tsp ground ginger
•1/8 tsp ground allspice (Omit all these spices for 1-2 tsp Pumpkin Pie spice if you have)
•1/2 cup pumpkin puree
•1/2 cup liquid egg whites or 2 eggs
•1/2 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (Powdered PB drizzle, banana and persimmon in picture).


CHOCOLATE PROTEIN PANCAKES  


➡Ingredients:

•3/4 cup oat flour (ground oats)
•2 Scoops (62g) LeanFit Protein Chocolate whey
•2 Tbsp Cocoa powder
•2 Tbsp VitaFiber IMO Powder (Can sub sweetener of choice, ex. Xylitol,
stevia, coconut sugar, honey)
•1 tsp baking powder
•1/2 tsp cinnamon
•1/2 Cup Unsweetened applesauce
•1/2 Cup liquid egg whites or 2 eggs
•1/2 Cup almond milk + more as needed (until right consistency)

Chocolate drizzle:
•1Tbsp cocoa powder
•1Tbsp VitaFiber IMO syrup or maple syrup
•Splash of milk

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side.  Whisk together chocolate drizzle ingredients and top pancakes with dusting of cocoa powder if desired.  Makes about 10 fist sized pancakes.

 

SINGLE SERVE PROTEIN PANCAKES


➡Ingredients:

1/4 Cup oat flour (ground oats)
1 Scoop (31g) Chocolate or Vanilla whey protein LeanFit Protein
•1/2 tsp baking powder
•1/4 tsp cinnamon
•1/4 cup unsweetened applesauce
•1/4 cup liquid egg whites or 1 egg
•1/2 tsp pure vanilla extract
•1/4 cup almond milk or choice + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/4 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 4-5 fist sized pancakes. Toppings as desired (applesauce and mashed raspberries/chia seeds in picture).

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

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