Newsflash: Cookies and shakes are NOT the only treat you can make with your favorite protein powder. You don’t even need to fire up the oven to transform that protein into a cheesecake, piece of fudge, or, yes, even truffle.
These mind-blowingly-good treats from Andréa Marchese of Andréa’s Protein Cakery are decadent but macro-friendly—and incredibly easy to make. Seriously, if you have a habit of burning everything, these recipes will change your life.
Whether you’re in the mood for fudgy chocolate, strawberries and crème, snickerdoodle, or birthday cake, there’s a treat here for you.
No-Bake Protein Brownie Bites
*makes nine pieces (one serving is three pieces)
Calories: 203 • Carbohydrate: 12g • Fat: 8g • Protein: 21g • Sugar: 5g • Fiber: 5g
Ingredients:
¼ cup natural applesauce (62.5g)
2 Tbsp almond butter (32g)
4 scoops Vital Proteins Collagen Whey Protein (82g)
2 Tbsp coconut flour (14g)
1 tsp cacao powder (or cocoa powder) (1.87g)
sprinkle of stevia powder, to taste
pinch of sea salt
In a large bowl, mix applesauce and almond butter. Add remaining ingredients and mix well, using your hands to combine fully. Line a square baking pan or sheet with parchment paper. Transfer dough to pan or sheet and shape into a square about an inch thick. Wrap the parchment paper around the dough and refrigerate for a few hours. Cut into nine pieces and enjoy! Store any extras in the fridge.
Note: You can substitute other nut butters in for almond butter, but protein-infused nut butters may make the dough stickier.
Birthday Cake Protein Truffles
*makes four pieces (one serving is two pieces)
Calories: 182 • Carbohydrate: 9g • Fat: 10g • Protein: 16g • Sugar: 5g • Fiber: 2g
Ingredients:
1 scoop Dymatize Iso 100 Birthday Cake whey protein (30g)
¼ cup almond flour (28g)
1 ½ Tbsp water
¾ tsp natural sprinkles (3g)
½ oz white chocolate (14g)
In a large bowl, mix protein powder and almond flour. Then add water and continue to mix. Add half a teaspoon of sprinkles (the rest will be used for decoration) and use your hands to fully combine the dough. Divide the dough into four pieces, roll each into a ball, and place them on a parchment-lined plate or silicone mat. Microwave white chocolate for about 20 seconds to melt it. Drizzle the chocolate over the truffles. Top with the remaining sprinkles and enjoy! Store any extras in the fridge.
Note: Almond flour gives these truffles nice texture and flavor. Other nutmeal flours will yield a similar result but grain or coconut flours are not recommended.
Related: 4 Protein Cookies That Taste Just Like Grandma’s Classics
Strawberry Protein Fudge
*makes six pieces (one serving is three pieces)
Calories: 174 • Carbohydrate: 10g • Fat: 13g • Protein: 12g • Sugar: 1g • Fiber: 0g
Fudge Ingredients:
1 scoop BodyTech Whey Tech Pro 24 Strawberries & Cream whey protein (31g)
1 Tbsp. confectioners erythritol (15g) or sweetener of choice
1 ½ Tbsp. water
2 Tbsp. palm oil shortening (24g)
Topping Ingredients:
1 medium strawberry, chopped (25g)
1 tsp calorie-free strawberry syrup
In a bowl, mix protein and confectioner’s erythritol. Add water, and mix until smooth. Then add palm shortening and mix well. Line a mini loaf pan with parchment paper and spoon fudge mixture into the pan. Refrigerate for several hours so the fudge can set. Top with calorie-free syrup and chopped strawberry and cut into six pieces. Stash any leftovers in the fridge.
No-Bake Snickerdoodle Protein Cheesecake
*makes three servings
Calories: 272 • Carbohydrate: 11g • Fat: 18g • Protein: 19g • Sugar: 4g • Fiber: 1g
Crust Ingredients:
1 bag (1oz) Cinnamon Ips Chips
Cheesecake Ingredients:
1 package Neufchâtel cheese (or low-fat cream cheese)
4 oz plain non-fat Greek yogurt
1 scoop PEScience Snickerdoodle Select Protein
Topping Ingredients:
1/8 tsp ground cinnamon
½ Tbsp erythritol
Crush the Ips Chips, distribute into three individual serving cups, and set aside. In a bowl, mix the Neufchâtel and Greek yogurt until smooth. Then add the protein powder and mix well. Spoon cheesecake mixture into the serving cups and set aside. Mix the erythritol and cinnamon, and sprinkle onto the cheesecake cups. Refrigerate for several hours so the cheesecake can firm up, then enjoy! Store in the refrigerator.
Notes: The cheesecake ingredients mix best at room temperature. You can substitute regular fat-free cream cheese for the Neufchâtel, but the cheesecake may not set as firmly.